NH H NG CC GIAI AN CHUY N HA SAU KHI CH T N CH T L NG V NNG SU T PHI L C A C TRA (Pangasius Hypophthalmus)

PGS.TS. Tr n Don Sn 1; ThS. Nguy n Th i Vn 2; ThS. Nguy n Tu n Hng2 1 H Bch khoa Tp. HCM; 2 Vi n CNSH & TP Tr ng H Cng nghi p Tp. HCM TM T T Hi n nay, c Tra l m t trong nh ng m t hng xu t kh u ch l c c a thu s n Vi t Nam. C Tra c ch bi n d i d ng nhi u hnh th c khc nhau nh c Tra nguyn con, c Tra c t khoanh, c Tra qu t, Tra phi lTrong s n ph m phi l l m t hng xu t kh u c kh i l ng v gi tr l n nh t. V n m b o ch t l ng v duy tr nng su t trong qu trnh l ng phi l mang t m quan tr ng trong quy trnh ch bi n c Tra hi n nay. Ch t l ng v nng su t phil trong qu trnh l ng c ph thu c vo nhi u y u t , trong , vi c phi l cc giai an chuy n ha khc nhau c a c nguyn li u sau khi ch t l y u t tc ng chnh n ch t l ng v nng su t c a qu trnh[1]. V v y, bi bo ny nh m m c ch kh o st vi c phi l c Tra cc giai an chuy n ha khc nhau sau khi ch t nh gi ch t l ng/nng su t c a vi c l ng phi l trong t ng giai an chuy n ha trn. ABSTRACT Nowadays, Tra fish is one of the main export products of Viet Nam. There are many kinds of products from Tra fish such as whole Tra fish, Tra fish slice, Tra knead, Tra filletAmong them, Tra fillet gets the largest part in export volume and value of Tra fish. In filleting process nowaday, problems related to quality assurance and filleting performance play important rolls. Filleting quality and performance depend on many factors, among them, the filleting in different post-mortem changes of raw material is the major factor effects to quality and performance of filleting process [1]. So, the aim of present study is to experiment on filleting of Tra/Tra fish in different post-mortem changes for evaluating general quality and performance respectively. I. TV N C t khi c nh b t cho n khi ch t, trong c th c a n b t u c hng lo t s thay i sinh-l-ha. S bi n i c a c sau khi ch t c m t theo s :

Hnh 1: S bi n i c a ng v t th y s n sau khi ch t Vi c phil c trong t ng giai an chuy n ha khc nhau sau khi ch t s cho k t qu v ch t l ng v nng su t han tan khc bi t [1]. th ng nh t trong vi c nh gi ch t l ng s n ph m phi l c Tra/Tra, cc tiu chu n cho s n ph m ny c a ra, bao g m tiu chu n trong n c [2] v cc tiu chu n n c ngoi [3, 4], bao g m cc ch tiu v vi sinh, ha h c v c m quan. M c tiu c a bi bo ny nh m: - xc nh th i gian cc giai an chuy n ha c a c sau khi ch t. - kh o st t ng qut v y u t ch t l ng (ch kh o st cc ch tiu c m quan) v nng su t l ng phil trong t ng giai an v a nu v a ra k t lu n cho vi c l a ch n giai an l ng phi l thch h p t c k t qu h p l nh t cho cc y u t trn theo quy trnh ch bi n hi n t i trong n c. V y u t ch t l ng, ch tiu c m quan c nh gi trn cc tiu ch v n t th t (gaping), c tnh mu [5] V y u t nng su t, ch tiu v hi u su t thu h i phi l v c u trc c th t (texture) c kh o st trong cc giai an chuy n ha khc nhau c a c sau khi ch t.[5] II. CC TH NGHI M, PHNG PHP TH C HNH V K T QU 1. Th nghi m xc nh th i gian cc giai an chuy n ha c a c sau khi ch t 1.1 M c ch th nghi m Vi c l ng phi l cc giai o n chuy n ha khc nhau c a c sau khi ch t lin quan n cc ch tiu c m quan (mu, n t th t) c a s n ph m, v v y, c n xc nh th i gian c th c a t ng giai o n chuy n ha c sau khi ch t. Xc nh cc giai o n chuy n ha c a c sau khi ch t thng qua hi n t ng t c ng v c nh gi b ng ch s t c ng (%). 1.2 Nguyn li u & phng php ti n hnh th nghi m 1.2.1 Nguyn li u Nguyn li u c ch n lm m u l c Tra t i t nh Kin Giang, thu c loi Pangasius Hypophthalmus. Tr ng l ng khai thc: 0,9 1 kg.

2 Hnh 2: Chu n b c nguyn li u

C a vo th nghi m c nui trong cng b v c tu i x p x nh nhau. Kch th c v kh i l ng c c l a ch n sao cho trong t ng nhm th nghi m khng sai khc qu 10%. C Tra c mang v phng th nghi m c trong tnh tr ng ti s ng (hnh 2). 1.2.2 Phng php ti n hnh th nghi m a. Chu n b m u S l ng c trong m i m u th nghi m l 5 con. S m u th nghi m c chu n b : 3 m u. Phng php v mi tr ng gi t c: c th c hi n theo i u ki n gi t m c a cc nh my ch bi n t i vng nguyn li u. C trong cc m u th nghi m c c t mang v trch mu trong n c Hnh 3: M hnh th nghi m xc nh ch s t c ng c a c. 20 pht nhi t n c 300C. Lc ny trn c th c ti t ra m t l ng nh t ng k . Sau c c a vo th nghi m o ch s t c ng. b. M hnh ki m tra s t c ng theo th i gian [11] Hi n t ng c ng c b t u t ui v c c ng d n d c theo thn v h ng v ph n u n khi ton thn b t c ng, v v y, s t c ng c ti n hnh o b ng cch t c trn b m t ph ng sao cho kh ang 1/3 chi u di thn c n m trn m t ph ng ny. Ph n chi u di thn c cn l i t do (hnh 3). c. Phng php xc nh ch s t c ng (hnh 3) [11] Xc nh chi u cao ban u ho trong vng 5 giy, y chnh l vng c a ui c so v i phng ngang c a m t bn khi c v a ch t v cha b t c ng. Xc nh cc chi u cao hi trong vng 5 giy, y chnh l vng c a ui c so v i phng ngang c a m t bn t i th i i m o ti Ch s t c ng (rigor index %) c xc nh theo cng th c: h h RI % = o i *100 (1) ho 1.3 K t qu v nh n xt 1.3.1 K t qu T cc k t qu o ch s t c ng theo th i gian, ta xy d ng c

th 1.

M i quan h gi a ch s t c ng v th i gian
100 80 60 40 20 0 0 2 4 6 8 10 12 14 16 18 20 22 24 26

Ch s t c ng (%)

Th i gian (gi )

th 1: M i quan h gi a ch s t c ng v th i gian

1.3.2 Nh n xt C m t t 8 n 11 gi k t khi ch t chuy n t giai o n tr c t c ng sang giai o n t c ng ton ph n. Sau kh ang th i gian ny, c chuy n sang giai an m m ha. Vi c xc nh kh ang th i gian chuy n ha qua t ng giai an l c s cho vi c ch n m u nh gi cc ch tiu v ch t l ng v nng su t trong qu trnh l ng phi l c a t ng giai an chuy n ha. 2. Th nghi m kh o st nh h ng cc giai an chuy n ha c a c sau khi ch t n ch t l ng v nng su t phi l. [5, 6, 7, 8, 9, 10, 11] 2.1 M c ch th nghi m nh gi m c nh h ng khi l ng trong cc giai o n tr c t c ng (pre-rigor), t c ng (rigor) v m m ha (post-rigor) n: - ch t l ng s n ph m phi l: thng qua c tnh mu v n t th t (gaping). - nng su t l ng phi l: thng qua su t thu h i thnh ph m v c u trc c th t 2.2 Nguyn li u v phng php ti n hnh th nghi m 2.2.1 Nguyn li u Nguyn li u c ch n lm m u l c Tra t i t nh Kin Giang, thu c loi Pangasius Hypophthalmus. C a vo th nghi m c nui trong cng b v c tu i x p x nh nhau. Kch th c v kh i l ng c c l a ch n sao cho trong t ng nhm th nghi m khng sai khc qu 10%. C Tra c mang v phng th nghi m c trong tnh tr ng ti s ng, sau , c c gi t b ng phng php c t mang-trch mu trong th i gian 20 pht nhi t n c l 0 30 C. Sau , c c c t u, moi h t n i t ng v r a s ch. C c chia ng u nhin thnh 3 m u, m i m u 5 con: * M u 1: c c phi l b ng tay trong giai o n tr c t c ng (1 gi sau khi ch t) * M u 2: c c phi l b ng tay trong giai o n t c ng (8 gi sau khi ch t). * M u 3: c c phi l b ng tay trong giai o n m m ha (22 gi sau khi ch t) Tr c khi ti n hnh phi l, c c tr l nh trong thng nhi t t 00C n 20C. Sau khi phi l, cc mi ng phi l c gi ring bi t trong cc bao nh a v c tr l nh trong thng nhi t t 00C n 20C. 2.2.2 Phng php ti n hnh th nghi m v cc ch tiu nh gi a. n t th t: n t th t c nh gi trong vng 5 pht sau khi phi l mi ng phi l bn ph i. Phn l ai cc v t n t trn th t: * V t n t nh : n u chi u di v t n t ng n hn 2cm
4

* V t n t l n: n u chi u di v t n t b ng hay di hn 2cm Thang i m nh gi n t th t t 0 n 5, c th nh: * 0 i m: khng n t th t. * 1 i m: s v t n t nh nh hn 5 * 2 i m: s v t n t nh nh hn 10 * 3 i m: s v t n t nh l n hn 10 v vi v t n t l n (< 5). * 4 i m: nhi u v t n t l n (>5). * 5 i m: th t b tch ra. b. c tnh mu Mu s c c a s n ph m phi l c o b ng thi t Hnh 4: Thi t b o mu Minolta b o mu Minolta Chroma Meter (Minolta, Osaka, Chroma Meter Japan) (hnh 4) Thi t b o mu theo thang CIE o cc gi tr : + L* ( sng lightness) + a* (mu - redness) + b* (mu vng yellowness). Cc gi tr
0 + H ab ( s c

mu hue): dao

ng t 0 (han

tan ) n 90 (han tan vng) + c* (tnh ch t mu chromaticity)

a* H = arctan * (2) b
0 ab

Hnh 5: V tr o mu trn mi ng phi l

c* = a*2 + b*2 (3) V tr vng ch n phn tch mu n m pha trn ng ng m ch d c theo thn (hng vy s 3) (lateral line) v pha tr c vy lng (dorsal fin) (hnh 4). M i mi ng phi l trn m i con c trong m u c o 3 l n t i 3 v tr khc nhau, xoay 0 90 sau m i l n o. c. Su t thu h i phi l (Yf): Su t thu h i phi l c xc nh b ng cng th c
% Yf =

m
mg

fi

*100 (4)

Trong : + mfi: kh i l ng cc mi ng phi l. + mg: kh i l ng c tr c khi phi l ( moi h t n i t ng) d. C u trc th t

C u trc th t c o b ng s nn c a my phn tch c u trc (texture analyser Instron) v i u d hnh tr trn ng knh 35mm. V n t c ki m tra m u l 2mm/s, nn 60%, th i gian gi gi a cc l n nn l 2s. K t qu thu c l gi i h n n h i (yield point-N) c a c th t. V tr vng ch n phn tch mu n m pha trn ng ng m ch d c theo thn (hng vy s 3 - lateral line) v pha tr c vy lng (dorsal fin) (hnh 7) M i mi ng phi l trn m i con c trong m u c o 3 l n t i 3 v tr khc nhau.

Hnh 6: V tr cc vng phn tch c u trc th t v m hnh o trn my 2.3 K t qu v nh n xt 2.3.1 n t th t a. K t qu B ng 1: i m n t th t (gi tr trung bnh c a cc m u o)

M u s Gi tr trung bnh i m
1 2 3 0.17 1.10 1.87

n t th t

l ch chu n
0.08 0.36 0.40

b. Nh n xt i m trung bnh n t th t m u 3 l cao nh t, ti p theo l m u s 2 v th p nh t m u 1. i m n t th t th p nh t trong giai an tr c t c ng, tng d n giai an t c ng han tan v m m ha. 2.3.2 c tnh mu a. K t qu B ng 2: Gi tr o mu c a cc m u (gi tr trung bnh)

Thng s
M u1 Ga tr trung bnh c a cc l n o l ch chu n

L*
2.46

a*
1.85

b*
1.57

0 H ab

c*
0.45

50.33 10.96 11.15 44.43 15.79

8.64

M u2 M u3

Ga tr trung bnh c a cc l n o l ch chu n Ga tr trung bnh c a cc l n o l ch chu n

60.77 2.23 63.12

1.82

5.73 1.23 5.83

2.61

18.53 17.18 19.42 1.57 3.49 1.61 22.75 14.78 23.65

2.35 7.72 1.56

b. Nh n xt Gi tr L* ( sng) th p nh t m u 1, tng d n t m u 2 v cao nh t m u 3. Gi tr a* (mu ) cao nh t m u 1 v gi m d n cc m u 2 & 3. Gi tr b* (mu vng) th p nh t m u 1, tng d n t m u 2 v cao nh t m u 3.
H0 Gi tr ab : cao nh t m u 1 v gi m d n cc m u 2 & 3, i u ny c ngha l m u 1 n m gi a vng han tan (0) v vng han tan vng (90). M u 2 & 3 n m g n vng . Gi tr c* th p nh t m u 1, tng d n t m u 2 v cao nh t m u 3, i u ny c ngha l m u 1 c gi tr c ng sng th p nh t. Mu (a*) trong c th t c c trng cho hm l ng carotene [5]. M u 1 c gi tr ny cao nh t, th hi n vi c phi l c trong giai an ny th c th t s c hm l ng carotene cao. Gi tr sng (L*) th hi n s n nh c a hm l ng carotin trong c th t c [5], sng cng l n, s m t n nh cng cao. M u 1 c gi tr ny th p nh t, c ngha r ng, mu s c c th t phi l trong giai an tr c t c ng s s m hn cc giai an cn l i v s n nh hm l ng carotene trong c th t s cao hn so v i cc m u cn l i. 2.3.3 Su t thu h i phi l a. K t qu B ng 3: Su t thu h i c a cc m u th (gi tr trung bnh c a cc l n o)

M us
1 2 3

Gi tr trung bnh su t thu h i (%)

72.55 73.11 72.50

l ch chu n
1.32 0.26 0.37

b. Nh n xt Su t thu h i phi l m u 2 c gi tr cao nh t. Su t thu h i phi l m u 1 & 3 c gi tr x p x nhau. Gi tr thu h i trong giai an t c ng cao hn cc giai an cn l i. Gi tr thu h i trong giai an tr c t c ng v m m ha l x p x nhau. 2.3.4 C u trc c th t a. K t qu B ng 4: Gi tr cc l c ph h y v nng l ng tiu hao tng ng (gi tr trung bnh c a cc m u)

K t qu m u sau khi trch mu

2 gi

Thng s

L c ph h y (N) 273.51
60.66

L c ph h y l n nh t (N) 371.56
58.14

Nng l ng Nng l ng tiu tiu hao cho hao cho l c ph l c ph h y. h y l n nh t (J) (J) 0.69
0.17

Ga tr trung bnh l ch chu n Ga tr trung bnh l ch chu n Ga tr trung bnh l ch chu n

1.36
0.26

10 gi

108.28
10.09

305.49
48.39

0.24
0.11

1.27
0.15

48 gi

87.18
3.79

115.08
4.69

0.19
0.02

0.52
0.06

b. Nh n xt Gi tr l c ph h y, l c ph h y l n nh t v cc m c nng l ng ph h y tng ng m u 2 gi l n nh t trong cc m u th nghi m, i u ny ni ln r ng t i th i i m ny, c ang trong giai an b t u t c ng, v th , l c ph h y v nng l ng tiu hao cho giai an ny l l n nh t. Gi tr l c ph h y, l c ph h y l n nh t v cc m c nng l ng ph h y tng ng cc m u cn l i th p hn, i u ny ni ln r ng khi phi l trong cc giai an ny, nng su t s cao hn do l c v cng ph h y nh . L c v nng l ng ph h y trong giai an t c ng l l n nh t. i v i th t, ng i tiu dng th ng thch lo i c c u trc m m. Ng c l i, i v i c, ng i tiu dng th ng thch lo i c c u trc sn ch c. Khi l ng c trong giai an tr c t c ng, l c ph h y trong giai an ny l n hn trong giai an m m ha, i u ny c ngha l sn ch c c th t trong giai o n tr c t c ng s ln hn trong giai an m m ha. III. K T LU N ti c a c ni chung v c a phil ni ring l m t trong nh ng thng s quan tr ng nh t i v i th tr ng tiu th s n ph m ny, bn c nh , cc ch tiu v vi sinh, ha h c v c m quan cng ph i c p ng. Thng qua cc th nghi m c a bi bo ny th hi n c th vi c l ng phi l trong giai an tr c t c ng gip s n ph m t c cc k t qu t t hn so v i 2 giai an cn l i nh ng ch tiu sau: - ch tiu c m quan nh n t th t, mu s c ti, sn ch c c u trc c th t. i v i th nghi m v su t thu h i phi l, tuy k t qu t l thu h i phi l trong giai an tr c t c ng th p hn so v i giai an t c ng nhng k t qu ny khng nh

h ng l n n hi u su t thu h i c a c quy trnh v cc ph ph m c a cng an ch bi n ny c thu h i lm cc s n ph m c gi tr kinh t khc nh c vin, ch c Vi c l ng phi l trong giai an tr c t c ng ngoi ngha p ng cc ch tiu c m quan, ti, sn ch c, n cn gi i quy t hi u qu bi ton kinh t cho chi ph kho bi, tr l nh, nhn cng ... hn khi th c hi n cc giai an cn l i. Tm l i, c nn c ch bi n trong giai an tr c t c ng ngha l vi c ch bi n nn c th c hi n s m nh t ngay sau khi nh b t trong kh nng c th ty thu c vo i u ki n ch bi n c a t ng n v . VI. TI LI U THAM KH O [1]. H. H. Huss (Technological Laboratory, Ministry of Agriculture and Fisheries, Denmark) - Quality and quality changes in fresh fish - Fao Fisheries Technical Paper 348 - Food And Agriculture Organization Of The United Nations. [2]. Trung tm Ki m tra Ch t l ng v V sinh thu s n 28 TCN117:1998: S n ph m thu s n ng l nh - C Tra phi l - V Khoa h c Cng ngh ngh , B Thu s n ban hnh theo Quy t nh s : 535/1998/Q-BTS ngy 10 thng 9 nm 1998. [3]. Part II of NOAA Handbook 25, Seafood Inspection Program, Inspectors Instructions for Grading North American Freshwater Catfish and Products Made Therefrom US Standards For Grades Of North American Freshwater Catfish And Products Made Therefrom - National Oceanic and Atmospheric Administration (NOAA), United States Department of Agriculture (USDA). [4]. The Codex Alimentarius - Codex General Standard For Quick Frozen Fish Fillets (CODEX STAN 190 1995) - Food and Agriculture Organization of the United Nations (FAO) / World Health Organization (WHO). [5]. Per Olav Skjervold a, Anna Maria Bencze Rra b, Svein Olav Fjra a, Anne Vegusdal b, Aase Vorre c, Olai Einen b - Effects of pre-, in-, or post-rigor filleting of live chilled Atlantic salmon - a Agricultural Uniersity of Norway, N-1432 As-NLH, Norway, b AKVAFORSK, Institute of Aquaculture Research AS, P.O. Box 5010, N-1432 As-NLH, Norway, c Norconser, N-4008 Staanger, Norway. [6]. R. M. Loye - Gaping of Fillets - Ministry Of Agriculture, Fisheries And Food Torry Research Station. [7]. Moller & Roth Process for slaughtering fish European patent No EP1143802B1. [8] Neiva Maria de Almeida (1), Gilvan Machado Batista (2), Makie Kodaira (3), Adalberto Lus Val (4), Edson Lessi (5) - Determination of the rigor-mortis index and its relation with rate decrease nucleotides of a cultivated amazonian fish (1) Engenheiro de Pesca, Doutor, Universidade Federal do Amazonas, Rua Alexandre Amorim 330, 69010-300, Manaus, Amazonas, Brasil. E-mail:neivaa@yahoo.com. Autor para correspondncia. (2) Engenheiro de Pesca, Mestre, Universidade Federal do Amazonas (UFAM), Brasil. (3) Bilogo, Doutor, Universidad Central da Venezuela 9

(UVC), Caracas, Venezuela. (4) Bilogo, Doutor, Instituto Nacional de Pesquisa da Amaznia (INPA), Brasil. (5) Farmacutico, Doutor, Instituto Nacional de Pesquisa da Amaznia (INPA), Brasil. [9]. Anders Kiessling (a,b), Lars Helge Stien (c), ivind Torslett (a), Jorma Suontam(a), Erik Slinde (a) - Effect of pre- and post-mortem temperature on rigor in Atlantic salmon muscle as measured by four different techniques (a) Institute of Marine Research, Matre Research Station, N-5984 Matredal, Norway; (b) Department of Animal and Aquaculture Sciences, Agricultural University of Norway, P.O. Box 5003, 1432 s, Norway; (c) Department of Biology, University of Bergen, P.O. Box 7800, N-5020 Bergen, Norway - Aquaculture 259 (2006) 390402 - www.elsevier.com/locate/aquaonline [10]. PGS.TS Tr n Don Sn, Ths Nguy n Tu n Hng Nghin c u, thi t k , ch t o v kh o nghi m thi t b l ng phi l c Tra/Basa H i th o khoa h c l n 1 v thi t b l ng phi l c do Jica H Bch khoa Tp HCM t ch c t i H Bch khoa Tp HCM. [11]. Ths Nguy n Tu n Hng nh gi hi u qu kinh t c a thi t b l ng phi l c Tra/Basa - H i th o khoa h c l n 2 v thi t b l ng phi l c do Jica H Bch khoa Tp HCM t ch c t i H Bch khoa Tp HCM. [12]. Ths Nguy n Tu n Hng nh h ng cc giai an chuy n ha sau khi ch t n ch t l ng v nng su t phi l c a c Tra/Basa - H i th o khoa h c l n 3 v thi t b l ng phi l c do Jica H Bch khoa Tp HCM t ch c t i H An Giang.

10