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1/51

26-Apr-

BO QUN

VCH BIN SC SN- Thng 5/2013 -

Gii thiuTS. L THANH HIN

Bmn Bnh truyn nhim v Th y cng ng

1

Sc sn Cc loi vt cht thu c sau qu trnh chn nui

nhm phc v mt nhu cu no . Trong , ngita phn thnh cc nhm sau

Bo qunv ch bin Bo qun l cc tin trnh gi cho sn phm c

lu v gi nguyn trng thi ban u, cn ch bincng gip cho sn phm c bo qun lu hn.

nh ngha

2

Vai tr ca sc sn

Tht, sa, trng l ngun protein quan trng cungcp y cc acid amin thit yu, cc vitamin, cckhong cht. y l ngun cung cp protein chyu cho con ngi. (vai tr quan trng, khng th thayth c)

Cc sn phm ph tuy khng c gi tr v mt dinhdng nhng c c mt s vai tr khc nh snxut cc dc cht, lm thu cng m ngh, cng

ngh thuc da...

3

Nhu cu vsc sn Vit nam l nc c dn s ng hn 80 triu

ngi, trong thnh phn trn 40% l thanhnin.

Vi pht trin kinh t hin nay, thu nhp cangi dn ngy cng tng, s th ha lmkhong cch gia nng thn v thnh th ngn li.Do , nhu cu v sc sn phm ng, vt vntrc y c xem nh cao cp th nay cng tng.

Vi thnh phn tn gio khng phc tp, nhu cuv sc sn ln.

4

Tnh hnh chn nui hin nay

ang gia tng v s lng cng nh cht lng Chn nui theo qui m nh vn cn chim mt

lng ln lm S cnh tranh gay gt trong chn nui

Tnh ma v trong nng nghip.

5

Vai tr ca bo qunchbin

p ng nhu cu ngy cng cao v s lng, chtlng, chng loi ca con ngi

Tng tiu th sn phm ng vt

Gip pht trin ngnh chn nui

6


2/51

26-Apr-

Gii thiu vmn hc Tn mn hc K ngh th sn Bo qun v ch bin sc sn: Processing and

preservation of Animal products Meat and milk science

Thi lng: 30 tit Ging vin

TS. L Thanh Hin; PGS.TS Nguyn Ngc Tun B mn qun l: Chn nui chuyn khoa Khoa CNTY

7

Gii thiu vmn hc Mc tiu mn hc

Mn hc cung cp cho sinh vin khoa chn nui th ynhng kin thc c bn v sinh l sinh ho ca sn phmng vt (tht v sa), gii thch cc qu trnh bin isinh l sinh ha ca chng t hng dn cc phngphp bo qun v tin hnh ch bin cch sn phm ngvt ny.

Mn hc c lin quan nhiu v kin thc sinh l v sinhha ng vt v vi sinh vt.

Gio trnh Nguyn Ngc Tun v L Thanh Hin, 2004. Bo qun -

ch bin tht v sa. Nh Xut bn Nng Nghip

8

Gii thiu vmn hc Ti liu tham kho

L Vn Lin, L Khc Huy, Nguyn Th Lin, 1997. Cngngh sau thu hoch i vi cc sn phm chn nui. Nhxut bn Nng Nghip.

L Ngc T, 2001. Ha Hc Thc Phm. Nh xut bnkhoa hc v k thut.

Cross H. R., Overby A. J., 1988. Meat science, milk sciencetechnology. Elsevier Science publisher

Perlito I. Ibarra, 1983. Meat processing for small andmedium scale operations. Institute of animal science upLos Banos.

Early R., 1998. The technology of dairy products. Blackieacademic and professional.

9

Gii thiu vmn hc Ni dung

(1) I CNG V THT (2) S BIN I CA THT SAU GIT M (3) BO QUN THT (4) CH BIN THT (5) BO QUN V CH BIN SA

Hnh thc thi: Trc nghim Tnh im: 20% hin din + 80% im thi

http://bqcbss.jimdo.com

/

10

11 12
http://bqcbss.jimdo.com/http://bqcbss.jimdo.com/http://bqcbss.jimdo.com/


3/51

26-Apr-

BO QUN

VCH BIN SC SN

(1) i cng vthtTS. L THANH HIN


13

nh ngha

Tht l loi thc phm c hnh thnh bng cchgia cng thch ng cc sc tht nguyn vn hoc bphn sc tht. Tht l ngun cung cp protein ch

yu cho con ngi.

14

Sn xut tht: ~ 300 triu tn/nm >50% t cc nc pht trin

15

Slng heo, b (nghn con)ti VN t19902005

0.0

5000.0

10000.0

15000.0

20000.0

25000.0

30000.0

1990

1991

1992

1993

1994

1995

1996

1997

1998

1999

2000

2001

2002

2003

2004

2005

s heo

b

16

Yu tnh hng n sc tiu ththt

1. kinh t

2. Vn ha, tn gio 3. kt cu dn s 4. tm l

17The daily amount of meat supplied per person per day

18


4/51

26-Apr-

19

1 China

2 Indonesia

3 Korea

4 Mexico

5 Philippines

6 Polynesia

7 Switzerland

8 Taiwan20

Thnh phn ho hc ca tht

21 22

PROTEINthnh phn quan trng ca mtht

1. Tnh cht acid amin Lng tnh im ng in- tc dng m V

2. Tnh cht protein Trng lng phn t cao Trng thi keo v gi nc Lng tnh v ng in Bin tnh

23 24


5/51

26-Apr-

25

Thnh phn m hc ca tht

LaiM Tht b (%) Tht heo (%) Tht cu (%)

M c

M mM lin kt

M xngsnM mu

57-62

3-16

9-12

17-29

0.8 -1

40-62

15-40

6-8

8-18

0.6 0.8

49-58

4-18

7-11

18-38

0.8 -1

26

M C

27

Phn loi c

c vn v c trn c trng v c

28

Cu to m c

29

-Gn

-Mng ngoibp c

-Mng baoquanh b sic

- Mng trongc

-T bo c

30


6/51

26-Apr-

Cu trc bp c

T vo c B si c Mng bao quanh b si c M lin kt Mch mu Si thn kinh Vn a hoa Mng ngai bp c

31

Cu trc tbo c Ni mc c Mng y T bo km Mng bo tng C tng v cc bo quan: li ni bo, ng T,

lysosome, ty th, Mb Nhn Vi si c

32

33 34

35

CU TO VI SI C(myofibril)

X myosin (x dy)

X actin (x mng)- G- actin- F-actin- Tropomyosin (Tm)- Troponin (Tn)

+ Troponin T (TnT)+ Troponin C (TnC)+ Troponin I (TnI)

36


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Xdy - Myosin

37

Xmng - Actin

38

39 40

41 42


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43 44

HOT NG CA TBO CHot ng co c

Kch thch thn kinh v s dn truyn

S thay i in th mng

S gii phng Ca2+ ra khi ti tn

Phc hp actomyosin => tng cng

45 46

47

iu g khng xy ra khic co?:1. sarcomere ngn li2. Bng ti A ngn li3. khong sng H ngn

li4. bng sng I ngn li

48


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49

Thc hnh

50

51

Nng lng dnh cho co c

52

53 54


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M mtrong tht

Gia cc bp c Gia cc si c Gia cc c quan Di da

55

Marbling

56

M lin kt trong tht

57 58

59 60


11/51

26-Apr-

(2)SbinicathtsaugitmThe Conversion of Muscle to Meat

TS. L THANH HIN


61

TGIT MN TIU THTHT

1. Phn loi gia sc git tht2. Vn chuyn gia sc3. Chm sc v qun l th ch git m

4. K thut git m5. Pha lc

6. Bo qun v phn phi

62

63

Nguyn nhn ca sbin i

Stress git m Tc ng vt lqu trnh trao i cht dng li Qu trnh ha sinh thun nghch bi enzyme

khng thun nghchS t phn hy S phn hy do bn ngoi

64

Cc giai on bin i sau htht

1. Giai on t cng 2. Giai on chn ti 3. Giai on t phn su 4. Giai an thi ra

65

1. Giai on t cng

Stress S co rt ca c Tng nhit v cng Ngng cung cp oxi ng phn ym kh Phc hp actomyosinco cng cc i S st gim pH do tch acid lactic S tch lu cc oligosaccharide

66


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26-Apr-

2. Giai on chn ti

pH gim cc tiu (pH cui cng) AM b phn gii Gii phng mng lyzosome: hot ha cathepsin,

protease v cc emzyme

=> Tng WHC, mm v ci thin hng v tht,mu sc nht dn

67

Git m

Stress

Kch thch

thn kinh

Co cng phnym kh

Tngnhit thn tht

Gim pH

Cn kitGlycogen

Co cngcc i

Thtmmdn

Giiphong enzymetrong lysosome

BintnhMb

Chn ti68

Cc yu tlm nhanh qu trnh chn ti

Cp adrenaline 3 gi trc h tht Duy tr quy tht 37 trong 4-5 gi hay tng

nhit ln 39 trong 1 gi sau h tht Kch thch bng dng in cao tng

69

Sthay i trong giai on chn ti- mm

Phn hy AM Bin tnh v phn hy protein:

- Alpha actinin vch Z- Troponin T

- Titin (thng qua h thng calpain- calcium activatedsarcoplasmic protease)

S phn hy cc proteoglycan lin kt cc sicollagen trong cu trc mng c)

70

71 72


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73

Sthay i trong giai on chn ti- Hng vQu trnh chn ti lm gii phng cc enzyme phn

hy acid nhn, protein to hng v cho tht S phn hy acid nucleic thnh cc xanthine v

hypoxanthine (s phn hy acid nhn) S to thnh acid glutamic t arginin, histidin,

glutamin

Phn ng ha nu (maillard reaction) to ra cc ru,ceton, aldehyd v cc hp cht thm

74

Sthay i pH

Mean postmortem pH decline [ standard deviation (I)] ofbovine M. longissimus dorsiduring the first 24 h postmortem(n=47) (Byrne C. E., 2000)

75

Yu tnh hng n sst gim pH

Cc yu t stress Nhit mi trng sau h tht Tnh trng sc khe th Di truyn

76

Tht PSE v DFD

Cc yu t stress,

v di truyn

Glycogen d trthp

Qu nhy cm

pH cui cng cao> 6.1

pH cui cngthp > 5.6

DFD PSE77

DFD: Dark Firm Dry

PSE: Pale Soft Exudation

78


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79 80

Yu tlin quan n PSE v DFD

Ging heo Stress

Dinh dng Lai bp c

81

Gen nhy cm vi stress v cht lngquy tht

kiu gen

Cht lng gen NN Nn nn

% tht 59.1 59.6 61.4pH 6.2 6.0 5.7

82

Mean temperature fall [ standard deviation (I)] of bovine M.longissimus dorsiup to 22 h postmortem (experiment 1,n=19) (Byrne C. E., 2000)83

Cc bin php hn chPSE To n heo khng tt vi stress

Ci thin mi trng ch git m Hn ch ti a stress trong lc h tht H thp nhit quy tht

84


15/51

26-Apr-

3. Giai an tphn su

S t phn protein thnh cc amin c nhhistamin, cadaverdin, putrescin hoc gii phng cccht kh nh CO2 , NH3 v H2S

S bin cht ca m- Lipase c th hot ng nhit thp - Ha chua m- Oxy ha m thnh cc aldehyd v cetonmi i

kht

85

4. Giai on thi ra

Xy ra trong sut thi gian bo qun Do s vy nhim vi sinh vt

- S thi ra k kh

- S thi ra hiu kh

86

KHI NIM VCHT LNGTHT

87

nh ngha cht lng

Cht lng l kh nng ca tp hp cc c tnhca mt sn phm, h thng hay qa trnh png cc yu cu c c ra Cht lng quy tht Cht lng tht

Cht lng k thut Cht lng v dinh dng Cht lng v an ton thc phm Cht lng v quyn ng vt

88

Yu tlin quan n cht lng tht

Di truyn

Qun l: chm sc nui dng, vn chuyn, gitm Dinh dng v sc khe Nh sn xut, ch bin, v ngi tiu dng

89 90


16/51

26-Apr-

1. Cht lng quy tht LW (live weight) DP (dressing percentage)

= trng lng quy tht *100 / trng lng hi

MP (muscle tissue percentage)= Trng lng tht r * 100/ trng lng quy tht MPC (meat production coefficient)

MPC = LW * DP * MP Dy mlng Din tch cthn

91

Heo 100 kg

C thRng

(95kg)

Chvt DDR

(5kg)

Quy tht(75kg)

Mu, DDR,lng (20kg)

Phn nc (3kg)

Phnkhng n

c(17kg)

Tht(57k

g)

Da(5kg)

Xng

(8kg)

u,gi

(5kg)

M m(15kg)

M c(42kg)92

nh ga trc tip quy tht H thng nh gi SEUROP cn c vo % tht trn

thn tht.

S: >60% E: 55-60% U: 50-55% R: 45-50% O: 40-45% P:


17/51

26-Apr-

97 98

99 100

101 102


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- Chuck(vai): l phn cn li sau khi ct sn,ngc, chn trc v nch khi 1/4 pha trc caquy tht.N bao gm xng b vai, xng cnh tay,5 xng sn, thoracic vertebra vcc t sng c.

- Rib: (sn) c to thnh bng cch ct gia vct qua cc khe sn, bao gm phn lng c giihn t xng sn th 6 n 12. Phn c chnhch yu l c lng (sirloin) v c bng. phn xngl xng sn v thoracic vertebra

-plate(ngc) l phn i din vi phn sn (rib)gm on cn li ca sn (short rib di 3-5 cm)v phn sn (cartilage).

103

- Short loin: phn thn- Sirloin: phn thing- rump: phn mng

- Round: phn i sau- flank: phn bng- Brisket: phn nch-Foreshank: chn trc

104

105

- Shoulder (vai): ton b phn trc ct t giaxng sn 2 v 3

- Belly (tht ba ri) - Loin (tht lng) - Ham (i) - Chn (pig feet)

106

107

Cht lng quy tht

Cht lng tht

Cht lng k thut

Cht lng v dinh dng

Cht lng v an ton thc phm

Cht lng v quyn ng vt

108


19/51

26-Apr-

2. Cht lng tht

Gi tr k thut: mu sc, lin kt nc, kt cu, mm, gi nc

Cht lng an tan thc phm

Gi tr dinh dng

109

Yu txc nh mu ca tht

hm hng myoglobin Cc yu t : tui, ging, mc luyn tp, v tr bp c. Qu trnh bo qun

110

111

Skhc bit ctrng v c

c im C C trng nhy co cThi gian hat ngMi cinthmngNpgpmng sau synapseS lng ty thS lng mao qunMb

Enzyme oxid haEmzyme ng phn

112

Myoglobin

Mu

Oxymyoglobin

Mu ti in hnh cho thtti

nhn oxy

tr oxy

+ Nitrite

Nitrosomyoglobin

Mu sm

mt oxy (oxy ha)

nhn oxy (kh)

+ NO

Metmyoglobin

Mu nu

mt e-(oxi ho)

nhn e-(kh)

un nng

Nitrosohemochrome

Mu sng

un nng

Metmyoglobin bintnh. Mu nu xm

Porphyrin oxy ha

Mu xanh, vng, khng

mu

mt e-(oxi ho)1mt e-(oxi ho)

mtoxy (oxy ha)

nhn oxy (kh)

+ NO

S

thayimuca

Mb

113 114


20/51

26-Apr-

2

mm ca tht

c o bng cn ct v dai khi nhai My o: n v SF (shear force) chia 150 v (1v

= 0.32kg)

mm ca tht do cu trc ca tht quy nh - collagen

Collagen value = 100 x (%hydroxyproline)/(% crude protein)

(25-30)

- cu trc vi si c

115

Yu txc nh mm Cc yu t trc h tht: Nhng nhn t ny bao

gm: ging, tui, gii tnh...

Cc yu t sau h tht- x l nhit- x l enzyme:- x l bng cc mui a ha tr c kh nng lin kt cao

vi nc do lm tng mm. iu ny ch thngdng trong cc sn phm ch bin.

- acid: pH 5.0-5.5 ngi ta nhn thy y l imng in ca ca i a s protein m c. Do rn s t cc i.

116

Hng vca tht

S phn hy acid nucleic thnh cc xanthine vhypoxanthine (s phn hy acid nhn)

S to thnh acid glutamic t arginin, histidin,glutamin

S ha nu (mallaird reaction) lm mt cc hpcht c ng v acid amin khi gia nhit ngthi to ra cc cht mi nh aldehyde, ceton,ru v cc hp cht thm.

117

ginc (Water holding capacity)

nh gi s mt nc ca tht o bng phng php thm bng giy lc, ly tm,

hay trng lng Yu t nh hng:

- pH

- Nhit v git m- Sau git m

118

Cht lng quy tht

Cht lng tht

Cht lng k thut

Cht lng v dinh dng

Cht lng v an ton thc phm

Cht lng v quyn ng vt

119 120


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2

(3) BO QUN THT

121

i cng vtht Thnh phndinh dngcatht Cutom c Cchhotngcatbo c Sbinicathtsau gitm

- Giai ont cng- Giai onchn ti

- Giai ontphn su v thira

122

Cc nguyn nhn gy hhng tht

Cc phnngsinh ho Sphn hycacc vi sinh vt ngvt

Bo qunl ngnngashhngcanguynliu, thcphm

123

Nguyn tc ca bo qun

Nguyn tccaccphngphp boqunl qutrnh ko di thigian sdngcasnphm, ngthihnchsthay icmquan v thnhphnhohc

Nguyn tc-kimsot svynhimban u-Ph hyhay hnchhotngcaenzyme-Tiu ditvsv vynhim-Toiukinkhng thunlicho spht trincavsv

124

Cc phng php bo qun

Phngphp dng nhitthp

Phngphp sykh Phngphp muitht

Phngphp dng nhitcao

125

Cng thc vnhit lng

S: dintch bmtsnphm(m2) M: khilngsp : hstruynnhitcasp T: nhit Z: thigian

Q=S/M**Z*(tspt mt)

Q: nhitlngrt ra khisnphmcnlm lnh

(kj/kg)

126


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26-Apr-

2

Tc dng ca bo qun lnh

cchtcphnngcaenzyme

Ngnngaspht trincavi sinh vt

nhhngnk sinh vt

127

Cc kiu bo qun lnh

plnh

Boqunlnh

Boqunlnhng

128

Bo qun lnh

Nhit0-5oC

mkhng kh 85%

Tcgi 0.5 m/s

Boqunquy thttrong 24 gi

Sdngtrong by bn trong vi ngy 1 tun(cnggi)

129

nh hng bo qun lnh n tht Hao httrnglng

mhi

Shhngbivi sinh vt

Mi v- Phospatase phn hycc acid nhncithinmi

- Lypase, lipolysis phn hyv oxi ho chtbo tomi i kht

Mt v p- Ho nu do oxi ho Mb

- Ho xm do phn hy cht bo

130

Bo qun lnh ng

Nhit< - 2oC

Thngl -18- 35o

C Boqunnnhiuthng

Cc chlnhng+ lnhngchm: t> - 25oC vntckk


23/51

26-Apr-

2

Cc phng php r ng

Tan bngtrong mi trnglng

Tan bngtrong mi trngkhng kh nng hn16oC

Tan bnghai giai ontrong khng kh lnh 0-80C trong 3-5 ngy r=90-95%

0oC trong 1 ngy r


24/51

26-Apr-

2

Nclin ktyu:

Thuclpktipsau lpnclin kt, hnh thnhnhcc lin kthydro

C khnngtham gia vo cc phnngvivai trdung mi hay ccht

Nctdo:

Tngnggi trAw >0.5 Lcgincchl lcmao dnhay thmthu

139

Hot ca nc Aw(water activity) L ctrngcho lngnctdo trong snphm

ctnh bngtsgiap suthicasnphmv nc

Aw= P/Po

Aw


25/51

26-Apr-

2

Nguyn liu sdng trong mui tht

Muin

Nitrate / nitrite

Polyphosphate Acid ascorbic

ng

145

Mui n

NaCl (muin)- muitinh khit: =20: cchgnnhhon ton

147

Mui Nitrate v NitriteMuiNitrite: KNO2(E250); NaNO2(E249)

KthpviMb tomu bnnitrosohem

Kimhm oxid ho chtbo

Tc ngkhng khun

ctnh trctiptrn Hb, ctnh gin tipdo kthpaatocc nitrosamin gy tbinv ung th

Mui Nitrate: KNO3 (E252) mui dim; NaNO3 (E251)

B kh thnh NO2- pht huy tc dng

C tnh oxi ha t c

148

Mui Polyphosphate E450

L nhngmuiphosphate aphn tcanatri haykali: Na

2H

2P

2O

7, K

4P

2O

7

149

Acid ascorbic

Vit C

Chngoxi ho Gimvicdng nitrite Liu300mg/kg

150


26/51

26-Apr-

2

ng

Gimmn C tnh kh Cung cpdinh dngcho vi khunkhnitrate Gimnctdo

151

Hn hp mui v cc cht thm vo NaCl 15-30% boqun, cithinktcu

NaNO3 0.15-1,5% nguncung cpnitrit

NaNO2 500-1000ppm boqun, tomu tht

Polyphosphate 4% cithinktcusp ng 1-4% cithinv

Hngliu


27/51

26-Apr-

2

Thnh phn ca khi Cc acid hc(hn20 loa)

Cc hpchtc chnhm carbonyl (70 loi)

Cc hpchtc chaNhm phenol (50)

Cc chthydrocarbon c nhn thmkhc (30) HPA(hydrocarbon polycyclic aromatic)

157

Tc ng ca khi ln sn phm

Tc ngtrn hngv Tc ngtrn mu sc:

- Carbonyl + proteinphchpmelanoidin- Maillard reaction

- Cc hpchtphenol c thchngoxi ho

Tc ngtrong vicboqundo cchvsv Tc ngc hi: sinh cc hpchtgy ung th, tht

thot vitamin, aa

158

Phng php xng khi

Xng khi nng

Xng khi lnh Xng khi tnhin

159

Cc phngphp boqunkhc

Bcx Tia hngngoi Tia cctm Bcxion ho

160

Chtboqunkhc- nitrate/nitrite

- Benzoic

- Propionic

- Acid sorbic

- tetracyclin

Cc chtchngoxy ha:- Gallate

- Butylated hydroxyanisole (BHA)

- Butylated hydrotoluene (BHT)

161 162


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2

(4) CHBIN THT

163

NI DUNG

Cc nhm snphmchbin

Cc thitbchuyn dng trong chbin

Mtssnphmchbin Vai tr cacc phgia trong chbin

Vsinh trong chbin- HACCP

164

CC NHM SN PHM CHBIN

Nhm snphmphn ct

Nhm snphmnhtng

SnphmSalami

Nhm thtichbin

Nhm snphmln men

165

CC THIT BCHUYN DNG

My xay tht(mincer) My ctv trntht(cutter) My dntht(filler) My tim (injector)

My nhiv trntht(tumbler, massager) My lm nc My nggi chn khng

166

My xay tht

167

My dn tht

168


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26-Apr-

2

My ng gi chn khng

169

My tim (injectors)

170

Massager

171

Nhm sn phm phn ct

Xc xch ti(fresh sausages), lpxng, pate Nguyn liu(tht, m) cphn ctbngmy xay

tht, hocphn ct, gi Sdnggia vthch hp aichbinbngphngphp syhay hp

172

Tht, mxay

Thm gia vthch hp

Hn hp

V bao, xm kim, phnon, ra nc m

Sy (3 ngy), lm ngui,ng gi v bo qun

LP XNG

Cho vo hp. Ghp m,hp ui khng kh v

hp chn

Lm ngui hp (ngmnc), dn nhn

Pate

Cho vo v bc

Xng khi, hay

Xc xch ti173 174


30/51

26-Apr-

Xc xch ti

175 176

Nhm sn phm nhtng

Nhtngl g:

L snphmcasxay ctmnhnhpnc, mv/hocphtngtrong nguynliucphn ctthnh nhnghtc kchthcrtnhv c skthpmtlngnckh cao

Chbinnhtnggm2 cng on: phn ctnguyn liuv tiktnicc cuphnphn ct

My mc thng dng: my xay v my cutter

Cc yutnhhngnqu trnh nhtng: nguyn liutht(pH 6.2), cc dngm, Nhitct, cc chtphgia thm vo

177

Tht, mxay

Thm gia v thch hp , thmnc v to nh tng

bng cutter

Hn hpNh tng

V bao, cn, ng gi

Nu chn

Gi la

Cho vo v bc

Hp chn

xc xch nu

178

179

Sn phm Salami

Snphmkthpgiaphn ctv nhtng

Cc dngnu- xngkhi v ln men Gia vctrng C vbc

180


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Tht, mxay

Thm gia v thch hp ,thm nc v to nh

tng bng cutter

HnhpNhtngv phnct

V bao, cn, ng gi

Nu v xng khi

Salami nu

Cho starter

m ln men

Salami ln men

Tht, mxay

Bo qun lnh

181

Nhm tht ichbin

L sn phm ch bin t tht i c b sungthm mt lng protein u nnh, tng lin ktnc bng cch s dng injectors v massager

sn phm mm, ngon v mng nc

Thng l dng nu chn (ready to eat)

Tn thng dng: Ham

182

Thtingon

Tim bng dung dchnc mui v cc gia v

(nitrite, phosphateng, acid ascorbic,carragnen v protein

u nnh (2oC)

Nhi trn bng massager

Nu 68-72oC

Bo qun

Cho vo vbcdngi

183

Vai tr ca cc cht phgiatrong chbin tht

Muin: Vgic, ktdnh thtdo lin ktprotein vlin ktnc, gimAw nn c vai tr trong boqun

MuiNitrite: gimu v ditvsv (Clos. botulinum)

Muipoly phosphate: Hotha protein tht, tnglin ktnc- thtm

184

Gia v: tngvgic

Acid ascorbic: c tnh kh, nnhmu snphmnhanh Tinh bt: tnglin ktnccho snphm Protein unnh: tnghm lngm, tnglin

ktnc Carrageenen: lin ktncv mrttt

185

Cc loi vbc

vbctnhin: hpthu khi tt, thot nc,khng ngu

vbccollagen, cellulose, fibro: ngu, hpthtt, dmtnc

vbcplastic: chunhittt, khng hpthu ncv khi

186
http://localhost/var/www/apps/My%20Videos/professional/cong%20nghe%20che%20bien%20thit%202.DAThttp://localhost/var/www/apps/My%20Videos/professional/cong%20nghe%20che%20bien%20thit%201.DAT


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Vsinh trong chbin

Vsinh l kimsot tnh trngmi trngtrongqu trnh chbin, boqunv vnchuynthc

phm. Ngnngasvynhimvsv tngvt, cntrng, v con ngi

- vsinh cng nhn- vsinh my mc- vsinh quno bohlao ng- vsinh dngc, bn gh, nh xng- vsinh trong lc chbin- vsinh boqun- vsinh vnchuyn

187

HACCPHazard Analysis Critical Control Point)

Hazard Analysis: phn tch cc yutchi(vtl, sinhhc, ha hc) cho ngitiu dng trong sutgiai onchbin. Bomvmtan ton cho snphm

Critical Control Point: imkimsot tihnlin quan tigi tr, phngphp, cc bcnhmtiu chunho mbohnch, lm gimhay loitryutchicphn tch

188

Cc tiu chun lin quan

GMP: Good manufacturing practice

SSOP: Sanitation Standard Operating Procedures

ISO: international organization for standardization

189 190

191 192


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(5) BO QUN V CHBIN SA

193

Gii thiu

Sa l mt cht c tit ra t tuyn v nuith con. Khi ni n sa l ni n sa b

Sa phi c thu nhn c t nhng con bkhe mnh

Khng cha sa u

L thc phm dinh dng cho mi la tui

Ty thuc vo tp qun

Gia tng v sc tiu th

a dng ho sn phm

194

Ni dung

1. Chn nui b sa, sn xut, v tiu th sa

2. Thnh phn c bn ca sa

3. Cc phng php x l sa

4. Ch bin sa - cc sn phm t sa

195

1. Chn nui b sa, sn xut, v tiuthsa - Trn thgii

0

100,000,000

200,000,000

300,000,000

400,000,000

500,000,000

600,000,000

700,000,000

1960 1970 1980 1990 2000 2010

FAO, 2013

Sn lng sa ca ton th gii t 1960-2012 (tn)

196

0

10,000,000

20,000,000

30,000,000

40,000,000

50,000,000

60,000,000

70,000,000

80,000,000

90,000,000

100,000,000

1961

1963

1965

1967

1969

1971

1973

1975

1977

1979

1981

1983

1985

1987

1989

1991

1993

1995

1997

1999

2001

2003

2005

2007

2009

2011

World Top 10 Cows Milk Producing Countrie s in 2011

United States of America India China Russian Federation

Germany Brazil France New Zealand

United K ingdom Turkey

197

Tiu thsa mt snc

198


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199 200

201 202

203 204


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205 206

207

1. Chn nui b sa, sn xut, v tiuthsaTi Vit Nam

Lch s ngnh sn xut sa VN Thi k thuc a

- 1920 b Zebu n , mt s b sa tht khc: Friesian,Ayrshire

- B Red Sindhi c a vo (1925) - 1940 nhiu trang tri min Nam

Thi k trc 75- MB: Nhp b HL t Bc Kinh (Bav, mcchu, Sapa-1960); Nhp

b HL v Mc chu (1000 con do Cuba ti tr - 1970 )- MN: nhp b Jersey c vo Lai Kh (1958); Nhp b HL t Nht

(1968) Thi k quc hu ho sau 75: chuyn b HL t Mc

Chu vo Lm ng208

Thi k i mi

- S pht trin nhiu nng h chn nui nh t 1980 - S ra i ca Vinamilk (1992),

- Nestle pht trin h thng mng li quy m sxnh (1998)

- Nh my Dutch lady i vo hot ng (1999)- Cc nh my khc

209

Nhu cu sa bnh qun l 9kg/ngi/nm

Trong khu vc: Thi Lan (23 lt/ ngi/ nm); TrungQuc (25 lt/ ngi/ nm)

Sn lng sa bnh qun 230.000 tn/nm

Lng sa tiu th l 760.000 tn

Tiu dng cc sn phm sa tp trung

Cc thnh ph ln(HN-SG), vi 10% dn s cnc, tiu th 78% cc sn phm sa

210


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211 212

213 214

215 216


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217

Chn nui b sa ti VN

218

219 220

221 222


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223 224

Nhng vn chnh

K thut chn nui Vn v con ging, cht lng ging Thiu nhng bin php khch l sn xut sa cht

lng cao nh hng pht trin v t chc qun l

225

Ni dung

1. Chn nui b sa, sn xut, v tiu th sa

2. Thnh phn c bn ca sa

3. Cc phng php x l sa

4. Ch bin sa - cc sn phm t sa

226

2. Thnh phn cbn ca saSa l cht lng tit ra t tuyn v ca th cikhng cha sa u. Dng t sa ni n sa b.

Sa cha: protein, lipid, carbohydrate, mui,khong, vitamine.

Sa l thc phm giu dinh dng c sdng rt lu.

Cc sn phm ch bin t sa rt a dng

227 228


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Nh tng: Plasma(skim milk) = milk - fat Nh thanh: Serum(whey) = plasma - casein

micelles

Cht rn khng bo: Solids-Not-Fat (SNF)=proteins, lactose, minerals, acids, enzymes,vitamins

Tng s cht rn: Total Milk Solids= fat + SNF

230

87.3% nc (dao ng: 85.5% - 88.7%) 3.9 % bo (dao ng: 2.4% - 5.5%) 8.8% cht rn khng bo (dao ng: 7.9 - 10.0%): Protein 3.25% (3/4 casein)

Lactose 4.6%

Khong 0.65% - Ca, P, citrate, Mg, K, Na, Zn, Cl, Fe, Cu,sulfate, bicarbonate,

Acids 0.18% - citrate, formate, acetate, lactate, oxalate

Enzymes - peroxidase, catalase, phosphatase, lipase

Kh - oxygen, nitrogen

Vitamins - A, C, D, thiamine, riboflavin, others

231

Cc yu tnh hng ti thnh phn

Di truynGiai on, chu k cho saTuiTnh trng vim nhimDinh dngMi trngTin trnh vt sa

232 233

234

Yu tvim nhim

Bnh truyn nhim

Bnh ton thn Bnh cc b Vim v

Thnh phn SaBnh thng Sa vim

Bo (%)

Lactose (%)

Casein (%)

Whey protein

Na mg/100ml

Cl mg/100ml

3.45

4.85

27.9

8.2

172.5

136

3.2

4.4

22.5

13.1

104.6

>250

235


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4

Chn on vim v tim n

CMT

SCC

Phn lp vi khun K = ch s Koestler

- Sa bnh thng: K = 1.5 3.0- Sa b vim v: K > 3.0

236

Dng ht 0.1 15 umMng protein phospholipidCh yu l tri glycerideCc vitamine ho tan trong duMt s enzyme nh v trn mng,C kh nng hp thu, kt dnh

Cht bo trong sa

237

Lng acid bo bo ha cao (63%) ch yu l mchngn (C4 C10)

Mch di C14 - myristic C16 - palmitic C18 - stearic C18:1 - oleic

Mch ngn C4 - butyric C6 - caproic C8 - caprylic

C10 - capric

238 239

240 241


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4

Protein trong sa

Protein khng tan: Casein

Protein tan: Protein nh thanhBeta lactoglobulinAlpha lactabumin

Bovine Serum Albumin (BSA)

Immunoglobulin

Lactotransferrin

Enzyme

242 243

Casein- Phn thu c pH 4.6 nhit 20oC- Phn thu c khi c mt ca sodium acetate v

acetic acid (pH 5.0)- Chui acid amin giu proline

- -s1casein- -s2casein- casein- casein

244 245

alpha(s1)-casein:(Trnglngphn t23,000; 199 aa, 17 proline) C 2 nhm knc, chanhiuproline, c thngngkt nng

Ca thp

alpha(s2)-casein:(Trnglngphn t25,000; 207 aa, 10 prolines) Knc c thngngkt nngCa thp

-casein:(Trnglngphn t24,000; 209 aa, 35 prolines) C uknclnanc C hattnh bm t nhycmviCa

kappa-casein:(Trnglngphn t19,000; 169 aa, 20 prolines) khng viCa, Bphn ctbirennet aa Phe105-Met106

Phnpara-kappa-casein knc Phnkappa-casein glycomacropeptide (GMP) anc(hay

caseinomacropeptide(CMP))246 247


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4

Colloidal calcium phosphate(CCP)

caseinomacropeptide(CMP)248 249

250

Cc yu t lm ng vn casein chymosin - rennet hay cc proteolytic enzymes

khc

acid

Nhit

251

Protein nh thanh

-Lactoglobulins:- Trng lng phn t - 18,000; 162 aa, Chim gn 50%

ca total whey proteins.- -Lactoglobulin c hai cu ni disulfide- Tan c trong nc

alpha-Lactalbumins: Trng lng phn t - 14,000; 123 aa

C 8 nhm cysteine v 4 nhm tryptophan

Cu trc bc 4 dng cu Bin tnh bi nhit v pH


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4

4.8 n 5.2% sa, 52% ca SNF, v 70% ca wheysolids.

Khng ngt nh sucrose.

Khi b thy phn bi -D-galactosidase (lactase)lm tng ngt v gim nhit ng bng

L c cht cho s ln men ca LAB (Lactic acidbacteria)

lactose intolerance

254

Enzyme trong sa

Lipase

Phosphatase

Peroxidase

Catalase

oxidase

Protease (plasmin)

255

Lipoprotein lipase (LPL):-l enzyme phn hy lipid thnh glycerol v free fattyacids.-Cht bo ca sa khng b phn hy l nh FGM. NuFGM b h hi hc nhng yu t b tr khc (bloodserum lipoproteins) th LPL tn cng lipoproteins caFGM.

Plasmin:-Plasmin l mt proteolytic enzyme -Tn cng casein v alpha(s2)-casein.- khng vi nhitto v ng trong sa pasteurizedv UHT-gp phn vo qu trnh chn ca ph mai nh Swisscheese.

Alkaline phosphatase:-Phosphatase enzymes phn hy nhm phosphoric acidesters thnh phosphoric acid v alcohols. pH hat ng l9.8. B phn hy bi pasteurization

256 257

258

Mi tng quan ca thnh phn sa

Gia bo v protein c s tng quan thun.

P = 1.93 + 0.42F (P: protein, F: bo)Gia bo v lactose khng c s tng quanGia bo v vt cht kh khng bo (FFDM) cng

c mi tng quan thun.FFDM =7.07 + 0.444F

i vi lactose v chloride c s tng quannghch

259


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4

Cc tnh cht khc

T trng nht im ng bng (Freezing Point) -0.512 n -

0.550C trung bnh l-0.522C.

cn quang

260

Xl trc khi chbin

Ly tm sa tch bo

Chun ha t t l bo theo mong mun

ng nht ho phn b u bo trong sa

X l nhit261

Stch bo tnhin

262

Tch bo

263

264 265


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4

266

ng nht ho

267

268

Xl nhit

1. Pasteur ha

LTLT: 62 65oC trong 30 pht

HTST: 72 76oC trong 15 40 giyFlash heating: 85 95oC trong 1 4 giy

2. Tit trng: 109 115oC trong 20 pht

3. UHT: 135 150oC trong 2 6 giy

269

Batch Pasteurization Continuous Pasteurization

270 271


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4

272

Cc sn phm ln men

1. Sa ti2. Sa ti tit trng3. Sa bt4. Sa ln men

Yogurt: dng cc vi khun Lactobacillusdelbrueckii, L.bulgaricus, Streptococcussalivarius,S.thermophilus

Sa ln men x l nhit

5. Ph mai

273

Cc vi sinh vt ln menLAB (Lactic acid bacteria)

Lactobacillus, Leuconostoc, Pediococcus,

v Streptoccus

- Cu hay trc, hay xp thnh cp 4

- Ln men lactose

- Pht trin c nhit 10 45oC

- Sinh acid lactic dng D, L hay c hai

Cc vi sinh vt ln men ngoi LAB:

Nm men v mc, bifidus,brevibacteria

274

Vai tr ca cc LAB

o Sn xut acid lactico To mi v ruo Hot tnh proteolytic v lipolytico S to exopolysaccharideo Sn sinh cc cht c ch vi sinh vt

275

Bifidobacteria - probiotic+ Sn sinh acid lactic v acetic lm gim pH do c

ch cc vi sinh vt (hiu qu nh cht khng

khun)+ Hn ch ammonia t do vo mu do bin NH3t do

thnh NH4++ Tng hp c cc vitamine nhm B v enzyme

tiu ha nh: caseinfosfatase v lysozyme+ Mt s thnh phn t bo c kh nng kch thch

hot ng min dch ca c th+ To s cnh tranh vi cc vi khun ng rut

khc

276

Mt s cht c s dng nh prebiotic kchthch bifidobacteria nh:

- N-acetyl-D-glucosamine c ngun gc t sa u,v dng tng hp.

- Lactulose trong sa UHT.- Cc gluco-oligosaccharide (GOS) t u nnh.- Xylo-oligosaccharide (XO) t ng cc.- Isomalto-oligosaccharide (IMO) t tinh bt.

277


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4

Probiotic Prebiotic Synbiotic

Dngsnphmchamtloihaynhiuloisinh vtsngc tc ngttcho sckhoconngihay ngvttiu thbngcchcithinhvi sinhvtbn trong cth

L thnh phnthcphmkhng tiu hocc tc dngkchthch c chnlclnspht trinhayhotho qu trnhchuynho camthay mtsloivikhunc litrongngtiu ho cavtchu

Khi snphmlsphihpca2dngtrn th cgil synbiotic

278

Quy trnh sn xut sa ln men Lm tng vt cht kh: thng lm tng bng cch thm 1.5

2.5% sa bt

X l nhit: sau khi ng nht, sa c thc hin trong cc

bn ln men v cho vo cc l sn phm cha hay cho vob khuy.

i vi loi yogurt c, sa sau khi x l nhit c lmngui n 40-50oC sau starter vo (chim 2-3%) ri .Sn phm cui cng pH t 4.5

i vi dng lng, sa tri qua 2 gia on acid ha nhanh (3gi 45o). hn ch s ng vn, hai loi starter c sdng, sau khi n pH 4.5, sa c lm lnh v khuy lintc

279

Sn phm Ph Mai

Cheese-making, Tacuinum (14th century) The Fox and the Crow

280

Quy trnh sn xut ph mai Cc bc lm ph mai ch yu l 3 giai on:

(1) Lm ng vn sa;(2) Ct, khuy, nn, mui v ngm;(3) Lm chn.

Nguyn liu:Sa nguyn liuRennetStarterMuCaCl2v gia v

281

Rennet L enzyme c ngun gc t d dy ca b con v

c thng mi ho thnh dng dung dch hay

bt kh. Rennet l hn hp ca chymosin v pepsin. Chymosin cha hot ng v s c hot ho

trong mi trng acid. Trong nhng con b lnhn th pepsinogen hin din nhiu hn v cng sc chuyn thnh pepsin.

Ngy nay ngi ta tng hp rennet t vi sinh vt(Mucor pusillus, Mucor meihei, Endothia parasitica)

282

Shnh thnh khi ng

Khong 80% protein sa l casein

Khi b sung rennet vo, casein b kt ta trong khiprotein nh thanh vn dng ha tan. S ng vn ny chia thnh 2 pha.

Enzyme ph hu phn t casein mi ni peptidchuyn bit (Phe Met, khong acid amin 105-106ca k-casein)

S gii phng phn t peptid on ln a nc lmgim din tch b mt lm c ch s kt hp cc micellli vi nhau.

80% casein b phn hyhnh thnh khi ng

283


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4

Starter

Lactobacillus, Leuconostoc, Streptococcus.

a s vn thng dng S. lactis subsp diacetylactis;S.cremorisv S.thermophilus.

Lactobacillus thng c dng l L.lactis,L.bulgaricus, L.helveticus, L.casei.

Mu ca ph mai: thng s dng mu Anatto cngun gc t ht cy Bixa orellano, trong thnhphn chnh l norbixine

CaCl2v gia v: tng kh nng ng vn v boqun nh KNO3, NaNO3

284

Pht trin kt cu sn phm

- Sau khi ng vn, giai on tip theo l ct(cutting).

- Vic ct c thc hin vi mc ch tng kh nngloi b protein nh thanh. Sau khi tch protein nhthanh, khi ng tip tc c thm nc raht lactose, iu chnh hot ng ca LAB.

- Khi ng tip th c thu gom v cho vo khun p ht nc ra, to khi cho sn phm.

285

Lm chn

- Trong ph mai chn, mi v v kt cu sn phm docc phn ng sinh ho phc tp phn hu tprotein v bo trong khi ng.

- Chymosin phn hu protein thnh mch peptidengn, v cc vi sinh vt trong starter tit ra ccpeptidase phn hu thnh cc acid amin.

- i vi ph mai ti th mi v ca sn phm chyu do s sinh acid v cc sn phm bay hi ca

starter.- Mt s enzyme c sn trong sa cng tham gia vo

vic to mi v d: plasmin.286

BLUE cheese

287

288 289


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4

290

hnh

291

292

hnh

293

294 295


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hnh

296

hnh

297

298 299

300 301


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302 303

304 305

Ph mai chbin (processed chesses)

L sn phm x l nhit ca ph mai v c bsung thm mt t gia v lm thay i v v kt cu.

Mc ch ca cc sn phm ny l ko di thi gians dng ph mai, v a dng ho sn phm.

Trong qu trnh ch bin ny, mui polyphosphatec thm vo vi mc ch tng lin kt vinc do iu chnh c mm ca sn phm.

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