小型水産物の撹拌法による頭部・内臓の分離

概要

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The agitation method, which was proposed for the de-carapace treatment of Antarctic krill Euphausia superba, is applied for the separation of head and viscera from small sized fish and shrimp. Agitation tests were carried out by mixing 1kg of samplesin 50-ι vessel; the main parameters were agitation speed and treating time. In the cases of shrimp (TENAGAEBI in Japanese) Macrobrachium nipponese and crucian carp Carassius carassius, more than 95% of the samples were successfully processed. The object was products whose head and viscera were satisfactorily separated without losing theirmeat. Optimum treating time was 2 minutes while optimum agita-tion speeds were 250 rpm in the case of shrimp and 350 rpm in the case of crucian carp. These results showed that the agitation method is based on the principle of ftgue destruction, as dis-cussed in a previous paper. Horse mackerel Trachurus japonicus did not show such a good result, and rather bad results were obtained for red sen bream Chrysophrys major. It was observed that these bad results were due to the impellers hitting thefish bodies.
日本水産學會の論文