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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
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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
/
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11 12
http://bqcbss.jimdo.com/http://bqcbss.jimdo.com/http://bqcbss.jimdo.com/ -
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BO QUN
VCH BIN SC SN
(1) i cng vthtTS. L THANH HIN
Bmn Bnh truyn nhim v Th y cng ng
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
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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
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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
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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)
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Xdy - Myosin
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Xmng - Actin
38
39 40
41 42
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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
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Thc hnh
50
51
Nng lng dnh cho co c
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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
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(2)SbinicathtsaugitmThe Conversion of Muscle to Meat
TS. L THANH HIN
Bmn Bnh truyn nhim v Th y cng ng
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
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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
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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
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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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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
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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
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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
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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:
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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
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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
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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
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(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)
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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
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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
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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
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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
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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
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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)
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(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
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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
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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
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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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201 202
203 204
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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
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213 214
215 216
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Chn nui b sa ti VN
218
219 220
221 222
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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
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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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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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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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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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4.8 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
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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
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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
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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.
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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
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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
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290
hnh
291
292
hnh
293
294 295
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hnh
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hnh
297
298 299
300 301
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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.