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SN XUT V NNG CAO CHT LNG SN PHM SURIMI T C TP

Nguyn Minh Thy1 ABSTRACT

A large number of seafish is not used effectively in Vietnam. Studying on surimi-based seafood processing plays an important role to sovle this problem. Firstly, to increase surimi seafood quality, the proportion of starch (5-20%), pork fat (5-15%) and gc content (2-10%) are studied. The secondly, heating temperature of surimi processing was controlled at 160oC during 2-5 mins. Diversification of surimi seafood products (deep-fried or steamed product) were also performed in this study. The results showed that adding starch of 10%, pork fat of 10% and gc content of 2% gave the best quality product (in term of texture and colour of finished product). The nutritional value and flavor of the products were maitained during frying at 160oC in 2 minutes. Surimi-based seafood product (fried crumb surimi, green rice flakes surimi and other type of surimi as fish sausage) had superior nutritional properties. Keywords: surimi-based seafood, frying, diversification of surimi, Momordica cochinesis, color, texture Title: Processing Technology of surimi-based seafood product

TM TT Nghin cu ch bin cc sn phm surimi c tin hnh trn c s kho st cc yu t nh hng n cht lng surimi nh t l gc (210%); t l tinh bt (520%) v t l m heo (515%) nhm to sn phm c cht lng cao v gi thnh thp. Kho st ch chin 160oC trong thi gian 25 pht cng c thc hin. Cc kt qu nghin cu cho thy t l gc s dng 5% (so vi c) s to sn phm c gi tr cm quan cao v cu trc, mu sc v mi v. Sn phm c kh nng to gel tt, mt ct mn khi b sung 10% tinh bt v 10% m. Paste c c chin trong du nhit 160oC trong 2 pht cho gi tr cm quan cao. a dng ho cc sn phm surimi chin (surimi bao crumb bnh m, surimi bao cm dp v xc xch c) vi cu trc do dai, gi tr dinh dng cao, mi v v mu sc hp dn. T kha: surimi c tp, chin, a dng ha sn phm, gc, mu sc, cu trc

1 T VN C l mt trong nhng ngun thc phm tt cung cp protein cho ba n hng ngy, c bit l protein ca c d ng ha v hp thu hn protein tht. C cn cha cc acid bo cha no, hot tnh cao chim 90% trong tng s lipid, bao gm acid oleic, acid linoleic, acid linolenic v acid arachidonic. Cht khong c trong c kh cao, c bin cha nhiu khong hn c nc ngt, c bit l iod. Do vy, c c xem l ngun thc phm qu v c s dng ch bin a dng.

1 Khoa Nng Nghip v Sinh hc ng dng, Trng i hc Cn Th

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Tuy nhin, c sau khi nh bt thng cht nhanh v xy ra nhng bin i ha l dn n hin tng thi ra v khng cn gi tr s dng. Vic tn dng ngun c tp phong ph v r tin s tn dng s lng ln ngun ti nguyn c gi tr dinh dng ny. Hn na quy m sn xut surimi nc ta ni chung, ng bng sng Cu Long ni ring cn nh l v ch sn xut dng bn thnh phm. Nghin cu ch bin surimi v cc sn phm t surimi c tp s tn dng c ngun c bin tp r tin, nng cao hiu qu kinh t vi cc dng sn phm ch bin cao cp, gp phn a dng ha cc sn phm t c v p ng nhu cu protein cho ba n hng ngy. Ngoi ra b sung gc nh l mt thnh phn ca sn phm vi mc ch to mu sc hp dn v gp phn lm tng ngun cht dinh dng carotenoid (tin vitamin A) rt cao t gc (gp hng chc ln trong c c rt, c chua v du c ). Cc carotenoid ny c kh nng chng li s gi nua ca t bo, gip tr ha ln da, h tr to sa cho b m mang thai, iu tr bnh kh mt cho tr em v c tnh chng ung th ca gc cng c cng nhn. Do vy mc tiu ca nghin cu l kho st cc yu t nh hng (t l gc, t l tinh bt, t l m heo v thi gian chin) n cht lng surimi c v thc hin a dng ho sn phm surimi (ch c bao crumb bnh m, ch c bao cm dp, xc xch c) vi gi tr cm quan v cht lng cao.

2 VT LIU V PHNG PHP 2.1 Chun b nguyn liu Nguyn liu s dng gm cc loi c tp, bao gm c nhng, c ngn, c nc, c bc m, c ch vng v c hng c thu nhn t cc tu nh c Ph Quc. Ngun nguyn liu ny c phn loi v x l qua cc cng on ra sch, phi l, tch da, xng. Phn tht c c trn u v c a i cp ng t nht mt ngy trc khi ch bin. Ly mu phn tch cc ch tiu ha hc, bao gm protein, lipid v m. Do cc loi c tp khi thu nhn v hn hp li thng c cc ch tiu l ha hc dao ng trong khong hp, iu ny c li cho qu trnh ng nht ha nguyn liu th cho qu trnh ch bin sn phm surimi. 2.2 Quy trnh sn xut surimi Nguyn liu c tp X l, ra sch Phi l Xay th Ra 2 ln Phi trn Ct mn nh hnh Lm chn Sn phm. mi th nghim, thnh phm c phn tch cc ch tiu cht lng (ch tiu l ha hc v cm quan). 2.3 Cc th nghim thc hin 2.3.1 Kho st nh hng ca cc thnh phn b sung n cht lng sn phm Cc thnh phn c s dng cho nghin cu bao gm: + Tinh bt: c b sung vo cng on phi trn vi hm lng t 520% (so vi khi lng c) v mu i chng. + M heo: c chn l phn m di da, cng c b sung vo cng on phi trn vi t l t 515% (so vi khi lng c) v mu i chng.

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+ Mng gc c tch t tri v xay nhuyn thnh dng bt nho, s dng vi t l bt gc t 210 % (so vi khi lng c) v mu i chng. + Thnh phm c nh gi cc ch tiu l hc (cu trc v mu sc), gi tr dinh dng (protein, lipid) v gi tr cm quan ca sn phm. 2.3.2 Kho st nh hng ca thi gian chin n cht lng sn phm Cc kt qu thu nhn c t th nghim trc c s dng tip ni cho th nghim sau. Vi th nghim ny, thc hin qu trnh x l nhit nhit du chin l 160oC trong thi gian t 25 pht i vi vin c c khi lng khong 10g. Sau nh gi cu trc, mu sc sn phm sau qu trnh x l nhit, ng thi phn tch thnh phn ha hc ca thnh phm. 2.3.3 a dng ha cc dng sn phm t surimi c + Cc dng sn phm chin: surimi bao crumb bnh m, surimi bao cm dp. + Dng sn phm hp: xc xch c. 2.4 Phng php phn tch cc ch tiu cht lng v x l d liu Phng php phn tch cc ch tiu cht lng nguyn liu v thnh phm c cho (Bng 1). Bng 1: Phng php phn tch cc ch tiu cht lng STT Ch tiu cht lng Phng php phn tch

1 S khc bit mu sc E S dng colorimeter. Mu sc c biu th bng cc gi tr L, a, b. S dng cng thc tnh s khc bit mu sc:

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2 Module n hi o bng my o cu trc (texture analysis). Module n hi c tnh theo cng thc sau:

LALFE

F: lc ph v b mt mu (g), A: din tch mt ct ngang ca mu (cm2), L: on ng u o i c ph v b mt mu (mm), L: Chiu cao mu (mm)

3 m (%) S dng my Moisture Analyzer (AND MX-50, 0,01%/max 51g, Nht)

4 Hm lng m (%) Phn tch bng phng php Kjeldahl 5 Hm lng lipid (%) Phng php trch ly bng dung mi petroleum

ether. 6 Hm lng carotenoid (g/g)Phng php ci bin AOAC 941.15 (Trn Hong

Tho v cng s, 2007).

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3 KT QU NGHIN CU 3.1 Gi tr dinh dng ca nguyn liu gm cc loi c tp Kt qu th hin bng 2 cho thy c nguyn liu cha nhiu m, t bo. Nh vy gim c thi gian ra c tht c v gim tn tht cc cht dinh dng ha tan. Bng 2: Thnh phn ha hc ca nguyn liu Ch tiu Gi tr (%) Nc Protein Lipid

75,65 1,25* 20,38 0,75 1,86 0,05

Ghi ch: * lch chun (STD) ca gi tr trung bnh 3.2 nh hng ca t l tinh bt n cht lng sn phm nh hng ca t l tinh bt n cht lng sn phm (th hin qua cu trc v mu sc) c cho (Hnh 1 v Hnh 2).

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Ghi ch: Cc sai s th hin th hnh ct l lch chun (STD) ca gi tr trung bnh

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Kt qu cho thy khi b sung tinh bt vo paste c s lm cho cu trc gel ca sn phm vng chc hn. iu ny chnh l do tinh bt c kh nng ng to gel vi protein lm cho sn phm c n hi, cng v kh nng gi nc cao hn. Tng tc gia protein v tinh bt ch yu vn l lin kt hydro v lc Vanderwaals. Chnh nh kh nng ny m lm cho sn phm c c tnh cht cm quan hp dn hn (L Ngc T, 2003). Khi b sung tinh bt vi hm lng t 520% th dai sn phm tng ng k. iu ny cho thy tinh bt ng vai tr quan trng trong ci thin cu trc sn phm surimi (Park, 2004). Sn phm khng b sung tinh bt c dai thp nht. Vi hm lng tinh bt b sung t 510% th kt qu th hin dai tng ng k. Tuy nhin, khi tng tinh bt n 20% th dai surimi khng khc bit so vi t l tinh bt 15%. Kt qu th nghim cn cho thy khi khng b sung tinh bt th sn phm c mu sm v hi ti. Tinh bt c thm vo mc t thp n cao s lm cho mu sc sn phm c ci thin hn v sng hn. Tuy nhin, khi s dng t l tinh bt cao (khong 15-20%) th sn phm c mi tinh bt r v gim gi tr cm quan. 3.3 nh hng ca t l m heo n cht lng sn phm nh hng ca t l m n cht lng sn phm (th hin qua cu trc v mu sc) c cho (Hnh 3 v Hnh 4).

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Hnh 3: nh hng ca t l m heo b sung n cu trc sn phm

M heo c a vo vi hm lng va phi s cho gi tr cm quan ca sn phm tng do m to lin kt vi protein bng lin kt lacto-protein trong qu trnh ct (Nguyn Vn Mi, 2006). Tuy nhin, khng th s dng hm lng m qu cao do s lm tng hm lng lipid cho sn phm, c bit l m ng vt cha ch yu cc acid bo no c th gy hi cho sc khe. Bn cnh , cht bo cng lm tng bn nhit ca vi sinh vt do c th to ra xung quanh t bo vi sinh vt mt mng bo v v mng ny cn tr s dch chuyn ca nc t mi trng xung quanh vo t bo vi sinh vt, gy kh khn hn cho qu trnh ng t protein ca vi sinh vt. ng thi hm lng m nhiu cng lm cho sn phm d b i v bin mu.

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Tuy nhin nu lng m s dng qu t v hm lng protein qu cao, gia cc phn t protein c iu kin tip xc vi nhau xy ra cc phn ng tp hp do tng tc proteinprotein chim u th s dn n to thnh khi ln v th nn cu trc c dai km, kh v nhm, lt ct km mn. Mu sn phm s dng t l m 5% v 15% c nh gi c cu trc kh tt, b mt sn phm bng mn. Tuy nhin t l m 10% sn phm c nh gi cao nht do cu trc dai va n v cc ch tiu khc c th chp nhn c.

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Hnh 4: nh hng ca t l m heo b sung n mu sc sn phm

3.4 nh hng ca hm lng gc n cht lng sn phm nh hng ca hm lng gc n cht lng sn phm c th hin qua mu sc v cu trc c cho hnh 5 v hnh 6. Kt qu phn tch cho thy mu sn phm c b sung gc cho cu trc sn phm mm mi hn so vi mu khng b sung. Tuy nhin, hm lng gc s dng t 2-10% th cho kt qu phn tch dai ca sn phm khng khc bit.

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Kt qu cn cho thy mu sc sn phm khi c b sung gc thay i mt cch ng k v s khc bit th hin r vi 2% gc s dng. Kt qu th nghim vi t l gc b sung 5-10% cho thy mu sc gn ging nhau nhng khc bit so vi mu c 2% hoc mu i chng. Tuy nhin, vi t l gc b sung 5%, sn phm

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c gi tr cm quan cao hn hn so vi cc t l khc. S thay i mu sc l do trong gc hm lng carotenoid rt cao nn khi b sung gc cng nhiu th hm lng carotenoid trong sn phm cng tng v lm cho mu sc sn phm m hn. Vi nguyn liu s dng l ngun c tp v phn ln l c tht trng nhng mu sc ca sn phm khi khng b sung gc th thng c mu trng ng (do s ln ra t nhm lm gim tn tht protein trong qu trnh ra). V vy b sung gc mt mt to c mu sc ti p hp dn-khc phc khuyt im ca mu sc nguyn liu (thay v s dng cc cht mu tng hp) m cn c kh nng lm tng gi tr dinh dng cho sn phm do cc cht mu vng cam hoc mu ly t qu gc l cc hp cht carotenoid nh -carotene, lutein v lycopene l nhng phn t m c th chuyn thnh vitamin A. y l cht kch thch mnh m t bo min dch, gip bo v c th chng nhim khun v ung th; lutein c th lm gim nguy c thoi ha vng mc, lycopene c th gip ngn nga ung th tuyn tin lit. Carotenoid cn lm gim nguy c bnh tim mch, gim nng cholesterol mu v tc hi ca nh nng mt tri trn da.

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3.5 nh hng ca thi gian chin n cht lng sn phm nh hng ca qu trnh gia nhit (chin 160oC) cho thy thi gian chin c nh hng rt ln n cht lng sn phm, c th hin qua cu trc v mu sc sn phm v c th hin (Hnh 7 v Hnh 8).

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Khi chin sn phm nhit 160oC trong thi gian t 2-3 pht th sn phm chn hon ton. iu kin ny sn phm cho gi tr cm quan cao c v mu sc ln cu trc. Nu thi gian chin ko di (4-5 pht) s lm cho sn phm b mt nc nhiu v to ra nhiu khong trng bn trong sn phm v b mt sn phm b kh chy. Hn na, thi gian chin di s lm cho gi tr dinh dng ca sn phm gim. Do vy c th chn thi gian chin 2 pht nhit 160oC cho qu trnh sn xut ny.

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2 3 4 5Thi gian chin (pht)

S k

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Hnh 8: nh hng ca thi gian chin n mu sc sn phm

3.6 a dng ho cc dng sn phm t surimi c tp 3.6.1 Dng sn phm chin a dng t surimi Cc dng surimi c a dng ha l surimi vi crumb bnh m chin v surimi vi cm dp chin. Vi cc sn phm ny, crumb bnh m hoc cm dp c s dng khong 15-20 g cho 100 g paste c. Sn phm surimi bao crumb bnh m v bao cm dp l 2 sn phm pht trin t surimi c, c ng knh khong 6cm v dy khong 1cm, bn ngoi c mt lp crumb bnh m hoc cm dp mng (Hnh 9a v Hnh 9b).

(a) (b)

Hnh 9: Sn phm surimi bao crumb bnh m (a), surimi bao cm dp (b) trc khi chin Sau khi chin vi cng iu kin nu, sn phm surimi bao crumb bnh m c mu vng bn ngoi ca crumb v mu cam bn trong ca tht c (Hnh 10a).

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Vi sn phm surimi bao cm dp th c s kt hp gia mu xanh bn ngoi ca cm v mu cam bn trong ca tht c (Hnh 10b).

(a) (b) Hnh 10: Sn phm surimi bao crumb bnh m (a), surimi bao cm dp (b) sau khi chin

C 2 dng sn phm trn sau khi ch bin vn duy tr c mi thm c trng ca c, quyn ln vi mi thm ca ht tiu, v mn ngt hi ha vi cu trc gin (bn ngoi) v dai (bn trong). Thnh phn ha hc ca sn phm surimi chin c cho (Bng 3). Bng 3: Thnh phn ha hc ca sn phm surimi chin

Ch tiu Gi tr Nc (%) Protein (%) Lipid (%) Carotenoid (g/g)

69,65 1,12* 16 0,85 3,9 0,1

36,5 5,23 Ghi ch: * lnh chun (STD) ca gi tr trung bnh

Kt qu phn tch cho thy thnh phm surimi c gi tr protein khong 16%, thp hn mt t so vi protein ca nguyn liu ban u. iu ny chnh l do tn tht protein c th xy ra trong giai on ra c. Hn na qu trnh phi trn vi cc thnh phn khc trong cng thc ch bin (m heo, tinh bt, gc) cng lm gim hm lng protein trong thnh phm. 3.6.2 Sn phm xc xch c Sn phm xc xch c l dng sn phm pht trin t surimi c theo phng php hp. Thanh xc xch c c khi lng khong 55-65 g c hp bng hi nc trong 12-15 pht. Sn phm vn duy tr c mu cam p sau khi hp (Hnh 11a v Hnh 11b). Sau khi x l nhit, sn phm vn duy tr c mi thm c trng (mi thm nh ca c) ha ln vi mi thm ht tiu, v mn ngt hi ha vi cu trc dai v mm mi. Thnh phn ha hc ca sn phm c cho (Bng 4). Tt c cc sn phm a dng t surimi sau khi ch bin u c ng gi chn khng trong bao b PP v bo qun trong iu kin nhit thp (10oC) hoc cp ng ty theo mc ch s dng. Thng thng, cc bin php bo qun trong bao b u c kh nng ngn cn hoc lm gim cc yu t tc ng n cht lng sn phm nh vi sinh vt v oxi trong khng kh, chnh l nguyn nhn lm cho sn phm b h hng hoc b oxi ha v thay i mi v.

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(a) (b) Hnh 11: Sn phm xc xch c trc khi hp (a) v sau khi hp (b)

Bng 4: Thnh phn ha hc ca sn phm surimi hp Ch tiu Gi tr Nc (%) Protein (%) Lipid (%) Carotenoid (g/g)

70,12 1,26*17,64 0,5 3,6 0,1 32,5 4,38

Ghi ch: * lnh chun (STD) ca gi tr trung bnh

4 KT LUN Kt qu nghin cu cho thy c kh nng s dng ngun c tp r tin v phong ph cc vng o hin nay cho qu trnh sn xut a dng cc mt hng c gi tr dinh dng. iu ny s gp phn nng cao gi tr thng mi ca sn phm, trnh lng ph mt lng c ln (do ngun c tp v nh thng khng c xem l ngun c gi tr kinh t cao v khng u t cho qu trnh bo qun sau nh bt). Vi cc kt qu thu nhn c mc ti u ca cc thnh phn s dng (t l m 10%, tinh bt 10% v gc 5%) c thc hin vi cc ch chin (160oC trong 2pht) hoc hp s gp phn pht trin a dng cc sn phm t surimi (surimi bao crumb bnh m hoc cm dp, xc xch). Cc sn phm to thnh u c mu sc, mi v hp dn vi gi tr dinh dng v gi tr cm quan cao.

TI LIU THAM KHO L Ngc T, Bi c Hi, Lu Dun, Ng Hu Hp, ng Th Thu, Nguyn Trng Cn.

2003. Ha hc thc phm. Nh xut bn H Ni. Nguyn Vn Mi. 2006. Cng ngh ch bin tht. Nh xut bn gio dc. Thnh ph H Ch

Minh. Park. J. W. 2004. Surimi and Surimi Seafood. 2nd Edn. CRC Press. New York Washington,

DC T.H. Tran, M.H. Nguyen, D. Zabaras, L.T.T. Vu (2007). Process Development of gac power

by using different enzymes and drying techniques. Food science Australia.