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TRNG I HC BCH KHOA TP.

HCM KHOA K THUT HA HC B MN CNG NGH THC PHM

TIU LUN CNG NGH SAU THU HOCH

BO QUN THT B

GVHD:

Ths TRN TH THU TR

Nhm sinh vin thc hin: TH THY TRM V TNG LC NGUYN NGC QUANG Lp: HC09KTTP 60902880 60901468 60902105

TP. H CH MINH, 12/2011

MC LC I. NGUYN LIU THT B 1.1. CU TRC THT B ...................................................................................................... 4 1.1.1. Cu trc m c ............................................................................................................ 4 1.1.2. Cu trc ca m m..................................................................................................... 4 1.1.3. Cu trc m lin kt .................................................................................................... 5 1.2. TNH CHT VT L- HA L C BN CA THT B ........................................ 5 1.2.1. Khi lng ring ......................................................................................................... 5 1.2.2. Nhit dung ring .......................................................................................................... 5 1.2.3. Tnh dn nhit .............................................................................................................. 6 1.2.4. Ph ................................................................................................................................. 6 1.3. MT S TNH CHT CM QUAN CA THT B .................................................. 7 1.3.1. Mu sc tht b ............................................................................................................ 7 1.3.2. Mi v ca tht b ........................................................................................................ 7 1.3.3. mm ca tht .......................................................................................................... 8 1.4. THNH PHN HA HC CA THT B .................................................................. 8 II. NHNG BIN I CA THT B SAU KHI GIT M 2.1. GII THIU CHUNG ...................................................................................................... 9 2.2. QU TRNH CO CNG .................................................................................................. 9 2.2.1. nh ngha ................................................................................................................... 9 2.2.2. Cch thc nh gi ...................................................................................................... 9 2.2.3. Din bin ................................................................................................................... 10 2.2.3.1. Thy phn glycogen ............................................................................................. 10 2.2.3.2. Thy phn ATP, cretinphosphat .......................................................................... 10 2.2.3.3. To actomyosin .................................................................................................... 10 2.2.4. S tc ng ............................................................................................................. 11 2.2.4.1. mm ................................................................................................................ 11 2.2.4.2. pH......................................................................................................................... 11 2.2.4.3. S tng nhit khi tht ..................................................................................... 12 2.2.5. Cc yu t nh hng qu trnh co cng ................................................................... 12 2.2.5.1. Cc yu t v bn thn nguyn liu ..................................................................... 12 2.2.5.2. V trng thi khi cht ........................................................................................... 13 2.2.5.3. Cc yu t bn ngoi khc nh nhit , m .................................................. 13 2.3. QU TRNH T CHN ................................................................................................. 15 2.3.1. nh ngha ................................................................................................................. 15 2.3.2. Cch thc nh gi .................................................................................................... 15 2.3.3. Din bin ca qu trnh t phn ................................................................................ 15 2.3.4. S tc ng ca qu trnh t chn .............................................................................. 16 2.3.5. Cc yu t nh hng n qu trnh t chn .............................................................. 17 2.4. QU TRNH THI RA .............................................................................................. 19 2.4.1. nh ngha ................................................................................................................. 19 2.4.2. Cch thc nh gi .................................................................................................... 19 2

2.4.3. Din bin qu trnh phn hy ................................................................................... 19 2.4.4. S tc ng ca qu trnh thi ra ............................................................................. 20 2.4.5. Cc yu t nh hng ................................................................................................ 21 III. BO QUN THT B 3.1. CC LU ..................................................................................................................... 22 3.2. BO QUN THT BNG PHNG PHP GIM NHIT .............................. 22 3.3. CHIU X ....................................................................................................................... 30 3.4. SY ................................................................................................................................... 36 3.5. BAO GI THT .............................................................................................................. 38 3.6. HA CHT BO QUN ............................................................................................... 40 3.7. CC PHNG PHP SINH HC............................................................................... 45 3.8. KT LUN ...................................................................................................................... 47 TI LIU THAM KHO ............................................................................................................ 48

I.

NGUYN LIU THT B

1.1. CU TRC THT B Tht c cu trc rt phc tp nhng v c bn thnh phn tht b c th bao gm cc m: m c, m m, m lin kt, mu, m thn kinh. Trong m c, m m v m lin kt theo th t l nhng thnh phn c gi tr dinh dng cao nht v c nghin cu nhiu nht. T l thnh phn ca cc m trong cc loi tht khc nhau

1.1.1. Cu trc m c M c l mt b phn quan trng ca tht b n chim khong 57- 62% khi lng ca tht v chim khong 35% trng lng ca con vt. M c ca cc loi ng vt khng ch khc nhau v ging loi, gii tnh, tui m cn ph thuc nhiu vo ch chm sc v trng thi ca ng vt sau trc khi git m. M c thng c mu thm hoc nht, m c ca cc ng vt c, trng thnh v lao ng nhiu c mu thm hn so vi nhng loi ng vt ci, cn non hoc ch nui ly tht. M c l cu trc c gi tr dinh dng cao nht ca tht, hm lng cc cht trong m c tht b dao ng nh sau: Nc: 72- 75%, protein: 18.522%, lipid v lipoid: 2- 3, cht ngm ra: 2- 2.8%, 0.3-0.8% glycogen, khong: 1- 1.4%, ch yu gm Fe, cc hp cht P, Ca, Mg, Zn,..v vitamin: thiamin, vitamin B6, vitamin E, vitamin A,.. 1.1.2. Cu trc ca m m M m c to thnh t cc m lin kt hnh li xp mm ha v cc t bo cht bo. Trong tht b hm lng m m dao ng trong khong kh rng t 2- 40% v t l nghch vi hm lng nc trong cu trc c tht. Lng cht bo vi mt t l nht nh s lm tng gi tr cm quan v gi tr dinh dng ca tht. Lng m m, v tri tch ly, thnh phn ,mu sc, mi v v cc tnh cht khc ca m m ph thuc nhiu vo ging loi, tui, gii tnh, mc bo ca vt nui v iu kin nui dng.

Thnh phn ha hc ca m m ch yu l lipid v cc dn xut(chim 70- 90%). Ngoi ra cn c cha protein(chim 0.5- 7.2%), nc(chim 2- 21%), sc t, enzyme v cc vitamin tan trong du. 1.1.3. Cu trc m lin kt Trong c th, m lin kt c phn b rng ri, c tc dng lin kt cc b phn li vi nhau, tham gia vo qu trnh trao i cht v thc hin nhim v bo v c th. M lin kt c cu thnh t ba phn: cht nn, cu trc hnh si v dch m. M lin kt c hnh thnh trn c s t cc si colagen v si eslatin, trong si colagen l cu trc quan trng nht. Hm lng m lin kt ph thuc vo ging loi, mc bo, tui, gii tnh, b phn c quan nhng thng khng vt qu 12% khi lng ca sc tht. Thnh phn ha hc trung bnh ca m lin kt c th hin nh sau: Nc: 62- 74%, protein: 21- 35%, lipid v lipoid: 1- 3.3% v cc thnh phn khc. Tm ti, m lin kt v m m tuy c gi tr dinh dng v hm lng trong tht b thp hn so vi m c nhng cng c s dng nhiu trong cc sn xut cc sn phm nh: xc xch, pate, ch, nem chua, vy kt hp s dng m c, m m v m lin kt lm tng khi lng sn phm, to ra gi tr cm quan tt cho sn phm, tng tnh to nh, to gel ph hp vi yu cu mt s sn phm, tn dng c nhiu sn phm khc nhau ca tht do hiu qu s dng v gi tr kinh t s tng ln. 1.2. TNH CHT VT L- HA L C BN CA THT B Tnh cht vt l ca tht b khc nhau theo tng ging loi, tui, gii tnh, ch chm sc, ch dinh dng. Tnh cht vt l ca tht cng l mt trong nhng tiu chun nh gi cht lng ca tht, nghin cu r v tnh cht vt l-ha l ca tht gip ta c nhng c s b ch trong vic tnh ton cc qu trnh bo qun nh nhit, lnh,....Mt s tnh cht vt l quan trng c xt nh sau: 1.2.1. Khi lng ring Khi lng ring ca tht b thay i theo rt nhiu yu t nh ging loi, gii tnh, tui,...nhng quan trng nht l hm lng cht bo trong tht v v tr ca sc tht. Khi lng ring trung bnh 150C ca tht b kh m l 1.02- 1.07kg/l, ca cht bo l 0.950.97kg/l v ca xng l 1.13- 1.3kg/l. 1.2.2. Nhit dung ring Nhit dung ring ca tht khc nhau theo t chc hc v thnh phn ha hc ca n.

Nhit dung ring ca mt s loi sc tht ca tht b.

Mt lu khi tnh nhit dung ring ca cc loi thc phm l phi tnh nhit dung ring ca n trn im bng v di im bng. Khi tnh ton nhit dung ring cho tht b ta cn ch n nhit dung ring trn v di im bng, do nhng nhit dung ny la khc nhau, v vy qu trnh lm lnh (ng bng) hoc sy nhit s c nhng gi tr dung ring khc nhau v vic iu chnh cc thng s sao cho ph hp s khc nhau. Nguyn nhn: c ch truyn nng lng, truyn nhit khc nhau trong tht trn im bng v di im bng l khc nhau. Khi ng bng cc tinh th hnh thnh nn ch truyn nhit theo dn nhit.

1.2.3. Tnh dn nhit Nghin cu nh hng ca cu trc c tht n h s dn nhit ca tht cho thy rng: khi cc si c ca tht xp vung gc vi nhau th tht c h s dn nhit cao nht khong 1kcal/m.gi.0C; khi cc si c xp song song th h s dn nhit gim xung t khong 0.80.9kcal/m.gi.0C; c bit khi c tht c nhiu m th h s dn nhit cng b gim xung. H s dn nhit ca tht ng cao hn so vi so vi tht cha ng v nhit ng c cng thp th h s dn nhit ca tht cng cao. H s dn nhit ca tht sau khi gii ng ln hn so vi trc khi cp ng; ca tht b ti trung bnh khong 0.43kcal/m.gi.0C; ca tht b ti p nc trung bnh khong 1.2kcal/m.gi.0C; ca tht cp ng nhit -10- -200C l 1.3kcal/m.gi.0C. 1.2.4. pH pH l mt trong nhng ch tiu quan trng trong vic nh gi cht lng ca tht ti. pH tng loi vt nui thay i theo tng ging loi, tui, gii tnh, ch dinh dng, v tr tng sc tht ca vt nui. pH trung bnh ca tht b ti c tnh acid yu t khong 6.5- 6.9. Cc yu t nh hng n pH ca tht cng nh s thay i pH ca tht trong sut qu trnh bo qun s c nghin cu nhiu hn trong cc phn sau ny. 6

1.3. MT S TNH CHT CM QUAN CA THT B 1.3.1. Mu sc tht b Mu sc ca tht ti do cu trc, thnh phn ca c tht v hm lng cht bo trong quyt nh. Mu sc ca tht khng ch do ging loi, tui tc, gii tnh, v tr sc tht quy nh m cn ph thuc nhiu vo cch thc chn nui v loi thc n m b s dng. Mu ca m b gy ra bi s c mt ca cc sc t caroten c nhiu trong m ca b, do vy n thng c mu vng c trng. Mu sc ca t chc c tht do lng hemoglobin v myoglobin ca t chc c tht quyt nh. Tuy nhin Hb ch yu c trong mu, v sau khi qu trnh git m ta x mu do vy, lng Hb trong tt b l khng ng k, do vy mu sc ca c tht ch yu do Mb, ba dng Mb, oxyMb, v MetMb. Mu sc tht ca b trng thnh thng m hn so vi b cn non. Mu sc ca tht cn chu nh hng ca sc t thc vt trong thc n ca chng, b n loi thc vt c mu no th tht thng c mu . Tht b c c mu hng ti trong khi tht b ci li c mu hng sm. B lm vic, vn ng cng nhiu th tht cng c mu sm hn.

1.3.2. Mi v ca tht b Mi v ca tht b ph thuc rt nhiu vo cht ngm ra, l nhng cht rt d bay hi, rt chit hay trch ly ra ngoi, y chnh l tc nhn chnh gy ra hng v, mi c trng cho cc loi tht. Thnh phn ca cc hp cht d bay hi c trong tht b nguyn liu thng gm: acetaldehyde, aceton, methylethylceton, lng nh ru ethylic, methylic, methyl- dimethyl v ethylmercaptan,... Mi v ca tht b ph thuc vo ging vt nui, mc cht bo, gii tnh, la tui v tnh hnh chn nui ca cc loi ng vt. Mi v ca tht b cn ph thuc vo chung tri chn nui v c loi thc n m b n. Chung tri c mi hoc thc n ca chng c mi c trng th tht ca chng cng c mi tng t nh vy. c bit khi b s dng khng sinh nu khng c thi 7

gian cch ly th tht ca chng vn cn tn ti khng sinh v c mi nay. Tht ca b c, trng thnh thng c mi v nng hn, c trng hn so vi b ci hoc cha trng thnh. Do mi v ch yu do nhng acid bo, cht bo d bay hi gy ra nhng nu lu tht c mi c trng ngoi khng kh hoc ni thong gi th mi ny c th gim hoc b mt i. 1.3.3. mm ca tht: mm ca tht ph thuc vo cc nhn t ca ng vt khi cn sng v c khi cht. + Khi cn sng: mm ca tht ph thuc vo ging loi, gii tnh, la tui, cch thc lin kt ca m c,.. + Khi cht: mm ca tht ph thuc vo cch thc git m, gy ngt, cch thc m tht,... Ngi ta cng thy rng, mm ca tht cng l mt yu t c th di truyn, tnh cht ny c di truyn qua con c v kh nng di truyn b t khong 65- 70%. mm ca tht cng ph thuc vo gi tr pH ca tht, pH cng gn im ng in th cu trc ca c tht cng bn cht v mm ca n cng gim. Ngoi ra cc cht ph gia cng c nh hng khc nhau n mm ca tht m ta s c kho st trong nhng phn sau. Ta c th ci thin mm mm ca tht b bng mt s cch c bn: + Dng Marbling: c tc dng bi trn lm d nhai, ng thi n s lm gim mm biu kin v lm cho cu trc ca tht t dy dc hn + Ci thin mm bng chn hay kch thch in + Ci thin bng bin php c hc: massage, xy, xm tht, dng enzyme loi protease,... 1.4. THNH PHN HA HC CA THT B Tht b l mt trong nhng loi tht c gi tr dinh dng kh cao, gi tr dinh dng ca tht b ch yu quyt nh bi hm lng, thnh phn cc protein ca tht b, ngoi ra tht b cn cha lng lipid, vitamin v khong cht cn thit cho c th con ngi. Thnh phn ha hc ca tht b thay i theo ging loi, tui, gii tnh, cch nui, ch dinh dng, v tr sc tht...Bng sau y cho ta ci nhn tng quan v thnh phn ha hc ca mt loi tht b: Thnh phn tht b Hm lng trong 150g Hm lng trong 100g Nng lng 793kJ (189kcal) 529kJ (126kcal) Cht m 34.1g 22.7g Cht bo 5.8g 3.9g Cht bo bo ho 2.4g 1.6g Axit trans 0.2g 0.1g Cht bo khng bo ho 0.6g 0.4g a EPA (omega 3) 38mg 25mg DHA (omega 3) 8mg 5mg Cht bo khng bo ho 2.6g 1.7g n Carbohydrate 0g 0g Cht ng 0g 0g 8

Natri Vitamin B12 St Km

77mg 1.63mcg (81%RDI) 2.94mg (25%RDI) 6.23mg (52%RDI)

52mg 1.08mcg 1.96mg 4.15mg

Trong thnh phn ha hc ca tht b ta ch n cht ngm ra. y l nhng cht rt d rt chit hay trch ly ra khi m c, chim khong 1.5- 2.3% m c, c ngha quan trng to nn hng v, mi thm c trng ca tht b. Thnh phn cc cht ngm ra thng gp l: methylethylceton, lng nh ru ethylic, methylic, methyl- dimethyl v ethylmercaptan,...Cht ngm ra gm c hai loi: + Cht ngm ra cha N: chim 1.2- 1.6% + Cht ngm ra khng cha N: chim mt t l nh Cht ngm ra l thnh phn quan trng nht gp phn to nn mi v dc trng cho sn phm. II. NHNG BIN I CA THT B SAU KHI GIT M

2.1. GII THIU CHUNG Sau khi git m, cc tnh cht quan trng ca tht b v vt l, ha hc, sinh hc u hu ht b thay i, vi c trng chung l s phn gii cc h sinh hc khi cn sng. Nguyn nhn chnh l do s ngng tr ca qu trnh trao i cht lm cho cc qu trnh thun nghch ca enzyme chuyn sang khng thun nghch, cc qu trnh tng hp ngng li v hot ng ca cc enzyme din ra mnh m. Nguyn nhn bin i cht lng tht trong qu trnh bo qun ch yu do: Enzyme: c trong bn thn nguyn liu tht b, trong ng ch l cc protease. Vi sinh vt: s xm nhim v gy hi ca vi sinh vt t mi trng bn ngoi.Qu trnh bin i ca tht b sau khi git m thnh ba giai on: qu trnh t cng sau khi cht, qu trnh t phn gii v qu trnh phn hy.. Trong thc t cc giai on ny khng hn xy ra mt cch tun t, lin tc nhau m qu trnh bin i ca tht b sau khi cht din ra ht sc phc tp, cc giai on c th chng cho ln nhau, nh hng v tc ng qua li i vi nhau. 2.2. QU TRNH CO CNG 2.2.1. nh ngha T cng sau khi cht l qu trnh m khi cc cu trc ca c tht tp hp, lin kt li vi nhau lm cho tht tr nn rn chc hn di tc ng ca nhiu yu t ni ti bn trong v nhng yu t mi trng bn ngoi khc. S t cng l kt ca cc qu trnh bin i ha sinh mt cch phc tp do enzyme gy ra v ph thuc vo nhiu yu t. 2.2.2. Cch thc nh gi: nh gi thng qua Trng thi cm quan ca tht: + Cu trc: sau qu trnh c cng cc si c c xu hng co ngn li, si c tr nn cng hn, mc hydrat ha gim nhanh, tht khng cn n hi nh ban u. 9

+ Mi v: sau khi ch bin nhit, tht khng cn mi v c trng, nc luc c mu c do c s tit dch c ra. + Mu sc nht hn so vi tht nng: s mt nc, cu trc c co li nh hng n s phn x nh sng dn n s thay i mu sc. Thng qua cc thng s khc: + pH, nhit lng ta ra: trong qu trnh co cng xy ra s phn hy glycogen sinh ra acid lactic v acid phosphoric v gii phng mt lng nhit kh ln nn ta c th da vo nhng ch tiu ny nh gi mc co cng. 2.2.3. Din bin 2.2.3.1. Thy phn glycogen Sau khi cht, s h hp b ngng tr, oxy khng cung cp c vo t bo, trao i nng lng hiu kh gim dn v bt du xy ra s phn gii glycogen vi s tham gia ca ATP. u tin, glycogen b phn hy theo con ng phosphoril ha to thnh acid lactic, mt phn gii phng acid phosphoric v gii phng nng lng. Trung bnh khi to thnh 1g acid lactic th gii phng c 280cal nhit, nhit ny gi l nhit ha cng. Cng vi s phn gii glycogen theo con ng phosphoril ha cng xy ra s phn gii glycogen theo con ng amilo ha to thnh cc snh phm ng n gin c tnh kh nh: glucose, maltose v cc polysaccharide kh khng ln men. 2.2.3.2. Thy phn ATP, cretinphosphat ATP v creatinphosphat l nhng hp cht quan trng nht tham gia ti nng lng cho cc phn ng oxy ha trong qu trnh trao i cht. S chuyn ha ATP xy ra theo 2 hng: + Chuyn ha gc phospho bo ha nng lng sang phn t khc. + ATP thy phn thnh ADP, AMP v cc phosphat t do, gii phng nng lng cho s co rt ca c. ATP trong c th thng c duy tr mc cn bng, mt phn ATP c to ra trong qu trnh glyco phn, mt phn mt i do s phn hy ca myosin. V vy khi lng d tr glycogen nhiu th ATP khng b phn hy hon ton v thi gian co cng ca c s c ko di. 2.2.3.3.To actomyosin Lc mi cht ATP cn y , actin trng thi hnh cu khng lin kt vi myosin, khi si c suy yu myosin to phc cht vi K+, Ca++, glycogen v ATP. Mi phn t actin c nhng v tr c hiu lin kt vi myosin, trong iu kin thng mt s protein nh troponin v tropomyosin s che ph li v tr ny. Khi pH gim v s phn hy ATP xy ra mnh m lm gii phng Ca2+, Ca2+ hnh thnh lin kt vi troponin v tropomyosin l v tr lin kt v s hnh thnh actomyosin bt u. Khi cc si c trng thi ngh, hai u ca si actin chui vo khong gia cc si myosin. Khi co c cc si actin v myosin khng c ngn li m chng trt ln nhau, si actin chui vo gia cc si myosin.

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S hnh thnh actomyosin v co ch co c 2.2.4. S tc ng 2.2.4.1. mm Tht sau khi b git m c cha mt lng nc nht nh nn cu trc ca m tht tng i mm v n hi, nhng sau s bin i xy ra nhanh chng ph thuc ch yu vo mc hydrat ha ca cc protein. mm ca tht trong sut qu trnh co cng gim do hai nguyn nhn chnh: + S thay i pH n gn vi gi tr pH ng in ca protein c + S hnh thnh phc cht actomyosin lm gim s trung tm, s lin kt a nc c protein lm cho kh nng hydrat ha ca protein si c gim ng k. Tnh cht rn cn ct m Bin i Tng 25% Tng 2 ln t cc tiu, thp hn 25% (2h)

2.2.4.2. pH Trong qu trnh co cng sau khi git m, pH ca tht gim nhanh chng do s to thnh ca cc acid. S thay i pH mt mt thc y qu trnh qu trnh co cng xy ra lm cho tht rn hn, mt khc to iu kin hot ng cho cc enzyme trong qu trnh t chn sau ny v vic lm gim pH s c ch tp nhim, h hng do vi sinh vt gy ra.

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T hi gian (h) 1 12 24 48

pH Glycogen 6.12 5.94 5.56 5.68 633.7 462 274.9 183.1

Hm lng (mg%) Glucose 159.7 171.2 202.5 222.6 A. lactic 319.2 609.16 700.6 692.6

2.2.4.3. S tng nhit khi tht Do qu trnh phn hy glycogen c sinh ra nng lng nn trong qu trnh co cng nhit khi tht c tng ln t 0.5- 20C, s gia tng nhit s gp phn lm tng hot ng ca cc enzyme v vi sinh vt sau ny, lm cho qu trnh bo qun kh khn hn. Ngoi ra s to thnh actomyosin t actin v myosin, s gim pH c th gy ra mt s nh hng sau n nh hng n cht lng ca tht: + Gim kh nng lin kt nc, gim kh nng to nh, to gel, tht tr nn cng hn, khng cn n hi khng thch hp cho sn xut mt s sn phm nh xc xch, jambon cao cp + S tng cng tit dch nhy: cht nhy l nhng dch tng lin kt c trong cu trc ca c tht, qu trnh co cng xy ra lm gim kh nng gi nc do dch tng ny s c tit ra. Qu trnh tit dich to mi trng, m cho s sinh trng, pht trin ca vi sinh vt v lm gim gi tr cm quan ca thc phm. + S mt nc lm cho tht b thay i cu trc; tht sn li, nhn nheo gim gi tr cm quan ca tht. + Nh ta bit cc cht ngm ra ng vai tr quan trng trong s hnh thnh mi v c trng ca sn phm. Qu trnh co cng lm mt nc, tit dch tng nn lm mt mt cc cht ngm ra do mi v ca tht gim r rt. ng thi mi trng dch bo, cht tit ra c gi tr dinh dng kh cao nn vi sinh vt c th d dng tn cng v xm nhim vo tht. + Mu sc ca tht cng b nht i, lm gim gi tr cm quan. 2.2.5. Cc yu t nh hng qu trnh co cng 2.2.5.1. Cc yu t v bn thn nguyn liu: ging loi, gii tnh, la tui, cu trc m c, loi m c, V c bn qu trnh co cng c ch yu do tc ng ca gim pH v s hnh thnh actomyosin. Khi cu trc m c lng lo, lin kt yu th pH d dng tc ng n c, d gii phng ATP-ase thc y qu trnh hnh thnh actomyosin v lm cho qu trnh 12

co cng cng d xy ra. Do loi vt c cu trc c lng lo, loi ci hoc cn non, t vn ng, ch yu nui ly tht th qu trnh co cng xy ra sm hn loi cu to c chc, ging c, loi trng thnh, c vn ng nhiu. Cc loi ng Thi gian sau khi cht n lc t cng (h) Th 1.5- 4 G mi 2- 4 Ln 12- 18 Cu ci 24 B 18- 24 Da vo nhng s liu trn ta thy rng tht b c qu trnh co cng xy ra tng i chm v ko di, cc c thng xuyn vn ng th qu trnh co cng cng lu xy ra. 2.2.5.2. V trng thi khi cht Hm lng ATP trong c th ng vt thng c duy tr mc nht nh, khi mt lng ATP b phn hy do ATP-ase th lng ATP khc s c to ra t s thy phn glycogen, do vy khi hm lng glycogen cn kh nhiu qu trnh co cng kh din ra hoc din ra chm hn. Ngc li khi lng glycogen trong ng vt cn thp, qu trnh co cng cng d xy ra v din ra nhanh hn. V vy i vi b mi vn chuyn v trn qung ng di, b stress khi git m, hoc ch gy ngt, phng php git m khng hp l s lm cho qu trnh co cng din ra nhanh hn, nh hng nhiu n cht lng ca tht.

Bng trn dy cho ta kt qu thi gian co cng, mc pH ban u v pH cui cng ca qu trnh co cng trong nhng ch x l tht b khc nhau: + Loi I: tht c x l vi myanesin, cht ny c tc dng nh mt loi thuc m c tc dng c ch hot ng ca ng vt v duy tr c hm lng glycogen cao (pHu = 7) qu trnh git m, do vy thi im bt du qu trnh co cng (v tr mi tn) xy ra kh chm sau hn 9h. + Loi II: cho ng vt vn ng nhiu trc khi cht kt qu l thi im bt u co cng n rt nhanh sau khong 5h 13

+ Loi III: tng t nh loi II nhng c kho st 370C, thi im co cng n rt nhanh, ch sau 2h. + Loi IV: x l vi myanesin gi trc khi git m, do pH u cao nht 7.05 qu trnh co cng n chm sau khong 7h. 2.2.5.3. Cc yu t bn ngoi khc nh nhit , m Qu trnh co cng xy ra di tc dng ca enzyem trong nguyn liu do nhng yu t nh hng n hot tnh enzyem s nh hng n qu trnh co cng. pH nhn chung khi pH thp hot ng ca qu trnh co cng cng d din ra theo c ch nh trn nhng nu pH gim n mt gi tr nht nh no s c ch hot ng enzyme v qu trnh co cng s b km hm. Qu trnh co cng thng c nh gi thng qua tc gim pH. hnh bn cnh ta thy khi tng pH tc gim pH gim i, nhng n gi tr nht nh c s tng tr li do trong th nghim ny qu trnh co cng b tc ng bi cc qu trnh khc khi tng pH khong 6.5 cc qu trnh khc b km hm v qu trnh co cng li chim u th. nh hng ca nhit : nhn chung khi tng nhit cc enzyme hot ng tt hn v qu trnh co cng din ra nhanh hn. Nhng mi enzyme u c mt khong hot ng ti thch thch hp, vt qu khong ny hot ng ca enzyem cng b km hm. Ta thy rng nhit cng cao tc gim pH cng nhanh v qu trnh co cng cng d xy ra. Ngoi ra nhng yu t khc nh m ca tht, s c mt ca mui, cht bo qun cng c tc ng dn qu trnh co cng. Ty vo mc ch ca qu trnh bo qun nh cp u bi m ta s iu chnh tc qu trnh co cng nhanh chm khc nhau ph hp vi mc ch sn xut: + Mun qu trnh co cng xy ra nhanh: khi c iu kin sn xut ngay, mun tht nhanh n qu trnh chn sinh ha s dng, sn xut. + Mun qu trnh co cng xy ra chm: khi khng c iu kin c th sn xut ngay, mun bo qun lu di dng lm nguyn liu cho cc ngnh sn xut khc. Da trn c s ca qu trnh co cng tht b c chia thnh + Tht PSE: (Pale, Soft, Exudative) c tc gim pH kh nhanh, mm, kh nng lin kt nc, kh nng to nh km, thch hp dng cho cc loi sn phm kh. Tht PSE thng do vt nui b stress trc khi git m. Tht DFD (Dry, Firm, Dark): pH cao, kh, cng kh nng lin kt nc, to nh tt nhng kh bo qun. tht ny do vt nui b kit sc trc khi git m, vn ng, vn chuyn qu nhiu. 14

+ Tht acid: c pH thp khng thch hp dng sn xut xc xch, jambon cao cp. + Tht nng: mi git m, c th dng cho mi mc ch sn xut, s dng. Tuy nhin mt c tnh quan trng ca tht co cng l kh nng thm mui cao. Tht co cng mt nc, hm lng nc trng thi t do thp, c s tit nc dch lm cho nc t trong d dng i ra ngoi v mui t ngoi d dng khuch tn vo trong. ng thi tht co cng cc cu trc c co li, to nn nhng khong trng cc ion mui di chuyn s thun li hn, iu ny gii thch ti sao khi c co cng chng nhng ngm mui tng m dn in cng tng ng k. 2.3. QU TRNH T CHN 2.3.1. nh ngha L qu trnh t phn gii cc thnh phn cu trc ca c tht nh vo h enzyme c sn, m ch yu l s phn gii protein v lipid to nn nhng bin i su sc v mt vt l, ha l v ha hc cho sn phm. Qu trnh t phn thng lm cho tht c nhng biu hin tt v mi v; tht tr nn mm mi, d tiu ha hn. y l giai on tht t gi tr tt v cht lng thch hp cho cho mc ch s dng, sn xut. 2.3.2. Cch thc nh gi: Qu trnh t chn ca tht cng c th c nh gi da trn cc c trng v: - Trng thi cm quan ca tht: + Cu trc: tht trong qu trnh t chn mm tr li, kh nng lin kt nc, to nh, to gel tng ln, nhng tht khng n hi. + Mi v c trng: mi v tht c ci thin nh vo s hnh thnh nhiu cht to mi trong qu trnh t chn, mi v ca tht c th hin r trong qu trnh ch bin nhit. + S ci thin mu sc ca tht: tht c mu hng, sng. - Thng qua cc thng s khc: + pH: giai on u ca qu trnh t chn pH ca tht gim dn do s hnh thnh nhng cht c hot tnh acid, tuy nhin sau pH ca tht bt u tng tr li. + S gia tng hm lng ca nhng ca nhng acid amin t do: do qu trnh thy phn protein trong tht. 2.3.3. Din bin ca qu trnh t phn - u tin s gim pH trong qu trnh co cng xy ra n mt mc no , pH ny lm ph v mng t bo phng thch ra cc enzyme tiu ha sn c trong nguyn liu m i din l cc protease v lipase. - Actomyosin phn hy tr li: pH gim lm gia tng s phn hy actomyosin to thnh actin v myosin, ng thi tng mc hydrat ha ca c tht do s hi phc tr li nhng trung tm, lin kt a nc trong cu trc ca m tht. - S gim bt mc lin kt cng vi s xm nhp ca dch tng mang mi trng acid tc ng vo cc thnh phn, cu trc ca m c thc y qu trnh thy phn cc cu t m c xy ra.

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- S thy phn cc cu trc ca m c trong ch yu l protein v lipid. Cathepsin l mt loi protease tuy c mt hm lng nh trong tht nhng li c tc ng quan trng n cht lng ca tht. Cathepsin mt mt ng vai tr quan trng trong vic hot ha nhng enzyme tiu ha thuc loi protease khc, mt khc n thy phn cc protein phc tp thnh nhng on peptone ngn hn, to iu kin cho s hot ng ca cc enzyme khc nh pepsin, trysine,Capthepsin c tt c 15 loi gm cathepsin A ,cathepsin B, C, D, E, F, H, K, L1, L2, O, S, W v Z trong cathepsin D c hot lc thy phn mnh m v c nghin cu nhiu nht. - Cui giai on ny pH ca tht bt u tng ln, thm vo l s to thnh nhng hp cht ha hc n gin m vi sinh vt d hp th do to iu kin thun li cho s sinh trng, pht trin ca vi sinh vt. 2.3.4. S tc ng ca qu trnh t chn mm: trong qu trnh t chn tht s bt u mm tr li do + S phn hy actomyosin: lm cho s trung tm a nc trong sn phn tht b tng ln nhanh chng. S gia tng mc hydrat ha cng gp phn ci thin kh nng to gel, to nh, to lin kt lm cho kh nng ng dng vo sn xut ca sn phm c m rng ra ng k. + S thy phn ca cc enzyme c sn trong bn thn nguyn liu, ch yu l hot ng ca cathepsin lm mm ha cu trc ca m tht, lm cho tht mm hn. + Qu trnh mm ha lm tng gi tr cm quan v gi tr dinh dng ca tht do to thnh cc acid amin lm cho qu trnh tiu ha din ra d dng hn. + Qu trnh nghin cu trn tht b cho thy rng mm ca tht(cn s dng c, khng tnh c cc trng hp tht h hng, mm nhng khng cn s dng c na) t cc i khi tht va mi c git m, sau mm ca tht bt u gim nhanh trong gian on co cng n ngy th 2 mm ca tht ch cn 74% so vi lc u nhng n giai on chn sinh ha mm ca tht bt tng tr li n ngy th 6 mm ca tht t 83%. S to thnh hng v c trng cho sn phm: ngi ta thy rng tht trong giai on t chn th hin r mi v c trng cho sn phm, tht tr nn thm ngon hn:

+ S thay i cu trc tht, tht tr nn mm hn, cc lin kt bt cht ch hn to iu kin cho s thot mi ra khi cu trc sn phm to nn hng thm cho sn phm. Ni chung tht trong giai on chn sinh ha c mc lin kt ph hp, khng qu cht, cng khng qu lng lo to iu kin tt nht cho s hnh thnh v pht sinh mi v. + S hnh thnh nhng hp cht to mi cho sn phm: mt s hp cht to mi trong giai on trc y trng thi lin kt vi cc cu t khc hp trng thi khng to mi. Di tc dng phn ct ca enzyme nhng cht mi ny c gii phng, c hot ha, hoc trong mt mi trng thch pH thch hp ca tht chn sinh ha chng s th hin mi. Ngi ta thy rng mi v m ca tht b c mi lin h cht ch vi s tch t ca nhng hp cht nh acid inozinic,

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inozinin v hypoxanthin, nhng cht ny l sn phm ca qu trnh phn hy ATP trong cu trc ca c tht. + Ngoi ra s hnh thnh ca to acid glutamic do s kh amin ha ca glutamin; s hnh thnh mui glutamate; s phn hy cc base purine to thnh acid inozinic, cc hp cht hypoxanthyl cng gp phn to nn mi v ca sn phm. + ng thi s thy phn lipid cng to thnh mt s hp cht gy mi, nhng cht thm. Mt s phn ng ha hc xy ra gia nhng cu t n gin ny to thnh nhng hp cht c mi cng gp phn to nn mi chung cho sn phm. + Ngi ta thy rng trong tht b c khong 250 cht khc nhau gp phn to nn hng v cho sn phm, hm lng ca nhng cht ny t cao nht trong giai on chnh sinh ha. Mt s cht tiu biu gp phn to nn hng v ca tht b: acetaldehyde, aceton, methylethyl cetone, rc ethylic, methylic, methyl, dimethyl, ethyl- mercaptan, acid inozinic, acid glutamic, mui glutamate, Cc yu t khc

- Qu trnh t chn cng gp phn ci thin mu sc ca tht, tht tr li mu hng, ti sng do s gii phng, hot ha, hnh thnh cc hp cht to mu cho sn phm. Mu sc ca tht l s phi hp ca ba nhn t Mb, oxyMb, MetMb trong tht. - Qu trnh t chn gp phn ci thin mt s tnh nng cng ngh ca tht nh tnh hydrat ha, tnh to gel, to nh, kh nng ngm mui. Do vy tht trng thi ny c xem nh ph hp cho cc mc ch s dng, ch bin khc nhau. - Tuy nhin qu trnh t chn s to thnh nhng hp cht ha hc n gin, lm cho nhng phn ng ha hc, nhng bin i d dng xy ra, cht lng tht d b bin i. Mt khc s to thnh nhng hp cht n gin gp phn thc y cho s xm nhp v pht trin ca vi sinh vt gy h hng tht. - Cui giai on t chn, s tch t cng nhiu mt s hp cht to thnh c tnh kim c th lm pH ca tht tng ln to iu kin thch hp cho s sinh trng v pht trin ca vi sinh vt. - V vy cn thng xuyn theo di v c bin php x l kp thi tht trong giai on chnh sinh ha nhm hn ch nhng h hng c th xy ra. 2.3.5. Cc yu t nh hng n qu trnh t chn - Qu trnh t chn l mt din bin sinh ha phc tp di tc dng ca h enzyme ni ti, do nhng yu t nh hng n hot tnh ca enzyme s nh hng n mc ca phn ng t chn - Cc yu t v bn thn ngun nguyn liu: ging loi, gii tnh, tui, kt cu ca m tht, c nh hng n qu trnh t chn. ng thi hm lng, thnh phn ca cc enzyme ni ti trong bn thn nguyn liu cng c nh hng n qu trnh t chn. Nhn chung nhng loi thng xuyn vn ng, gi, kt cu m c vng chc qu trnh t chn xy ra chm hn, tc cng thp hn. - Mc ca qu trnh co cng trc : qu trnh co cng cng mnh m th qu trnh t chn sau ny xy ra chm hn, tht kh c c nhng ch tiu cht lng cao nht. - Nhit : mi enzyme u c mt thch ti thch nht nh hot ng, ti nhit ny hot ng ca enzyme l cc i, cng xa nhit ti thch kh nng hot ng ca enzyme cng thp. i vi tht b nhit ti thch cho s hot ng ca cc enzyme thng l 25- 300C 17

- Bng bn cho ta thy thi gian t chn ca tht b ph thuc vo nhit . Nhit cao thi gian t chn cng ngn li. - pH: pH ti thch hot ng ca enzyme thy phn l cc i v qu trnh t chn s din ra vi tc nhanh hn.pH ti thch cho hot ng ca enzyme trong tht b thng trong khong acid 4- 4.5. - Mt cch tng qut, qu trnh chn sinh ha gm hai giai on: + T phn: di tc dng ca enzyme c sn trong nguyn liu (ch yu l cathepsin) protein b thy phn to acid amin, actomyosin b phn hy lm ci thin kh nng lin kt nc, kh nng to nh, kh nng ngm mui, lm tht mm hn ng thi to thnh nhng sn phm d bay hi(acid bo, acid glutamic, base purine, hypoxanthyl) to mi v cho sn phm, mu sc ca tht cng tr nn ti hn, giai on ny ci thin ng k cht lng cho tht, lm cho tht hon thin hn. + T phn su, s thy phn su sc protein v mt phn lipid c th lm thay i cu trc sn phm, thit chua, c du hiu tch nc, sinh ra sn phm th cp lm tng pH, H2S sinh ra tc dng vi Mb, oxyMb thay i mu, xut hin mi l, to c cht cho vi sinh vt hot ng, c th nh hng xu n cht lng sn phm. - Thc t qu trnh phn hy do vi sinh vt li xy ra cng lc vi qu trnh t phn nn kh nhn bit. Do qu trnh t phn va c mt li va c mt hi, ty vo mc ch, nhu cu s dng m ta s thc y hoc ko di thi gian ca qu trnh t phn cho ph hp. + Mun thi gian t chn nhanh: mun c nhanh sn phm c nhng tnh cht tt phc v cho sn xut, c iu kin x l nhanh nguyn liu + Mun thi gian t chn chm: nhm ko di thi gian bo qun, hn ch s sinh trng, pht trin ca vi sinh vt, trong trng hp ny ta phi iu cc thng s bo qun sao cho ko di c thi gian t chn, khng xy ra t chn su v hn ch vi sinh vt hot ng. Thuc tnh Tht nng Co cng T chn pH Protein c 7- 7.2 Actin Myosin Ln nht Km Mm, n hi sm Tng i 5.4 Phc A-M 5.5- 6 Thy phn

Hp th nc Ngm mui Kt cu Mu mm

Nh nht Tt Cng Cng, dai

Tng Tt nht Mm, khng n hi Hng ngc Mm

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- Bng trn cho ta mt s tnh cht ca tht nng, tht co cng v tht chn sinh ha. Ty theo mc ch s dng, sn xut m ta s chn loi tht ph hp: + Tht nng: mm, n hi, kh nng gi nc, to nh tt dng trong hu ht cc sn phm, dng nhiu trong s dng ngay, sn xut sn phm ti, nhanh. + Tht co cng: cng, kh nng gi nc, to nh km thch hp cho sn phm kh: kh, hong khi + Tht chn sinh ha: mm, khng n hi, kh nng gi nc, to nh, ngm mui tt thch hp cho sn xut xc xch, jambon, pate. 2.4. QU TRNH THI RA 2.4.1. nh ngha - L qu trnh bin i phc tp xy ra di tc dng ca vi sinh vt, din ra nhng s bin i su sc c th lm h hng thc phm. Qu trnh ny c c trng bng s ph hy ton din cu trc, tnh cht, cht lng ca tht c trng bng s ph hy protein v mt phn lipid. - S nhim vi sinh vt vo tht l nguyn nhn chnh dn n nhng h hng ca tht. Mt khi vi sinh vt xm nhim c vo thc phm th chng sinh trng v pht trin rt nhanh v kh kim sot gy nh hng ln n cht lng ca sn phm tht. 2.4.2. Cch thc nh gi - nh gi qu trnh qu trnh thi ra thng qua cc gi tr cm quan: + Cu trc: ty theo tng mc nhim vi sinh vt m cu trc sn phm thay i khc nhau. Nhng c im chung khi tht b trong giai on ny l cu trc b thay i nghim trng, tht b mm, nhn, mt tnh chc rn chc ban u ca tht + Mu: tht b mt mu, i mu, mu b nht hn so vi tht nng, tht c th xut hin cc mu l nh xanh, xm, en. + Tit cht nhy: tht trong qu trnh thi ra kh nng ht nc, gi nc gim dn n s tit dch nhy mnh m, b mt tht b bao bc bi mt lp nhy, c mu c. - nh gi thng qua nhng thng s khc: + pH: trong giai on ny pH tht tng nhanh do hot ng phn hy ca vi sinh vt to ra nhiu sn phm c tnh kim. + Ngoi ra ta cng c th nh gi trc tip s lng ca cc loi vi sinh vt c trong tht, thng dng nhng ch tiu: tng s vi sinh vt hiu kh, k kh, tng mm men, mm mc, v mt s loi vi sinh vt gy bnh cho c th. 2.4.3. Din bin qu trnh phn hy S xm nhp ca vi sinh vt vo tht b c hai con ng ch yu: - Do trong bn thn nguyn liu c sn mt lng vi sinh vt: c th ca ng vt lun c sn mt lng vi sinh vt nht nh. Vi sinh vt trong nguyn liu tp trung ch yu rut, cc hc c quan v mt lng ngoi da t hn. Khi cn sng do khng th nn chng khng xm nhp c. - Do s xm nhp ca vi sinh vt vo nguyn liu, y l con ng xm nhp ch yu ca vi sinh vt vo sn phm tht. Trong cc giai on git m, vn chuyn, bo qun, , phn phi,..nu iu kin v sinh mi trng khng ph hp, cc ch bo qun khng ngn nga c s xm nhim ca vi sinh vt th chng d dng tn cng ln sn phm. 19

- Mt s loi vi sinh vt thng gp trn tht b ti: hiu kh hot ng ch yu l cc loi B. vulgaris, B. paecali; ym kh hot ng nht l B. spectogennes, B. putripiciens, B. postamus Nhiu nghin cu chng t rng tht ch gim cht lng mt cch ng k khi s lng tng vi sinh vt l 107-108 t bo trong 1g hoc 1cm3 b mt sn phm. Tuy nhin khi vi sinh vt xm nhim ln tht, chng sinh trng v pht trin rt nhanh, kh kim sot nn tt nht l ta hn ch s lng vi sinh vt cng nhiu cng tt. Din bin ca qu trnh phn hy do vi sinh vt: - pH tng dn cui giai on t chn to iu kin cho vi sinh vt pht trin, nu trn tht c sn mt lng vi sinh vt th chng s sinh trng v pht trin nhanh chng. - Phn hy hiu kh: do nhng vi khun hiu kh thc hin. u tin qu trnh phn hy bt u t b mt sau lan su dn vo bn trong, ch yu l m lin kt, cui cng lan rng ra ton b c. - Phn hy k kh: thng bt u gn m lin kt, km theo sinh kh. Kh to thnh ph hy cu trc lin kt lm cho tht xp, bin i mu mnh m. S phn hy k kh xy ra ng b trong chiu dy ca tht v lan rng rt nhanh. - u tin protein b thy phn di tc dng enzyme ca vi sinh vt to thnh cc acid amin. Tip theo l qu trnh oxy ha kh acid amin to NH3, acid (acid acetic, propyoic, butyric), H2S, mecaptan, indol, skatol to mi thi c trng. Cui cng cc cht hu c tip tc b oxy ha thnh nhng cht v c CO2, H2O, H2S, H3 PO4 , NH3,v tht b thay i hon ton. 2.4.4. S tc ng ca qu trnh thi ra Thi ra tht: - S phn hy tht b di tc dng vi sinh vt lm thay i mnh m cu trc tht, trong s phn hy protein ng vai tr quan trng. Protein tht b phn hy mnh m to thnh nhng sn phm th cp NH3, CO2, H2O, H2S, tht b mt cu trc, cc lin kt hu ht u b ct t, tht tr nn xp, mm, b nhn ra. - Tht b b mt nhng tnh nng cng ngh: kh nng ht nc, kh nng to nh, to gel,.. v khng cn s dng c na. S nhy ha b mt: - Dng h hng ny thng xy ra i vi tht bo qun m cao (trn 90%). S nhy ha tht b ch yu do loi Achromobacter v Pseudomonas gy nn do tht khng cn kh nng gi nc. Hnh thnh nn lp nhy bao ph b mt tht, lp nhy c, nht lm gim gi tr cm quan ca tht b xung. S ha mu tht: - S pht trin ca nhng vi khun hiu kh to thnh sc t, lm bin i mu sc ca tht. Trong tht b loi B.prodigosum pht trin lm tht c mu l, B. synyaneum to thnh vt xanh, Sarcina Flava v Sacina lutea to thnh cc vt vng. Gi tr cm quan ca tht b gim nghim trng. S hnh thnh mi thi: - Qu trnh phn hy tht b to ra nhiu sn phm c mi l nh: H2S, NH3, mecaptan, indol, skatol,to mi thi cho tht. Khi bo qun khng tt, cc loi nm mc s pht trin trn b mt ca tht b lm tht b mc. Trn tht b thng b mc do h Mucorealae to thnh vt trng xm, Clasoporium herbarium to thnh vt en, Penicillium to vt xanh.

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2.4.5. Cc yu t nh hng Bn thn nguyn liu - Qu trnh thi ra chu nh hng ca ging loi, gii tnh, tui, cu trc m c, s lng vi sinh vt c trong nguyn liu, - Thng nhng loi b trng thnh, ging c, vn ng thng xuyn c kh nng chng chu vi sinh vt tt hn v qu trnh thi ra xy ra chm hn. - Cu trc ca m c cng bn vng qu trnh thi ra xy ra cng chm, i vi tht b bn vng vi qu trnh thi ra tng dn theo chiu m mu, m lin kt, m c, m m, m lin kt v m sn. - S lng vi sinh vt ban u trn tht cng nhiu thi ra xy ra cng nhanh. Nhit

- Ty vo loi vi sinh vt sng trn tht ti m s ph thuc ca chng vi nhit s khc nhau. Hu ht cc vi sinh vt trn tht b ch yu thuc loi a m, nhit tng va phi di 400C s lm cho chng sinh trng v pht trin nhanh hn. - Hnh bn cho ta thy s ph thuc gia nhit v thi gian bo qun ca mt s vi sinh vt ph bin trn tht b. Trong khong di 350C nhit t l thun vi s pht trin ca vi sinh vt v vi qu trnh thi ra. Cc yu t khc nh pH, hot nc

- Nhn chung i vi nhng loi vi sinh vt ph bin trn tht b s hot ng tt trong khong pH 6.5- 7.5 v m trn 80%.

- Ngoi ra nhng yu t khc nh thnh phn khng kh, s c mt ca mui, cht bo qun, cht khng khun cng c tc ng n qu trnh thi ra. c ch hot ng ca vi sinh vt v enzyme u da trn cng mt nguyn tc l iu chnh nhng yu t tc ng n hot ca enzyme, s sinh trng, pht trin ca vi sinh vt nh: nhit , hot nc, pH, c cht (cho enzyme v vsv), thnh phn khng kh, cht c ch, - Tng nhit : bin tnh protein, tiu dit vi sinh vt, bt hot enzyme. - Gim nhit : gim hot nc, c ch vi sinh vt, enzyme. - Gim hot nc: c ch vi sinh vt v enzyme - iu chnh n pH khng thch hp cho hot ng vi sinh vt, enzyme 21

- Ngn cn, hn ch s hin din ca c cht, - Tuy nhin c mt s trng hp vic iu chnh cc thng s c th khng ph hp cho c vi sinh vt v enzyme. V d ta thng iu chnh pH v acid hn ch s pht trin vsv nhng pH acid li thch hp cho s hot ng ca h enzyme t phn c sn trong tht. Do ty theo mc tc ng ca vsv v enzyme, ty theo mc ch ca qu trnh bo qun m ta s iu chnh cc thng s cho ph hp c ch c vsv v enzyme hoc ch mt loi trong chng. III. BO QUN THT B 3.1. CC LU - Hin nay tht b l loi thc n ht sc ph bin trong cuc sng hng ngy ca mi ngi, do nhu cu bo qun tht b l yu cu ht sc cn thit. Vy mc ch, yu cu ca qu trnh bo qun tht b l g??? tr li cu hi ny trc ht ta hy tm hiu ta c th ch bin c g t tht b. - Tht b c th ch bin c rt nhiu loi thc n, ty vo tng loi sn phm m ta s chn tng loi tht b ph hp: + i vi cc mn xo, t ch bin, thi gian nu ngn: chn loi tht b mm, t m, thng chn tht phi l hay tht thn. + Cc mn hm, thi gian nu di: chn phn tht c gn hoc phn gn nh: bp b, gn, ui b, i b, khi s dng to cm gic gin, t ngn hn. + Cc mn nng: thng dng loi tht c cha m nh tht bng, bp s gp phn to iu kin thun li cho qu trnh nng v to cho sn phm mi v tt hn. - V vy, ty vo c im, tnh cht ca sn phm ta mun sn xut ra m qu trnh bo qun tht b c nhng yu cu khc nhau: + i vi tht b dng trong tiu th hng ngy: qu trnh bo qun ch gi c cc cc yu t v mu sc, mu v, cu trc tht b, cng t thay i so vi tht ti cng tt. + i vi tht dng lm kh (kh tht b): ta ch ch n kh nng gi nc v nhng yu t nh hng n kh nng lm kh sn phm. + i vi tht dng lm nguyn liu cho cc ngnh sn xut xc xch, pate, jambon: ta s quan tm nhiu n kh nng lin kt vi nc, kh nng to nh, kh nng to gel, s lng vi sinh vt ca tht, qu trnh bo qun ca ta s phi duy tr, ci thin c nhng tnh cht ny. - Ty vo tng mc ch c th, ta s iu chnh cc thng s ca qu trnh bo qun nh nhit , m, thi gian, tc bin i, sao cho ph hp, va p ng, va to iu kin thun li cho cc qu trnh ch bin sau ny. - hiu r hn nhng bin i ca tht b trong sut qu trnh thc hin cc ch bo qun, u tin ta cn bit mt s c tnh c bn ca tht b. 3.2. BO QUN THT BNG PHNG PHP GIM NHIT Bo qun tht bng nhit thp gm 2 phng php: - Bo qun lnh: nhit tt nht 0 3oC - Bo qun lnh ng: nhit < -18oC Trong bo qun tht bng phng php gim nhit , cn kim sot c nhit ti cc v tr sau: - Tc nhn lm lnh (khng kh, nc, b mt tip xc,) - B mt tht 22

- Trung tm khi tht - Nhit trung bnh ton khi tht khi t trng thi cn bng Bo qun lnh u im: - Ngn chn hoc lm gim qu trnh h hng - Gi c trng thi t nhin hn Nhc im: - Khng tiu dit c VSV - C th lm tng s mt nc ca tht Tc dng ca nhit thp - c ch hot ng ca enzyme - Lm gim tc cc phn ng ha hc, sinh ha, oxy ha v thy phn - Ngn nga s pht trin ca vi khun, nm men, nm mc gy hi Nhng bin i trn tht trong qu trnh bo qun lnh - Hao ht trng lng do s bc hi - C th thay i mu sc v hnh dng - Ngng t hi nc trn b mt tht khi chuyn sang vng c nhit cao hn dn n VSV d xm nhp vo khi tht - S thay i rpH bp c tr nn sn chc hn Phng php lm lnh - Thng gi - Tunnel lm lnh: nhit trong thit b lm lnh t -10oC 0oC - Ngm trong nc : ng dnh cho gia cm, c, thy sn Cc yu t nh hng n cht lng v thi gian bo qun lnh - Lng VSV - Nhit - m - Loi bao b - Cht lng nguyn liu - Tnh cht c trng ca mi loi tht Thi gian lu tr khi lm lnh cc loi tht

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Bo qun lnh ng Khi ng lnh cn xem xt 4 giai on quan trong sau: trc khi ng bng, ng bng, lu tr ng v r ng. Nh bit, cht lng ca sn phm ng lnh s khng c tt hn so vi cht lng ca tht ti v mm, mi v cng nh s tn ti ca vi sinh vt. Thi gian sau khi cht trc khi ng bng ng mt vai tr rt quan trng. u im: - Cht lng tht t b thay i - Cht dinh dng hu ht khng b bin i - Mu sc gn nh khng i - C th tiu dit mt s VSV - Ko di thi gian bo qun nhiu hn so vi phng php lm lnh thng thng Nhc im: - To tinh th trong t bo m c. Khi r ng gy thit hi ln v cu trc, tn tht dinh dng - Protein b bin tnh - Sn phm lnh ng c nhit tm -18oC nh hng ca qu trnh bo qun lnh ng Trn tht - Mc d nhit thp, tc ca cc phn ng ha hc cng nh hot tnh ca enzyme gim nhng s tc ng ca chng vn xy ra trn tht ng lnh. V d, s oxy ha lipid vn xy ra trong sut thi gian tr ng tht. Mt s vng phn ng thm ch xy ra nhanh do nng cht tan tng khi nc b ng bng (xy ra khi lnh ng chm) - i vi vi sinh vt: ngng pht trin ti -10oC, nhng c th hot ng tr li sinh ra c t ti +7oC. Hu ht VSV khng b cht khi bo qun tht nhit thp (M. D. Ranken, Meat product technology). V vy ch ng lnh khi nguyn liu m bo v sinh, v phi lm lnh ngay. - Aw gim nn cng c tc dng c ch VSV S thay i ca aw theo nhit trong bng p sut hi bo ha ca nc (a), ca nc lng (b), aw (c)

Nm mc: c th pht trin ti -10oC. Nu xut hin trong tht ng lnh th tht b nhim trc khi lnh ng hoc nhit tr lnh khng n nh. - Cu trc t bo c th b ph v khi cc tinh th c hnh thnh - C th c s tr mi, bin mu, do cht bo b oxy ha 24

- Hao ht khi lng do mt nc - Nu r ng khng tt c th b tht thot cht dinh dng: mui, peptide, aminoacid, protein tan trong nc, vitamin,

ng cong biu din s thay i nhit trong ming tht b mng (thin section) khi lm lnh ng theo thi gian Ngun N.W. Desrosier and J.N. Desrosier. 1977. The Technology of Food Preservation

Hnh ng cong biu din s thay i nhit b mt v trung tm khi tht Ngun M. D. Ranken, Meat product technology

Cc yu t nh hng n cht lng bo qun lnh ng - iu kin trc khi lnh ng: loi tht, ch cho n, ch git m, - Tnh cht nhit ca tht c iu chnh nhit thch hp cng nh tnh ton nng lng cn cung cp H s dn nhit trong khi tht b ti nhit T (oC) c th tnh theo cng thc : K = 10-3(732 4.32fo 3.56wo + 0.636T), Wm-1 C-1 (Baghe-Khandan, 1982) Trong : fo, wo l hm lng cht bo v hm lng nc ban u ti 30oC

25

Enthalpies Enthalpy ca mt s loi tht

- Phng php lnh ng Lnh ng bng khng kh (still air) : nhit khng kh -18oC -25oC lnh ng chm Lnh ng tip xc (plate freezing) : b mt tht tip xc vi bn kim loi lm lnh c nhit 10oC -30oC tc lm lnh nhanh hn phng php still air mt cht, ng dng cho tht dng ming mng, khi tht khng xng, c. Hnh M hnh 1 thit b lnh ng tip xc

Thi kh cng bc (Blast freezing) Thc hin trong phng hay thit b tunnel Vn tc khng kh ln nn tc lm lnh nhanh hn still air Nhit khng kh t -10oC -40oC, vn tc 30 1070m/pht p dng cho khi tht c hnh dng kch thc khng ng u

M hnh 1 thit b tunnel (freezing tunnel) lnh ng bng khng kh cng bc theo

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Nhng ngp trong cht lng hoc phun trong cht lng Truyn nhit nhanh Sn phm t trong bao b plastic ri nhng vo trong cht lng (glycerol, glycol,) hay phun cht lng lin tc ln b mt sn phm S dng rng ri khi ng lnh gia cm Lnh ng trc tip (cryogenic freezing) Thc hin nhit rt thp Tc nhn lnh l kh ha lng: nit (lng hoc kh), cacbonic (lng di p sut cao hay tuyt) C 3 cch: nhng trc tip, phun cht lng hay dng tc nhn lnh i lu S dng i vi sn phm tht c kch thc nh, c, nhuyn th, Lnh ng ri (Individual Quick Frozen IQF) Dng lnh ng ring bit tng ming nh chn g, tm, nhng phn c kch thc nh Sn phm t trn bng chuyn dng ri chy qua tunnel v c lm lnh bng phng php lnh ng trc tip M bng sn phm sn phm sau khi qua IQF to 1 lp bao bc bn ngoi ri ng bao b plastic - Tc lnh ng v tnh trng bin i ca tht trc khi lnh ng Lnh ng chm khi r ng tn tht cht dinh dng nhiu Lnh ng nhanh khi r ng cu trc m c gn ging nh ban u, tinh th hnh thnh nh hn lnh ng chm. Nu tht trong giai on sau co cng v tc lnh ng tng i chm th tinh th c th hnh thnh trong khng gian ngoi bo. Nu tht cha tri qua giai on co cng v tc lnh ng kh nhanh th cc tinh th c th hnh thnh bn trong cc si c. Trong trng hp th hai, do cu trc ca cc si c m s tng trng ca cc tinh th bng c gii hn bi thnh t bo v kt qu l to thnh cc tia (spears of ice) pht trin theo chiu di ca si c.

S hnh thnh cc tinh th trong tht

27

ng bng nhanh chng hnh thnh nn cc tinh th nh, gn b mt ca tht . di tc ng ca nh sng lm cho mu tht nht hn.

th thi gian nhit khi lm lnh ng tht b bng phng php thi kh cng bc (blast freezing) Nhit ti phn su nht ca cc bn a) 300m/min, -40oC b) 75m/min)and -35C c) Nhit ti trung tm khi tht than dy Ngun R.A. Lawrie. 1966. Meat Science

- iu kin tr ng Giai on gy nh hng nhiu nht l tr ng (frozen storage), c bit l s dao ng ca nhit . y l khong thi gian m nc c th kt hp li v ti kt tinh to ra cc tinh th ln ph hy cu trc tht. 28

- iu kin r ng (Thawing) R ng thc cht l s o ngc li qu trnh ng lnh, nhng li c s khc nhau rt ln l khi tht khi r ng gn im ng bng trong mt khong thi gian rt di. Do khi r ng, ta khng th s dng cng 1 ch nhit nh lm lnh ng c. S khc bit ny cng xy ra r rng khi kch thc khi tht cng ln. Vn l trn b mt khi tht th c bao quanh bi nhit thng trong khi tm khi tht vn duy tr trng thi ng bng. V th, vi sinh vt xm nhim ch yu trn b mt khi tht khi r ng.

th so snh gia lnh ng v r ng ti tm mu nghin cu hnh tr Ngun O. Fennema and W.D. Powrie. 1964.Fundamentals of Low-Temperature Food Preservation - Phng php r ng R ng trong mi trng khng kh: khng kh lnh hoc khng kh nng u im: chi ph thp, c th tin hnh lin tc hoc bn lin tc, thi gian r ng chm nn nguyn liu tht t b bin i cu trc. Nhc im: s oxy ha, lm kh b mt sn phm r ng, d nhim VSV. R ng trong mi trng nc: u im: thi gian r ng nhanh hn Nhc im: tht thot cht dinh dng, mu sc v hng v gim nu tht trc khi r ng khng c bao bc bi bao b chng thm Cc yu t nh hng n thi gian r ng Nhit khi u v nhit kt thc Nhit dung ring ca tht, h s b mt truyn nhit Kch thc ming tht Tc nhn r ng Nhit mi trng S i lu ca mi trng R ng cng chm cng tt, nhit 4 5oC - Thi gian bo qun: ph thuc vo Loi tht: tht c nhiu lipid th thi gian bo qun thp hn tht c t lipid, hm lng cht chng oxy ha c sn trong tht,

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Nhit tr lnh: m bo -18oC, nhit thp hn c th duy tr cht lng tt hn nhng rt tn km. S thay i nhit trong kho: nhit tr lnh phi n nh Bao b: bn nhit thp, khng thm nc, khng mi, bn c hc trnh mt nc trong qu trnh ng lnh v lu tr Thi gian lu tr (thng) khi lnh ng ca cc loi tht t 3 ngun khc nhau (1, 2, 3)

- Vt liu lm bao b Bng lnh xy ra khi m bc hi t b mt tht do bao b km cht lng hoc c l hng trn b mt bao b khi tr ng. Kt qu l lm cho b mt tht b kh. YU CU I VI SN PHM THT LNH NG theo TCVN 7047:2002 3.3. CHIU X c im ca chiu x trong bo qun tht b - Hin nay chiu x c ng dng rt nhiu rt nhiu trong cng tc bo qun thc phm, nht l cc sn phm t tht. Trong ni dung bi bo co ny ta ch tm hiu kh nng ng dng chiu x trong qu trnh bo qun tht b ti, phn c ch, tc ng, ngun chiu x, khng c nhc li. - u tin cn phi khng nh tht b c nhng tnh cht khc hn vi nhng loi thc phm khc do qu trnh bo qun tht b bng chiu x cng c nhng c im khc bit. Nguyn nhn ca s khc bit ch yu l do tht b c hm lng cht bo kh cao, mt s loi b cht bo c th t 40%, do qu trnh chiu x phi tha yu cu sao cho va tha mn qu trnh bo qun, va khng nh hng n cht lng tht b. Qu trnh bo qun tht b bng chiu x nhm: - Tiu dit k sinh trng, cn trng. - Ngn nga nhng bin i cc sinh l ca tht. - Tiu dit vi sinh vt. Trong mc ch tiu dit vi sinh vt l quan trng nht. => Ty vo mc ch s dng m ta s chn liu chiu x ph hp, thng do sn phm tht b c hm lng cht bo kh cao nn liu chiu x thng c s dng l di 40kGy, cc nghin cu gn y cho thy rng liu chiu x di 40kGy khng lm nh hng ng k n cht lng cng nh an ton ca sn phm: - Thng chiu x c s dng kt hp vi phng php bo qun mt nn liu chiu x c khuyn co s dng trong trng hp ny l di 15kGy.

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- Nu chiu x nhm mc ch tit trng thng mi tht b ming, c th dng liu chiu x 25-40 kGy nhng ch thng p dng i vi nhng loi tht b c lng lipid khng cao, thng di 18%. - Nu dng dit bo t C.botulinum hon ton, phi dng liu 41,2-kGy nhng trng hp ny phi theo di cht ch v ch p dng i vi mt s loi tht b c th theo quy nh. xc nh chnh xc liu lng m ta s dng cho qu trnh chiu x, sao cho va m bo mc tiu l tiu dit c mc mong mun vi sinh vt, khng lm nh hng n cht lng dinh dng, cht lng cm qun, ch tiu an ton thc phm, mt khc cho phng php c hiu qu kinh t cao, c kh nng ng dng thc t v vy ta cn phi bit mt s c im nh hng n mc tiu dit vi sinh vt: - Bn thn nguyn liu: s lng vi sinh vt trn nguyn liu, hm lng cht bo ca tht b,... S lng ban u vi sinh vt cng nhiu th thi gian chiu x cng ko di, liu chiu x cng ln, ngc li khi hm lng cht bo ca mu tht b chiu x ln ta thng p dng mt liu chiu x khng cao t nh hng n cht lng tht. - Loi vi sinh vt: mc chu bc x ca tng loi vi sinh vt khc nhau l khc nhau do cn xc nh tng i s lng, thnh phn vi sinh vt ban u ca nguyn liu a ra ch chiu x ph hp. ng thi kh nng chu ng bc x ca vi sinh vt cng ph thuc vo thi k sinh trng ca n, thng khi vi sinh vt pha lag hoc pha suy vong th kh nng chng chu bc x l km nht. - Liu bc x: cng cao th kh nng tiu dit vi sinh vt cng tt tuy hin khng nn qu lm dng liu bc x v n c th gy nh hng khng tt, c bit i vi sn phm giu bo nh tht b. - Nhng yu t khc nh loi bao b, thi gian chiu x, mi trng chiu x cng c nh hng n mc hiu qu ca chiu x.

31

nh hng loi vi sinh vt, liu chiu x, c tnh mi trng v loi tht b Bin i tht b khi bo qun bng chiu x 1. S bin i mu sc: - Trong ngnh cng nghip thc phm ngoi vic nh gi mu sc thng qua cm quan ta cn s dng mt thit b th hin mu sc ca tht. Vic s dng thit b o lm cho kt qu tr nn khch quan, c lp li cao, chi ph thp,.. Hin nay mu sc ca cc loi tht thng c nh gi da trn thit b my so mu (colorimeter) vi h gi tr Hunter gm c ba gi tr L i din cho sng, a i din cho v b ai din cho mu vng. Cc gi tr ny khng phi ch mu sc tng ng m dng ch th cho mu sc ca tht. - Da vo mc thay i cc gi tr ny trong qu trnh chiu x, ta s xc nh c mc ca s bin i mu ca tht b. Nhng nghin cu cho thy rng cho qu trnh chiu x mu sc ca tht b s thay i, tht c mu nht, ti, khng ti nh ban u.

- Bng trn cho ta thy rng cng ca tht gim dn theo liu lng chiu x v chiu x bng tia gamma c c tnh cao hn do tnh m xuyn tt hn ca n. Tng t cc ch s Hunter th hin mu sc cng thay i theo liu chiu x, liu cng cao s bin i cng mnh v chiu x gamma c nh hng mnh hn chiu x electron. - Cc ch s ch ci trn kt qu khc nhau th hin kt qu c ngha trong thng k 2. S oxy ha lipid: - Qu trnh oxy ha lipid s xy ra di tc dng ca cc tia bc x, v c th t mc ng k nu nh hm lng cht bo trong tht b qu ln. 32

- Mc oxy ha cht bo thng c nh gia da trn thng s TBARS (2- thiobarbituric) mt sn phm trung gian trong qu trnh oxy ha cht bo, gi tr ny cng ln th lng lipid b oxy ha cng nhiu.

- Ta thy rng qu trnh chiu x vi liu cng cao th s oxy ha cht bo xy ra cng mnh, chiu x gamma nh hng mnh hn electron. c bit khi liu chiu x trn 20kGy s oxy ha cht bo din ra mnh m nn i vi cc hm lng cht bo cao ta thng s dng chiu x liu di 15kGy. 3. S hnh thnh acid bo dng trans - Qu trnh chiu x lm pht sinh nhng gc t do, cu trc c kh nng phn ng ha hc rt cao nh hng nhiu n cht lng tht b. c bit, di tc dng ca tia chiu x, cc acid bo c th b bin dng v hnh thnh cc acid bo dng trans rt nguy hi cho sc khe ngi tiu dng.

33

- Ta thy rng khi khng x l chiu x s hnh thnh, hm lng acid bo dng trans l tng i t, tuy hin khi chiu x hm lng cc acid bo dng trans tng ln nhanh chng, c bit khi chiu x liu cao, tng lng acid bo dng trans c th tng ln gn gp i lng ban u (11,2 so vi 6,96). - Mt s acid bo dng trans hnh thnh trong qu trnh chiu xa nh trans palmitoleic, trans oleic, trans linolenic,... - Do i vi tht b c lng cht bo hn 18% ta nn hn ch dng phng php chiu x, nu dng nn chiu x liu thp, di 10kGy. 4. S to mi trong qu trnh chiu x: - Di tc dng ca tia bc x, cc thnh phn cu trc trong tht b b bin i, din ra s ct, x cc thnh phn, protein, lipid b bin i km theo l cc phn ng ha hc sinh mi kh chi, cn gi l mi chiu x. - Mi trong qu trnh chiu x thng c nh gi da trn hm lng ca Glutathione trong tht b. S phn hy hp cht Glutathione s to nn mi cho qu trnh chiu x.

- Bng trn cho ta kt qu rng qu trnh chiu x s to mi l cho sn phm nht l i vi mu c lng cht bo cao, s th hin ny c th hin r khi bo qun khng ng quy cch. 5. Cc gi tr cm quan khc: - Gi tr cm quan thng d b bin i nht trong cc qu trnh ch bin, bo qun. Trong bo qun bng chiu x gi tr cm quan ca tht b c th b thay i, ph thuc ch yu vo liu chiu x, thnh phn tht b, cu trc tht b. - Nhng c im cm quan thng c kho st trong qu trnh chiu x tht b nh: dai (chewiness), hng v (taste), mi (off- flavor), cu trc (appearance), mc chp nhn ca ngi tiu dng (overall).

34

- Trn y l hai bng th hin s thay i mt s c im cm quan ca tht b khi thc hin qu trnh chiu xa. Cc gi tr cm quan ny thng c nh gi cm quan bng mt i ng qua o to, mi phng php c thang im ring nh gi ty theo mc tt, xu, a thch khc nhau. Bng 4 c nh gi trn thang im 9, bng 3 c nh gi trn thang im 7. - Ta thy rng hu ht cc tnh cht cm quan ca tht b u b thay i khi chiu x, nhn chung cc gi tr ny u b suy gim, liu chiu x cng tng th s suy gim cng tng. Do phi ty vo tng trng hp, tng mc ch yu cu c th m la chon phng php bo qun, cng nh ti u ch nhm t c hiu qu cao nht. 6. S bin i trn vt liu bao b - Vt liu bao b cng b tc ng bi phng x, t c th to ra cc hydrocacbon v cc polymer c phn t lng thp (cc polymer ny thng c halogen ha), cc cht ny c kh nng

35

thi nhim vo thc phm v to ra cc hng v khng tt cho thc phm v nh hng sc khe ngi tiu dng. - Cc loi bao b c ngun gc v c t b nh hng, cc bao b c ngun gc sinh hc nh giy v cc bao b nha tng hp th b nh hng mnh hn. Bao b tng hp c lin kt C C rt bn vng, kh b phn ct bi cc tia bc x nh P.E (Polyethylene), P.S (Polystirene) Liu chiu ti a Vt liu nh hng liu chiu ti a (kGy) Polyethylene (P.E) 5000 Polystyrene (P.S) 1000 PVC 100 B m, xut hin acid HCl trong sn phm. Giy ba 100 Gin, d v Popypropylene 25 Gim khi lng bao b Thy tinh 10 B m - Bng trn cho thy nu bao b bng P.E hay P.S th chng ta khng phi lo lng n s bin tnh ca bao b. 3.4. PHNG PHP SY Sy tht (kh tht) c p dng t rt lu v cho hiu qu bo qun cao khi kt hp vi phng php xng khi. Trong qu trnh lm kh, nc thot ra di dng hi. Nh vy: - Hot ng ca vi sinh vt gim v aw gim - Khi lng v khi lng gim sn phm - Cu trc tht thay i thun li hn so vi tht ti trong mt s mc ch nht nh Trong qu trnh sy, cn quan tm n mi lin quan gia m khng kh v aw trong tht. Aw gim nhiu hay t ty thuc vo: - Hm lng nc trong tht - Hm lng cht tan trong tht - Cu trc protein trong tht (lm tht c th b phng (swell)) Tht ti c cha acid t do c hm lng nc khong 80%, vi swell protein khong 19% v cc thnh phn ha tan khong 1%

Vng aw an ton trng ng vi gi tr pH

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Mi quan h gia hm m trong tht ti vi aw Ngun: Hamm 1972 ; Lewicki 2004 ; Ruiz Ramirez 2005 Hm m tht phi t gi tr khong 40% aw = 0,9

Tht mt 60% khi lng ban u ca n trong qu trnh sy gy tn km v cht dinh dng v nng lng s dng Mui v ng c s dng khng nhng lm tng hiu qu qu trnh sy m cn tng thm hng v cho sn phm. Ion Na+ vad Cl- lin kt vi phn t nc v v vy lm gim nhanh aw (Hnh)

Aw ca dung dch mui Ngun: Nernst law

Cc dung dch bo ha NaCl cha 26,5% NaCl (aw = 0,75). Hm lng NaCl thp hn nhiu trong cc sn phm tht; NaCl khng tch bit th rn (Krispien et al. 1979). Cc thnh phn trong tht khc (phosphate, amino acid) c th kt tinh khi tht qu kh (Zukl 1959). Tht c cht bo t do cao cn phi c 6,6% NaCl t c aw = 0,95. Nh vy sn phm s b mn khng th n c. V mn c th c gim bng cch trn thm cht bo, nhng cc sn phm ny khng th c sy kh. Mt phng php gim v mn l bt u vi hm lng mui thp v sau lm kh n mc cn thit. Trong trng hp ny, v mn gim bt v hm lng protein v cht bo cao. Phng php ny c s dng vi cc sn phm tht kh. Mt li ch khc ca mui l lm phng, n (swells) tht lm tht d nhai v d ct.

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Aw thay i ph thuc vo s mt nc nguyn liu v hm lng mui ban u Nh vy, da vo pH trong nguyn liu tht, hm lng mui ban u, v s suy gim khi lng trong qu trnh sy ta c th tnh c mt cch s b qu trnh cho ra tnh cht ca sn phm cui cng. Tc sy ph thuc vo: - Cc php o ti b mt sy - S khc bit gia aw v m tng i ca khng kh (ng lc) - c tnh ca cc lp bn ngoi sn phm iu kin tc nhn sy (khng kh) - Khi bt u sy, cn nhit thp (khong 10 C) ngn chn hot ng ca vi khun. Sn phm kh chm hn v iu khin kh khn hn nhit ny; Nguy c x cng b mt cng thp hn - m tng i t 70% n 95%, ty theo yu cu lm kh ca tng loi sn phm. Kim sot qu trnh sy - Nhit , m, v vn tc ca khng kh thi v ht c o lng d u vo v u ra ca dng khng kh. - S mt nc c th c o n gin bng cch cn, ong mt s n v sn phm trong phng. iu ny c th c gii quyt bng cc thit b o trng lng gn kt cc khung lm kh. 3.5. PHNG PHP BAO GI (PACKAGING) nh hng ca cc loi kh Kh oxy: - Cht nhn in t trong qu trnh h hp hiu kh - Vi khun k kh ty tin nh Shewanella putrefaciens cng s dng oxy nh l mt nhn in t, nhng nu khng c oxy n c kh nng trao i cht ln men. - Khi pH tht ln hn 6.0, Shewanella putrefaciens pht trin sn sinh nhiu H2S, lm cho tht c mu xanh do sulfmyoglobin. Kh CO2 CO2 c ch s pht trin ca nhiu vi sinh vt, nhng cc sinh vt khng nhy cm nh nhau (Enfors, 1979). Pseudomonas spp. c bit nhy cm, trong khi phn ln vi khun axit lactic 38

khng b nh hng (Coyne, 1933). Vi khun gram m (vi khun gy h hng nhit thp) nhy cm hn vi gram dng. Nm mc v nm men cng b c ch. Vi nng CO2 cao, s pht trin ca Staphylococcus aureus, Salmonella and Listeria b c ch nhit thp (khong 0oC). Bo t Clostridium botulinum pht trin p lc CO2 < 1 atm. p lc CO2 > 1 atm c ch s hnh thnh bo t v sn sinh c t. p sut cao cng tiu dit t bo sinh dng. Nhm vi sinh vt c bit c ch l vi sinh vt chu lnh Clostridium botulinum nhm B v c bit l nhm E (trong c). Loi vi khun ym kh ny c th pht trin v sinh c t nhit 4oC. Do , vic bo qun thc phm 0oC c th ngn chn s pht trin ca C. botulinum v ko di thi gian bo qun. Kh N2 : khng c ch vi khun pht trin m c tc dng thay th phn oxy trong khng kh, lm y bao b, bo v bao b tt hn CO2. Cc phng php ang c p dng MAP - MAP vi nng O2 cao i vi cc loi tht b, bo qun bng MAP s dng bu kh quyn cha khong 20% n 30% carbon dioxide, oxy t 60% n 80%, v nit ln n 20%. Nng oxy cao duy tr mu tht sng (do myoglobin b oxy ho thnh oxymyoglobin) v nng carbon dioxide cao c ch s pht trin ca vi sinh vt hiu kh gy h hng. MAP vi nng O2 cao cho kt qu bo qun tt khi kt hp vi iu kin lnh. Khi bo qun tht b bng MAP cha t nht 60% O2 th thi gian bo qun l 6 ngy, cn vi 80% O2 v 20% CO2 c th bo qun n 15 ngy 4oC Tuy nhin, MAP vi nng O2 cao lm tng qu trnh oxy ha cht bo, protein trong tht b, thm ch cng thch hp cho vi sinh vt hiu kh pht trin, CO2 cao >20% lm tht sm mu . V v vy, mc d phng php ny duy tr mu nhng ht b gim dai, mt nc v mi v kh chu.

MAP cho beef burgers, v beef steak. Hn hp kh gm 80% O2 v 20% O2

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- MAP vi nng O2 thp O2 c thay th bng CO2 ngn chn s pht trin ca sinh vt hiu kh gy h hng v hn ch qu trnh oxy ha ca cc protein v lipid. Tht ng gi theo cch ny l tt hn ng gi trong kh quyn vi nng O2 cao c v dai v hng v, nhng lm tht c mu ti. Mt khc, s tit dch ca cht lng t tht sng c th tng do nng CO2 cao v v CO2 ha tan nhiu trong nc v cc cht bo nn n c th c hp th bi tht, lm gim khi lng hn hp kh v kt qu l v hp b p so vi sn phm bn trong. gii quyt vn ny, N2 thng c s dng nh l mt cht ph tr cho CO2 c s dng trong MAP. N2 cng thay th O2 ngn nga qu trnh oxy ha. Thnh phn hn hp kh thch hp nht i vi phng php ny l hn 65% CO2 v cn li l N2. N thng c s dng i vi cc sn phm phi vn chuyn ng di hay hay d tr trong vi tun. Phng php ny c th dng CO vi nng t 0.2 0.4%, gi mu sc cho tht b do hnh thnh carboxymyoglobin, nhng cn phi kim sot nng v s cho php ca c quan y t v CO l mt cht c. CAP: Nng CO2 cao trong phng php ny lm pH tht gim, tht c mu sm. p dng khi bo qun tht vi hnh dng, kch thc khng u trong iu kin lnh vn chuyn i xa. Bao gi chn khng vacuum packs (VP): vt liu bao gi phi c thm thu thp vi kh oxy. p dng ch yu cho tht ct lt. Tht trong bao gi chn khng c mu tm do qu trnh deoxymyoglobin (c th hn ch iu ny bng nitrite), cu trc tht b nn cht,tht cng v c th b r nc,. O2 cn li sau khi ht chn khng nn di 1%, v s b loi b bi phn ng ca enzyme trong m c. 3.6. HA CHT BO QUN S dng ha cht c ch hot ng ca VSV cng nh hot ng ca enzyme trong tht. Tht trc khi x l bo qun bng ha cht cn m bo lng VSV b nhim l t nht, v cn duy tr iu kin bo qun cho ti khi s dng. Cht lng ca qu trnh x l - Trc git m, tht ca gia sc b stress khi git m kh nng nhim VSV cao hn tht ca gia sc c git m vi iu kin tt. - V sinh trong khi git m - Sau khi git m, cn lm lnh nhanh trong vng 24 ting, m bo kh ro VSV khng pht trin Tc dng ca cc ha cht s dng Mui n - Mui tinh khit: <0.5% tp - Mui tinh ch: <1% tp - Mui bin: ~1.5% tp - Mui xm:5 7% tp 40

Vai tr To v mn cho tht Mui n lm vi sinh vt mt nc do thm thu nn khng pht trin c Cl- kt hp vi protit mi ni peptit lm cho cc enzyme phn hy protit ca VSV khng ph v c protit ly cht dinh dng p sut thm thu ln lm rch mng t bo VSV, gy st thng Oxy t ha tan trong mi trng p mui VSV nhm hiu kh t pht trin Mi trng mui km hm qu trnh t phn gii 0 5%: t nh hng 5%: lm ngng hot ng ca Pseudomonas 10%: c ch vi khun k kh Clos. 10 15%: c ch LAB, stap, vibrio >= 20%: c ch gn nh hon ton hu ht cc VSV - Tc ng ca NaCl ln cu trc si c (si c b phng ln swelling)

Phng php - Mui kh: s dng mui kh, thch hp cho cc loi c nh, nguyn liu ct nh v t m (<5%) u im: n gin, d thao tc, khng i hi dung tch cha ln Nhc im: lc u cha thm mui nn nguyn liu c phn bin i, khng ph hp vi nguyn liu c nhiu m,phm cht khng ng u khi p m ln, cn nhiu nhn lc, kh c kh ha p dng cho tht vi dung dch p: dung dch mui , dim tiu, ng Quy trnh Tht nguyn liu X l, ct ming (1 2 kg) Tim dung dch mui (5 8% lng tht) Xt mui hn hp Xp tht vo thng p (1 lp tht: 1 lp mui) ~ 7 10 ngy Vt tht ro ~ 8 10 ngy 2 4oC Bao gi sn phm.

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- Mui t: s dng dung dch mui (bo ha) p u im: Mui c tc dng ngay khi bt u p Nguyn liu chm trong dung dch p D c kh ha Nhc im: Nc t nguyn liu tit ra lm long nc mui C d b nt p dng cho tht vi dung dch p: dung dch mui , dim tiu, ng Quy trnh Tht nguyn liu Ct ming (1 2 kg) Tim dung dch mui (8 12% dch mui) Xp tht vo thng p p mui t (~ 6 ngy, 2 4oC) Vt tht, ro, sn phm, bao gi. - p mui nhit thp: dng nc vn + mui p Mc ch (u im): ko di thi gian bo qun, sn phm c hng v tt, ngn nga c s thi ra trong qu trnh chn p mui lnh: nhit 5 10oC p mui ng: nhit di - 1oC - Phng php hn hp Tht nguyn liu Ct ming (1- 2 kg) Tim dung dch mui (5 8% lng tht) Xt mui hn hp Xp tht vo thng p (1 lp tht : 1lp mui) ~ 3 5 ngy p mui t ~ 6 20 ngy Vt tht, ro 5 10 ngy, 2 4oC Bao gi sn phm. Mui Nitrate v Nitrite Nitrite v nitrate khng c s dng x l tht ring l. Chng lun lun c p dng cng vi mui. Nng nitrite v nitrate Mui Nitrite KNO2 (E250) ; NaNO2 (E249) Kt hp vi Mb to mu bn nitrosohem Km hm oxy ha cht bo Tc ng dit khun c tnh trc tip Hb MetHb 42

c tnh gin tip do kt hp vi aa to cc nitrosamin gy t bin v ung th rut kt - Liu lng s dng Nitrit: Khng hn ch 0 - 0,4 mg/kg th trng. C iu kin 0,4 - 0,8 mg/kg th trng. Dng trn ln vi mui n mui tht th t l khng c ln hn 0,6%. Khng c dng cho vo thc n ca tr em. Mui Nitrate S dng lm cht st khun v gi mu cho tht KNO3 (E252) mui dim ; NaNO3 (E251) B kh thnh NO2- pht huy tc dng bi LAB C tnh oxy ha t c - Liu lng s dng cho ngi : Khng hn ch 0 - 5 mg/kg th trng C iu kin 5 - 10 mg/kg th trng Chuyn ha ca nitrate trong tht c x l (cured meat)

Mui Polyphosphate E450 - L nhng mui phosphate a phn t ca Na hay K : Na2H2P2O7, K4P2O7 - Kh nng m tt,n nh pH Acid ascorbic

- Dng thng s dng lm cht bo qun: acid sorbic, sorbate natri, sorbate calci, sorbate kali. - Acid sorbic v kali sorbat c tc dng c ch nm mc v nm men, t c tc dng vi vi khun - Acid sorbic nh hng ti protein trn mng t bo nm mc, gy nh hng n qu trnh vn chuyn cc ion m qua mng: lm chuyn i pH bn ngoi t bo, thay i s vn chuyn ca cc acid amin; lm gim sinh tng hp protein v thay i s tch ly nucleotide trong t bo. - Acid sorbic nh hng ti hot tnh ca cc enzyme nht l enzyme dehydrogenase.

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- Acid sorbic v kali sorbat khng c i vi c th con ngi, dng trong bo qun thc phm khng gy ra mi v l, khng lm mt mi t nhin. - Chng oxy ha - Ci thin v gip n nh mu nitrite - Liu 300mg/kg ng Gim mn C tnh kh Cung cp dinh dng cho vi khun kh nitrate Gim nc t do

Acid acetic - Acid acetic lm gim pH ca sn phm, lm cho qu trnh trao i ion ca vi sinh vt khng thc hin c. S thay i qu ln ca nng ion trong v ngoi mng t bo lm ri lon cc qu trnh trao i cht ca vi sinh vt, c ch s pht trin ca vi sinh vt trong thc phm. - Nng acetic acid thng dng: 1,7-2% (pH 2,3-2,5). - Phng php ngm dm thng dng acid acetic, acid citric, tartric. Hn hp mui v cc ha cht thm vo NaCl 15 30% bo qun, ci thin cu trc sn phm NaNO3 0.15 1.5% ngun cung cp nitrite NaNO2 500 1000ppm bo qun, to mu tht Polyphosphate 4% ci thin kt cu sn phm ng 1 4% ci thin hng v Natri ascorbat 0.3 1% tc nhn kh, ci thin v n nh mu

Xng khi - Bo qun do dit VSV - Gim m, Aw - Mi v c trng Nguyn liu - Tht phi c mui trc - Phi loi b mui trc khi xng - Gim m G dng cho xng khi - Cng/mm, hng liu - t chy khng hon ton to ra cc hp cht hu c Thnh phn ca khi - Cc acid hu c (>20 loi) - Cc hp cht c cha nhm carbonyl (70 loi) - Cc hp cht c cha nhm phenol (50 loi) - Cc cht hydrocarbon c nhn thm khc (30 loi) HPA 44

To (oC) 380 600 760 n v: g/100g mt ca

phenol 1 5 2.5

Carbonyl 10 15 7.5

Acid 2.5 6.5 3.2

350oC l nhit thch hp tao hng Phng php xng khi: xng khi nng, xng khi lnh, xng khi tnh in Cht chng oxy ha o o o o o o Gallate Butylated hydroxylanisole (BHA) Butylated hydrotoluene (BHT) Benzoic Propionic Tetracylin

3.7. CC PHNG PHP SINH HC S dng h VSV c sn trn tht, hoc c thm vo cnh tranh vi VSV c hi. 1) Ln men Tht c pH khong 5,7 6,2, v qu trnh ln men c th h thp pH xung t 5,3 4,6. V im ng in ca protein c khong 5,1 5,3. y l yu t c b mt nc. pH thp khng phi l yu t bo qun chnh trong ln men tht m do s kt hp vi hm lng nc thp hn, s hin din ca mui v nitrit (c th nitrat) to iu kin tt chng li cc sinh vt gy h hng v hu ht cc tc nhn gy bnh. C hai loi: tht ln men kh v bn kh. Tht ln men kh cng l mt sn phm vi pH bnh thng khng thp hn 5.5. iu quan trng l trong trng hp ny qu trnh ln men c thc hin ti nhit thp, v lm kh mt cch thch hp. Qu trnh ny c th ko di n 60 ngy hon thnh. Hu ht cc tc nhn gy bnh l c ch, nhng Listeria v t cu khun vn c th sng st. Nhng sn phm c hng v v mi c trng mnh m l kt qu t s thoi ha ca lipid v protein trong qu trnh ln men ko di v lm kh. 2) Khng sinh t nhin Mt s hp cht c sn trong nguyn liu t nhin c tc dng chng vi sinh vt hiu qu. y l mt hng bo qun mi khi c th tch bit v tinh ch cc hp cht v p dng cho tht. Vn cn t ra l cc hp cht ny c nh hng n cu trc t nhin ca tht hay khng cng nh mc v kh nng khng khun ca cc hp cht . Lysozyme, mt thnh phn trong lng trng trng, mt khng sinh c bit n khng khun bng cch tn cng thnh t bo ca vi khun. Trong khi cc sinh vt gram m thng khng, th n c tc dng rt tt chng li cc tc nhn gy bnh t vi khun gram dng nh Clostridium botulinum v Listeria monocytogenes. 45

H thng lactoperoxidase khng khun c nghin cu trong sa. Bao gm ba thnh phn peroxidase, ion thiocyanate, v hydro peroxide. Peroxidase v thiocyanate c tc dng t nhin trong mt lot m ng vt. Hydrogen peroxide c to ra d dng bi catalase m lactobacilli. Lactoperoxidase phn ng vi hydrogen peroxide, ri oxy ha thiocyanate to hypothiocyanate hoc cc cht khc, cc cht ny c tc dng khng khun rt tt. Diacetyl l mt sn phm chuyn ha t mt s vi khun lactic. N c mt hng thm b v c yu cu nng cao nu s dng lm cht bo qun. Nizin Dng s dng : Nizin trong t nhin thng gp trong cc sn phm sa v trong cc loi rau mui chua. N c to thnh trong qu trnh sng ca nhm Steptococcus ln men lactic. Hin nay cu to ho hc ca nzin c nghin cu y . Trong thnh phn ca n c cha cc axit amin thng thng nh lxin, valin, alanin, glyxin, prolin, histidin, lyzin, axit glutamic, axit aspatic, serin, metionin. Nh vy, phn t nizin ( vi trong lng phn t gn 1000) gn ging nh cu to cc phn t protit. Ln u tin Anh nizin c tng hp trong cng nghip v sn xut vi quy m ln. N dng tinh th trng rt t ho tan trong nc, trong mi trng axit ho tan tng ln ( khi pH=4.2 tanc 12g/l). Bt ny dng bo qun dng kh qua nhiu nm nhit bnh thng hot tnh khng sinh ca n khng gim st bao nhiu. hot ng ca nizin l 40.106n v trong 1 gam (theo quinh ca h thng n v quc t Riding) . Phng php s dng Nizin ( l bacteriocin c sn sinh bi khun Lactococcus lactis v Streptococcus lactis )hon ton khng st trng i vi nm men v nm mc m ch c tc dng vi vi khun gam dng v khng tc dng ln nhiu loi vi khun gam m. Trong c th ngi, nizin s b cc cht men ca dch tiu ho ph hu. V vy c th xem nh n khng c tc dng ln h vi sinh vt thng c trong c quan tiu ho. ivi cc vi khun gy h hng thc phm, nizin l cht khng sinh mnh. Nu dng hn hp nizin vi cht bo qun khc nh axit sobic th tc dng st trng ca chng s trong phm vi rng hn i vi cc vi sinh vt . Trong cng nghip hp vic s dng nizin cho php gim nhit v gim thi gian thanh trng do gp phn nng cao cht lng sn phm. Nizin l n c kh nng tiu dit vi sinh vt gy chua phng (gy h hng m khng lm phng hp) trong cc loi hp nht l rau hp. Ti M cng vi nizil ngi ta nghin cu dng cht khng sinh subtilin. Gn y xut hin thm mt sn phm khng sinh mi l tolyzin. V pymarixin (tc dng ln nm mc v nm men gy h hng nc cam) Cht khng sinh y hc c php dng trong bo qun c l biomyxin (clottraxyclin ). C ct u, moi rut ( th d c thu ), ngm vo dung dch clottraxylin ( 25mg/l ) trong thi gian vi pht ( 5-8 pht), sau bo qun trong nc c cht khng sinh ny ( 5mg/l). lm tng thi gian bo qun ln hai ln. Nc khng sinhoc s dng rng ri trong ngnh nh c trn nhiu nc. T ht lai mch ngi ta tchc mt cht khng sinh l hodexin, n cng c tnh cht st trng cao pha long 1/13000. Cc Fitonxit. Fintoxit l cc cht khng sinh sinh ra do cc thc vt thng ng. Hin nay tm thy rt nhiu cc fitonxit, bi v thc t rt nhiu cc c th thc vt sinh ra chng bo v khi s tc dng ca cc vi khun sinh vt c hi. Tc dng st trng ca cc fitonxit c tnh c hiu, bi v cng mt loi fitonxit c th tc dng mnh ln mt nhm vi sinh vt ny nhng li hon ton khng tc dng ln nhm khc. Cc 46

fitonxit v cu to ca chngc nghin cu rt t nhng ngi ta khngnh kh nng s dng tnh st trng ca cc fitonxit ngnh cng nghip thc phm. Fitnxit ca cc loi thc vt gia v, c tnh khng khun mnhc s dng nhiu trong cng nghip hp: rau mi, c cien, tha l , cc gia v kh v m tt .v.v.. Ti M cng p dng cc tnh cht ca fitnxit ht ci trong cng nghip rau qu. Ngi ta cho vo nc qu mt t ch phm fitnxit ht ci hn ch s h hng ca chng. Nng t 1:100000n 1:1000000 lm bo tiu dit phn ln cc vi sinh vt lm h hng nhiu loi nc qu. 3.8. KT LUN Cc phng php bo qun trn s cho kt qu ti u khi c kt hp vi nhau mt cch hp l. Ty tng iu kin c th, kinh ph v cc c trng, tnh cht ca tht b v ging, loi, k thut nui, git m,... m c ch , thi gian bo qun khc nhau. Cc phng php thng c kt hp: Chiu x + lnh ng Chiu x + MAP Lnh ng + MAP p mui + xng khi Xng khi + sy + p mui Ln men bacteriocin (khng sinh t nhin) Ln men acid acetic (ha cht)

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TI LIU THAM KHO Lawries meat science - 7th_Edition. Handbook of Meat Processing, Fidel Toldr, 2010. Meat Science And Applications, Y H. Hui, 2001. Meat preservation, Robert G. Cassens, Ph.D, 1994. Meat processing-Improving quality, Joseph Kerry, John Kerry and David Ledward, CRC Press, 2002. 6. Meat products handbook - Practical science and technology, Gerhard Feiner, CRC Press, 2006. 7. Meat refrigeration, S. J. James and C. James, CRC Press, 2002. 8. Frozen Food Science and Technology, Judith A. Evans, Blackwell Publishing Ltd, 2008. 9. Safety of Meat and Processed Meat, Fidel Toldra, Springer ScienceBusiness Media, LLC, 2009. 10. NITRITE CURING OF MEAT - The N-Nitrosamine Problem and Nitrite Alternatives, RONALD B. PEGG, Ph.D, FOOD & NUTRITION PRESS, INC. 11. Early-postmortem cooling rate and beef tenderness, J. V. LOCHNER, R. G. KAUFFMAN & B. B. MARSH, 1979, Meat Science 4 (1980) 227-241. 12. Inuence of vacuum or high-oxygen modied atmosphere packaging on quality of beef M. longissimus dorsi steaks after different ageing times, Lagerstedt and others, 2010, Meat Science 87 (2011) 101106. 13. Eect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi, Lagerstedt and others, ScienceDirect-Meat Science. 14. J ANIM SCI-1990-Bruce-4167-75_Postmortem interactions of muscle temperature, pH and extension on beef quality. 15. J ANIM SCI-1991-Koohmaraie-617-24_Postmortem proteolysis in longissimus muscle from beef, lamb and pork carcasses. 16. Early-postmortem cooling rate and beef tenderness, j. V. Lochner, r. G. Kauffman & b. B. Marsh. 17. Symposium: Meat Science and Muscle Biology: Postmortem Changes in Myofibrillar Protein and the Associated Contribution to Meat Quality. 1. 2. 3. 4. 5.

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