DE2046356A1 - Treatment of fish - with an enzyme system to improve taste and aroma - Google Patents

Treatment of fish - with an enzyme system to improve taste and aroma

Info

Publication number
DE2046356A1
DE2046356A1 DE19702046356 DE2046356A DE2046356A1 DE 2046356 A1 DE2046356 A1 DE 2046356A1 DE 19702046356 DE19702046356 DE 19702046356 DE 2046356 A DE2046356 A DE 2046356A DE 2046356 A1 DE2046356 A1 DE 2046356A1
Authority
DE
Germany
Prior art keywords
fish
products
treatment
lactic acid
enzyme system
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
DE19702046356
Other languages
German (de)
Inventor
Auf Nichtnennung Antrag
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Molkereigenossenschaft Dahlenburg GmbH
Original Assignee
Molkereigenossenschaft Dahlenburg GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Molkereigenossenschaft Dahlenburg GmbH filed Critical Molkereigenossenschaft Dahlenburg GmbH
Priority to DE19702046356 priority Critical patent/DE2046356A1/en
Publication of DE2046356A1 publication Critical patent/DE2046356A1/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/12—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms

Abstract

Fish or fish products are treated with an enzyme system causing cleavage of amines, esp. trimethylamine oxide, and hydrogenation of unsatd. cpds. contained in fish, esp. clupanodonic acid. Suitable enzymes include those produced by Lactobacilli, introduced in the form of sour milk products, or sauerkraut juice, or silage products (for animal consumption).

Description

Verfahren zur Verbesserung von Fischen und Fischerzeugnissen Die Erfindung betrifft ein Verfahren zur Verbesserung von Fischen und Fischerzeugnissen. Process for improving fish and fish products The The invention relates to a method for improving fish and fish products.

Fische und Fischerzeugnisse entwickeln einen typischen Fischgeruch und Fischgeschi-nack, der den Genuß von Fischen und Fischerzeugnissen beeintrachtigt. Dabei können sich der Geruch und der Geschmack so entwickeln, daß sie unangenehm wirken.Fish and fish products develop a typical fish odor and fish shit that interferes with the enjoyment of fish and fish products. The smell and taste can develop in such a way that they are unpleasant works.

Fischerzeugnisse sind im Rahmen der Erfindung insbesondere Fischfilet sowie auch andere Fischzubereitungen, die aus zerkleinerten Fischen hergestellt werden. Die Erfindung betrifft in erster Linie zu Nahrungszwecken verwendbare Fischerzeugnisse, bezieht jedoch auch die Anwendung an Fischerzeugnissen, die als Futtermittel verwendet werden, ein.In the context of the invention, fish products are in particular fish fillets as well as other fish preparations made from crushed fish will. The invention relates primarily to fish products that can be used for food, However, it also relates to the application of fish products used as feed be, a.

Der Erfindung liegt die Aufgabe zugrunde, Fisch und Fischersugnisse insbesondere hinsichtlich der Beseitigung des unangenehmen Geruchs und Geschmacks zu verbessern.The invention has for its object to fish and fishery products especially with regard to the elimination of the unpleasant smell and taste to improve.

Diese Aufgabe wird erfindungsgemäß dadurch gelöst, daß die Fische bzw. Fischerzeugnisse mit Fermentsystemen behandelt werden, welche zur Spaltung von Aminen und zur Hydrierung der ungesättigten Verbindungen im fisch, insbesondere der Clupanodonsäure, führen. Hierdurch wird insbesondere das Trimethylaminoxyd aufgespalten, so daß ein Rest verbleibt, ?er weder Geruch noch Geschmack beeinträchtigt. Das gleiche rird durch die Hydrierung der ungesättigten Saure herbeigefihrt.According to the invention, this object is achieved in that the fish or fish products are treated with fermentation systems which lead to cleavage of amines and for hydrogenation of the unsaturated compounds in the fish, especially clupanodonic acid. In particular, this makes the Trimethylamine oxide split so that a residue remains, he neither smell nor Impaired taste. The same is done by the hydrogenation of the unsaturated Acidic.

Es wird bevorzugt, daß der Fisch nach Zerkleinerunu dieser Behandlung unterzogen wird.It is preferred that the fish be chopped after this treatment is subjected.

Gemäß einer besonders vorteilhaften Ausführungsform werden dabei Fermentsysteme verwendet, die sich beispielsweise in stark reduzierenden Lactobazillen, z.B. Lactobazillus Tlantarum, lactobazillus Bulgarious, Streptokokkus Acidopholus, Streptokokkus Lactis und anderen Milchsäurebakterien befinden. Dabei werden solche Mikroorganismen bevorzugt, die sich besonders leicht in LTilch und Molke züchten lassen.According to a particularly advantageous embodiment, ferment systems are used used, for example, in strongly reducing lactobacilli, e.g. Lactobacillus Tlantarum, lactobazillus Bulgarious, Streptococcus acidopholus, Streptococcus lactis and other lactic acid bacteria. Those microorganisms are preferred, which are particularly easy to grow in L milk and whey.

Uberraschend hat sich dabei gezeigt, daß durch as erfindungsgenläße Verfahren eine entscheidende Verbesserung Dz. Beseitigung des unangenehmen Geruchs und Geschmacks von Fischerzeugnissen erreicht wird. Die FermentsysteIne durcharingen dabei en Fisch und üben an jeder Stelle aie reaktion aus, so daß eine sichere Behandlung erreicht wird.Surprisingly, it has been shown that by as invention Procedure a decisive improvement Dz. Elimination of the unpleasant odor and taste of fish products is achieved. Ring the fermentation systems take a fish and exert a reaction at every point, so that a safe treatment is achieved.

Gemäß einer vorteilhaften Ausfuhrang des Verfahrens werden zur Behandlung Sauermilch-Erzeugnisse, wie beispielsweise Molke, Quark, Joghurt, mit lebenden Milchsäurebakterien verwendet.According to an advantageous embodiment of the method, for treatment Sour milk products, such as whey, quark, yoghurt, with live lactic acid bacteria used.

Diese Aufzählung ist nur beispielhaft.This list is only an example.

Gemäß einer anderen Ausführungsform werden zur Bchandlung Milchsäure-Gärungsprodukte verwendet, wie beispielsweise Sauerkraut bzw. Sauerkrautsaft, bzw. zur Herstellung von Futtermitteln Silage-Erzeugnisse. Dadurch, daß auch Futtermittel behandelt werden, wird erreicht, daß kein Fischgeschmack im Pleisch oder Erzeugnis des gefütterten Tieres auftritt.According to another embodiment, lactic acid fermentation products are used for the treatment used, such as sauerkraut or sauerkraut juice, or for production of feed silage products. Because feed is also treated, it is achieved that no fish taste in the meat or product of the fed Animal occurs.

Durch die Erfindung wird somit die Möglichkeit geschaffen, völlig neue Fisch-Nahrungsmittel herzustellen bzw. auch die Verfütterung von Fischerzeugnissen zu verbessern.The invention thus creates the possibility of completely to produce new fish foods and also to feed fish products to improve.

Claims (5)

P a t e n t a n s p r ü c h eP a t e n t a n s p r ü c h e 1. Verfahren zur Verbesserung von Fischen und Fischerzengnissen, d a d u r c h g e k e n n z e i c h n e t , daß diese mit Fermentsystemen behandelt werden, welche zur Spaltung von Aminen und zur Hydrierund der ungesättigten Verbindungen im Fisch, insbesondero der Clupanodensäure, führen.1. Processes for improving fish and fishery products, d it is not stated that this is treated with fermentation systems which are used for the cleavage of amines and for the hydrogenation and unsaturated compounds in fish, especially clupanodenic acid. 2. Verfahren nach Anspruch 1, d a d u r c h g e k e n n z e i c h n e t , daß der Fisch nach Zerkleinerung dieser Febandlung untersogen mird.2. The method according to claim 1, d a d u r c h g e k e n n z e i c h n e t that the fish is submerged after this treatment has been crushed. 3. Verfahren nach Anspruch 1, d a d u r c h g e k e n n z e i c h n e t , daß Fermonisysteme verwendet werden, die sich beispielsweise in starh reduzierenden Lactobazillen, z.B. Lactobazillus Plantarum, Lactobazillus Bulgaricus, Streptokokkus Acidopholus, Streptokokkus Lactis und anderen Milchsäurebakterien befinden, und die sich vorteilhaft durch besonders leicnte Züchtung Un Hilch und Molle auszeichnen.3. The method of claim 1, d a d u r c h g e k e n n z e i c h n e t that Fermoni systems are used which, for example, are strongly reducing Lactobacilli, e.g. Lactobacillus Plantarum, Lactobacillus Bulgaricus, Streptococcus Acidopholus, Streptococcus Lactis and other lactic acid bacteria are found, and which are advantageously characterized by particularly easy breeding Un Hilch and Molle. 4. Verfahren nach Anspruch 3, dadurch gekennzeichnet, daß zur Bchandlung Sauermilch-Erzeugnisse, wie beispielsweise Molke, Quark, Joghur, mit lebenden Milchsäureba@terien verwendet werden.4. The method according to claim 3, characterized in that for treatment Sour milk products, such as whey, quark, yoghurt, with live lactic acid bacteria be used. 5. Verfahren nach Anspruch 1 , dadurch gekennzeichnet, dak zur Behandlun Milchsäure-Gäprungsprodukte verwendet werden, wie beispielsweise Sauerkraut bzw. Sauerkrautsaft, baz. zur Herstellung von Suttermitteln Silage-Erzeugnisse.5. The method according to claim 1, characterized in that for the treatment Lactic acid fermentation products are used, such as sauerkraut or Sauerkraut juice, baz. for the production of feed silage products.
DE19702046356 1970-09-19 1970-09-19 Treatment of fish - with an enzyme system to improve taste and aroma Pending DE2046356A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE19702046356 DE2046356A1 (en) 1970-09-19 1970-09-19 Treatment of fish - with an enzyme system to improve taste and aroma

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19702046356 DE2046356A1 (en) 1970-09-19 1970-09-19 Treatment of fish - with an enzyme system to improve taste and aroma

Publications (1)

Publication Number Publication Date
DE2046356A1 true DE2046356A1 (en) 1972-03-23

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Family Applications (1)

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Country Status (1)

Country Link
DE (1) DE2046356A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4759933A (en) * 1982-06-16 1988-07-26 Taiyo Fishery Co., Ltd. Method for production of protein food products or protein food materials in paste state and method for the production of food products from these materials

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4759933A (en) * 1982-06-16 1988-07-26 Taiyo Fishery Co., Ltd. Method for production of protein food products or protein food materials in paste state and method for the production of food products from these materials

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