26-Apr-13

nh ngha

BO QUN
V CH BIN SC SN

Sc sn
Cc loi vt cht thu c sau qu trnh chn nui
nhm phc v mt nhu cu no . Trong , ngi
ta phn thnh cc nhm sau

- Thng 5/2013 -

Gii thiu

Bo qun v ch bin
Bo qun l cc tin trnh gi cho sn phm c
lu v gi nguyn trng thi ban u, cn ch bin
cng gip cho sn phm c bo qun lu hn.

TS. L THANH HIN

B mn Bnh truyn nhim v Th y cng ng

Vai tr ca sc sn
Tht, sa, trng l ngun protein quan trng cung
cp y cc acid amin thit yu, cc vitamin, cc
khong cht. y l ngun cung cp protein ch
yu cho con ngi. (vai tr quan trng, khng th thay

th c)

Cc sn phm ph tuy khng c gi tr v mt dinh

dng nhng c c mt s vai tr khc nh sn
xut cc dc cht, lm thu cng m ngh, cng
ngh thuc da...

Nhu cu v sc sn

Vit nam l nc c dn s ng hn 80 triu

ngi, trong thnh phn trn 40% l thanh
nin.

Vi pht trin kinh t hin nay, thu nhp ca

ngi dn ngy cng tng, s th ha lm
khong cch gia nng thn v thnh th ngn li.
Do , nhu cu v sc sn phm ng, vt vn
trc y c xem nh cao cp th nay cng tng.

Vi thnh phn tn gio khng phc tp, nhu cu

v sc sn ln.

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.

Vai tr ca bo qun ch bin

p ng nhu cu ngy cng cao v s lng, cht

lng, chng loi ca con ngi

Tng tiu th sn phm ng vt

Gip pht trin ngnh chn nui

26-Apr-13

Gii thiu v mn 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

Gii thiu v mn hc

Mn hc cung cp cho sinh vin khoa chn nui th y

nhng kin thc c bn v sinh l sinh ho ca sn phm
ng vt (tht v sa), gii thch cc qu trnh bin i
sinh l sinh ha ca chng t hng dn cc phng
php bo qun v tin hnh ch bin cch sn phm ng
vt ny.
Mn hc c lin quan nhiu v kin thc sinh l v sinh
ha 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

Gii thiu v mn hc
Ti liu tham kho

Mc tiu mn hc

L Vn Lin, L Khc Huy, Nguyn Th Lin, 1997. Cng

ngh sau thu hoch i vi cc sn phm chn nui. Nh
xut bn Nng Nghip.
L Ngc T, 2001. Ha Hc Thc Phm. Nh xut bn
khoa hc v k thut.
Cross H. R., Overby A. J., 1988. Meat science, milk science
technology. Elsevier Science publisher
Perlito I. Ibarra, 1983. Meat processing for small and
medium scale operations. Institute of animal science up
Los Banos.
Early R., 1998. The technology of dairy products. Blackie
academic and professional.

Gii thiu v mn 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

26-Apr-13

nh ngha

BO QUN
V CH BIN SC SN

Tht l loi thc phm c hnh thnh bng cch

gia cng thch ng cc sc tht nguyn vn hoc b
phn sc tht. Tht l ngun cung cp protein ch
yu cho con ngi.

(1) i cng v tht

TS. L THANH HIN
B mn Bnh truyn nhim v Th y cng ng

13

Sn xut tht:

~ 300 triu tn/nm

>50% t cc nc pht trin

14

S lng heo, b (nghn con)

ti VN t 1990 2005
30000.0

25000.0

20000.0
s heo

15000.0

10000.0

5000.0

15

2005

2004

2003

2002

2001

2000

1999

1998

1997

1996

1995

1994

1993

1992

1991

1990

0.0

16

Yu t nh hng n sc tiu th tht

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

17

18

The daily amount of meat supplied per person per day

26-Apr-13

1 China
2 Indonesia
3 Korea
4 Mexico
5 Philippines
6 Polynesia
7 Switzerland
19

20

8 Taiwan
9 Vietnam

Thnh phn ho hc ca tht

21

22

PROTEIN thnh phn quan trng ca m

tht
1. Tnh cht acid amin

Lng tnh
im ng in- tc dng m
V

2. Tnh cht protein

23

Trng lng phn t cao

Trng thi keo v gi nc
Lng tnh v ng in
Bin tnh

24

26-Apr-13

Thnh phn m hc ca tht

Lai M

Tht b (%)

Tht heo (%)

Tht cu (%)

M c
M m
M lin kt
M xng sn
M 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

25

M C

26

Phn loi c

27

c vn v c trn
c trng v c

28

Cu to m c

-Gn
-Mng ngoi
bp c
-Mng bao
quanh b si
c
- Mng trong
c
-T bo c
29

30

26-Apr-13

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

Cu trc t bo 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

31

32

33

34

CU TO VI SI C (myofibril)

35

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

26-Apr-13

X dy - Myosin

X mng - Actin

37

38

39

40

41

42

26-Apr-13

43

44

HOT NG CA T BO C
Hot 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

iu g khng xy ra khi
c co?:
1. sarcomere ngn li
2. Bng ti A ngn li
3. khong sng H ngn
li
4. bng sng I ngn li

47

48

26-Apr-13

Thc hnh

49

50

Nng lng dnh cho co c

51

52

53

54

26-Apr-13

M m trong tht

Marbling

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

55

56

M lin kt trong tht

57

58

59

60

10

26-Apr-13

T GIT M N TIU TH THT

(2) S bin i ca tht sau git m

The Conversion of Muscle to Meat

1. Phn loi gia sc git tht

2. Vn chuyn gia sc
3. Chm sc v qun l th ch git m
4. K thut git m
5. Pha lc
6. Bo qun v phn phi

TS. L THANH HIN

B mn Bnh truyn nhim v Th y cng ng

61

62

Nguyn nhn ca s bin i

63

64

Cc giai on bin i sau h tht

1. Giai on t cng

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

65

Stress git m
Tc ng vt l qu 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

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

66

11

26-Apr-13

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

Stress

Git m
ng phn
ym kh

Cc yu t lm 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

Bin tnh
Mb68

Gii phong enzyme

trong lysosome

Co c
Tng
nhit
thn tht

Gim pH

67

Kch thch
thn kinh

Cn kit
Glycogen
Co cng
cc i

Tht mm
dn

Chn ti

S thay 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 activated
sarcoplasmic protease)

S phn hy cc proteoglycan lin kt cc si

collagen trong cu trc mng c)

69

70

71

72

12

26-Apr-13

S thay i trong giai on chn ti

- Hng v
Qu trnh chn ti lm gii phng cc enzyme phn
hy acid nhn, protein to hng v cho tht

73

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

S thay i pH

Yu t nh hng n s st gim pH

Mean postmortem pH decline [ standard deviation (I)] of

bovine M. longissimus dorsi during the first 24 h postmortem
(n=47) (Byrne C. E., 2000)

75

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

77

Glycogen d tr
thp

Qu nhy cm

pH cui cng cao

> 6.1

pH cui cng
thp > 5.6

DFD

PSE

DFD: Dark Firm Dry

PSE: Pale Soft Exudation
78

13

26-Apr-13

79

Yu t lin quan n PSE v DFD

Ging heo
Stress
Dinh dng
Lai bp c

80

Gen nhy cm vi stress v cht lng

quy tht
Cht lng
% tht
pH

81

gen NN
59.1
6.2

kiu gen
Nn
59.6
6.0

nn
61.4
5.7

82

Cc bin php hn ch PSE

Mean temperature fall [ standard deviation (I)] of bovine M.

longissimus dorsi up to 22 h postmortem (experiment 1,
83
n=19)
(Byrne C. E., 2000)

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

14

26-Apr-13

3. Giai an t phn su

4. Giai on thi ra

S t phn protein thnh cc amin c nh

histamin, cadaverdin, putrescin hoc gii phng cc
cht 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 ceton mi i
kht

Xy ra trong sut thi gian bo qun

Do s vy nhim vi sinh vt
-

85

S thi ra k kh
S thi ra hiu kh

86

nh ngha cht lng

KHI NIM V
CHT LNG
THT

87

Cht lng l kh nng ca tp hp cc c tnh

ca mt sn phm, h thng hay qa trnh p
ng 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 t lin quan n cht lng tht

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

89

90

15

26-Apr-13

1. Cht lng quy tht

LW (live weight)
DP (dressing percentage)

MP (muscle tissue percentage)

MPC (meat production coefficient)

MPC = LW * DP * MP
Dy m lng
Din tch c thn

Heo 100 kg

= trng lng quy tht *100 / trng lng hi

= Trng lng tht r * 100/ trng lng quy tht

C th
Rng
(95kg)

u, Da
gi (5kg)
(5kg)
91

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: <40%

93

Mu, DDR,
lng
(20kg)

Quy tht
(75kg)
Xng
(8kg)

Tht
(57k
g)

M m
(15kg)
M c
(42kg)

Ch
vt DDR
(5kg)
Phn n
c (3kg)
Phn
khng n
c
(17kg)

nh ga trc tip quy tht

94

S E U R O P

95

U R O P

96

16

26-Apr-13

97

98

99

100

101

102

17

26-Apr-13

- Chuck (vai): l phn cn li sau khi ct sn,

ngc, chn trc v nch khi 1/4 pha trc ca
quy 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 v
ct qua cc khe sn, bao gm phn lng c gii
hn t xng sn th 6 n 12. Phn c chnh
ch yu l c lng (sirloin) v c bng. phn xng
l 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).

- Short loin: phn thn

- Sirloin: phn thing
- rump: phn mng
- Round: phn i sau
- flank: phn bng
- Brisket: phn nch
- Foreshank: chn trc

103

104

105

- Shoulder (vai): ton b phn trc ct t gia

xng sn 2 v 3
- Belly (tht ba ri)
- Loin (tht lng)
- Ham (i)
- Chn (pig feet)

106

Cht lng quy tht

Cht lng tht

Cht lng k thut

107

Cht lng v

dinh dng

Cht lng v

an ton thc phm

Cht lng v

quyn ng vt

108

18

26-Apr-13

2. Cht lng tht

Yu t xc nh mu ca 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

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

110

S khc bit c trng v c

c im
nhy co c
Thi gian hat ng
Mi c
in th mng
Np gp mng sau synapse
S lng ty th
S lng mao qun
Mb
Enzyme oxid ha
Emzyme ng phn
111

C trng

112

nhn oxy

Myoglobin
Mu

S thay i mu ca Mb

Oxymyoglobin
Mu ti in hnh cho tht
ti

tr oxy

+ Nitrite

mt e- (oxi ho)
nhn e- (kh)

Nitrosomyoglobin

Mu sm
un nng

mt oxy (oxy ha)

Mu nu
+ NO

un nng

mt oxy (oxy ha)

Metmyoglobin bin

Nitrosohemochrome
Mu sng

Metmyoglobin

nhn oxy (kh)

nhn oxy (kh)

tnh. Mu nu xm

+ NO
mt e- (oxi ho)1

mt e- (oxi ho)

Porphyrin oxy ha
113

Mu xanh, vng, khng

mu

114

19

26-Apr-13

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

Yu t xc nh mm

Cc yu t trc h tht: Nhng nhn t ny bao

gm: ging, tui, gii tnh...

Cc yu t sau h tht
-

- collagen

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

(25-30)

- cu trc vi si c

115

116

Hng v ca 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

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

117

gi nc (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

119

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 thng
dng trong cc sn phm ch bin.
acid: pH 5.0-5.5 ngi ta nhn thy y l im
ng in ca ca i a s protein m c. Do
rn s t cc i.

Cht lng k thut

Cht lng v dinh dng

Cht lng v an ton thc phm

Cht lng v quyn ng vt

120

20

26-Apr-13

i cng v tht
Thnh phn dinh dng ca tht
Cu to m c
C ch hot ng ca t bo c
S bin i ca tht sau git m

(3) BO QUN THT

121

Cc nguyn nhn gy h hng tht

Giai on t cng
Giai on chn ti

Giai on t phn su v thi ra

122

Nguyn tc ca bo qun

Cc phn ng sinh ho
S phn hy ca cc vi sinh vt
ng vt

Nguyn tc ca cc phng php bo qun l qu

trnh ko di thi gian s dng ca sn phm, ng
thi hn ch s thay i cm quan v thnh phn ho
hc

Bo qun l ngn nga s h hng ca nguyn

liu, thc phm

Nguyn tc
-kim sot

s vy nhim ban u
ca enzyme
-Tiu dit vsv vy nhim
-To iu kin khng thun li cho s pht trin ca vsv
-Ph hy hay hn ch hot ng

123

Cc phng php bo qun

Phng php dng nhit thp

Phng php sy kh

Phng php mui tht

Phng php dng nhit cao

124

Cng thc v nhit lng

Q: nhit lng rt ra khi sn phm cn lm lnh

(kj/kg)

Q=S/M**Z*(tsp t

125

mt)

S: din tch b mt sn phm (m2)

M: khi lng sp
: h s truyn nhit ca sp
T: nhit
Z: thi gian

126

21

26-Apr-13

Tc dng ca bo qun lnh

Cc kiu bo qun lnh

c ch tc phn ng ca enzyme

p lnh

Ngn nga s pht trin ca vi sinh vt

Bo qun lnh

nh hng n k sinh vt

Bo qun lnh ng

127

128

Bo qun lnh

nh hng bo qun lnh n tht

Nhit

Hao ht trng lng

m khng kh 85%

m hi

Tc gi 0.5 m/s

S h hng bi vi sinh vt

Bo qun quy tht trong 24 gi

Mi v

S dng trong by bn trong vi ngy 1 tun (c

ng gi)

0-5oC

- Phospatase phn hy cc acid nhn ci thin mi

- Lypase, lipolysis phn hy v oxi ho cht bo to mi i kht

Mt v p
- Ho nu do oxi ho Mb
- Ho xm do phn hy cht bo

129

130

Bo qun lnh ng

Nhit < - 2oC

35oC

Thng l -18 -

Bo qun n nhiu thng

Cc ch lnh ng

nh hng bo qun lnh ng n tht

Bin tnh protein v collagen

Phng lnh, blooming

Tht thot dch khi r ng

+ lnh ng chm: t> - 25oC vn tc kk <1m/s

+ lnh ng nhanh: - 35oC vn tc kk 3-5m/s

131

132

22

26-Apr-13

Cc phng php r ng

Nhng bin i ca tht sau r ng

Tan bng trong mi trng lng

Tan bng trong mi trng khng kh nng hn

16oC

Hao ht 10% i vi r ng nhanh; 3% i vi r

ng chm

B mt d ht m

Tan bng hai giai on trong khng kh lnh

D nhim vsv

Tiu th< 3 ngy

0-80C trong 3-5 ngy r=90-95%

0oC trong 1 ngy r<75%

133

134

Mc ch ca vic s dng nhit cao

Lm chn- tiu dit vsv

Ci thin cm quan
Dinh dng

Cc phng php x l bng nhit cao

Bo qun bng nhit cao

135

Phng php sy kh

Gim lng nc trong sn phm

C th c coi nh ch bin cc sn phm bin

tnh

Khng tiu dit c mm bnh hiu qu

Thng kt hp vi cc ho cht v gia v trong ch

bin tng hiu qu bo qun

Nguyn l bo qun ca pp sy kh l lm gim Aw

ca sn phm

137

Pasteur ha
Thanh khun, un nu
Tit trng

136

Nc hin din trong sn phm

Nc lin kt:
Tng ng vi cc gi tr Aw thp (0.2-0.3)
Cc phn t nc c nh trn cc nhm chc
mang in tch.
t c kh nng tham gia vo cc phn ng vi vai
tr dung mi hay c cht

138

23

26-Apr-13

Hot ca nc Aw (water activity)

Nc lin kt yu:
Thuc lp k tip sau lp nc lin kt, hnh thnh
nh cc lin kt hydro
C kh nng tham gia vo cc phn ng vi vai tr
dung mi hay c cht
Nc t do:
Tng ng gi tr Aw >0.5
Lc gi nc ch l lc mao dn hay thm thu

L c trng cho lng nc t do trong sn phm

c tnh bng t s gia p sut hi ca sn phm

v nc

Aw = P/Po

Aw <=1

C lin quan n kh nng pht trin ca vsv

139

nh hng ca Aw

140

Thay i Aw

Tch nc

Thm cht ho tan

Thm cht hp th nc nh tinh bt

iu chnh pH

Ti cu trc ca sn phm

141

K thut lm kh

142

Phng php mui tht

Phng php tch chit

Phng php nhit

Phng php lm kh lnh

Phng php lm kh thm thu

143

To v cho sn phm
Tng kh nng gi nc v kh nng kt ni ca
tht
Bo qun sp nh gim Aw

144

24

26-Apr-13

Nguyn liu s dng trong mui tht

Mui n

Nitrate / nitrite

Polyphosphate

Acid ascorbic

ng

Mui n

145

Vai tr:
-

To v mn cho sp

c ch vsv
0-5%: t nh hng
5%:lm ngng Pseudomonas pht trin
10%: c ch vk k kh Clos.
10-15%: c ch LAB, stap, vibrio
>=20: c ch gn nh hon ton

Mui Polyphosphate E450

L nhng mui phosphate a phn t ca natri hay
kali: Na2H2P2O7, K4P2O7

Mui Nitrite: KNO2 (E250); NaNO2 (E249)

Kt hp vi Mb to mu bn nitrosohem
Kim hm oxid ho cht bo
Tc ng khng khun
c tnh trc tip trn Hb, c tnh gin tip do kt hp aa
to cc nitrosamin gy t bin v 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

Acid ascorbic

149

Tng kh nng tan ca mt s protein trong c

Thc y oxi ha cht bo
C th lm tng kh nng gi nc v lm gim pi
ca tht

Mui Nitrate v Nitrite

147

mui tinh khit: <0.5% tp

Mui tinh ch: tp1 %
Mui bin: 1.5% tp
Mui xm: 5-7% tp

146

Mui n

NaCl (mui n)

Vit C
Chng oxi ho
Gim vic dng nitrite
Liu 300mg/kg

150

25

26-Apr-13

ng

Gim mn
C tnh kh
Cung cp dinh dng cho vi khun kh nitrate
Gim nc t do

Hn hp mui v cc cht thm vo

151

NaCl
NaNO3
NaNO2
Polyphosphate
ng
Hng liu
Natri ascorbat

15-30%
0.15-1,5%
500-1000ppm
4%
1-4%
<1%
0.2-1%

bo qun, ci thin kt cu
ngun cung cp nitrit
bo qun, to mu tht
ci thin kt cu sp
ci thin v
to hng cho sp
tc nhn kh, n nh mu

152

Cc phng thc mui

Mui kh
Mui t

Tht xng khi

153

Mc ch ca vic xng khi

Bo qun do dit vsv

Gim m, Aw
Mi v c trng

155

154

Nguyn liu

Tht phi c mui trc, phi loa b mui trc

khi xng, v gim m
G dng cho xng khi c hng liu, t chy
khng hon ton to ra cc hp cht hu c

156

26

26-Apr-13

Thnh phn ca khi

Tc ng ca khi ln sn phm

Cc acid h c (hn 20 loa)

Cc hp cht c ch nhm carbonyl (70 loi)

Cc hp cht c cha Nhm phenol (50)

Cc cht hydrocarbon c nhn thm khc (30) HPA

(hydrocarbon polycyclic aromatic)

- Carbonyl + protein phc hp melanoidin

- Maillard reaction
- Cc hp cht phenol c th chng oxi ho

157

Xng khi nng

Xng khi lnh
Xng khi tnh in

Cc phng php bo qun khc

159

Bc x
Tia hng ngoi
Tia cc tm
Bc x ion ho

160

Cht bo qun khc

-

Tc ng trong vic bo qun do c ch vsv

Tc ng c hi: sinh cc hp cht gy ung th, tht
thot vitamin, aa

158

Phng php xng khi

Tc ng trn hng v
Tc ng trn mu sc:

nitrate/nitrite
Benzoic
Propionic
Acid sorbic
tetracyclin

Cc cht chng oxy ha:

-

161

Gallate
Butylated hydroxyanisole (BHA)
Butylated hydrotoluene (BHT)

162

27

26-Apr-13

NI DUNG

Cc nhm sn phm ch bin

Cc thit b chuyn dng trong ch bin

Mt s sn phm ch bin

Vai tr ca cc ph gia trong ch bin

V sinh trong ch bin - HACCP

(4) CH BIN THT

163

CC NHM SN PHM CH BIN

164

CC THIT B CHUYN DNG

Nhm sn phm phn ct

Nhm sn phm nh tng

Sn phm Salami

Nhm tht i ch bin

Nhm sn phm ln men

165

My xay tht

167

My xay tht (mincer)

My ct v trn tht (cutter)
My dn tht (filler)
My tim (injector)
My nhi v trn tht (tumbler, massager)
My lm nc
My ng gi chn khng

166

My dn tht

168

28

26-Apr-13

My ng gi chn khng

My tim (injectors)

169

170

Massager

Nhm sn phm phn ct

171

Xc xch ti (fresh sausages), lp xng, pate

Nguyn liu (tht, m) c phn ct bng my xay
tht, hoc phn ct, gi
S dng gia v thch hp
a i ch bin bng phng php sy hay hp

172

Tht, m xay
Thm gia v thch hp

Hn hp
V bao, xm kim, phn
on, ra nc m

Sy (3 ngy), lm ngui,
ng gi v bo qun
LP XNG
173

Cho vo hp. Ghp m,

hp ui khng kh v
hp chn

Lm ngui hp (ngm
nc), dn nhn
Pate

Cho vo v bc

Xng khi, hay

Xc xch ti
174

29

26-Apr-13

Xc xch ti

175

176

Tht, m xay

Nhm sn phm nh tng

Thm gia v thch hp , thm

nc v to nh tng
bng cutter

Nh tng l g:
L sn phm ca s xay ct mn hn hp nc, m v/hoc ph
tng trong nguyn liu c phn ct thnh nhng ht c kch
thc rt nh v c s kt hp mt lng nc kh cao

Hn hp
Nh tng

Ch bin nh tng gm 2 cng on: phn ct nguyn liu v ti

kt ni cc cu phn phn ct

My mc thng dng: my xay v my cutter

Cc yu t nh hng n qu trnh nh tng: nguyn liu tht

(pH 6.2), cc dng m, Nhit ct, cc cht ph gia thm vo

V bao, cn, ng gi

Cho vo v bc

Hp chn
Nu chn
Gi la

177

xc xch nu

178

Sn phm Salami

179

Sn phm kt hp gia phn ct v nh tng

Cc dng nu - xng khi v ln men
Gia v c trng
C v bc

180

30

26-Apr-13

Tht, m xay

Tht, m xay

Thm gia v thch hp ,

thm nc v to nh
tng bng cutter

Nhm tht i ch bin

Hn hp
Nh tng v phn
ct

L sn phm ch bin t tht i c b sung

thm mt lng protein u nnh, tng lin kt
nc bng cch s dng injectors v massager

sn phm mm, ngon v mng nc

V bao, cn, ng gi

Cho starter

Thng l dng nu chn (ready to eat)

Tn thng dng: Ham

m ln men
Nu v xng khi

Bo qun lnh

Salami nu
181

Salami ln men

Tht i ngon
Tim bng dung dch
nc mui v cc gia v
(nitrite, phosphate
ng, acid ascorbic,
carragnen v protein
u nnh (2oC)
Nhi trn bng massager

182

Vai tr ca cc cht ph gia

trong ch bin tht

Mui n: V gic, kt dnh tht do lin kt protein v

lin kt nc, gim Aw nn c vai tr trong bo
qun

Mui Nitrite: gi mu v dit vsv (Clos. botulinum)

Mui poly phosphate: Hot ha protein tht, tng

lin kt nc - tht m

Cho vo v bc dng i

Nu 68-72oC
183

Bo qun

184

Cc loi v bc

Gia v: tng v gic

Acid ascorbic: c tnh kh, n nh mu sn phm
nhanh
Tinh bt: tng lin kt nc cho sn phm
Protein u nnh: tng hm lng m, tng lin
kt nc
Carrageenen: lin kt nc v m rt tt

185

v bc t nhin: hp thu khi tt, thot nc,

khng ng u
v bc collagen, cellulose, fibro: ng u, hp th
tt, d mt nc
v bc plastic: chu nhit tt, khng hp thu nc
v khi

186

31

26-Apr-13

V sinh trong ch bin

V sinh l kim sot tnh trng mi trng trong

qu trnh ch bin, bo qun v vn chuyn thc
phm. Ngn nga s vy nhim vsv t ng vt, cn
trng, v con ngi
v sinh cng nhn
v sinh my mc
v sinh qun o bo h lao ng
v sinh dng c, bn gh, nh xng
v sinh trong lc ch bin
v sinh bo qun
v sinh vn chuyn
187

HACCP
Hazard Analysis Critical Control Point)

Hazard Analysis: phn tch cc yu t c hi (vt l, sinh

hc, ha hc) cho ngi tiu dng trong sut giai on ch
bin. Bo m v mt an ton cho sn phm

Critical Control Point: im kim sot ti hn lin quan ti

gi tr, phng php, cc bc nhm tiu chun ho m
bo hn ch, lm gim hay loi tr yu t c hi c
phn 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

32

26-Apr-13

Gii thiu

(5) BO QUN V CH BIN SA

Sa l mt cht c tit ra t tuyn v nui

th con. Khi ni n sa l ni n sa b

Sa phi c thu nhn c t nhng con b

khe 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

193

a dng ho sn phm
194

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

th sa - Trn th gii

Ni dung
1.

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

700,000,000

2.

Thnh phn c bn ca sa

600,000,000

3.

Cc phng php x l sa

500,000,000

4.

Ch bin sa - cc sn phm t sa

400,000,000

300,000,000

200,000,000

100,000,000

FAO, 2013
0
1960

1970

1980

1990

2000

2010

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

195

196

World Top 10 Cows Milk Producing Countries in 2011

Tiu th sa mt s nc

100,000,000
90,000,000
80,000,000
70,000,000
60,000,000
50,000,000
40,000,000
30,000,000
20,000,000
10,000,000

United States of America

India

China

Russian Federation

Germany

Brazil

France

New Zealand

United Kingdom

Turkey

197

2011

2009

2007

2005

2003

2001

1999

1997

1995

1993

1991

1989

1987

1985

1983

1981

1979

1977

1975

1973

1971

1969

1967

1965

1963

1961

198

33

26-Apr-13

199

200

201

202

203

204

34

26-Apr-13

205

206

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

th sa Ti 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)

207

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 sx
nh (1998)
Nh my Dutch lady i vo hot ng (1999)
Cc nh my khc

209

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

Chu vo Lm ng

208

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

Trong khu vc: Thi Lan (23 lt/ ngi/ nm); Trung
Quc (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 c

nc, tiu th 78% cc sn phm sa

210

35

26-Apr-13

211

212

213

214

215

216

36

26-Apr-13

Chn nui b sa ti VN

217

218

219

220

221

222

37

26-Apr-13

223

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

224

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 c bn ca sa
Sa l cht lng tit ra t tuyn v ca th ci
khng 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 s
dng rt lu.
Cc sn phm ch bin t sa rt a dng

227

228

38

26-Apr-13

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

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

230

231

Cc yu t nh hng ti thnh phn

Di truyn
Giai on,

chu k cho sa

Tui
Tnh trng

vim nhim

Dinh dng
Mi trng
Tin trnh

vt sa

232

233

Yu t vim nhim

Bnh truyn nhim

Bnh ton thn
Bnh cc b
Vim v
Thnh phn
Bo (%)
Lactose (%)
Casein (%)
Whey protein
Na mg/100ml
Cl mg/100ml

234

Sa Bnh thng

Sa vim

3.45
4.85
27.9
8.2
172.5
136

3.2
4.4
22.5
13.1
104.6
>250

235

39

26-Apr-13

Chn on vim v tim n

Cht bo trong sa

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

Dng ht 0.1 15 um

Mng protein

236

phospholipid
l tri glyceride
Cc vitamine ho tan trong du
Mt s enzyme nh v trn mng,
C kh nng hp thu, kt dnh
Ch yu

237

Lng acid bo bo ha cao (63%) ch yu l mch

ngn (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

40

26-Apr-13

Protein trong sa
Protein

khng tan: Casein

tan: Protein nh thanh
Beta lactoglobulin
Alpha lactabumin
Bovine Serum Albumin (BSA)
Immunoglobulin
Lactotransferrin
Enzyme

Protein

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
- -s1 casein
- -s2 casein
- casein
- casein

244

245

alpha(s1)-casein: (Trng lng phn t 23,000; 199 aa, 17 proline)

C 2 nhm k nc, cha nhiu proline, c th ngng kt nng
Ca thp

alpha(s2)-casein: (Trng lng phn t 25,000; 207 aa, 10 prolines)

K nc
c th ngng kt nng Ca thp

-casein: (Trng lng phn t 24,000; 209 aa, 35 prolines)

C u k nc ln a nc
C hat tnh bm
t nhy cm vi Ca
kappa-casein: (Trng lng phn t 19,000; 169 aa, 20 prolines)
khng vi Ca,
B phn ct bi rennet aa Phe105-Met106

246

Phn para-kappa-casein k nc
Phn kappa-casein glycomacropeptide (GMP) a nc (hay
caseinomacropeptide (CMP))

247

41

26-Apr-13

Colloidal calcium phosphate (CCP)

caseinomacropeptide (CMP)
248

249

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

250

251

Protein nh thanh

-Lactoglobulins:
-

Lactose

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 <4.0

252

253

42

26-Apr-13

Enzyme trong sa

4.8 n 5.2% sa, 52% ca SNF, v 70% ca whey

solids.
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 acid
bacteria)
lactose intolerance

254

Lipase
Phosphatase
Peroxidase
Catalase
oxidase
Protease (plasmin)

255

Lipoprotein lipase (LPL):

- l enzyme phn hy lipid thnh glycerol v free fatty

acids.
- Cht bo ca sa khng b phn hy l nh FGM. Nu
FGM b h hi hc nhng yu t b tr khc (blood
serum lipoproteins) th LPL tn cng lipoproteins ca
FGM.
Plasmin:
- Plasmin l mt proteolytic enzyme
- Tn cng casein v alpha(s2)-casein.
- khng vi nhit to v ng trong sa pasteurized
v UHT
- gp phn vo qu trnh chn ca ph mai nh Swiss
cheese.
Alkaline phosphatase:
-Phosphatase enzymes phn hy nhm phosphoric acid
esters thnh phosphoric acid v alcohols. pH hat ng l
9.8. B phn hy bi pasteurization
256

257

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 quan
Gia 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 quan
nghch

258

259

43

26-Apr-13

Cc tnh cht khc

X l trc khi ch bin

T trng
nht
im ng bng (Freezing Point) -0.512 n 0.550 C trung bnh l -0.522 C.
cn quang

260

S tch bo t nhin

Ly tm sa tch bo
Chun ha t t l bo theo mong mun
ng nht ho phn b u bo trong sa
X l261
nhit

Tch bo

262

263

264

265

44

26-Apr-13

ng nht ho

266

267

X l nhit
1. Pasteur ha
LTLT: 62 65oC trong 30 pht
HTST: 72 76oC trong 15 40 giy
Flash heating: 85 95oC trong 1 4 giy
2. Tit trng: 109 115oC trong 20 pht
3. UHT: 135 150oC trong 2 6 giy

268

Batch Pasteurization

270

269

Continuous Pasteurization

271

45

26-Apr-13

Cc sn phm ln men
Sa ti
Sa ti tit trng
Sa bt
Sa ln men

1.
2.
3.
4.

Ph mai

5.

272

Yogurt: dng cc vi khun Lactobacillus

delbrueckii, L.bulgaricus, Streptococcus salivarius,
S.thermophilus
Sa ln men x l nhit

273

Cc vi sinh vt ln men

Vai tr ca cc LAB

LAB (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

o
o
o
o

Sn xut acid lactic

To mi v ru
Hot tnh proteolytic v lipolytic
S to exopolysaccharide
Sn sinh cc cht c ch vi sinh vt

Cc vi sinh vt ln men ngoi LAB:

Nm men v mc, bifidus,
brevibacteria
274

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 NH3 t 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 kch

thch 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

46

26-Apr-13

Probiotic

Prebiotic

Synbiotic

Dng sn phm
cha mt loi hay
nhiu loi sinh vt
sng c tc ng tt
cho sc kho con
ngi hay ng vt
tiu th bng cch
ci thin h vi sinh
vt bn trong c th

L thnh phn thc

phm khng tiu ho
c c tc dng kch
thch c chn lc ln
s pht trin hay
hot ho qu trnh
chuyn ho ca mt
hay mt s loi vi
khun c li trong
ng tiu ho ca
vt chu

Khi sn phm l
s phi hp ca 2
dng trn th c
gi l synbiotic

Quy trnh sn xut sa ln men

278

Sn phm Ph Mai

279

Quy trnh sn xut ph mai

Cheese-making, Tacuinum (14th century)

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 ln
hn th pepsinogen hin din nhiu hn v cng s
c chuyn thnh pepsin.
Ngy nay ngi ta tng hp rennet t vi sinh vt
(Mucor pusillus, Mucor meihei, Endothia parasitica)

281

S hnh thnh khi ng

Khong 80% protein sa l casein

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

282

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 liu
Rennet
Starter
Mu
CaCl2 v gia v

The Fox and the Crow

280

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 vo
b khuy.
i vi loi yogurt c, sa sau khi x l nhit c lm
ngui 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 (3
gi 45o). hn ch s ng vn, hai loi starter c s
dng, sau khi n pH 4.5, sa c lm lnh v khuy lin
tc

Enzyme ph hu phn t casein mi ni peptid

chuyn bit (Phe Met, khong acid amin 105-106
ca k-casein)
S gii phng phn t peptid on ln a nc lm
gim din tch b mt lm c ch s kt hp cc micell
li vi nhau.

80% casein b phn hy hnh thnh khi ng

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Starter

Lactobacillus, Leuconostoc, Streptococcus.

a s vn thng dng S. lactis subsp diacetylactis;
S.cremoris v S.thermophilus.
Lactobacillus thng c dng l L.lactis,
L.bulgaricus, L.helveticus, L.casei.
Mu ca ph mai: thng s dng mu Anatto c
ngun gc t ht cy Bixa orellano, trong thnh
phn chnh l norbixine
CaCl2 v gia v: tng kh nng ng vn v bo
qun nh KNO3, NaNO3

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 nng

loi b protein nh thanh. Sau khi tch protein nh
thanh, khi ng tip tc c thm nc ra
ht 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.

284

Lm chn
-

Trong ph mai chn, mi v v kt cu sn phm do

cc phn ng sinh ho phc tp phn hu t
protein v bo trong khi ng.

Chymosin phn hu protein thnh mch peptide

ngn, v cc vi sinh vt trong starter tit ra cc
peptidase phn hu thnh cc acid amin.

i vi ph mai ti th mi v ca sn phm ch
yu 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.

285

BLUE cheese

286

287

288

289

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hnh

290

291

hnh

292

293

294

295

49

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hnh

hnh

296

297

298

299

300

301

50

26-Apr-13

302

303

304

305

Ph mai ch bin (processed chesses)

L sn

phm x l nhit ca ph mai v c b

sung thm mt t gia v lm thay i v v kt cu.

Mc ch ca cc

sn phm ny l ko di thi gian

s dng ph mai, v a dng ho sn phm.

Trong qu

trnh ch bin ny, mui polyphosphate

c thm vo vi mc ch tng lin kt vi
nc do iu chnh c mm ca sn phm.

306

307

51