Note: Descriptions are shown in the official language in which they were submitted.
CA 02566845 2006-11-02
PRESERVATIVES FOR CRUSTACEANS AND PRESERVATION METHOD OF
CRUSTACEANS
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to preservatives for
crustaceans used for preserving raw crustaceans without
deteriorating the quality thereof.
2. Description of the Related Art
. Among fishery products, crustaceans such as shrimps
and crabs are known to stop, once captured and landed,
their vital reactions at first and are stiffened
immediately after death, followed by deterioration by
oxidation of tissues to advance discoloration of whiskers
and shells and softening of muscles, finally to
putrefaction. Accordingly, these fishery products have
been usually stored frozen for blocking such deterioration
from advancing. However, since deterioration of tissues of
shrimps, especially deep-water shrimps, promptly advances
after defrosting even when the shrimps, in particular deep-
water shrimps, have been stored frozen, it has been
recommended to cook as soon as possible after defrosting,
or to process into preserved foods.
Alternatively, raw shrimps are chilled without
freezing, and are cooked before deterioration advances so
severely, in addition to chilled storage after defrosting
the frozen shrimps. However, since deterioration of the
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tissue of the shrimp advances during cooking and storage at
room temperature, sulfite compounds including sulfur
dioxide have been approved to use for shrimps and crabs as
preservatives for preventing commercial values from
decreasing. These sulfite compounds have antioxidative
ability, and are able to suppress deterioration such as
black discoloration of heads, whiskers and legs of shrimps
or delustering of a part of the shell due to whitening.
Therefore, it has been supposed that most of the frozen
shrimps and chilled shrimps sold in the market have been
subjected to deterioration-preventive processing with
preservatives containing sulfite compounds such as sulfite
salts or pyrosulfite salts.
An example of the most frequently used preservatives
containing the sulfite compound is an aqueous solution
containing about 2% of sodium pyrosulfite and about 1% of
erythorbic acid, in which a small amount of phosphate salts
such as sodium tripolyphosphate and sodium polyphosphate
are further added. Otherwise, an aqueous solution of
above-mentioned preservatives blended with 2 to 3% of
dextrin is also used. The aqueous solution of conventional
preservatives was stored in a relatively small volume of an
immersion tank, and shrimps swimming in a fish preserve
after capture are scooped, sorted on a conveyer and sent to
the immersion tank. The shrimps are scooped again after a
short period of the immersion step to send them to a
chilling step or freezing step, and chilled products or
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frozen products were shipped.
While the sulfite compound is known to be a potent
reducing material, it is approved to use as a bleaching
agent and an antioxidant besides the use as a food additive
for preservation of foods. Although an approved residual
concentration in the shrimps and the like is 0.10 g/kg as
converted into the concentration of sulfur dioxide since a
small amount of it is considered to be harmless to the
health, the sulfite compound itself is not a chemical
desirable as a food additive. Moreover, shells and muscles
of the shrimps processed with preservatives containing the
sulfite compound may be bleached with the loss of luster,
while other drawbacks such as unpleasant odor and
unpleasant taste such as bitter taste in the food may occur.
The amount of the sulfite compound attached to the
frozen shrimp may be determined, for example, by a
simplified method for measuring the concentration of the
sulfite ion in a leaching solution comprising the steps of
immersing the shrimp in distilled water in a weight 5-fold
of the weight of the shrimp for 5 minutes at a temperature
of 150C or less, dipping a sulfite ion test paper (trade
name: QUANTOFIX Sulphite, manufactured by NACHEREY NAGEL,
GmbH) in this leaching solution, and comparing the color
tone of the colored test paper with a sample color 20
seconds after dipping.
Accordingly, the inventors of the present invention
have developed a preservative composition for shrimps
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having excellent performance for preventing black
discoloration while the composition gives a good color of
the meat and is hygienically safe by using organic
materials known as foods and food additives in place of
conventionally used sulfite compounds. The inventors have
found a preservative for the shrimps containing an
effective concentration of an ascorbic acid compound and a
reducing sugar compound in an amount 0.1 to 1 fold of the
amount of the ascorbic acid compound. This composition was
submitted to patent application as Japanese Patent
Application Laid-Open No. 2004-236756.
SUMMARY OF THE INVENTION
Accordingly, it is an object of the present invention
to provide a hygienically safe preservative for crustaceans
by using organic materials as safe food additives without
using any sulfite compounds, wherein the preservative is
able to prevent the appearance, color and flavor of the
crustaceans including shrimps and crabs from being
deteriorated while it suppresses unpleasant taste and order
from being generated. These conventional preservatives
were insufficient for the crustaceans.
The present invention provides a preservative for
crustaceans containing a first component comprising an
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CA 02566845 2010-09-15
effective amount of an ascorbic acid compound; and a second component
comprising at least one compound selected from organic polybasic acid
compounds in an amount less than equivalent to the content of the first
component,
and amino acid compounds in an amount less than equivalent to the content of
the
first component, wherein the content of the second component is less than
equivalent to the content of the first component. The preservative is
preferably
water soluble.
The present invention also provides a preservative for crustaceans in a live
state containing:
a first component comprising at least one ascorbic acid compound selected
from ascorbic acid, erythorbic acid, salt thereof and an ester thereof; and
a second component comprising at least one compound selected from:
(1) at least one organic polybasic acid compound selected from malic
acid, succinic acid, citric acid, tartaric acid and salts thereof; and
(2) at least one amino acid compound selected from lysine and glycine,
either of which is in an amount of 0.05 to 0.5 fold of the amount of said
first
component; and
the amount of said second component being in an amount less than 0.5 fold
of the amount of the first component.
The present invention also provides a method for preserving crustaceans
comprising the steps of:
treating the crustaceans in a live state, in a raw state of an apparent death
but not losing their vital reactions or in a frozen state for resuming the
vital reactions
after defrosting by allowing the crustaceans to contact a preservative
treatment
liquid for the crustaceans; and preserving the treated crustaceans by chilling
or
freezing,
the preservative for crustaceans containing a first component comprising an
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effective amount of ascorbic compounds, and a second component comprising at
least a compound selected from organic polybasic acid compounds in an amount
less than equivalent to the content of the first component and amino acid
compounds in an amount less than equivalent to the content of the first
component,
the content of the second component being less than equivalent to the content
of
the first component.
The present invention also provides a method for preserving crustaceans in
a live state comprising the steps of:
treating the crustaceans in a live state, in a raw state of an apparent death
but not losing their vital reactions or in a frozen state for resuming the
vital reactions
after defrosting by allowing the crustaceans to contact a preservative
treatment
liquid for the crustaceans; and preserving the treated crustaceans by chilling
or
freezing, said preservative treatment liquid for the crustaceans containing:
a first component comprising at least one ascorbic acid compound selected
from ascorbic acid, erythorbic acid, salt thereof and an ester thereof; and
a second component comprising at least one compound selected from:
(1) at least one of organic polybasic acid compound selected from malic
acid, succinic acid, citric acid, tartaric acid and salts thereof; and
(2) at least one amino acid compound selected from lysine and glycine,
either of which is in an amount of 0.05 to 0.5 fold of the amount of said
first
component; and
the amount of said second component being in an amount less than 0.5 fold
of the first component.
The crustaceans, treated by permitting them to contact
the preservative solution using the preservative solution
for the crustaceans of the present invention and stored by
being frozen or chilled, exhibit an effect for suppressing
the crustaceans from being deteriorated comparable to the
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effect obtained by using sulfite compounds with respect to
the occurrence of black discoloration and whitening of
heads, whiskers and legs even under a severe condition of
leaving in an environment at near room temperature after
defrosting. In addition, bleaching of red luster peculiar
to the crustaceans, which is inevitable by using the
sulfite compound, as well as deterioration of taste and
generation of unpleasant odor, may be prevented by using
the preservative of the present invention, and an effect
for enhancing the quality as a food may be expected.
Furthermore, white spots on the shell of deep-water shrimps
that lower commercial values may be also efficiently
suppressed from being generated.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
At least one compound selected from L-ascorbic acid,
stereoisomers of L-ascorbic acid such as D-ascorbic acid
referred to erythorbic acid, salts thereof and esters
thereof may be used as the ascorbic acid compound of the
first component in the preservative for crustaceans of the
present invention. Each of these compounds may be used
alone, or a plurality of them may be used in combination.
It is particularly preferable to use compounds
appropriately select from the compounds comprising
commercially available L-ascorbic acid and salts of L-
ascorbic acid. However, such ascorbic acid and salts
thereof are not restricted to those according to
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formulations such as Japanese pharmacopoeia, and natural
products suitable for edible uses, for examples juices from
plant origin, may be used.
While one of the second components in the preservative
for the crustaceans is an amino acid compound, lysine and
glycine are preferable as the amino acid compound used in
the present invention. While these amino acid compounds do
not exhibit an action for suppressing deterioration of the
crustaceans by itself alone, the compound enhances the
action of the ascorbic acid compound for preventing
deterioration of the crustaceans, in particular the action
for suppressing deterioration of appearance, color and
flavor of the crustaceans, by using the amino acid compound
in an amount 0.5 fold, for example in the range from 0.01
to 0.4 fold. of the amount of the ascorbic acid compound as
the first component. The amino acid compound further
exhibits an effect for preventing unpleasant taste and
flavor from being generated.
When the amount of use of the amino acid compound is
smaller than the amount in the above-mentioned range, the
effect for suppressing deterioration of flavor and
generation of unpleasant taste and odor is weak, while the
action of the ascorbic acid compound for preventing
deterioration is inhibited while the taste of the amino
acid is added to the crustacean's own taste to arise
another unpleasant taste when the amount of use of the
amino acid is larger than the above-mentioned range.
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Accordingly, the use of the amino acid compound in an
amount near the upper limit should be avoided.
The other of the second component in the preservative
for the crustaceans of the present invention is an organic
polybasic acid compound, and a compound selected from malic
acid, succinic acid, tartaric acid and citric acid, and
salts thereof is preferable. The organic polybasic acid
compound may be any one that is soluble in water and
suitable for edible uses, and natural products, for example
plant juices and extracts are available. Salts thereof
such as sodium and potassium salts are also preferably used.
While the organic polybasic acid compound has little
actions for suppressing deterioration of the crustaceans by
itself alone as the amino acid compound is, the action of
the ascorbic acid compound for preventing deterioration,
particularly the action of the ascorbic acid compound for
preventing deterioration of the appearance of the
crustacean, or for preventing generation of black
discoloration, white spots and whitening and for preventing
decolorization and for suppressing unpleasant odor of the
food, is enhanced by using the organic polybasic acid
compound in a small amount of one-fold, particularly in an
amount of 0.05 to 0.5 fold, of the amount of use of the
ascorbic acid compound as the first component, although the
amount is different depending on the kind of the
crustaceans.
When the amount of use of the organic polybasic acid
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compound is smaller than the above-mentioned range, the
effect for suppressing deterioration of flavor and
generation of unpleasant odor is weak. When the amount of
use is larger than the above-mentioned range, on the other
hand, the action of the ascorbic acid compound for
preventing deterioration may be inhibited while different
unpleasant taste may be sensed due to the taste of the
organic polybasic acid compound in addition to the
crustacean's own taste. Therefore, excess use of the
organic polybasic acid compound should be avoided as in the
case of the amino acid compound.
The preservative for the crustaceans of the present
invention may comprise various components for adding
various functions to the preservative other than the above-
mentioned basic components. While examples of such
additional functional components include: a reducing sugar
compound used in the preservative of the shrimp disclosed
in Japanese Patent Application Publication No. 2004-236756
by the inventors, wherein the reducing sugar compound
effective for prevention of black decolorization,
improvement of the color and prevention of the unpleasant
taste of the shrimp is added in an amount 0.1 to 1 fold of
the amount the ascorbic acid compound; or a thickening
agent appropriately added for improving the frozen state of
the shrimp. However, appropriate functional components may
be added so long as the component is not opposed to the
object of the present invention, or the compound does not
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violate the conditions for utilizing the materials suitable
for use in the food.
For preserving the crustaceans using the preservative
for the crustaceans of the present invention, a
preservative treatment liquid suitable for immersing the
crustaceans should be prepared. While the concentration of
the principal agent of the preservative in the preservative
treatment liquid, or the concentration of the ascorbic acid
compound as the first component is different depending on
the kind and freshness of the crustaceans, the
concentration in the aqueous solution is preferably in the
range from 1 to 1.5%. However, when the preservation
environment of the crustaceans subjected to preservative
treatment is assumed to be cool or chilled, the
concentration of the ascorbic acid compound in the
preservative treatment liquid is preferably in the range
from 2 to 3%. Accordingly, the concentration of auxiliary
agent, or the concentration of the amino acid compound or
organic polybasic acid compound as the second component, in
the treatment liquid is desirably adjusted so that the
concentration is within the range less than 0.5 fold, or
less than one-fold, of the concentration of the ascorbic
acid compound. However, when the amino acid compound and
organic polybasic acid compound as the second components
are used together, it is recommended that the concentration
of each compound is adjusted so as to be the lower
concentration within the above-mentioned concentration
CA 02566845 2006-11-02
range.
It is essential that the crustaceans treated with the
preservative for the crustaceans of the present invention
are alive at the time of preservative treatment. In other
words, the effect of the preservative for the crustaceans
of the present invention cannot be obtained unless the
crustaceans exhibit vital reactions. Accordingly, it is
preferable that live crustaceans immediately after capture,
or crustaceans stored under a well-controlled environment
are subjected to immersion treatment or shower treatment
for a period within the range from 0.1 to 5 minutes
immediately after being scooped from the preserve. However,
a certain effect for preventing deterioration may be
obtained, although not sufficient, by subjecting raw
crustaceans in an apparent death state without losing vital
reactions to the immersion treatment, or by subjecting
rapidly frozen crustaceans that are able to resume vital
reaction after defrosting to the immersion treatment
immediately after defrosting.
The crustaceans subjected to the immersion treatment
with the preservative for the crustaceans of the present
invention may be frozen immediately after the treatment
when the object is long term storage, and the outside of
the shell of the crustaceans is desirably frozen, or is
covered with glazes. Deterioration of the quality of the
crustaceans stored in dark in the above-mentioned condition
may be almost perfectly ignored. Accordingly, the
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crustaceans are desirably placed in a refrigerator even
when they are stored for a short period of time, since
deterioration of the quality of the crustaceans after the
preservative treatment is dependent on the storage
environment after defrosting the crustaceans, particularly
on the oxidative substances in the atmosphere, storage
temperature and illumination.
While the preservative for the crustaceans of the
present invention do not particularly restrict the kind of
the crustaceans to be subjected to the preservative
treatment, the preservative of the present invention can be
favorably used for deep-water shrimps as the preservative
for the crustaceans that is able to suppress drawbacks on
the quality of the deep-water shrimp of the preservative
for the shrimp using the sulfite compound, since crucial
evaluation items are no unpleasant odor and taste for the
deep-water shrimp in which flavor is especially important.
Example 1
Deep-water shrimps living at 300 to 400 m below the
sea surface were captured with a trawl net, and were stored
in a tank filled with sea water at 0 to 5 C. Two ascorbic
acid compounds of L-ascorbic acid (ASCA) and erythorbic
acid (ETBA) and four amino acid compounds of lysine (LYS),
glycine (GLY), arginine (ARG) and sodium glutamate (GLUN)
were dissolved in 1% brine at the concentrations shown in
Table 1 to prepare preservative treatment liquids having
different concentrations to one another. Live deep-water
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shrimps were subjected to the preservative treatment using
each preservative treatment liquid, deterioration of the
quality of respective treated shrimps was tested in order
to elucidate the relation between the compounded
composition of the preservative treatment liquid and
preservative performance for the shrimp.
(Preservative treatment method of shrimp)
The deep-water shrimps in the tank were scooped to
drain excess water, and were immersed in the preservative
treatment liquid in the treatment tank at 4 to 15 C for 1
minute. The deep-water shrimps were scooped again, sealed
in a plastic bag with evacuation, and were rapidly frozen
in a freezing chamber at -18'C and stored.
(Method for measuring deterioration of shrimp)
Ten deep-water shrimps stored in the freezing chamber
at least for 16 hours were defrosted in running water (city
water) at 15 to 20 C, the deep-water shrimps reached at a
temperature of 20 C were aligned on kitchen paper laid on a
rectangular tray. The shrimps were left in a room under
illumination of a white fluorescent lamp at 21 to 24 C for
about 10 hours as a time-dependent acceleration test of
deterioration, and the shrimps with shells were observed
with respect to black decolorization, generation of white
spots and decrease of the color. Then, the meat of the
shrimp was tasted to simultaneously investigate unpleasant
taste and unpleasant odor, if any. These test items were
independently evaluated by five test panelists based on the
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following evaluation criteria, marked scores were averaged
and the averaged values were rounded. These values are
shown in the preservation score column in Table 1 together
with total scores.
The evaluation criteria such as the state of black
decolorization, the degree of residual flavor in the meat,
and the presence of unpleasant taste and unpleasant odor
were as follows, and were evaluated in five steps from
points 4 to point 0. Accordingly, the total score is 6
points or more when all the test items were evaluated as
point 2 or more, which shows that shrimp foods heaving no
evident defects are obtained. The food showing an item
with a score of 1 is evaluated to be out of the
specification, and an item of point zero shows that the
food cannot be sold as a commercial product.
Point 4: maintains a quality comparable to or not
inferior to the quality of live shrimps;
Point 3: the quality is approximately identical to the
quality of the live shrimps immediately after defrosting;
Point 2: the quality is identical to the quality of
the shrimps after defrosting commercially available frozen
products;
Point 1: the quality is evidently defective; and
Point 0: not suitable as a food.
In addition to the evaluation by ranking of the above-
mentioned deterioration state, the shrimps were totally
evaluated as foods in five steps of "quite excellent",
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"excellent, "good", "moderate" and "not good" with
reference to the above-mentioned total score with
correction for the importance of each test item, and the
results are listed in the column of the total evaluation in
the table.
Two kinds of commercially available comparative
preservatives mainly comprising the sulfite compound -
namely commercially available preservative A (CMPA) with a
blend composition comprising 17.5% of sodium pyrophosphate,
12% of erythorbic acid, 7.5% of sodium polyphosphate and 3%
of sodium alginate and 60% of dextrin, and commercially
available preservative B (CMP B) with a blend composition
comprising 67% of sodium pyrophosphate, 15% of erythorbic
acid, 12% of a mixture of sodium phosphate, 3.5% of sodium
citrate and 2.5% of sodium glutamate - were prepared. Each
of the preservatives was dissolved in 1% brine in
recommended concentrations of 4 g/dl and 1 g/dl to prepare
reference solutions of the preservative treatment solution.
The deep-water shrimps were immersed in this preservative
treatment solution as in the example of the present
invention, and were preserved by freezing. The frozen
deep-water shrimps were defrosted by the same method as
described above, and were subjected to deterioration tests
to evaluate with respect to each test item. The scores are
also listed in Table 1.
[TABLE 11
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Composition of Preservative and Preservation Effect for
Deep-water shrimp (Deterioration Acceleration Test: 21 to
24 C, 10 hours) [A]
Test Composition of Preservative treatment liquid Results of Evaluation of
States after Total Total Evaluation
No. Preservation Score
First Second First/Se Appearance Residual Unpleasant
Component Component cond and Color Flavor Taste and
g/dL g/dL Ratio Unpleasant
I Odor
---------- --------------- --- - ---- -----0----- ----- 1 ----- ----- ------- -
-- 1 --------not good
------
2' ASCA 3.0 - 0 2 2 1 5 good
3' ASCA 2.5 - 0 2 2 2 6 good
4' ASCA 2.0 - 0 2 2 2 6 good
5' ASCA 1.5 - 0 1 1 2 4 moderate
6' ASCA 1.0 - 0 1 1 1 3 moderate
-------- --------------- - ----- - ----- ---------------
7 ASCA 2.5 LYS 0.01 0.004 2 2 2 6 good
8 ASCA 2.5 LYS 0.03 0.012 2 2 2 6 good
9 ASCA 2.5 LYS 0.1 0.04 3 2 3 8 excellent
ASCA 2.5 LYS 0.5 0.20 3 3 2 8 excellent
11 ASCA 2.0 LYS 1.0 0.50 2 2 2 6 good
12 ASCA 2.0 LYS 1.5 0.75 2 1 1 4 moderate
------------------- --------------- -------- ------------ ----------- ---------
------ ------ ---------------
130 - -LYS 2.0 0- 0 --- -------I I- notgood-
------------------ ------- -
14 ASCA 2.5 GLY 0.01 0.004 2 2 2 6 good
ASCA 2.5 GLY 0.03 0.012 2 2 3 7 excellent
16 ASCA 2.5 GLY 0.1 0.04 3 3 3 9 quite excellent
17 ASCA 2.5 GLY 0.5 0.20 3 3 2 8 excellent
18 ASCA 2.0 GLY 1.0 0.50 3 2 2 7 excellent
--1- --ASCA -.0 _GLY--- 1.5 --0-.75 2
20= -------- ----------- ------------------
-- ------ 2 -------------- -- S - ------8o--d----
__GLY -2 -- ----- -----0 --- ----- ------ -~ not good
-200 ---------- ----- - -------
21' ETBA 3.0 0 2 0 0 2 not good
22' ETBA 2.5 0 2 1 0 3 moderate
23' ETBA 2.0 0 2 1 1 4 moderate
24' ETBA 1.5 0 1 1 1 3 moderate
25' ETBA 1.0 0 1 1 1 3 moderate
----- --------------- --- ----------- -------- ----------------------- --------
------- ----------------------
26 ETBA 2.5 GLY 0.01 0.004 2 2 1 5 good
27 ETBA 2.5 GLY 0.03 0.012 2 2 2 6 good
28 ETBA 2.5 GLY 0.1 0.04 3 3 2 8 excellent
29 ETBA 2.5 GLY 0.5 0.20 3 2 2 7 excellent
30 ETBA 2.0 GLY 1.0 0.50 2 2 2 6 good
_ 31 __ETBA 2.0 __GLY_____1.5_ __0.75 _ 2 _____1 ______1 _______ __ 4 moderate
_ -------- ------------- ----- ---------------------
32 -----
32 ASCA 2.5 ARG 0.03 0.012 2 2 1 5 good
33 ASCA 2.5 ARG 0.1 0.04 1 2 1 4 moderate
34 ASCA 2.5 ARG 0.5 0.20 1 1 1 3 moderate
_ 35_ ASCA 2.5 __ARG-----1.0-- --0=40-- -
------------ -ARG 2.0 0 -
ASCA 2.5 GLUN 0.03 0.012 1 1 1 3 moderate
38 ASCA 2.5 GLUN 0.1 0.04 1 1 1 3 moderate
39 ASCA 2.5 GLUN 0.5 0.20 l 1 0 2 not good
40 ASCA 2.5 GLUN 1.0 0.40 -I
otg_ood
- GLUN 2.0 - 0---- ---- ------ ....... ------ n
42' CMPA 4.0 - - 4 1 0 5 good
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43= I CMPB 1.0 I I I 4 1 0 I 5 I good
1) *: Comparative Example and Reference Example
2) Abbreviations
ASCA: L-ascorbic acid, ETBA: erythorbic acid, LYS:
lysine, GLY: glycine, ARG: arginine, GLUN: sodium glutamate,
CMPA: commercially available preservative A, CMPB:
commercially available preservative B
The results in Table 1 show that the deep-water
shrimps, which were defrosted after immersing in reference
preservative treatment liquids prepared by using
commercially available preservative A (CMPA) and
commercially available preservative B (CMPB) that are
conventional preservatives containing the sulfite compound
in which erythorbic acid among the ascorbic acid compounds
and sodium pyrosulfite were used together, exhibit an
effect for maintaining excellent appearance with respect to
prevention of black decolorization and preservation of the
color as compared with the deterioration state (the data in
Test Example No. 1) after 10 hours' live deep-water shrimps
not subjected to preservative treatment. However, flavor
of the live deep-water shrimps is impaired while the
quality as the food is not substantially retained due to
occurrence of unpleasant taste and unpleasant odor (see the
data in Test Nos. 42 and 43). In addition, the effect of
L-ascorbic acid as a representative of the ascorbic acid
compounds is inferior to conventional preservative
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treatment liquids containing the sulfite compounds with
respect to prevention of black decolorization and
preservation of the color when L-ascorbic acid is used
alone in the preservative treatment liquid, while
deterioration of the quality cannot be suppressed since
unpleasant taste is sensed in place of bitter taste when
the concentration of L-ascorbic acid exceeds a range of
from about 2.0 to about 2.5 g/dl, although the
concentration in this range causes little problem (see the
data in Test Nos. 2 to 6).
It was also found that, while deterioration of the
quality of the deep-water shrimps is accelerated by using
the amino acid compound alone (see the data in test Nos. 1,
13, 20, 36 and 41), above-mentioned deterioration of the
quality of the deep-water shrimps when the ascorbic acid
compound is used alone is remarkably improved by using a
small amount of the amino acid compounds, particularly
lysine (LYS) and glycine (GLY), in combination with the
ascorbic acid compound, that the concentration of the
ascorbic acid compound may be in the range from about 2.0
to about 2.5 g/dl, and that L-ascorbic acid (ASCA) shows
more excellent effect than erythorbic acid (see the data in
Test Nos. 14 to 19 and 26 to 31).
It was also shown that the effect of the concomitant
use of lysine (LYS) and glycine (GLY) is manifested at a
concentration of the amino acid concentration of 0.03 g/dl
in the liquid, or at a concentration 0.01 fold or more of
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the concentration of the ascorbic acid compound. While the
effective concentration of the amino acid compound is up to
0.4 fold of the concentration of the ascorbic acid compound,
adding more amino acid compound is rather harmful (see the
data in Test Nos. 7 to 12 and 14 to 19). Amino acids other
than lysine (LYS) and glycine (GLY) showed almost no effect
for preventing deterioration of the quality of the deep-
water shrimps.
Example 2
L-ascorbic acid (ASCA) was selected as the ascorbic
acid compound as in Example 1, and malic acid (MALA),
sodium malate (MALN), succinic acid (SUCA), sodium
succinate (SUCN), citric acid (CITA), sodium citrate (CITN),
tartaric acid (TARA) and sodium tartarate (TARN) were
selected as the organic polybasic acid compounds. The
compounds were combined according to the formulations in
Table 2, and preservative treatment liquids were prepared
as described above. Each preservative treatment liquid was
added to the live deep-water shrimps for preservative
treatment, and the treated shrimps were subjected to the
acceleration test of deterioration of the quality. The
relation between the blend composition of the preservative
treatment liquid and preservative performance against the
shrimps were totally evaluation as in Example 1. The
results are shown in Table 2.
[TABLE 2]
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Composition of Preservative and Preservation Effect for
Deep-water shrimp (Deterioration Acceleration Test: 21 to
24'C, 10 hours) [B]
Test Composition of Preservative treatment liquid Results of Evaluation of
States after Total Total Evaluation
No. Preservation Score
First Second First/Seco Appearance Residua Unpleasant
Component Component nd Ratio and Color I Flavor Taste and
g/dL g/dL Unpleasant
Odor
0 0 1 not good
2' ASCA 3.0 - 0 2 2 1 5 good
3' ASCA 2.5 - 0 2 2 2 6 good
4' ASCA 2.0 - 0 2 2 2 6 good
5' ASCA 1.5 - 0 1 1 2 4 moderate
--6'--- -ASCA --1.0 -- --- ------------ ---- 0 1 1 1 3 moderate
-------------- ------------------ ------------- --------------------
44 ASCA 2.5 MALN 0.1 0.04 3 2 2 7 excellent
45 ASCA 2.5 MALN 0.5 0.20 3 3 3 9 quite excellent
46 ASCA 2.0 MALN 1.0 0.50 3 2 2 7 excellent
47 ASCA 2.0 MALN----1_5-- 0_75 2 -- --- ----- -5---------gOOa
----------- ---- ----------- - ------ -
48' - MALN 2.0 _____ 0 0 0 0 notgood
----=----- -------- ----
49 ASCA 2.5 MALN 0.1 0.04 2 2 2 6 good
50 ASCA 2.5 MALN 0.5 0.20 2 2 2 6 good
51 ASCA 2.0 MALN 1.0 0.50 2 2 2 6 good
52 ASCA 2.0 MALN 1.5 0.75 1 2 1 4 moderate
---- -- - ------=--- ---------------- --------- - -----------------------------
--------------
--53*-- -- MA-- ----2---- 0 -- ~--- ------ -1--------notgood
---------- ----------- ------------------
54 ASCA 2.5 SUCN 0.1 0.04 2 2 2 6 good
55 ASCA 2.5 SUCN 0.5 0.20 3 2 3 8 excellent
56 ASCA 2.0 SUCN 1.0 0.50 3 2 2 7 excellent
-- 57 -- A - -SU CN------I S -- ---0.75 --- ---------------------------------
-- --- ----------- -CN 20 ----------------------------------
59 -0-ASCA 2.5 SUCA 0.1 2 2 1 5 good
60 ASCA 23 SUCA 0.5 2 2 2 6 good
61 ASCA 2.0 SUCA 1.0 .2 2 1 5 good
62 ASCA 2.0 SUCA 1.5 0.75 1 1 13 moderate
UCA 2.0 0 _____ 0______ __ 0_______notgood
--------------- ------- ---------- ----------- ----- --
64 ASCA 2.5 CITN 0.1 0.04 3 2 2 7 excellent
65 ASCA 2.5 CITN 0.5 0.20 3 3 3 9 quite excellent
66 ASCA 2.0 CITN 1.0 0.50 3 2 2 7 excellent
67 ASCA 2.0 CITN 1.5 __0.75 ___ 3 ___1 ____ _____ 1 _ 5 good
- - - - - - - - - - - - - - - - ------------ - - - - - - - - ----- ------------
------------
68*-- - C" 2.0 1 ---- - -ASCA 2.5 CITA 0.1 0.04 2 1 6 good
70 ASCA 2.5 CITA 0.5 020 2 2 2 6 good
71 ASCA 2.0 CITA 1.0 0.50 2 2 2 6 good
72 ASCA 2.0 C-TA1.5 0-75 2 I 1 4 moderate CITA 2.0 _ _____0 _ 0 ___ 0 0
___notgood
---- - ------ ----- - ---- - ------ ----74 ASCA 2.5 TARN 0.1 0.04 3 2 1 6 good
75 ASCA 2.5 TARN 0.5 0.20 3 2 2 7 excellent
76 ASCA 2.0 TARN 1.0 0.50 3 2 2 7 excellent
77 ASCA 2.0 TARN 1.5 0.75 3 1 1 5 good
CA 02566845 2006-11-02
------- -------------------------------- ---------- ----------- ---------------
-------- ----------------------
0-----. notgood....
--78* - -- ---------- -TARN-----2_ - ---- = ----- -----0----- --- -0 --- ------
-0 ----- --- -
79 ASCA 2.5 TARA 0.1 0.04 2 2 1 5 good
80 ASCA 2.5 TARA 0.5 0.20 2 2 1 5 good
81 ASCA 2.0 TARA 1.0 0.50 2 2 2 6 good
82 ASCA 2.0 TARA 1.5 0.75 2 1 1 4 moderate
----- ----------- --------- -------------
83* TARA 2.0 0 0 0 0 not good
1) *: Comparative Example and Reference Example
2) Abbreviations
ASCA: L-ascorbic acid, MALN: sodium malate, MALA:
malic acid, SUCN: sodium succinate, SUGA: succinic acid,
CITN: sodium citrate, CITA: citric acid, TARN: sodium
tartarate, TARA: tartaric acid
The results in Table 2 show that the preservative
treatment liquid comprising the L-ascorbic acid as a
representative of the ascorbic acid compound blended with
the organic polybasic acid compound is able to efficiently
compensate a defect of the preservative treatment liquid
using only the ascorbic acid compound that improvement of
the appearance and color of the deep-water shrimps is
insufficient, particularly generation of white spots.
While a favorable concentration of the organic polybasic
acid compound is at least 0.1 g/dl, or 0.05 fold of the
concentration of the ascorbic acid compound, it was shown
that a concentration of exceeding 0.5 fold tends to
suppress the deterioration preventive action of the
ascorbic acid compound, and that the organic polybasic acid
compounds such as malic acid (MALA), succinic acid (SUCA),
citric acid (CITA) and tartaric acid (TARA) are effective
for enhancing the deterioration preventive action of the
21
CA 02566845 2006-11-02
ascorbic acid compound to the deep-water shrimps, even when
the acid compound is a free acid or neutral salt.
Example 3
Banamei shrimps of South America origin frequently
cultivated in warm climate region were stored in a tank
filled with sea water diluted to 1/3 of original sea water
at 25 to 28 C. Two ascorbic acid compounds of L-ascorbic
acid (ASCA) and erythorbic acid (ETBA), and three amino
acid compounds of lysine (LYS), glycine (GLY) and arginine
(ARG) were used, and these compounds were dissolved in 1%
brine by the same method as in Example 1 so that the
concentration (g/dl) of each compound is as shown in Table
3 to prepare respective preservative treatment liquids
having different concentrations. The preservative
treatment liquids having the concentrations shown in Table
3 were prepared using the above-mentioned preservative
treatment liquids, and commercially available preservative
A (CMPA) and preservative B (CMPB). The live Banamei
shrimps were subjected to preservative treatment for
immersing the shrimps in the above-mentioned preservative
treatment liquids at about 25 C for 1 minute as in Example
1, and were stored after rapid freezing in a freezing
chamber at -18 C immediately after the treatment.
The frozen Banamei shrimps, treated with the
preservatives for the crustaceans in which amino acids are
blended and with reference preservatives and stored for 16
hours or more, were defrosted in running water by the same
22
CA 02566845 2006-11-02
method as used in Example 1. The shrimps were subjected to
deterioration accelerating tests at 21 to 24 C for about 10
hours, and the relation between the blend composition of
the preservative treatment liquid and preservative
performance for the shrimp was investigated. The results
of the test as well as the results of total evaluation are
shown in Table 3 together.
[TABLE 3]
Composition of Preservative and Preservation Effect for
Banamei Shrimp (Deterioration Acceleration Test: 21 to 24 C,
10 hours) [A]
23
CA 02566845 2006-11-02
Test Corn sition of Preservative treatment liquid Results of Evaluation of
States after Preservation Total Total
No. First Second First/Se Appearance Residual Unpleasant Taste Score
Evaluation
Component Component cond and Color Flavor and Unpleasant
dL dL Ratio Odor
101' ----------- -----0---- I ----- I --- ...99!good---
102' ASCA 3.0 0 3 0 l 4 moderate
103' ASCA 2.5 0 3 0 1 4 moderate
104' ASCA 2.0 0 2 1 I 4 moderate
105' ASCA 1.5 0 I 1 1 3 moderate
106' ASCA ---- 1-.0 -- - --------- -.-0 --- -----1-----------1 ---- -------- --
------ ---2--- ---not good
107 ASCA 2.0 LYS 0.10 0.05 3 1 1 5 good
108 ASCA 2.0 LYS 0.20 0.10 3 2 1 6 good
109 ASCA 2.0 LYS 0.50 0.25 3 2 2 7 excellent
110 ASCA 2.0 LYS 1.00 0.50 3 1 1 5 good
Ill ASCA 2.0 LYS _ 1.50 0.75 3 0 I 4 moderate
-------------- ---------------------------- - -- -
_ 11- - ----=--------- LYS 2.00 0 ----- 0 ---------- ----- ---not good
------------- -------- ------- -----------------------
113 ASCA 2.0 GLY 0.10 0.05 3 1 1 5 good
114 ASCA 2.0 GLY 0.20 0.10 3 2 2 7 excellent
115 ASCA 2.0 GLY 0.50 0.25 3 3 2 8 excellent
116 ASCA 2.0 GLY 1.00 0.50 3 2 1 6 good
117- ASCA 2.0 GLY--- 1.50 --0.75 - -----3----- ----1----------------------- ---
5--- ---- Io_od ----
118' GLY 2.00 0 1 0 1 moderate
------ --- =------------ ----------- ---=---- ------------ --------------------
-------- ------- -------------
119' ETBA 3.0 0 3 0 0 3 moderate
120' ETBA 2.5 0 3 0 0 3 moderate
121' ETBA 2.0 0 2 1 0 3 moderate
122' ETBA 1.5 0 1 1 0 2 not good
123` -ETBA --- 1.0----------------- ---0---- -----1-----------0------------ 0--
------ --.I not good
124 ETBA 2.0 GLY 0.10 0.05 3 1 0 4 moderate
125 ETBA 2.0 GLY 0.20 0.10 3 1 1 5 good
126 ETBA 2.0 GLY 0.50 0.25 3 1 1 5 good
127 ETBA 2.0 GLY 1.00 0.50 3 1 0 4 moderate
__128__ ETBA---- 2.0_ GLY 1.50 --0.7-5 -- _____3______ ____I____________
0________ ___4___ ---moderate-
129 ASCA 2.0 ARG 0.10 0.05 2 1 1 4 moderate
130 ASCA 2.0 ARG 0.20 0.10 2 1 1 4 moderate
131 ASCA 2.0 ARG 0.50 0.25 2 1 0 3 moderate
132 ASCA 2.0 ARG 1.00 0.50 2 0 0 2 not good
133 ASCA 2.0 -RG 1.50 -75 2 0 0 2 -------- - 00 RG---- -----0----- ----0 ------
--------- ---0--- not good
- ---------------- ------
135' CMPA 4.0 - - - 3 1 0 4 moderate
136' CMPB 1.0 3 I 0 4 moderate
1) *: Comparative Example and Reference Example
2) Abbreviations
ASCA: L-ascorbic acid, ETBA: erythorbic acid, LYS:
lysine, GLY: glycine, ARG: arginine, CMPA: commercially
available preservative A, CMPB: commercially available
preservative B
24
CA 02566845 2006-11-02
The results in Table 3 show that, while an improvement
effect for the appearance of the Banamei shrimps, in
particular for black decolorization, is manifested and
deterioration of taste and unpleasant odor are suppressed
by the preservative treatment liquid with a concentration
of L-ascorbic acid as a representative of the ascorbic acid
compounds of 2 g/dl or more (see the data in test Nos. 101
to 106), the quality as a food is substantially impaired by
impairing the flavor of the shrimp and generating
unpleasant taste and unpleasant odor by subjecting the
shrimps to the preservative treatment using commercially
available preservative A (CMPA) and commercially available
preservative B (CMPB) as preservatives containing the
sulfite compound, although an effect for maintaining
excellent appearance with respect to prevention of black
decolorization and preservation of the color is manifested
(see the data in Test Nos. 135 and 136).
On the other hand, when the amino acid compounds that
accelerate deterioration of the shrimps by using alone, or
lysine (LYS) or glycine (GLY), in a small amount relative
to L-ascorbic acid is used together, the effect for
improving the appearance and color is further increased
(see the data in Test Nos. 112 and 118), while generation
of unpleasant taste and unpleasant odor is suppressed and
decrease of flavor is prevented (see the data in Test Nos.
107 to 111 and 113 to 117). However, it was found that
CA 02566845 2006-11-02
arginine (ARG) is scarcely effective and the proportion of
blending of the amino acid compound does not preferably
exceed 0.5 fold of the concentration of L-ascorbic acid.
While erythorbic acid (ETBA) shows an effect no less than
the effect of L-ascorbic acid (ASCA) with respect to the
improvement of the appearance and color of the shrimps, the
effect of erythorbic acid (ETBA) cannot be equal to the
effect of L-ascorbic acid with respect to the effect for
improving flavor and unpleasant odor (see the data in Test
Nos. 113 to 117 and 124 to 128).
Example 4
L-ascorbic acid (ASCA) was selected as the ascorbic
acid compound, and malic acid (MALA), sodium malate (MALN),
succinic acid (AUCA), sodium succinate (SUCN), citric acid
(CITA), sodium citrate (CITN), tartaric acid (TARA) and
sodium tartarate (TARN) were selected as the organic
polybasic acid compounds as in Example 3, and preservative
treatment liquids were prepared by combining them according
to the formulation shown in Table 4. The live Banamei
shrimps were subjected to preservative treatment by the
same method as in Example 3, and respective treated shrimps
were tested for deterioration of the quality. The relation
between the blend composition of the preservative treatment
liquid and preservative performance was also investigated
as in Example 3, and the results were shown in Table 4
together with the results of total evaluation.
26
CA 02566845 2006-11-02
[TABLE 4]
Composition of Preservative and Preservation Effect for
Banamei Shrimp (Deterioration Acceleration Test: 21 to 24 C,
hours) [B]
27
CA 02566845 2006-11-02
Test Composition of Preservative treatment liquid Results of Evaluation of
States after Total Total
No. Preservation Score Evaluation
First Component Second First/Seco Appearance Residua Unpleasant Taste
g/dL Component nd Ratio and Color I Flavor and Unpleasant
dL Odor
-10111
---- ----------- ---------------- ---- ---- -----0 -------- I---- ------ ------
----- I---notptood
102* ASCA 3.0 - 0 3 0 1 4 moderate
1030 ASCA 2.5 - 0 3 0 1 4 moderate
1040 ASCA 2.0 - 0 2 1 1 4 moderate
1050 ASCA 1.5 - 0 1 1 1 3 moderate
---- notp~ood--
_ 1060 _ ASCA 1.0 ---------------- ---- 0 ----- ------1------ --- 1 ----- -
-------
137 ASCA 2.0 MALN 0.10 0.05 3 2 1 5 good
138 ASCA 2.0 MALN 0.20 0.10 3 2 1 6 good
139 ASCA 2.0 MALN 0.50 0.25 3 3 2 8 excellent
140 ASCA 2.0 MALN 1.00 0.50 3 2 2 7 excellent
--1--__ ASCA 2.0 _MALN----15-_ --- 3 S gOOd
_ 1-- - ----- ----------- -MALN------- --------- -----0---- --- ---- -------0-
----- ----1--- --not 1-09A
143 ASCA 2.0 MALA 0.10 0.05 2 2 2 6 good
144 ASCA 2.0 MALA 0.20 0.10 2 2 2 6 good
145 ASCA 2.0 MALA 0.50 0.25 2 1 1 4 moderate
146 ASCA 2.0 MALA 1.00 0,50 2 1 1 4 moderate
147 ASCA 2.0 MALA 1.50 0.75 2 1 1 4 moderate _
--------- ---------------- - ----- - ------------------ not - -----------
148 -- - -- MALA 2.00 0----- ---0--- -------0 --0--- -- --1090_--
--------------- -------
149 ASCA 2.0 SUCN 0.10 0.05 3 1 1 5 good
150 ASCA 2.0 SUCN 0.20 0.10 3 2 2 7 excellent
151 ASCA 2.0 SUCN 0.50 0.25 3 2 2 7 excellent
152 ASCA 2.0 SUCN 1.00 0.50 3 1 2 6 good
__153-_ _ ASCA____ 2.0__ SUCN 1.50 ___ 0.75__ _____ 2 _____ ___ I____ _______
1 ______ ___4-__ --moderate __
---------------------------------------
1.544
-------------- SUCN.... 2.00 .................. 0----- 0-- -------0-----------
0. not Y1095!.
155 ASCA 2.0 SUCA 0.10 0.05 2 1 1 4 moderate
156 ASCA 2.0 SUCA 0.20 0.10 3 2 1 6 good
157 ASCA 2.0 SUCA 0.50 0.25 3 2 2 7 excellent
1 58 ASCA 2.0 SUCA 1.00 0.50 2 2 1 5 good
159 ASCA 2.0 _ SUCA____150 ___ 0.75___ _____ 2 _____ ___ 1____ ________I
__4___ --moderate __
------- ------------------------
-1.60* - ................. - SUCH0 --------- -----0----- ---0--- -------- -----
-- ---0--- -- notpLaod
161 ASCA 2.0 CITN 0.10 0.05 2 2 1 5 good
162 ASCA 2.0 CITN 0.20 0.10 3 2 1 6 good
163 ASCA 2.0 CITN 0.50 0.25 3 2 2 7 excellent
164 ASCA 2.0 CITN 1.00 0.50 3 1 2 6 good
--165-- - ASCA---- 2.0-- --ITN ----- 50- -0.75--166*-------------- -ITN --- 0 -
-- -------------- --- -- 167 ASCA 2.0 CITA 0.10 0.05 2 1 1 4 moderate
168 ASCA 2.0 CITA 0.20 0.10 2 2 1 5 good
169 ASCA 2.0 CITA 0.50 0.25 2 2 2 6 good
170 ASCA 2.0 CITA 1.00 0-50 2 2 2 6 good
CA 20 CiTA150 __075__ _____2____ ______ 2______ __5_ ----good
- -------1720 __ _CITA 2.00 ____ 0 ____ ___ 0 _- ______ 0 -- 0 __ __ not.&o9d
- ----------- ---------- - ------- --
173 ASCA 2.0 TARN 0.10 0.05 2 2 1 5 good
174 ASCA 2.0 TARN 0.50 0.25 3 2 2 7 excellent
d
175- ASCA 2.0 TARN --------------- --- 0.50 -
176! TARN 2.~ 0---
- ---0-- ------- 0------ ---0-- --notFcgd
177 ASCA 2.0 TAitA 0.10 0.05 2 1 t 4 moderate
28
CA 02566845 2006-11-02
178 ASCA 2.0 TARA 0.50 0.25 2 2 2 6 good
179 ASCA 2.0 TARA 1.00 0.50 2 I 1 4 moderate
-- ------ ---- ---------------- -------------------
180' TARA 100 0 0 0 0 not Rood
1} *: Comparative Example and Reference Example
2) Abbreviations
ASCA: L-ascorbic acid, MALA: malic acid, MALN: sodium
malate, SUCA: succinic acid, SUCN: sodium succinate, CITA:
citric acid, CITN: sodium citrate, TARA: tartaric acid,
TARN: sodium tartarate
The results in Table 4 show that the preservative
treatment liquid prepared by blending L-ascorbic acid as a
representative of the L-ascorbic acid compound with a
organic polybasic acid compound prevents generation of
black decolorization and white spots by compensating the
defect of the preservative treatment liquid, while
deterioration of flavor of the shrimps is prevented by
suppressing generation of unpleasant taste and unpleasant
odor. The concentration of the organic polybasic acid
compound for manifesting the action is preferably 0.1 g/dl
or more, or 0.05 fold or more of the concentration of the
ascorbic acid compound. A concentration exceeding 0.5 fold
is not preferable since the deterioration preventing action
of the ascorbic acid compound tends to be suppressed.
Example 5
Snow crabs captured offshore of the Japan sea were
stored in a tank filled with sea water at 0 to 5 C. Two
ascorbic acid compounds of L-ascorbic acid (ASCA) and
29
CA 02566845 2006-11-02
erythorbic acid (ETBA), and three amino acid compounds of
lysine (LYS), glycine (GLy) and arginine (ARG) were
dissolved in 1% brine so as to be the concentrations,
respectively, shown in Table 5 as in Example 3 to prepare
the preservative treatment liquids having different
concentration to one another. The live snow crabs were
subjected to preservative treatment by immersing in the
preservative treatment liquid at about 4 to 15'C for 3
minutes as in Example 1 using each above-mentioned
preservative treatment liquid and preservative treatment
liquids adjusted to the concentrations shown in Table 5
using commercially available preservative treatment liquid
A (CMPA) and commercially available preservative treatment
liquid B (CMPB). The crabs were rapidly frozen immediately
thereafter in a freezing chamber at -18 C, and stored
frozen.
The frozen snow crabs, treated with the preservative
for the crustaceans and reference preservative and stored
for 16 hours or more, were defrosted by the same method as
in Example 1, and subjected to deterioration acceleration
tests at 21 to 24 C for about 10 hours. The relation
between the blend composition of the preservative treatment
liquid and preservative performance was investigated, and
the results are shown in TABLE 5 together with the results
of total evaluation.
(TABLE 5)
CA 02566845 2006-11-02
Composition of Preservative and Preservation Effect for
Snow Crab (Deterioration Acceleration Test: 21 to 24 C, 10
hours) [Al
31
CA 02566845 2006-11-02
Test No. Composition of Preservative treatment liquid Results of Evaluation of
States after Total Total
Preservation Score Evaluation
First Second First/Se Appearan Residual Unpleasant Taste
Component Component cond ce and Flavor and Unpleasant
g/dL dL Ratio Color Odor
201* -------- ----- ---- ----- I ----- -------- 0 not good
202' ASCA 3.0 - 0 3 0 I 4 moderate
203= ASCA 2.5 - 0 3 0 1 4 moderate
204= ASCA 2.0 - 0 2 1 1 4 moderate
2050 ASCA 1.5 - 0 1 1 1 3 moderate
--206--------------------- ASCA--- ----------- ---0--- ----1----- --- I ---- --
---- 0------ ---?--- ...notgood--.
-
207 ASCA 2.0 LYS 0.10 0.05 3 1 1 5 good
208 ASCA 2.0 LYS 0.20 0.10 3 2 1 6 good
209 ASCA 2.0 LYS 0.50 0.25 3 2 2 7 excellent
210 ASCA 2.0 LYS 1.00 0.50 3 1 1 5 good
211 ASCA__ 2.0 LYS 1.50 0.75 3 1 0 4 moderate
------ ---- ------- -- -----=-------
--212'------------------ -LYS---- 2.00-- -------- ----0---- ----0---- ------- -
-------- ------- ---notgood---
213 ASCA 2.0 GLY 0.10 0.05 3 1 1 5 good
214 ASCA 2.0 GLY 0.20 0.10 3 3 2 8 excellent
215 ASCA 2.0 GLY 0.50 0.25 3 3 3 9 quite excellent
216 ASCA 2.0 GLY 1.00 0.50 3 2 1 6 good
__ 217___-_ASCA --2.0 - GLY 1Ø75____3____ ____2___ 1 6p~ood
---- ------------------------ ---------------- ------------
218* -- -------------- GLY _- 2.00------------------ ---- ----1----- ------ I -
--------?--- ---notgood-
219= ETBA 3.0 - 0 2 1 0 3 moderate
220= ETBA 2.5 - 0 2 1 0 3 moderate
221* ETBA 2.0 - 0 2 1 1 4 moderate
222= ETBA 1.5 - 0 1 1 1 3 moderate
--22---- -ETBA----1 --U--- ---- ---- ----0---- -------0 --- --notgood
224 ETBA 2.0 GLY 0.10 0.05 3 1 0 4 moderate
225 ETBA 2.0 GLY 0.20 0.10 3 1 0 4 moderate
226 ETBA 2.0 GLY 0.50 0.25 3 1 1 5 good
227 ETBA 2.0 GLY 1.00 0.50 3 1 1 5 good
228 ETBA 2.0 GLY 1.50 0.75 3 1_ 0 4 moderate
------- --------------- - ---- ---------------- -
229 ASCA 2.0 ARG 0.10 0.05 2 1 0 3 moderate
230 ASCA 2.0 ARG 0.20 0.10 2 1 0 3 moderate
231 ASCA 2.0 ARG 0.50 0.25 1 1 1 3 moderate
232 ASCA 20 ARG 1.00 0.50 1 0 1 2 not good
__ 34___ _ASCA____-- . ARG 1.50 -.75 -nolgood
___1___ ___not
Z good
__235!__-_ ARG 2.00 --0--- ---notgood-------------- ------ - -
236= CMPA 4.0 - - - 3 moderate
237= CMPB 1.0 3 moderate1) *: Comparative Example and Reference Example
2) Abbreviations
ASCA: L-ascorbic acid, ETBA: erythorbic acid, LYS:
lysine, GLY: glycine, ARG: arginine, CMPA: commercially
available preservation liquid A, CMPB: commercially
32
CA 02566845 2006-11-02
available preservation liquid B
The results in Table 5 show that an effect for
improving the appearance, particularly an effect for
improving black decolorization, of the snow crabs is
manifested by using the preservative treatment liquid with
a concentration of L-ascorbic acid, a representative of the
ascorbic acid compound, of 2 g/dl or more while
deterioration of the taste and unpleasant odor are
suppressed (see the data in Test Nos. 201 to 206). However,
the quality as a food is substantially impaired by
impairing flavor of the crabs while unpleasant taste and
unpleasant odor are generated when the crabs are subjected
to the preservative treatment using commercially available
preservation liquid A (CMPA) and commercially available
preservation liquid B (CMPB) as conventional preservatives
containing the sulfite compounds (see the data in Test Nos.
236 and 237), although excellent appearance is maintained
with respect to prevention of black decolorization and
preservation of the color.
On the other hand, when a small amount of the amino
acid compounds, lysine (LYS) and glycine (GLY), that
accelerate deterioration of the crabs when used alone are
used in combination with L-ascorbic acid, the effect for
improving the appearance and color is largely emphasized
while generation of unpleasant taste and unpleasant odor is
suppressed and decrease of flavor is prevented (see the
33
CA 02566845 2006-11-02
data in Test Nos. 207 to 212 and 213 to 217). The
proportion of blending of the amino acid compound is
preferably one-fold or less of the concentration of L-
ascorbic acid. While erythorbic acid (ETBA) exhibits an
effect not inferior to the effect of L-ascorbic acid (ASCA)
with respect to the appearance and color, the former is not
comparable to the latter with respect to the effect for
improving flavor and unpleasant odor.
Example 6
L-ascorbic acid (ASCA) as the ascorbic acid compound
and malic acid (MALA), sodium malate (MALN), succinic acid
(SUCA), sodium succinate (SUCN), citric acid (CITA), sodium
citrate (CITN), tartaric acid (TARA) and sodium tartarate
(TARN) as the organic polybasic acid compounds were
selected as the organic polybasic acid compounds, and the
preservative treatment liquids were prepared by the same
above-mentioned methods by combining them according to the
formulations shown in Table 6. The live snow crabs were
subjected to preservative treatment using these
preservative treatment liquids as in Example 5. The
treated crabs were subjected to the quality deterioration
test as in Example 3. The relation between the blend
composition of the preservative treatment liquid and
preservative performance against the crabs was investigated,
and the results are shown in Table 6 together with the
results of other evaluations.
34
CA 02566845 2006-11-02
[TABLE 61
Composition of Preservative and Preservation Effect for
Snow Crab (Deterioration Acceleration Test: 21 to 24 C, 10
hours) [B]
CA 02566845 2006-11-02
Test Composition of Preservative treatment liquid Results of Evaluation of
States after Total Total
No. Preservation Score Evaluation
First Second First/Seco Appeara Residua Unpleasant Taste
Component Component nd Ratio nce and I Flavor and Unpleasant
g/dL dL Color Odor
201! --------------- --------------- - ----- ---0 .--- ----I .............
0............. 1 ........
----
202' ASCA 3.0 0 3 0 1 4 moderate
203' ASCA 2.5 0 3 0 1 4 moderate
204' ASCA 2.0 0 2 1 4 moderate
205* ASCA 1.5 0 1 1 1 3 moderate
--6 2006'-ASCA 1.0 -
------- - -------0-------- -- -2---- --not good
- ----------------------- -
238 ASCA 2.0 MALN 0.10 0.05 2 1 4 moderate
239 ASCA 2.0 MALN 0.20 0.10 3 2 1 6 good
240 ASCA 2.0 MALN 0.50 0.25 3 2 2 7 excellent
241 ASCA 2.0 MALN 1.00 0.50 3 2 1 6 good
--242__ ASCA--------- -MALN --- 1.50-- ---0.75 --- --- 3 --- --- -- - ------1
5 ---good
--- --------------------------- - -
243' - MALN 2.00 - 0 - 0 I not good
----------------- -------- ---------- ----- -------- ----
244 ASCA 2.0 MALA 0.10 0.05 2 1 1 4 moderate
245 ASCA 2.0 MALA 0.20 0.10 3 1 1 5 good
246 ASCA 2.0 MALA 0.50 0.25 3 2 l 6 good
247 ASCA 2.0 MALA 1.00 0.50 2 2 2 6 good
248 ASCA 20 MALA 1.50 0.75 --- ---5--- ----t ------------------- ----4---- -
moderate--
249' MALA 2.00 _ ___0___ _______0 ___1____ __notgood__
250 ASCA 2.0 SUCN 0.10 0.05 2 1 0 3 moderate
251 ASCA 2.0 SUCN 0.20 0.10 3 2 1 6 good
252 ASCA 2.0 SUCN 0.50 0.25 3 2 1 6 good
253 ASCA 2.0 SUCN 1.00 0.50 3 2 2 7 excellent
254 ASCA----2.0 ~ -- -SUCN---- 1.50-- ---0=75 --- ---~ --- ---2----------------
----- ----5-----
2550
--------- -SUCN----2.00__ --4--- --------- -------0-------- --------- -not
good
- ----- ------ ----------
256 ASCA 2.0 SUCA 030 0.05 2 1 1 4 moderate
257 ASCA 2.0 SUCA 0.20 0.10 3 2 1 6 good
258 ASCA 2.0 SUCA 0.50 0.25 3 2 1 6 good
259 ASCA 2.0 SUCA 1.00 0.50 2 2 2 6 good
260 ASCA _ _ _ _2 0 _ SUCA 1.50 0.75 2 1 1 4 - - - moderate
----------- -------- - -----------
261' _ - SUCA 2.00 - 0 1 0 1 not good
-------------- - --------- ---------- - ----- -------- -
262 ASCA 2.0 CITN 0.10 0.05 3 1 1 5 good
263 ASCA 2.0 CITN 0.20 0.10 3 2 1 6 good
264 ASCA 2.0 CITN 0.50 0.25 3 2 2 7 excellent
265 ASCA 2.0 CITN 1.00 0.50 3 2 2 7 excellent
--266_ ASCA---- 2.0 -CITN----- 1.50-- ---0.75--- ---3---- ---- I ---- 5---- ---
2990----
go_o_d
267! CITN 2.00 ___ - ---0--- ----~ 0 1----- not
268 ASCA 2.0 CITA 0.10 0.05 3 1 1 5 good
269 ASCA 2.0 CITA 0.20 0.10 3 2 1 6 good
270 ASCA 2.0 CITA 0.50 0.25 2 2 2 6 good
271 ASCA 2.0 CITA 1.00 0.50 2 2 2 6 good
272 ASCA 20 CITA 1.50 ---0.75 -
d----
-----
--------
273! ------------- CITA---- 2.00 --- --- .... ------------0------- ----
1........ notgood
274 ASCA 2.0 TARN 0.10 0.05 2 1 1 4 moderate
275 ASCA 2.0 TARN 0.50 0.25 3 2 I 6 good
---- --------- I --------7 excellent
276_ ASCA 2.0 TARN 1.00 0.50 3 2 2
-- -- --------------- [ ---------------- --_-- _ -
-
277! TARN 2.00 - ---- --------0 1 not good
278 ASCA 2.0 TARA 0.10 0.05 2 1 1 4 moderate
36
CA 02566845 2006-11-02
279 ASCA 2.0 TARA 0.50 0.25 2 1 1 4 moderate
--280_ ASCA---- 2-0 TARA----- 1.00 0=50 --- --- 3---- I ..... I - ----5----- --
- good---
281= TARA 2.00 0 1 0 1 not good
1) *: Comparative Example and Reference Example
2) Abbreviations
ASCA: L-ascorbic acid, MALA: malic acid, MALN: sodium
malate, SUCA: succinic acid, SUCN: sodium succinate, CITA:
citric acid, CITN: sodium citrate, TARA: tartaric acid,
TARN: sodium tartarate
The results in Table 6 show that the preservative
treatment liquids prepared by blending L-ascorbic acid as a
representative of the ascorbic acid compound, and malic
acid (MALA), sodium malate (MALN), succinic acid (SUCA),
sodium succinate (SUCN), citric acid (CITA), sodium citrate
(CITN), tartaric acid (TARA) and sodium tartarate (TARN) as
the organic polybasic acid compounds have an effect for
preventing generation of black decolorization and white
spots by compensating the defects of the preservative
treatment liquid using only the ascorbic acid compound,
while the preservative treatment liquids have an effect for
preventing deterioration of flavor of the crabs by
suppressing generation of unpleasant taste and unpleasant
odor. The concentration of the organic polybasic acid
compound for manifesting the action is preferably 0.1 g/dl
or more, or 0.05 fold or more of the concentration of the
ascorbic acid compound. Since the deterioration preventing
action tends to be suppressed when the concentration
37
CA 02566845 2006-11-02
exceeds 0.5 fold, the concentration is preferably less than
one-fold of the ascorbic acid compound.
Example 7
L-ascorbic acid (ASCA) was selected as the ascorbic
acid compound, lysine (LYS) and glycine (GLY) were selected
as the amino acid compounds, and malic acid (MALA), sodium
malate (MALN), sodium succinate (SUCN) and sodium citrate
(CITN) were selected as the organic polybasic acid
compounds. An invert sugar (INVS) as a reducing sugar
compound used in combination with the ascorbic acid
compound and dextrin (DEX) as an inert polysaccharide were
also added as other additives that are used in the
preservative for the shrimps disclosed in Japanese Patent
Application Publication No. 2004-236756 as a prior
application of the present invention to produce powder
compositions having the blend compositions as shown in
Table 7, or the preservatives for the crustaceans APN1 to
APN10.
[TABLE 71
Composition of Preservative for Crustaceans of the Present
Invention
38
CA 02566845 2006-11-02
Symbol of Blend Composition of Preservative (% weight)
Preservative First Second Component Others Total
Component
Amino Acid Organic Pol}basic Acid Compound Sugars
Compound
ASCA LYS GLY MALN MALA SUCN CITN INVS DEX
APN 1 70.0 10.0 12.5 7.5 100
APN 2 62.0 7.0 10.0 10.5 10.0 100
APN 3 70.0 10.0 10.0 10.0 100
APN 4 66.7 13.5 13.3 6.5 100
---- APN5---- ---- 66.7------ 10.0-- ----------133--- -------- ----------------
-- ---10.0___ ----------- 100---
APN 6 60.0 8.0 14.0 14.0 4.0 100
APN 7 60.0 15.0 12.0 8.0 5.0 100
APN 8 70.0 2.0 15.0 13.0 100
APN 9 62.0 3.0 12.0 23.0 100
APN IO 64.0 7.0 6.0 3.0 20.0 100
1) Abbreviations
ASCA: L-ascorbic acid, LYS: lysine, GLY: glycine,
MALN: sodium malate, MALA: malic acid, SUCN: sodium
succinate, CITN: sodium citrate, INVS: invert sugar, DEX:
dextrin
Example 8
Five preservatives as shown in Table 8 were selected
from the preservatives for the crustaceans of the present
invention produced in Example 7. The preservatives were
dissolved in 1% brine so that the concentrations (g/dl) are
adjusted as shown in Table 8 to prepare the preservative
treatment liquids for the deep-water shrimps. Commercially
available preservative A (CMPA) and commercially available
preservative B (CMPB) comprising the sulfite compound as a
principal ingredient were prepared as reference
preservative treatment liquids by dissolving them at the
concentrations of 4 g/dl and 1 g/dl as recommended
39
CA 02566845 2006-11-02
concentrations. The live deep-water shrimps were rapidly
frozen after subjecting the live deep-water shrimps to
preservative treatment at 4 to 10 C by the same method as
in Example 1 using the above-mentioned preservative
treatment liquids. The treated shrimps were subjected to
deterioration acceleration tests by the same above-
mentioned methods, and were evaluated as described above.
The relation between the composition of the preservative
treatment liquid and preservative performance of the
shrimps was investigated, and the results are shown in
Table 8.
[TABLE 8]
Preservative performance of the Preservative for
Crustaceans against Deep-water shrimps (room temperature,
10 hours)
Test Symbol Concentration of Preservative Results of Evaluation of
Configuration after Total Total
No. Of treatment liquid Preservation Score Evaluation
Preserva Preservative ASCA SULF Appearan Residua Unpleasant Taste
live g/dL g/dL g/dL cc and I Flavor and Unpleasant
Color Odor
301 APN 1 3.00 2.10 - 3 3 3 9 quite excellent
302 APN 2 3.50 2.17 - 3 4 3 10 quite excellent
303 APN 3 3.00 2.10 - 3 3 3 9 quite excellent
304 APN 5 3.00 2.00 - 3 3 3 9 quite excellent
__305_ -APN-- - ____-3,20 -------- 1.92
--- -qteexceiit
--qte excelnt306CMPA= 4.00 moderate
307CMPB 1.00 moderate
1) * Reference Example
2) Abbreviations
ASCA: L-ascorbic acid, SULF: sulfite compound, CMPA
commercially available preservative A, CMPB commercially
available preservative B
CA 02566845 2006-11-02
The results in Table 8 show that the live deep-water
shrimps subjected to preservative treatment using
commercially available preservative A (CMPA) and
commercially available preservative B (CMPB) as references,
in which sodium pyrosulfite (PSFN) and sodium polyphosphate
(PPFN) as well as erythorbic acid (ETBA) and dextrin (DEX)
were blended, had unnaturally beautiful appearance, and
deterioration of the quality of the meat seemed to be
suppressed. However, flavor of the meat rapidly decreases
and unpleasant taste such as bitter taste as well as
unpleasant odor appears. On the other hand, the appearance
of the deep-water shrimps subjected to preservative
treatment with the preservative for the crustaceans of the
present invention is like that of the natural deep-water
shrimps with shells and not so remarkably beautiful.
However, no changes were found in the color, taste and
flavor of the shrimps, and decrease of flavor was slow.
Example 9
Five preservatives were selected from the
preservatives for the crustaceans of the present invention
produced in Example 7, and preservative treatment liquids
for the Banamei shrimp were prepared by dissolving the
preservatives in 1% brine so as to be the concentrations
(g/dl) shown in Table 9. Commercially available
preservative A (CMPA) and commercially available
preservative B (CMPB) mainly comprising the sulfite
41
CA 02566845 2006-11-02
compound as reference preservatives were dissolved in 1%
brine at recommended concentrations of 4 g/dl and 1 g/dl to
prepare reference preservative treatment liquids. The live
Banamei shrimps were subjected to the preservative
treatment at about 25 C for 1 minute by the same method as
in Example 3 using these preservative treatment liquids,
followed by rapid freezing. The treated shrimps were
subjected to the deterioration accelerating treatment by
the same above-mentioned method. The treated shrimps were
evaluated for the relation between the composition of the
preservative treatment liquid and preservative performance
against the shrimps. The results of evaluation are shown
in Table 9.
(TABLE 9)
Preservative performance of the Preservative for
Crustaceans against Banamei Shrimps (room temperature, 10
hours)
Test Symbol of Concentration of Preservative Results of Evaluation of
Configuration after Total Total
No. Preservative treatment liquid Preservation Score Evaluation
Preservative ASCA SULF Appearan Residua Unpleasant Taste
g/dL g/dL g/dL cc and I Flavor and Unpleasant
Color Odor
308 APN 2 3.00 1.86 - 3 3 2 8 excellent
309 APN 4 3.50 2.33 - 3 2 2 7 excellent
310 APN 6 3.33 2.00 - 3 2 2 7 excellent
311 APN 8 3.00 2.10 - 3 3 2 8 excellent
312 APN 10 4.00 2.56 3 3 2 8 excellent
------- ------------------------ --------- ------------- -- ------ ------------
313* CMPA= 4.00 - 0.70 3 1 0 4 moderate
314= CMPB= 1.00 0.67 3 1 0 4 moderate
1) * Reference Example
2) Abbreviations
ASCA: L-ascorbic acid, SULF: sulfite compound, CMPA:
42
CA 02566845 2006-11-02
commercially available preservative A, CMPB: commercially
available preservative B
The results in Table 9 show that, although the live
Banamei shrimps subjected to preservative treatment using
the commercially available preservative A (CMPA) and
commercially available preservative B (CMPB) as reference
preservatives seem to have no deterioration in the
appearance with few deterioration of the quality of the
meat, flavor of the meat is promptly decreased and
unpleasant taste such as bitter taste is sensed while
unpleasant odor is generated. On the other hand, the live
Banamei shrimps with shells subjected to preservative
treatment with the preservative for the crustaceans of the
present invention has an appearance similar to that of the
live natural shrimps, and deterioration is scarcely
observed. No changes of quality are found in the color and
flavor of the meat of the shrimps, and decreased of taste
was slow.
Example 10
Five preservatives were selected as shown in Table 10
from the preservatives for the crustaceans of the present
invention produced in Example 7, and preservative treatment
liquids for the snow crabs were prepared by dissolving the
preservatives in 1% brine so as to be the concentrations
(g/dl) shown in Table 10. Reference preservative treatment
liquids were prepared by dissolving commercially available
43
CA 02566845 2006-11-02
preservative A (CMPA) and commercially available
preservative B (CMPB) as reference preservatives in 1%
brine so as to be recommended concentrations of 4 g/dl and
1 g/dl. The live snow crabs were subjected to preservative
treatment at about 10 C for 3 minutes by the same method as
in Example 5 followed by rapid freezing. The treated snow
crabs were subjected to the deterioration accelerating test
by the same above-mentioned method, and preservative
performance against the snow crabs was evaluated as
described above. The results are shown in Table 10.
[TABLE 10]
Preservative performance of the Preservative for
Crustaceans against Snow Crabs (room temperature, 10 hours)
Test Symbol of Concentration of Preservative Results of Evaluation of
Configuration after Total Total
No. Preservative treatment liquid Preservation Score Evaluation
Preservative ASCA SULF Appearance Residua Unpleasant Taste
g/dL g/dL g/dL and Color I Flavor and Unpleasant
Odor
315 APN 1 3.00 2.10 - 2 3 2 7 excellent
316 APN 5 3.00 2.00 - 2 3 3 8 excellent
317 APN 8 3.00 2.10 - 2 3 2 7 excellent
318 APN 9 3.50 20 - 2 3 3 8 excellent
319 APN 10 3.00 1.92 2 3 3 8 excellent
- --------------- ------------ --- ----- ---------- ---- -------- ------- --- -
-- --- ---------
320= CMPA= 4.00 - 0.70 3 0 0 3 moderate
321* CMPB= 1.00 0.67 3 0 0 3 moderate
1) * Reference Example
2) Abbreviations
ASCA: L-ascorbic acid, SULF: sulfite compound, CMPA:
commercially available preservative A, CMPB; commercially
available preservative B
The results in Table 10 show that, although little
44
CA 02566845 2006-11-02
deterioration of the appearance is observed in the live
snow crabs subjected to preservative treatment using
commercially available preservative A (CMPA) and
commercially available preservative B (CMPB) as reference
preservatives, flavor of the meat rapidly decreases while
unpleasant taste such as bitter taste as well as unpleasant
odor is sensed. On the other hand, the appearance of the
live snow crabs with the shell subjected to preservative
treatment with the preservative for the crustaceans of the
present invention is almost the same as that of the live
natural crabs with almost no deterioration. Little quality
changes were observed in the taste and flavor of the meat
of the crabs, and decrease of flavor was slow.
Example 11
Five preservatives were selected as shown in Table 11
from the preservatives for the crustaceans of the present
invention produced in Example 7, and preservative treatment
liquids for Japanese tiger prawns were prepared by
dissolving the preservatives in 1% brine so as to be the
concentrations (g/dl) shown in Table 11. Reference
preservative treatment liquids were prepared by dissolving
commercially available preservative A (CMPA) and
commercially available preservative B (CMPB) as reference
preservatives in 1% brine so as to be recommended
concentrations of 4 g/dl and 1 g/dl.
The live Japanese tiger prawns were stored in a tank
filled with sea water diluted 1/3 at about 20 C, and the
CA 02566845 2006-11-02
shrimps were scooped and immersed in the preservative
treatment liquids for the Japanese tiger prawns in the tank
at about 20 C. The shrimps subjected to preservative
treatment at about for 1 minute followed by rapid freezing.
The treated shrimps were subjected to the deterioration
accelerating test by the same above-mentioned method, and
preservative performance against shrimps was evaluated as
described above. The results are shown in Table 11.
[TABLE 11]
Preservative performance of the Preservative for
Crustaceans against Penaeid Shrimps (room temperature, 10
hours)
Test Symbol of Concentration of Preservative Results of Evaluation of
Configuration Total Total
No. Preservative treatment liquid after Preservation Score Evaluation
Preservati ASCA SULF Appearan Resid Unpleasant Taste
ve g/dL g/dL ce and ual and Unpleasant
dL Color Flavor Odor
322 APN 2 3.50 2.17 - 3 3 3 9 quite excellent
323 APN 4 3.50 1.67 - 2 3 3 8 excellent
324 APN 6 3.00 1.80 - 2 3 3 8 excellent
325 APN 9 3.50 2.17 - 3 2 3 8 excellent
326 APN 10 4.00 2.56 3 2 3 8 excellent
-
327 CMPA 4.00 - 0.70 3 1 0 4 moderate
3280 CMP13= 1.00 0.67 3 1 0 4 moderate
1) * Reference Example
2) Abbreviations
ASCA: L-ascorbic acid, SULF: sulfite compound, CMPA:
commercially available preservative A, CMPB; commercially
available preservative B
The results in Table 11 show that, although little
46
CA 02566845 2006-11-02
deterioration of the appearance is observed in the live
Japanese tiger prawns subjected to preservative treatment
using commercially available preservative A (CMPA) and
commercially available preservative B (CMPB) as reference
preservatives, flavor of the meat rapidly decreases while
unpleasant taste such as bitter taste as well as unpleasant
odor is sensed. On the other hand, the appearance of the
live Japanese tiger prawns subjected to preservative
treatment with the preservative for the crustaceans of the
present invention is almost the same as that of the live
natural crabs with almost no deterioration. Little quality
changes were observed in the taste and flavor of the
shrimps, and decrease of flavor was slow.
Example 12
Five preservatives were selected as shown in Table 12
from the preservatives for the crustaceans of the present
invention produced in Example 7, and preservative treatment
liquids for mantis shrimps were prepared by dissolving the
preservatives in 1% brine so as to be the concentrations
(g/dl) shown in Table 12. Reference preservative treatment
liquids were prepared by dissolving commercially available
preservative A (CMPA) and commercially available
preservative B (CMPB) as reference preservatives in 1%
brine so as to be recommended concentrations of 4 g/dl and
1 g/dl.
The live mantis shrimps were stored in a tank filled
47
I I I
CA 02566845 2006-11-02
with sea water at about 20 C, and the shrimps were scooped
and immersed in the preservative treatment liquids for the
mantis shrimps in the tank at about 20 C. The shrimps
subjected to preservative treatment at about for 1 minute
followed by rapid freezing. The treated mantis shrimps
were subjected to the deterioration accelerating test by
the same above-mentioned method, and was evaluated as
described above. The relation between the blend
composition of the preservative treatment liquid and
preservative performance against mantis shrimps was
investigated. The results are shown in Table 12.
[TABLE 121
Preservative performance of the Preservative for
Crustaceans against Mantis Shrimp (room temperature, 10
hours)
Test No. Symbol of Concentration of Preservative Results of Evaluation of
Configuration after Total Total
Preservati treatment liquid Preservation Score Evaluation
ve Preservative ASCA SULF Appearan Residual Unpleasant Taste
g/dL g/dL g/dL ce and Flavor and Unpleasant
Color Odor
329 APN 2 3.00 1.86 3 3 2 8 excellent
330 APN 3 3.00 2.10 - 3 2 3 8 excellent
331 APN 4 3.00 1.80 3 3 3 9 quite excellent
332 APN 7 3.00 1.80 - 3 3 2 8 excellent
333 APN 8 2.80 1.96 3 2 3 8 excellent
--- --------------------------- ------- ---------- ----------- ---------- -----
------------ -------- --------------
334' CMPA' 4.00 - 0.70 2 1 0 3 moderate
3356 CMPB' 1.00 0.67 2 1 0 3 moderate
1) * Reference Example
2) Abbreviations
ASCA: L-ascorbic acid, SULF: sulfite compound, CMPA:
commercially available preservative A, CMPB; commercially
available preservative B
48
CA 02566845 2006-11-02
The results in Table 12 show that deterioration of the
appearance advances, flavor of the meat decreases and
unpleasant taste such as bitter taste is sensed while
unpleasant odor is generated in the live mantis shrimps
subjected to preservative treatment using commercially
available preservative A (CMPA) and commercially available
preservative B (CMPB) as reference preservatives. On the
other hand, deterioration of the appearance of the live
mantis shrimps subjected to preservative treatment with the
preservative for the crustaceans of the present invention
is not so advanced and qualitative changes of the taste and
flavor are small with slow advance of the decrease of the
flavor in the mantis shrimps subjected to the preservative
treatment with the preservative for the crustaceans of the
present invention.
The preservative for the crustaceans of the present
invention comprises known materials as food additives or
foods, and is a chemical prepared by blending an ascorbic
acid compound with small quantities of compounds selected
from amino acid compounds and organic polybasic acid
compounds. The preservative is able to use for freeze
storage of various live crustaceans without deteriorating
the quality of the crustaceans as foods. The frozen
crustaceans obtained by subjecting to preservative
treatment using the preservative for the crustaceans of the
present invention is able to suppress black decolorization
and white spots from appearing at a part of the shells
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I I I CA 02566845 2006-11-02
during storage after defrosting, while the use of the
sulfite compound that may be anxious on hygiene may be
eliminated by avoiding the use of the preservative that is
defective in impairment of the flavor of the crustaceans.
