Surimi Surimi Seafood

B CNG THNG

Nhm 2 HTP3

TRNG H CNG NGHIP TP.HCM

VIN CNG NGH SINH HC-THC PHM

B MN: CNG NGH CH BIN THY SN-XC SN

TIU LUN GVHD : Nguyn Th Thanh Bnh LP : HTP3

NHM : 2
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Surimi Surimi Seafood

Nhm 2 HTP3

TP. H Ch Minh, ngy 03 thng 03, 2010

B CNG THNG

TRNG H CNG NGHIP TP.HCM

VIN CNG NGH SINH HC-THC PHM

B MN: CNG NGH CH BIN THY SN-XC SN

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Surimi Surimi Seafood

Nhm 2 HTP3

GVHD : Nguyn Th Thanh Bnh LP : HTP3

NHM : 2 Danh sch nhm 1. Nguyn Trung Nhn 0771637 (NT) 2. Hunh Thnh Trung 0771757 3. Dng Th H Nh 0771496 4. H Th Thanh Hiu - 0771725 5. V Kim Hng - 0771102 6. Cao Th Ngc Tuyn - 0770834 7. Mai Hnh Nguyn - 0770613 8. Mai Nguyn Thc Hin 0770770

TP. H Ch Minh, ngy 03 thng 03, 2010

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Surimi Surimi Seafood

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MC LC

M U ......................................................................................................... 1 SURIMI SURIMI SEAFOOD ......................................................................... 2

A. SURIMI ............................................................................................... 2 1. TNG QUAN V SURIMI ........................................................... 2 1.1. Lch s surimi .......................................................................... 2 1.2. Surimi ....................................................................................... 4
2. NGUYN LIU C ................................................................................ 5 2.1. Nguyn liu trn Th gii ............................................................. 5 2.2. Nguyn liu Vit Nam ................................................................ 8

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3. QUY TRNH SN XUT ....................................................................... 10 3.1. S quy trnh ........................................................................... 10

3.2. Thuyt minh qui trnh ........................................................... 11 3.2.1. X l s b .................................................................... 11 3.2.2. Fillet.............................................................................. 15 3.2.3. Ra ln 1 (ra fillet) .................................................... 16 3.2.4. Xay fillet (nghin th) .................................................. 17 3.2.5. Ra ln 2 ...................................................................... 18 3.2.6. Lc ................................................................................ 19 3.2.7. p tch nc (kh nc) ............................................ 19 3.2.8. n nh protein surimi vi Cryoprotectants ............... 20 3.2.9. Bao gi v lm lnh .................................................... 23 3.3. Mt s hnh nh v qui trnh v sn xut surimi ................ 26
3.4. Cc yu t nh hng n qui trnh sn xut surimi

3.4.1. Cc yu t tc ng bn ngoi..................................... 27 nh bt c ................................................................... 27 Bo qun trn tu ......................................................... 28 Nc ............................................................................. 29 Thi gian v nhit trong qu trnh bo qun ........... 30 S ha tan ca protein t c trong qu trnh ch bin .. 31 Chu trnh ra v t l nc ra ..................................... 32 3.4.2. Nhng yu t sinh hc nh hng n cht lng ca surimi .................................................................................................. 34 nh hng ca ging c..........................................................34 nh hng ca ma v v thnh thc ca c.......... 36 nh hng ca ti v s t cng........................... 37
3.4.3. Cc yu t tc ng trong qu trnh ch bin ................ 38

B u v ni tng ........................................................ 38

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Fillet .............................................................................. 38
B. SURIMI SEAFOOD SN PHM T SURIMI ........................................ 40 1. LCH S V TNH HNH PHT TRIN SN PHM T SURIMI NHT V HOA K ........ 40

2. SN PHM SN XUT TRN NN SURIMI ........................ 41

2.1. Kamaboko ................................................................................... 42

2.2. Chikuwa ................................................................................. 43 2.3. Satsuma-age/Tenpura ........................................................... 44 2.4. Hanpen ................................................................................... 45 2.5. Fish ball .................................................................................. 45 2.6. Surimi hi sn ........................................................................ 49 2.6.1. Kim tra v bo qun ................................................... 50 2.6.2. Qu trnh tan gi .......................................................... 50 2.6.3. Nghin nh v phi trn .............................................. 51 2.6.4. Hnh thnh surimi hi sn .......................................... 54 Sn phm dng si ........................................................ 54 Sn phm dng khi ...................................................... 58 2.6.5. Ct khc ....................................................................... 60 2.6.6. Kh trng .................................................................... 61 2.6.7. Bao gi .......................................................................... 61 2.6.8. Lm lnh nhanh v bo qun ..................................... 62 2.6.9. Mt s sn phm surimi hi sn ................................. 63 C. KT LUN ....................................................................................... 64
TI LIU THAM KHO ................................................................................ 65

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Surimi Surimi Seafood

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M U
Surimi l tn ca mt sn phm rt c o: tht c xay nhuyn. Surimi ra i Nht Bn hn 1000 nm nay. Ngy nay, surimi khng ch l sn phm truyn thng ch c Nht Bn m n ngy cng pht trin mnh m v vn ra nhiu quc gia ln trn khp cc chu lc u, Trong , quc gia sn xut surimi nhiu nht l M. Surimi v cc sn phm sn xut t surimi - surimi seafood - c ch ng vng chc nh ngy nay l v surimi c nhng c tnh rt ni bt nh l sn phm khng c mi tanh v kt dnh cao. Ngoi ra, surimi cn l sn phm c lng protein cao, lipit thp, khng c cholesterol nn c th d hp thu. Surimi cn l ngun thc phm giu m cho nhng ngi b bnh tiu ng, bo ph, nhng ngi d d ng vi mi tanh ca c. Surimi v cc sn phm surimi seafood nh surimi gi tm, gi cua, gi s va d n, tt cho sc khe va p ng c nhu cu tiu dng ca nhiu i tng.

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Nhm 2 HTP3

Cng v nhng nt u vit nh trn m nhm chng em cng nhau tm hiu v loi sn phm ny. Di y l ni dung chnh ca bi tiu lun Surimi-Surimi seafood, hy vng qua bi tiu lun ny nhm chng em c th cung cp cho c v cc bn mt s kin thc v quy trnh sn xut cng nh vai tr ca surimi trong i sng. V ngun ti liu v thi gian nghin cu ti c hn, nn cn nhiu thiu st nhm chng em cha khc phc c trong bi tiu lun, mong c v cc bn thng cm v xem y l nhng kin thc c bn v surimi lm nn tng cho vic tm hiu su hn v surimi sau ny. Chng em xin chn thnh cm n s tn tnh gip ca c chng em c th hon thnh bi tiu lun ny.

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SURIMI SURIMISEAFOOD

A. Surimi
1.TNG QUAN V SURIMI 1.1. Lch s surimi[2]: tr 1, 2; [3]: tr 4, 5 Th gii Ngnh cng nghip surimi thay i ng k trong thp k qua. S gim st trong ma thu hoch Alaska pollock do qun l thu sn cht ch hn, t mt v thu hoch cao 6,76 triu tn trong 1987 cho n nm 2000 ch cn di 3 triu tn, m ra cnh ca cho vic s dng cc loi c mi trong ngnh cng nghip surimi. ng Nam bt u m rng bng cch s dng c Threadfin bream lm surimi (itoyori). Loi c ny hin nay chim hn 25% tng lng sn xut surimi. Cng ngh mi cng m ng cho cc ngun lc mi c s dng lm nguyn liu cho surimi. V d, vic s dng cc thuc c ch protease lm gia tng cc loi c c th sn xut surimi, chng hn nh loi c thu Thi Bnh Dng, m trc khng th c s dng sn xut surimi.Ngoi ra, vic s dng cc transglutaminase c chng minh l lm tng rt nhiu bn ca gel surimi c sn xut t nhiu loi khc nhau. Hn na, mt vi tin b c thc hin tng sn lng trong sn xut surimi. Cc k thut lm sch mi cng c p dng ci thin cht lng v phc hi protein myofibrillar t cht bo ca c bo, nh mackerel. Cc nh khoa hc cng nghin cu thnh cng vic sn xut surimi cp thp (chc nng gel protein thp hn, mu sm hn) t cc ging c nhit i v c b mt v phi trn vo surimi t Alaska pollock to hng v cho surimi thay v hon ton l c Alaska pollock. Cc th trng quc t nh hng ln n sn xut surimi thay i. S rt lui dn ca nhng con tu surimi Nht Bn t bin Bering gy ra nhng thay i trong
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Surimi Surimi Seafood

Nhm 2 HTP3

ngnh cng nghip kamaboko ca Nht Bn v cng to ra nhng thch thc v c hi mi. Ngoi ra, trong nhng nm 1990 v u nhng nm 2000, sc tiu th surimi ca Nht Bn gim do th h tr ang dn chuyn sang mt ch n ung kiu phng Ty nhiu hn v ch n nhiu tht hn trong khi nhu cu tiu th surimi v cc sn phm t surimi ngy cng tng Trung Quc, Nga v Chu u. Cc th trng mi ny rng m hn i vi nhng ngun nguyn liu v phng php ch bin khc. Hn na, vic tng gi bn vo nm 1991 ph v ng dy phn phi bnh thng ti cc th trng bun bn s v l Nht Bn, v s gim gi nghim trng trong nm 1997 1998 gy ra nhng vn chnh cho cc nh sn xut surimi ln ti Hoa K. Trong nm 1998, sn lng cung cp cc ging c tht trng gim trn ton cu lm tng nhu cu v cc hnh thc sn phm khc (fillet, khi) t Alaska pollock. Do cc iu kin th trng khng n nh l iu lo ngi c th gim vic sn xut surimi truyn thng. Nhu cu th trng bin ng cng s nh hng n chin lc nh bt c v c tc ng ng k trn surimi hng tn kho v gi c. Trong sut nhng nm 1990, sn lng surimi th gii dao ng t 450.000 n 550.000 tn. Gn y, sn lng surimi tng nh v t 600.000 tn. Khong tng ny ch yu do sn xut surimi t cc ging c nhit i t ng Nam v c ging c b mt t Nam M. S sn xut surimi t Alaska pollock n nh sau khi gim ng k vo nhng nm 1990. th k 21 vic qun l thy sn v thu sn bn vng th c ch trng. S c s quan tm ng k v nh gi ngun nguyn liu, nh bt, bo tn, s dng ti a nhng g c thu hoch cng nh nhn mnh mt trong cc vn sinh thi. Vit Nam Cng ngh sn xut surimi v cc sn phm m phng Vit Nam cn rt non tr v mt k thut, chng loi mt hng, my mc thit b. X nghip sn xut Surimi u tin ca nc ta l Cng ty xut nhp khu thy sn Bacifood B Ra Vng Tu. Nhng mi n nm 1997 cng ty mi i vo sn xut cc mt hng gi tm, cua t surimi c mi xut sang Nam Triu Tin. Bn cnh , Cng ty xut nhp khu thy sn C Mau cng bt u sn xut surimi t nm 1995.

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Vic pht trin ngnh cng ngh sn xut surimi v cc sn phm m phng t surimi s gp mt phn khng nh vo chin lc khai thc, s dng hiu qu ti nguyn bin, nng cao kh nng tha mn nhu cu thc phm cho nhn dn. Bn cnh , y cn l ngun thu ngoi t khng nh cho pht trin kinh t t nc. 1.2. Surimi[9] Surimi (, ngha l tht xay trong ting Nht) l mt loi thc phm truyn thng c ngun gc t c ca cc nc chu nh Nht Bn, Trung Quc. C nguyn liu c tin hnh ra, fillet, xay nh v phi trn cc nguyn liu ph, nh hnh, x l nhit s cho sn phm c gi l surimi. Surimi l cc protein myobrillar c nh hnh sau c x l nhit. Vit Nam c mt s loi surimi l cc sn phm truyn thng nh gi c, ch c. Surimi khng c mi v v mu sc c trng, c kt dnh vng chc, l mt ch phm bn thnh phm, l mt nn protein, c s dng rng ri lm nhiu sn phm gc thy sn khc. Surimi c hm lng protein cao, lipid thp, khng c cholesterol v glucid, c th d hp th. Protein ca surimi c kh nng trn ln vi cc loi protit khc, nng cao cht lng ca cc loi tht khi trn ln vi tht b, tht heo hay tht g... c bit surimi c tnh cht to thnh khi do, mi v v mu sc trung ha, nn t cht nn surimi ngi ta c th ch bin ra cc sn phm c gi tr cao nh: tm, tht, s ip, cua, gh, xc xch. Cng nn nh rng, surimi c xem l sn phm gi tr gia tng ch khng n gin nh tm ng lnh, tm luc xut khu. Bng: Gi tr dinh dng ca surimi Bng phn tch Nng lng ca cht bo Tng cacbohydrat Protein (N*6,25) Sodium Cht bo Tng ng Nng lng Kt qu 2,79 6,01 18,26 169 0,34 9,40 99,87 n v Cals/100g % % mg/100 % % as sucrose Cals/100g

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2. NGUYN LIU C 2.1. Nguyn liu trn Th gii [2]: tr 23 tr 25; [3]: tr 35 tr 37

Sn lng cung cp surimi trn th gii t 1989 1997 Ch thch: Alaska pollock (AP), Threadfin bream (TB), Southern blue whiting (SBW), Pacific whiting (PW), v mt vi loi khc (OT). Vi mt quy m ln, lch s ca ngnh cng nghip sn xut surimi bt u t cng nghip ch bin c Nht Bn. Tuy nhin, vi s pht trin sm m rng ngnh cng nghip ny sang M, Hn Quc v Chu u. Khi sn xut surimi ngy cng tng M, sn lng Nht Bn gim xung. K t nm 1989, M hng nm sn xut surimi t khong 150,000 200,000 tn so vi sn xut surimi th gii trong 10 nm qua (hnh trn), m tri di gia 420.000 v 580.000 tn. Cc ngnh cng nghip ch yu s dng Alaska pollock cho sn xut surimi, bao gm 50 70% ca tng s surimi, nhng t trng ca n lin tc gim. T nm 1991, nhng n lc s dng cc loi khc cng thnh cng thng qua cc tin b

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Surimi Surimi Seafood

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k thut v tip th ti Nht Bn. Hin nay, nhiu loi c khc nhau ang c s dng trong sn xut surimi thng mi. Cc loi c thch hp nht cho ch bin surimi l nhng ging c tht trng v hm lng cht bo thp, trong bao gm Pacic whiting (Merluccius productus) t b bin Thi Bnh Dng ca Hoa K, Hoki t New Zealand, Southern blue whiting (Micromesistius australis) t Chile v Argentina, Northern blue whiting (Micromesistius poutassou) t cc nc cng ng chu u, ThreadfinBream t Thi Lan, Malaysia, n , Yellow croaker (Pseudosciaena manchurica) t pha nam ca Nht Bn, Bereche (Larimus pacicus), Lumptail sea robin (Prionotus stephanophyrys) v Giant squid (Dosidiscus gigas) t Pru, Yellow sole (Buglossidium luteum) t Alaska. Ngoi ra, c nhng loi c khng c s dng hp l v cha hm lng cht bo cao nh Pink salmol (Oncorhynchus gorbuscha), Atka mackerel (azonus Pleurogrammus), Japanese sardine (Sardinops melanostrictus), v Chilean jack mackerel (Trachurus murphyi), Peruvian anchovy (Engraulis ringens), v Pacic herring (Culpea harengus) c th c dng sn xut surimi cp thp. Cc ging c mi ang c s dng ch bin surimi:

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Cc ging c c c tht ti hoc (hm lng cht bo cao): c dng sn xut surimi cp thp

Bn th hin ngun nguyn liu chnh v s sn xut surimi

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Surimi Surimi Seafood 2.2. Nguyn liu Vit Nam[9]: tr 32 tr 34

Nhm 2 HTP3

Vit Nam, loi c c s dng nhiu nht lm ngun nguyn liu sn xut surimi l c Mi. C Mi c tn khoa hc l Trachynocephalus myops. Thuc h c Mi synoditiclo. Cn c tn gi khc l c Thng. c trng cho loi c gy, tht trng. c im hnh thi: Thn di, hnh tr, phn ui hi dp bn, u to, xng nh u cng v th. Chiu di thn gp 4,8 n 5,9 ln chiu cao thn v gp 3,9 n 4,4 ln chiu di u. Mm ngn, t, mt hnh bu dc, khong cch 2 mt rng, lm gia. Ming rt rng, xin, hai hm di bng nhau. Rng nhn, sc, hi cong, ln nh khng u nhau. Xng l ma, xng vm ming v li u c rng. Khe mang rt rng, lc mang ngn, nh, mang gi khng pht trin. Vy trn, kh rng, vy ng bn r rng, thng. Vy lng di, cao, khi im ca vy lng nm ngay sau ng vy bng. Vy m nh, vy hu mn v vy ngc ngn, nh. Vy bng di, gc vy c vy nch. Lng mu hng nu nht c nhiu vn vn, bng mu trng. Bn thn c nhiu ng sc xm, vng ln ln. Trn gc lng c mt sc vng, vy ui hi vng. C Mi l loi c d, thc n ch yu ca chng l cc loi c con (trn 70%), c Mi c tc sinh trng v tc sinh sn nhanh. T l tht c kh cao, kch thc khai thc t 140 150 mm, khi lng t 100 n 500 gam. C Mi l mt loi c c tr lng tng i ln vng bin Vit Nam. vnh Bc B, chim 7,8% tng sn lng nh bt, ng th 4 vng bin t Bnh Thun n C Mau, chim 15% sn lng v ng hng u trong ngnh li gi. Tr lng c Mi vng bin nc ta c tnh vo khong 80.000 n 100.000 tn, sn lng khai thc hng nm c th t 20.000 n 30.000 tn.

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Surimi Surimi Seafood Bng 2.1 Thnh phn khi lng ca c Mi Thnh phn T l (%) Tht phillet 53,1 u c 19,1 Xng 10,7 Vy, vy 5,76

Nhm 2 HTP3

Ni tng 9,7

Bng 2.2 Thnh phn ha hc ca c Mi Thnh phn T l (%) Nc 78,30 Protit 19,78 Lipit 1,16 Khong 1,32

C Mi nguyn liu 3.QUY TRNH SN XUT

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Surimi Surimi Seafood Nguyn liu

Nhm 2 HTP3

X l s b

Phi l

Ra ln 1

Xay tht

Ra ln 2

Lc

p tch nc

Phi trn

Bao gi, lm lnh

Surimi

3.1. S quy trnh[4]

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3.2. Thuyt minh qui trnh 3.2.1. X l s b C c gi nhit di 0oC v phi ch bin ngay trong vng 2 ngy sau khi nh bt. Qu trnh x l c thc hin ngay trn tu nh c hoc trong cc nh my ch bin. Khu ny cn thc hin tt v c nh hng trc tip n cht lng c trong qu trnh ch bin v bo qun. Cc bc tin hnh x l s b nh sau: Phn loi:[4] Phn loi s b: sau khi nh bt ln, c c phn loi theo loi bng tay Phn loi c theo kch thc: da trn s khc nhau v ng knh thn c, v ra sch. c th phn loi s b cc loi c thnh nhng nhm to nh khc nhau, to thun li cho qu trnh nh vy. nh vy: [4] Cc dng my nh vy v loi b tp cht trn da c:

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Surimi Surimi Seafood Rotary Glaze Nguyn tc hot ng C c t trn bng ti v cun vo h thng nh vy. Khi c chuyn ng trong h thng th c cc bn chi c xt, lm trc vy v ra b tp cht. Bn chi nh vy c lm bng nha. u ra ca h thng nh vy l mt bn nc chy xit lm sch thm mt ln na. Cui bng chuyn, cng nhn s thu gom c vo ni lu tr

Nhm 2 HTP3 Waterfall glazer C c hai bng ti song song cun vo thit b. B mt bng ti c b tr y cc mu c tc dng ch xt phn da c. sc ca cc mu v khong cch ca bng ti c tnh ton mt cch hp l, ph hp vi cu trc vy c v kch thc ca c. Mt bm p lc c t pha trn, phun nc thnh nhng tia qua h thng. Cc tia nc ny c vai tr ra sch, li cun cc phn trc ra t da c

p dng

Thit b ny thch hp cho cc H thng ny thch hp cho cc loi c c trung bnh, lp vy loi c c kch thc to v da mng, d trc. cng. B u ui v ni tng [1]: tr 90, 91, 128, 129; [2]: tr 37 tr 38

V tr ct u rt quan trng, phn u c t mang tr ln c ct b. Nu ct qu xa v pha trc, phn tim v mang cn c gi li s lm gim cht lng sn phm. Nu ct qu su v pha sau th nng sut s gim. u c, rut, ni tng l ni cha nhiu vi sinh vt nht, c th gy ra bin i xu trong bo qun nn phi loi b. C th ct u bng th cng hay bng my. Qu trnh b ni tng hin nay vn cha c c gii ha, thc hin bng tay l chnh. Cc thit b s dng:

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Surimi Surimi Seafood

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Surimi Surimi Seafood Thit b ct u c nh gn

- C c np liu th cng bng tay.

Nhm 2 HTP3 Thit b ct u c thng dng - Thit b c bng chuyn nhp liu v tho liu nn c th x l c s lng sn phm nhiu hn - V tr li ca c th thay i c nn

- S dng cho mt kch c c. Nu tu c

c nng sut ln v nh bt nhiu loi c s dng c cho nhiu c c khc nhau. th cn s dng cc thit b c nng sut ln v c th x l nhiu loi c c kch thc khc nhau.
- Thch hp cho cc tu c nng sut thp. - Thch hp cho tu c nng sut ln.

3.2.2. Fillet[4] Gm hai giai on: Giai on 1: l x i thn c, loi b xng sng, ly fillet. Giai on 2: l loi b xng dm trong fillet c.

Trong sut cc bc moi rut v ly fillet, ngi ta cho dng nc bin c lm lnh chy qua v ko theo nhng phn kh tch tht (nh xng, vy, da) n my tch nhm tng cao hiu qu thu hi protein.

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Surimi Surimi Seafood Ra ln 1 (ra fillet)[4]

Nhm 2 HTP3

Fillet c ra bng h thng ra bng ti, cc ming fillet c cho chy trn bng ti. Nc xi ti ln fillet vi tc cao, loi b cc cht bn. u ra c cc vi ht chn khng ht sch lng nc d trn b mt c, trnh cho b mt c qu m t.

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Surimi Surimi Seafood Xay fillet (nghin th)[3]: tr 38

Nhm 2 HTP3

Mc ch nghin p l tch xng, vy, da bng phng php c hc. Cc ming fillet c xay trong thit b xay dng vt ti, vt ti c vai tr cun cc ming fillet, nghin nh ng thi y phn fillet xay ra ngoi. Phn tht c p xuyn qua cc l trng nghin c ng knh t 3 - 4 mm. Nguyn l hot ng ca my nh vo lc p ca rulo tr lc, lc cng ca cc dy cao su p, dy cao su st vo trng nghin. C i vo gia dy cao su v trng nghin b p mnh, tht c xuyn qua l trng i vo trong, cn xng, vy, da khng xuyn qua l trng c cun ra ngoi b thanh gt gt rt xung. i vi tht phi l em i nghin, hiu sut lm vic ca my rt cao. Kch thc l trung bnh l 3-4mm th ti u duy tr cht lng v nng sut. Tch xng bng my vi kch thc l tng i ln (>5mm) cho ht tht ln hn. Kt qu l n gy nhiu kh khn trong vic loi b protein tng c v nhng tp cht khc trong qu trnh ra tip theo. Mc d s dng kch thc l ln c th ci thin nng sut thu hi surimi nhng cht lng surimi s km v lm gim hiu qu qu trnh ra. Mt khc, lm nhuyn c vi l tng i nh hn 1-2mm s nng cao hiu qu ra, nhng mt phn ng k cc ht tht xay s mt i trong sut qu trnh ra, kt qu l thu hi tht km hiu qu. Kch thc v cu trc c cng l nhng yu t trong la chn thit b nghin t cht lng v thu hi tt nht. C c kch thc nh hay kt cu rn s c li vi ng knh l nh hn. Nghin c nh hn th vic s dng l ln s to thm mnh xng v/hoc da b ph v trong khi bm cht. Fillet da v xng cho tht sch hn v mu, mng v cc cht gy nhim khc c loi b. Mc khc, fillet b u v rut cho kt qu sn lng cui cng cao hn, nhng cht lng l tng i thp. Phng php khc l fillet cn da, phng php ny lm tng nng sut v cht lng gim t nht. Trong qu trnh nghin c cc bin i vt l v ha hc xy ra: cu trc tht c b ph v hon ton, nhit gia tng trong qu trnh nghin lm cho protein b bin tnh mt phn.

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Surimi Surimi Seafood Thit b:

Nhm 2 HTP3

3.2.3. Ra ln 2[3]: tr 39 Chu k ra ca c vi nc l giai on quan trng ca tin trnh sn xut Surimi. Hiu qu ra thng b nh hng bi cc yu t khc nhau. Ngoi t l nc/tht (c trnh by phn sau) v tui ca c, cn c hnh dng ca cc b ra (trn v vung), tc ca my khuy, hnh dng ca cc my khuy (ngang v dc) v nhit nc. Thng hnh vung dng nh lm vic tt hn so vi thng hnh trn bi v n c th to ra mt dng nc ngc c hiu qu ra cao. Khi mi cho khuy

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Surimi Surimi Seafood

Nhm 2 HTP3

trn c t theo chiu ngang, hiu qu ra s cao hn l theo chiu dc. Khi my khuy hot ng qu nhanh, n cng c th dn n s gia tng nhit cng nh nhng kh khn trong vic tch nc bng my p trc vt. Tc ti u (vng/pht) khi ng phi c xc nh da trn cc hot ng c. Tin hnh: tht c sau khi xay nhuyn c ngm vo dung dch, khuy o u lin tc trong sut thi gian ra (c th dng my khuy o). Sau mi ln ra, lc tht c vi 4 lp vi mn, ro nc t nhin 2-3 pht li tip tc ra ln sau. Qu trnh ny c thc hin trong cc bn ln, c b phn lc loi b nhng thnh phn khng mong mun. Nc trong bn c rt ra ri bm vo nhiu ln. 3.2.4. Lc [3]: tr 40 Tin trnh ny c th thc hin trc hoc sau khi kh nc.Trc khi tch nc cui cng, cc tp cht (nh da, mnh vn ca xng, vy, v m lin kt) c loi i bng cch lc. a s cc loi protein l protein cht nn bt ngun t m lin kt. R rng l qu trnh lc c s dng tch m lin kt t tht nghin. Lc tc chm hn vi kch thc mn nh hn s cho surimi sch hn vi thu hi t hn. Mc khc, lc tc nhanh hn vi kch thc mn ln hn s tng cng s thu hi nhng tp cht cao hn. Kch thc mn lc 1,5-1,7 mm thng c s dng trong cc ng dng thng mi. Bnh thng 15-20% tht th s khng lc chnh m i vo lc th cp sn xut surimi hng hai. Cc surimi hng hai so vi surimi hng mt th c tp cht cao hn, trng thp hn v mnh gel thp hn. Thng thng tt c cc nh sn xut s dng thit b lc Fukoku cho n gn y mi xut hin thit b lc Brown (Covina, California). Theo cc chuyn gia cng nghip M, thit b lc Brown c thit k d dng cho vic lm sch v iu chnh chiu cao mi cho. Tuy nhin, la chn s dng my lc no s c quyt nh sau khi nh gi cn thn da trn cc hot ng ring ca tng my. Vic kh nc v lc l giai on kt thc ca tin trnh sn xut surimi truyn thng. 3.2.5. p tch nc (kh nc)[3]: tr 41

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Surimi Surimi Seafood

Nhm 2 HTP3

Cng on p tch nc kh quan trng v n nh hng n cht lng surimi sau ny nh hm lng m cng nh do dai ca surimi. m ca tht tng t 8082% n 90-92% sau khi ra nhiu ln, bi vy cn thit phi loi b nc d tha trc khi phi trn vi cc cht khc v em i ng lnh. Sau ln ra cui cng, tht c c p li v em i tch nc m bo m cho surimi. m mong mun trong tht trc khi phi trn khong 80-82%. Qu trnh p tch nc c tin hnh nh my p hoc khun tch nc, ngoi ra ngi ta cn s dng my ly tm quay vi tc cao tch nc. Trong qu trnh p tch nc mt phn nhng cht c kh nng ha tan trong nc (protein, khong...) s b tht thot. Tc v thi gian ca vic nn p, t l gim khi lng v kch thc l mng quyt nh n hiu qu ca vic tch nc. V d, nh vic nn p vi mt t l gim khi lng cao v nn p lu c th hon thnh vic tch nc hiu qu cao hn so vi vic nn p vi t l gim khi lng thp tc chm hn. Ty theo tng trng hp, loi c c th v yu cu m ca surimi m iu chnh p lc cho ph hp. Kch thc l mng t 0.5 1.5mm th thng c s dng trong cng nghip, mng vi kch thc l nh hn thng c thay th vo phn cui gi nguyn hiu qu thu hi. Thng s dng l 0.1 0.3% mui n NaCl v CaCl2 to thun li cho s tch nc v lm tng tc dng ca gel (mui c thm vo c th lm dui cu trc protein, kt qu l gel s mnh hn). Tuy nhin, mui c thm vo cng lm tng s bin tnh protein trong sut qu trnh bo qun lnh v v vy thi hn bo qun ca surimi s ngn hn. Cho nn, vic tch nc m khng s dng mui l tt nht v duy tr s n nh ca surimi. Mt v d i vi khun p tch nc. Tht c sau khi ra bng nc lnh c ro t nhin v a vo khun p tch nc. Khun p tch nc l khun inox hnh tr ng, y hnh vung, pha thnh v y c cc l nh thot nc. Khun c thit k dng pittng xilanh nhm p tch bt lng nc bn trong bng cc vt nng. Lc p thch hp l 0,31kg/cm3 v thi gian p l 15 pht. 3.2.6. n nh protein surimi vi Cryoprotectant[3]: tr 35, 42, 43

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Surimi Surimi Seafood

Nhm 2 HTP3

Nm 1960, trm nghin cu thy sn ca Nht pht hin ra cht chng bin tnh protein khi ng lnh protein m c ca ging c Alaska pollock gi l cryoprotectant. K thut mi ny b sung vo trong qu trnh kh nc cc myofibrillar protein cc cacbohydrate c khi lng phn t nh nh sucrose, sorbitol trc khi em i ng lnh. Cacbohydrate c vai tr n nh actomyozin (l cht khng n nh trong qu trnh ng lnh). Nh pht hin ny m cc tnh nng ca myofibrillar protein c bo v trong qu trnh ng lnh nh kt hp vi cacbohydrate. Pht minh ny l mt cuc cch mng trong ngnh cng nghip surimi, gip nng thi gian s dng surimi ln thay v l vi ngy nh trc y. Vic thm cryoprotectant rt quan trng bo m chc nng to gel tt nht ca surimi ng lnh, v s ng lnh bao gm s bin tnh v tp hp li cc protein. Sucrose v sorbitol thng c s dng ring bit hay trn vi nhau (khong 9% v khi lng) tch nc tht c. y l nhng cryoprotectant u tin c s dng trong sn xut ca surimi. Tuy nhin, i vi surimi c sn xut t loi c nc m, ngi ta s dng 6% sucrose c l bi s n nh nhit ca loi c ny cao hn. Nhng nghin cu su hn phi c tin hnh so snh s n nh ca surimi ng lnh khi trn 6% ng c lm t cc ging c nc lnh v c nc m. Ngoi ra, hn hp sodium tripolyphosphate v tetrasodium pyrophosphate (t l 1:1) t 0,2 0,3% thng thng c s dng nh mt tc nhn km hm, lm bt hot ion kim loi v nh mt tc nhn iu chnh pH. Hin nay, ngi ta thng dng my ct tnh (silent-cutter) bi v ngoi tc dng bm ct, loi my ny gip trn nhanh v u hn. Trong sn xut thng mi, thi gian trn cryoprotectant (100 kg/m) khi s dng mt my nho trn v mt my ct tnh tng ng l 6 pht v 2,5 pht. Nhit ca hn hp khng c ln hn 100C v nu nhit ln hn 100C th chc nng ca protein c th b h hi, c bit i vi loi c nc lnh. T nm 1990, ngi ta s dng nhng cht c ch men tiu ha nh l protein huyt tng ca tht b, lng trng trng hoc chit xut khoai ty c kt hp vi cryoprotectant nh nhng cht tng cng gel v tng mu sc. Chng thng c s

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Surimi Surimi Seafood

Nhm 2 HTP3

dng chung vi sucrose, sorbitol, sodium tripolyphosphate, tetrasodium pyrophosphate, nhng hp cht cha canxi (calcium lactate, calcium sulfate, calcium citrate, or calcium caseinate), sodium bicarbonate, mono hoc diglyceride, and partially hydrogenated conola oil. Cng thc phi trn ph thuc vo tng cng ty, nh my. Tuy nhin, vic thm cc cht c ch enzyme v cc hp cht canxi trc khi ng lnh th khng cn thit. c bit l cc hp cht canxi khi thm vo c th lm tng s bin tnh protein trong sut qu trnh ng lnh. Thay vo , cc hp cht ny c th c thm vo khi paste surimi c chun b nu chn. Ngy nay, mt s nghin cu ch ra rng vic gia nhit nhanh (cch thng thng sn xut sn phm gi cua) c th l mt s thay th thch hp cho cc cht c ch enzyme i vi paste surimi c lm t Pacific whitting v mt s loi cc khc. Do vy, hin ti surimi t Pacific whitting c ch bin thng ch dng cryoprotectant (sucrose, sorbitol v phosphat). Ngi ta cng tm ra mt s cryoprotectant mi nh LD v SD l mt chui ngn polyme c to thnh t cc phn t glucose; trehalose l disaccharide c ngt bng 45% ngt ca sucrose.

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Surimi Surimi Seafood

Nhm 2 HTP3

3.2.7. Bao gi v lm lnh [3]: tr 45 tr 47 Surimi dng thng mi thng c khi lng 10kg v c bao bc trong mt bao b PE. S bao bc ny nhm m bo trnh s tip xc ca khi surimi vi khng kh v mi trng bn ngoi, trnh s xm nhim vi sinh vt v trnh b mt nc. Ngi ta dng my ht chn khng ht sch khng kh ra ri hn kn li cho vo cc khay bng nhm hoc thp khng g i vo cc thit b lm lnh trong khong 150 pht hoc cho n khi nhit t ti -25oC. Sau khi c lm lnh, c 2 gi 10Kg c ng vo thng carton.

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Nhm 2 HTP3

Cc nh hng ca tc ng lnh ln surimi thng l cu hi c t ra. Khi kim tra nh hng ca cc phng php ng lnh khc nhau trn tnh cht vt l v ha sinh i vi surimi c trn cryoprotectant cho thy: Lnh ng theo phng php truyn thng s dng thit b ng lnh loi ng lnh chm t khi surimi trn b mt truyn nhit c nhit -18oC Lnh ng nhanh bng cch phun nitrogen lng ln khi surimi dy 2-3mm da mt 134 pht. mt 1436 pht. mt 17 pht. Sau khi ng lnh, ngi ta tin hnh so snh cc khi surimi ng lnh theo phng php truyn thng. Kt qu rt bt ng l khng c s khc nhau c ngha v tnh lu bin gia cc mu (p<0.05) c phn tch cho n thng bo qun th chn. Tuy nhin, khi so snh khi surimi ng lnh truyn thng vi khi surimi ng lnh chm cho thy c s khc nhau ng lu v mu sc. Nhng mu ng lnh theo phng php truyn thng c b mt trng, mn, khng c cc tinh th bng. Mt khc, b mt cc khi surimi ng lnh chm tr nn bng v hi m hn, mu sc b sm li (hi xm) v c th nhn thy cc tinh th . Qua nhng biu hin , dng nh khi surimi ng lnh chm c chc nng to gel km hn, nhng trong chn thng u bo qun bn gel o c gn nh nhau. Tuy nhin, sau 18 thng c s gim ng k v mt cu trc surimi ng lnh chm so vi cc mu khc. iu cho thy trong 9 thng u tin, tc lm lnh khng nh hng ng k ln cu trc ca gel ca surimi. Tuy nhin nu bo qun lnh trong thi gian di hn (>18thng) th chc chn nh hng n cu trc gel. Lu tr surimi ng kh ti -18oC cho thy khng c thay i di 9 thng, nhng c s gim ng k gi tr bin dng chng ct sau 18 thng. Bin dng chng

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Surimi Surimi Seafood

Nhm 2 HTP3

ct l i lng biu th cho lc c kt ca gel, khng biu hin nhng thay i ca cu trc gel trong 18 thng.

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Surimi Surimi Seafood

Nhm 2 HTP3

Tc lm lnh ca ba phng php lm lnh surimi

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Surimi Surimi Seafood 3.3. Mt s hnh nh v qui trnh v sn xut surimi

Nhm 2 HTP3

3.4. Cc yu t nh hng n qui trnh sn xut surimi 3.4.1. Cc yu t tc ng bn ngoi nh bt c[3]: tr 53, 54 Cht lng surimi chu tc ng bi cc iu kin thu hoch v phng php s dng trong qu trnh nh bt. Chng hn nh phng php ch bin c s b trn tu, thng bo qun nguyn liu. Cc thnh phn dinh dng nh hm lng protein, vitamin, cht bophi ht sc lu trong qu trnh bo qun. c im a l khu vc nh bt c cng lm nh hng su sc n cht lng sn phm. Cc yu t xc nh nh: kch c c, thi gian ko mt m c ln bMt vi yu t lin quan trong khi nh bt nh: iu kin thi tit, ln ca mi m c, nhit bung bt c (i vi tu ln)cng nh hng n cht lng

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Surimi Surimi Seafood

Nhm 2 HTP3

sn phm sau cng. Tt c cc yu t trn tng tc qua li ln nhau v cng khng th xc nh c yu t no quan trng hn. vng c cc loi c Alaska pollock v Pacific whiting, c mt vi phng php nh bt v vn chuyn c. K t khi tm ra cht cryoprotectant vo nm 1960 nhng chin tu ln nh bt bng li r c th nh bt mt su l 70 - 150 mt. i vi nhng con tu ln nh bt xa b c th bo qun c trong nhng thng bo qun chuyn dng. Nh vy cht lng sn phm c nng cao hn. Mt phng php nh bt khc l to mi lin kt gia thuyn nh vi quy m nh v nhng tu ln, c coi l tu m. Trn nhng con tu ln ny c sn h thng bo qun c t yu cu. i vi nhng thuyn nh nh bt gn b c th th li su khong 25 50 mt. C sau khi nh bt c a vo bo qun hay ch bin ngay. V vy vn m bo c ti nguyn ca c. Bo qun trn tu[3]: tr 55, 56 Thi gian v nhit t khi bt c cho n khi em vo sn xut c th c coi l 2 yu t quan trng nht nh hng n cht lng surimi. Mt s h thng gi lnh c s dng lm gim nhit trong bo qun, mi h thng c nhng u nhc im ring. H thng gi lnh c s dng ph bin nht M l: lm lnh nc bin refrigerated seawater (RSW), to hi lnh t vn sluch ice (SI) v champagne seawater systems (CSW) l qu trnh dng kh nn a vo y thng qu trnh truyn nhit gia c v nc din ra nhanh hn. Trong nhng thng c nh th dng phng php SI l thch hp nht, n n gin v khng t tin. H thng RSW c a vo s dng t nhng nm 1960, h thng ny gi lnh cho mi m c nhit thp. H thng SI v CSW cung cp nhng nhit khc nhau t nc cho nc bin lm mt h thng, vic lm mt ph thuc vo chiu di ca thuyn nh c. Tuy nhin im khc nhau gia SI v CSW l CSW dng h thng khng kh cng bc to bong bng o trn to hn hp nc.

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Surimi Surimi Seafood Nc[3]: tr 59, 60

Nhm 2 HTP3

cng ca nc cng lm nh hng n cht lng sn phm. Nc cng l nc c hm lng cht khong nh l: Ca2+, Mg2+, Fe2+. Nhng thnh phn ny gy h hng cu trc v mu sc trong sut qu trnh bo qun surimi. Trong , cc ion Ca2+, Mg2+ tc ng lm thay i cu trc. Cc ion Fe2+, Mg2+ gy ra nhng bin i v mu sc. pH ca nc phi c duy tr 6,8 7 nc c th c gi li trong nguyn liu tng cht lng cho qu trnh to gel. Cht lng nc cn ph thuc vo khu vc a l, mi khu vc s cho nc c cng khc nhau. i vi nhng ni sn xut vi quy m ln, nc c lm mm trc khi c a vo s dng. V thnh phn nc cng c ion Ca2+ nn nu trong qu trnh ch bin ta s dng nc cng th d dng dn n s kt hp cc ion Ca2+ v OH- to thnh cc cht kt ta kh tan nh: Mg(OH)2, CaCO3 lm nh hng n cht lng surimi. Ngoi ra, hm lng sodium xm nhp vo trong nguyn liu cng gy nh hng khng nh n cc sn phm ci tin ca surimi nh cc dng sn phm surimi tm, surimi cua,V vy trong cng nghip ch bin, thng s dng phng php thm thu ngc vn chuyn sodium. Ngoi ra cn c phng n s dng nam chm vn chuyn cc ion Ca2+ v Mg2+ ra ngoi. Trc khi tin hnh qu trnh lm sch, lng mui c trong c l 0,7%. m c trong nguyn liu tng dn khi lng mui trong c gim dn. Nng mui khng ha tan trong surimi chim t 0,2 n 0,4% s lm gim tn tht ca protein ha tan trong qu trnh ra v lm ci thin cng ca gel. Tuy nhin, hm lng mui dng rn s lm tng qu trnh bin tnh protein trong qu trnh bo qun, lm gim thi gian bo qun nguyn liu. Ngoi cc tc nhn l cc khong cht, mui cn c cc loi vi sinh vt tn ti trong ngun nc cng gp phn lm nguyn liu thc phm nhanh chng h hng. Chnh v th, tia UV v Ozon cng c a vo qu trnh lm sch nc, v chng c kh nng git cht vi sinh vt v loi bn. Ozon l mt cht thng c s dng trong

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Surimi Surimi Seafood

Nhm 2 HTP3

cng ngh bo qun v ch bin thc phm. Khng ging nh nhng cht chng oxi ha mnh, Ozon khng phn ng vi nhng cht hu c nn khng li nhng hp cht lm nh hng n hng v sn phm. V vy, Ozon t lu c s dng thay th cho hp cht chlorine trong nhiu cng ngh ch bin. Trong cng ngh sn xut surimi, Ozon c s dng lm gim s lng vi khun v lm tng trng, tinh khit cho sn phm. Thi gian v nhit trong qu trnh bo qu[3]: tr 60, tr 61 V thi gian nh bt c ko di nn mi m c thu c u c bo qun trong nhng thng cha ln nhit v thi gian thch hp. Trong thi gian bo qun, nhit c th thay i theo hng tng dn. Bo qun nhit cao v thi gian di c th dn n hin tng protein trong c t phn hy v lng protein t c b ha tan tng dn. Nh vy, nhit v thi gian c kh nng tc ng ln cc cch bo qun sau nh bt, s t phn protein v ha tan ca cc loi protein. S thoi ha ca si myosin din ra nhanh hn trong sut thi gian bo qun lnh. S thoi ha ny din ra ngay c khi nhit c gi n nh 00C. i vi loi c Pacific whiting c s dng nhiu trong ch bin sn phm surimi, thng c bo qun trong nhng thng cha ln 00C trong 14 gi, sau mi a vo ch bin. Kt qu kho st cho thy rng 23,5% myosin b thoi ha trong thi gian bo qun l 14 gi 00C. V qu trnh thoi ha tip tc tng n 70% trong 72 gi cng nhit . Nu gi c 50C th qu trnh t thoi ha c th din ra nhanh hn 00C. V nc sinh ra trong qu trnh gi lnh cng lm nh hng n qu trnh ny. Khi nhit tng cao qu trnh t phn ca protein din ra nhanh hn trong cng mt khong thi gian bo qun. Trong 14 gi s t phn ca protein tng ln gp i khi nhit tng t 00C n 100C. Sau khi bo qun 200C trong 2 gi th 31,6% myosin b phn hy, tng ng vi s phn hy ca protein khi bo qun trong 24 gi 00C.

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Surimi Surimi Seafood

Nhm 2 HTP3

Nhng dn chng trn cho thy, c nhit v thi gian u nh hng n s phn hy ca protein. nhit thp qu trnh phn hy ca protein cng din ra nu thi gian bo qun di. nhit 00C n 50C kh nng hot ng ca cc Cathepsin L b c ch. Trong khi , Cathepsin B li hot ng mnh v hot ng ca Cathepsin H ch cn li 1/5. V vy, hai enzyme B v H iu khin qu trnh phn hy protein. Nh vy, bt k nhit no th s phn hy protein trong c lun din ra, ch khc nhau tc nhanh hay chm. V vy, vic bo qun c l rt cn thit hn ch ti a s h hng. Xu hng phn hy ca si actin cng ging nh myosin nhng cng thp hn. Qu trnh phn hy si actin tng khi thi gian v nhit bo qun tng. 00C, s phn hy ca actin l khng ng k trong khong thi gian t 3 n 6 gi u. Tuy nhin, nu thi gian bo qun ko di th s phn hy ca actin li ng k. S ha tan ca protein t c trong qu trnh ch bin [3]: tr 63 tr 65 Qu trnh lm sch l bc quan trng trong qu trnh sn xut surimi v qu trnh ny lm cho gel c chc chn, lm mt mu v mt mi ca surimi. Tht c c nghin nh gm 2/3 l protein t c, 1/3 cn li l mu, myoglobin, cht bo, protein tng c-nhng cht lm gim cht lng gel. Vic lm tng cht lng surimi v ko di thi gian bo qun bng cch loi b i 1/3 nhng hp cht lm gim cht lng surimi l vic ht sc cn thit, ng thi lm tng hm lng protein t c. Nhiu kho st cho thy, hm lng protein t c nh myosin v actin b tht thot i nhiu trong qu trnh lm sch v lm kh nguyn liu. Lng myosin mt t trong bc u ca qu trnh ra v tng trong bc ra th 2. n khi gn cui qu trnh ra th lng myosin khng thay i. Qu trnh lm sch nguyn liu v cc lc tc ng ca my mc trong qu trnh lm kh nguyn liu cng lm mt i mt lng ng k cc protein t c, protein tng c, nhng hp cht phi protein nh trimethylamin, dimethylaminy l nhng hp cht tan tt trong nc.

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Surimi Surimi Seafood

Nhm 2 HTP3

Tuy nhin, bng cch s dng ngun nc sch hu ht cc protein tng c c th ha tan v thot ra ngoi mt cch d dng ngay t ln ra u tin. Qu trnh ha tan protein tng c cng ha tan mt lng nh protein t c, vic ny thng xy ra bc th hai ca qu trnh lm sch. S ha tan ca protein trong nc tng khi bo qun nhit cao v thi gian di. V d: trc khi lm sch c c gi iu kin 00C trong 14 gi th tng lng protein gim t 22,8% n 33,8%. Sau 14 gi lng protein gim chm li v gim n ti a l 35% trong 72 gi. Chu trnh ra v t l nc ra [3]: tr 66 tr 68 Khu ra ng vai tr quan trng trong quy trnh sn xut surimi bi n khng ch lm sch cc cht nh mu, kh mi v mu ca tht c m cn loi i mt lng m ng k. Ngoi ra ra cn l mt bc quan trng trong vic loi b cc protein tan trong nc, ch yu l protein tng c, l protein c xem l cn tr vic hnh thnh kh nng to gel ca surimi v nhng tp cht lm gim cht lng sn phm. Protein tng c tn ti cc cht dch trong v gia cc si c, n bao gm nhiu enzym trao i cht: Nhng enzym ny lm gim s n nh ca cc protein chc nng trong sut Protein si (t) c l cc thnh phn chnh c kh nng hnh thnh mt mng thi gian lu tr. li gel ba chiu, chim khong 70% tng s protein trong tht c nghin. Gim i protein tan trong nc lm c c protein si c, v vy nng cao tnh nng ca surimi. => Do , mt qu trnh ra thch hp l rt quan trng t c surimi vi cht lng v kh nng thu hi cao. Tuy nhin, bn cnh vic tng gi tr sn phm trong qu trnh ra phi lu n lng nc s dng sao cho hp l gim thiu lng nc thi ra mi trng. S lng cc chu trnh ra v th tch nc ra ph thuc vo tng loi c, ti ca c, cu trc ca thit b ra v cht lng mong mun ca surimi. Qu trnh ra c thng lp li t 2 n 3 ln protein cht c b loi ra ht khi tht c to thun li cho qu trnh sn xut surimi.

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Surimi Surimi Seafood

Nhm 2 HTP3

i vi h thng x l c ngoi bin, t l W/M thng vo khong 1:1 n 3:1 vi s ln ra t 2 n 3 ln, v him nc sch v c c ti hn. Vi h thng x l c trn b t l W/M vo khong t 4:1 n 8:1 v s ln ra nhiu hn. Nhn chung t l W/M thng giao ng trong khong 1:1 n 10:1. Tng lng nc ra s dng cng ng ngha vi vic lm tn tht nhiu protein hn v tng lng cht thi. Khong 50% lng protein c th b mt i khi ra. i vi nh my sn xut th 1 kg surimi thnh phm s thi ra mi trng 30 lt nc thi. Nhng vi s pht trin ca cng ngh sn xut surimi ngy nay, lng nc thi gim i ng k t 10 n 15 lt, qu trnh sn xut trn bin gim 5 n 7 lt nc thi trn 1 kg surimi. Mt vn c t ra l vic s dng thm nc khi ra c m bo tng cht lng cho surimi hay khng? Hay l iu ny li khng cn thit v gy lng ph. Theo cc nghin cu v surimi th vi s ln ra tng th chc ca gel cng tng theo. Ngay t ln ra u tin ta loi b c protein tng c, cc ln ra tip theo protein tng c tip tc c loi b hon ton v ng thi cng lm tn tht i mt lng protein t c. V vy vic ra qu mc, khng ng cch s lm hao tn nc s dng, to ra nhiu cht thi m cn lm tn tht protein t c, nh hng n cu trc ca gel. Vic iu chnh t l W/M, kim sot qu trnh ra v thi gian ra s gp phn lm tng cht lng v sn lng surimi. Theo l thuyt, khi thi gian ra ko di th protein c kh nng ha tan s tan nhiu trong nc cho n khi t trng thi cn bng. Khi t trng thi cn bng th d thi gian ra c ko di hn cng lng protein tan trong nc cng khng tng ln. Nu t l W/M t 1:1 n 2:1 m khng ch n thi gian v s ln ra th protein t c tan trong nc ra khng ng k. Si myosin c cu trc dy, c kh nng gi nc v to mu trng cho tht c c nghin nh. Tuy nhin, nu ta ra vi t l W/M nh th vic tng s ln ra s lm tng nhng c tnh tt cho sn phm nh tng sng v mi v sn phm.

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Surimi Surimi Seafood

Nhm 2 HTP3

Da vo hm lng protein tng c c trong tht c trng khong 23,5% trn tng hm lng protein c trong c. Cc nh khoa hc a ra 4 bc ra vi t l W/M l 4:1, 2:1, 1:1 ra trong 10 pht cho mi bc ra.

th biu din s tc ng ca cc iu kin ra ln ha tan ca protein. Ch thch: C: iu chnh t l W/M l 4:1 vi 3 bc ra, mi bc ra ko di 5 pht. ng nt t ng vi 23,5% protein c kh nng ha tan. 3.4.2. Nhng yu t sinh hc nh hng n cht lng ca surimi[3]: tr 48 tr 53 3.4.2.1. nh hng ca ging c Ngoi Alaska pollock, cc ging c khc cng c s dng sn xut surimi

thng mi. Tuy nhin, c im cu to v chc nng ca surimi thay i ty theo ging c. c im chc nng ca surimi ph thuc vo thnh phn cu to nhng nhn chung khng th tin on c iu g t vic phn tch thnh phn cu to ca chng. V vy vic hiu c mi lin h gia nhng tnh cht ha l ca c v c im chc nng v thnh phn cu to ca surimi l rt quan trng. Ngy nay, khi s sn xut surimi t Pacific whitting ngy cng pht trin, tm quan trng ca vic hiu c nhng enzyme bn trong c cng ni bt. Nhng enzyme c pht hin trong Pacific whitting l cathepsin B, H v L. Hot ng ca cc enzyme ny ph thuc vo iu kin mi trng nh pH, nhit , cng ion.
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Surimi Surimi Seafood

Nhm 2 HTP3

Cathepsin B v H c th c loi b d dng trong qu trnh ra, nhng cathepsin L vn cn li trong m c ca c. Nhit ti u ca cathepsin L l 55oC, enzyme ny gy ra s h hng cu trc khi paste surimi c gia nhit t t. V vy, chng li s h hng ny, cc cht c ch hot ng ca enzyme c s dng hoc l surimi phi c nu nhanh bng thit b gia nhit bng in tr hoc l vi sng. Ngoi ra, cn c th p n thnh dng ming mng v c nu nhanh ging nh ch bin crabstick. Arrowtooth ounder (Atheresthes stomias) l loi c yu cu phi s dng cc cht c ch enzyme gim thiu ti a s h hng cu trc bi v mt loi enzyme chu nhit. i vi cc loi Threadn bream (Nemipterus bathybius), Atlantic menhaden (Brevoorti tyrannus), White croaker (Micropogon opercularis), Oval lesh (Navodon modestus) v Lizardsh (Saurida spp.), cu trc gel cng b suy yu i ti nhit 55 60oC. Gel ca Alaska pollock (Theragra chalgogramma) khng b lm suy yu cu trc bi cc loi enzyme proteolytic, tuy nhin li b xm hi bi loi ng vt nguyn sinh microsporia gy ra s mm gel. C nhiu ti nang ca nhng microsporian v nhng c th c nhiu nhn trong t bo ca Ichithyophonus hoferi c tm thy trong c tht c Alaska pollock. Trong c tht c b nhim cha mt loi protease lm thoi ha myobrillar protein ti nhit 50 60oC. Ngi ta nhn thy nhng cht c ch enzyme phn hy cystein c th lm gim hot tnh ca enzyme, trong khi nhng cht c ch enzyme thy phn serine v aspartic th li khng c tc dng. lm surimi t c c c tht sm mu (nhiu cht bo), nh mackerel, sardine, v salmon, i hi quy trnh ch bin phi loi b nh hng ca du v cc protein c nhn heme (heme protein). Heme protein, nh myoglobin v hemoglobin to ra mu ca c tht cc loi c ny. Ngoi ra, s hin din cc protein heme lm tng cng s oxy ha cht bo trong c tht ti, l nguyn nhn gy ra s i ha cht bo. Do , s dng 0,1 0,5% NaHCO3 trong dung dch ra ln mt v mt thit b tch cht bo loi b thm. Vic b sung 0,05 0,1% pyrophosphate natri v vic s dng chn khng trong sut qu trnh ra cng c khuyn co loi b cc protein heme.

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Surimi Surimi Seafood 3.4.2.2. nh hng ca ma v v thnh thc ca c

Nhm 2 HTP3

c im thnh phn cu to ca cc loi c thay i theo ma v nh bt. i

vi Alaska pollock, hm lng protein cao nht vo thng 11 (19%), thp nht vo thng 5 (16,5%), trong khi hm lng m cao nht vo thng 7 (82,3%) v thp nht vo thng 11 (80,2%). Vic phn tch hm lng protein, cht bo, m, tro ca Pacific whitting cng c tin hnh trong ba nm (1992 1994). Kt qu cho thy, hm lng m cao nht vo thng 4 (84,5%), thp nht vo thng 10 (80 82%). Hm lng protein thp nht vo thng 4 (14 15%), sau tng ln (15, 5 16,5%) v n nh sau thng 6. Cht bo kh n nh cho ti thng 8 (0,5 2,5%) v bt u tng trong thng 10 (1,5 2,5%). V vy, i vi surimi c sn xut t Pacific whitting th sn lng v cht lng tng trong sut ma h. i vi Alaska pollock, ma xun l ma sinh sn, hm lng m cao hn (82,7%), hm lng protein (15,6%) v cht bo (0,2%) thp hn so vi ma thu. Hm lng tro khng b nh hng bi ma v.

i vi c sardine c nh bt gia Thi Bnh Dng, hm lng cht bo

cao nht vo thng 8 (33%) v thp nht vo thng 4 (3%). Do , sn xut surimi t c sardine vo ma h, hm lng cht bo cao, nn phi s dng cng ngh tch cht bo c bit bng NaHCO3 v my tch bo. Ni chung, c thu hoch trong sut thi k sinh trng sn xut surimi cht lng cao. Trong giai on ny, c tht ca c c hm lng m v pH thp nht, hm lng protein cao nht. Ngc li, c trong thi k sinh sn dng sn xut surimi
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Nhm 2 HTP3

cp thp do c hm lng m v pH cao hn. Do , rt kh khn trong qu trnh tch nc v lm sch. d tch nc v tch bo, phi thay i c im cu to m c ca c bng cch gim pH hoc tng hm lng mui trong nc ra. Nhng thay i ny c chng minh l lm cho cht lng surimi gim c ngha, c bit l sau khi ng lnh. 3.4.2.3. nh hng ca ti v s t cng ti ph thuc ch yu vo thi gian v nhit . i vi Alaska pollock,

trn tu, vic ch bin xy ra trong vng 12h trong khi cc nh my hot ng b bin, vic ch bin xy ra trong vng 24 100h. i vi Pacific whitting, do nhit tng lm tng hot tnh ca cc enzyme ni sinh nn phi c x sm hn: ngay lp tc i vi cc tu nh c v 20h sau khi nh bt i vi cc nh my hot ng trn b. Nhng thay i ha sinh v l sinh trong sut thi k t cng lm thay i ng k c im chc nng ca protein m c c. C phi c ch bin ngay khi c th sau khi tri qua giai on t cng. Trc khi qua giai on ny, khong 5h i vi Alaska pollock rt kh loi c mi c v nhng cht gy nhim khc nh hng n cht lng sn phm. Tuy nhin, i vi c tilapia c fillet bng tay trc giai on t cng, hm lng protein v sn lng cao hn ng k, tn tht trong qu trnh sn xut gim, kh nng to gel c nng cao hn. Thi gian c c bo qun trong hay c gi lnh ty thuc vo ging c. nh hng ca thi gian c bit ni bt i vi c, chng hn nh Pacific whitting c nhng enzyme ni sinh. nh hng ca thi gian/nhit ln cht lng chc nng v thnh phn cu to ca surimi c sn xut t Pacific whitting c ch bin gn b c nghin cu. Nghin cu cho thy rng Pacific whitting nn c ch bin trong vng 24h sau khi nh bt, nu khng cht lng bt u gim. Nu Pacific whitting khng c lm lnh nhanh chng, vic ch bin phi din ra trong khong 8 10h. Hin nay, vic sn xut surimi t Threafin beam hoc cc loi c nc m khc Thi Lan s dng 40% c ng lnh v 60% c ti. Sn xut surimi t c nc lnh

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Surimi Surimi Seafood

Nhm 2 HTP3

ng lnh hu nh khng th v kt qu l khng to gel hoc to gel rt km. Tuy nhin, i vi c nc m ng lnh c th lm c surimi tt bi v s n nh nhit ca loi c ny tt hn. Tuy nhin, cht lng surimi s tt hn nu c thm c ti thay v hon ton l c ng lnh. 3.4.3. Cc yu t tc ng trong qu trnh ch bin[1]: tr 90, 91, 128, 129 B u v ni tng Phn ni tng c cha rt nhiu vi khun v to ra cc enzyme tiu ha mnh, enzym proteolytic. Cc enzyme ny gy ra cc qu trnh bin i mnh m ca c sau khi cht lm tng cc mi kh chu, c bit vng bng v thm ch c th gy v bng c. i vi c bo va v nh th thng khng m bng c, cn vi c gy th vic m bng l bt buc. Khi nghin cu c tuyt, ngi ta nhn thy nu khng ch vic b ni tng, c s gim cht lng ng k v thi hn bo qun gim t 5 6 ngy. Ch 1 -2 ngy sau khi nh bt c th quan st thy hin tng bin mu vng bng v ming c fillet cn sng c mi rt kh chu. Tuy nhin, vic m bng s lm l khoang bng v tng b mt tip xc vi O2 khng kh nn chng d b oxi ha v bin mu. Cho nn cn cn nhc k nhng yu t nh tui ca c, loi c, hm lng lipid, ng trng v phng php nh bttrc khi quyt nh c nn m bng c hay khng. Fillet Vi sn phm surimi c chun b t tht c c fillet sn s cho sn phm c cht lng n nh hn. Tuy nhin trong qu trnh chun b tht fillet, hiu sut thu hi tht s gim do mt phn tht cn dnh li cc phn xng. Vic s dng tht c cn nguyn xng s lm cho sn phm surimi c cht lng km hn. Bi v trong qu trnh p ly tht c dch lng trong cc t bo thn kinh, ty v cc thnh phn cn st li trn xng nh l lch, thn, rut, d dy... rt giu enzyme gy bin tnh protein, mc d qu trnh ra c th loi cc enzyme ny nhng khng trit . B li hiu sut thu hi tht trong trng hp ny cao hn. Trong sn xut surimi t Pacic whiting, fillet c nhiu nhng m en lin quan ti k sinh trng myxosporidean, v vy phi loi b nhng m en ny lm

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Surimi Surimi Seafood

Nhm 2 HTP3

tng gi tr cho sn phm. Mc d, hin nay nhng khuyt tt ny khng nguy him v sc khe nhng rt d nhn thy v gy mt thm m cho sn phm.

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Surimi Surimi Seafood

Nhm 2 HTP3

B. Surimi seafood Sn phm t surimi

[2]: tr 375 tr 395; [3]T: tr 201 tr 210; [8]: tr 243 tr 272 1. LCH S V TNH HNH PHT TRIN SN PHM T SURIMI NHT V HOA K Trong sut 8 th k, nhng sn phm sn xut da trn nn surimi Nht c coi l chikuwa. Mt thi gian di v sau ny, nhng sn phm da trn nn surimi tr nn quen thuc vi ngi Nht nh kamaboko, chikuwa v satsuma-age. Nm 1970, mt sn phm mi ra i v c pht trin gi l crabstick. Nht, da vo ngun c c sn, nhng sn phm lm t surimi c thy vi rt nhiu hnh dng, mu sc, cu trc khc nhau i vi tng a phng. C rt nhiu loi c c thu hoch vng quanh b bin Nht Bn ng dng lm surimi nguyn liu nh croaker, Threadn bream, lizardsh, congereel, atsh, ounder, sardine, mackerel v Alaska pollock. Ngoi ra, nhng sn phm sn xut trn nn surimi ca Nht c tnh cht ma v. Cc nh sn xut tng sn lng surimi vo cui nm bi v s tng nhu cu s dng surimi trong nhng ngy u nm mi. Tuy nhin, th trng Hoa K c s tri ngc hn. M, surimi hi sn c tiu th rng ri vo ma h nh l mt thnh phn ca mn salad. K t sau 1970, sn phm crabstick c lm t surimi (tng lai ca surimi hi sn) tr thnh sn phm c s dng ph bin nht Nam M. Nhu cu s dng surimi hi sn tng mnh k t nm 1980 do mn salad lnh. Trong thp nin 80, s tiu th surimi hi sn tng rt nhanh t vi ngn tn ln n hn 70 ngn tn. Tuy nhin, vo nm 1991, lng tiu th st gim ng k do gi ca surimi. Trong thp nin 90, s tiu th surimi nhn chung vn tng nhng c gim i so vi thp nin 80. Ngoi ra trong nm 2000, lng tiu th surimi hi sn t n 82000 tn.

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Surimi Surimi Seafood

Nhm 2 HTP3

Trn th trng Nht Bn nhng sn phm truyn thng da trn nn surimi c chia thnh 6 loi: Satsuma-age: chin Chikuwa: nng Kamaboko: hp Favored kamaboko: xc xch c hoc i ln gi hun khi Hanpen/naruto: un si Mt s sn phm khc lm t surimi nh: surimi hi sn (cng cua gi) 2. SN PHM SN XUT TRN NN SURIMI chu v chu u, surimi c xem nh l mt ngun nguyn liu, ngi ta s dng surimi t rt nhiu loi c lm cc sn phm khc nhau. Tuy nhin, M ch c surimi c sn xut t c Alaska pollock v Pacic whiting c s dng ch yu. M v chu u, ngi ta ch s dng surimi ng lnh, trong khi , surimi ti ch c s dng mt lng rt nh Nht v cc nc chu khc.

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Surimi Surimi Seafood 2.1. Kamaboko

Nhm 2 HTP3

C kin cho rng kamaboko tn ti rt sm t thi k u ca Nara (710 784) Nht. N l loi sn phm t surimi ph bin nht ti Nht. Thut ng ny thng dng ch tt c cc sn phm c lm t surimi Nht Bn.

Surimi dng paste c to thnh hnh mi vm trn mt bng g trc khi i gia nhit. i khi b mt n c ph mt lp bt mu bt mt hn. Qu trnh ny c th c lm bng tay (theo truyn thng do ngh nhn to ra) hoc s dng my (i vi quy m cng nghip). Ngoi ra, ty thuc khu vc a l m hnh dng v cu to kamaboko khc nhau. Sau khi to hnh sn phm, paste surimi c ch bin nhit thp (20 40oC trong 30 60 pht) ty thuc vo loi nguyn liu lm surimi. Trong sut qu trnh ny, kh nng to gel ca myobrillar proteins ha tan c nng ln rt cao, chnh v vy m gel to ra rt bn v n hi. Vic nu bng cch nng hoc hp sau c tin hnh hon tt s to gel ca protein c. Sn phm sau khi hp xong gi l mushi kamaboko, c sn xut rng ri min ng Nht Bn. Thnh ph Odawara rt ni ting v sn phm kamaboko hp ny. Mt khc, sn phm kamaboko nng li c sn xut rng ri min ty Nht Bn.

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Surimi Surimi Seafood

Nhm 2 HTP3

Mt loi khc ca kamaboko l kamaboko khun. Loi ny cng c trong mt ci khun hnh mi vm. K thut c thng c s dng cho surimi c kh nng to gel thp. Qu trnh ch bin nhn chung ging nh nhng kamaboko khc, nhng paste surimi c vo mt khun nha v gi nhit 10 15oC trong 10 gi trc khi em gia nhit 90oC. iu ny c l gii v kh nng to gel km nn paste surimi c khun nh hnh v gi nhit thp mt thi gian lu hn hai loi trn tng cng kh nng to gel. Cc sn phm c ng gi, thanh trng v p lnh. 2.2. Chikuwa

Chikuwa l m hnh u tin ca sn phm c lm t surimi, c lit k trong vn hc ca th k th 8. Hnh dng ca n thng c hnh ng hay dng tu thuc. Paste surimi sau c cun ln trn mt que trn bng chuyn, sau c em i nng. Trong qu trnh nng, paste surimi c quay trn lin tc trong l nng m bo cho s to gel tt hn. Sn phm hon thnh c ng gi, kh trng, p lnh.

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Surimi Surimi Seafood Satsuma-age/Tenpura

Nhm 2 HTP3

Satsuma-age/Tenpura l kamaboko c chin c nhiu hnh dng v c im khc nhau. Chng c mt s tn gi khc nhau ty theo tng vng. qun Kagoshima, ni m Satsuma-age c pht trin u tin, n c gi l tsuke age, trong khi tokyo gi l satsuma-age v osaka l tenpura.

Nhiu thnh phn nh rau, tm, mc, c bm nh thnh thong c thm vo paste surimi lm satsuma age. Satsuma age c to hnh vi rt nhiu hnh dng khc nhau nh que, vin, ci ch nh (patty), dng khi t nhin trc khi em chin. Nhng sn phm chin ny cng rt ph bin Hn Quc, ngi Hn Quc gi bng ci tn truyn thng l twighin ahmook. Mc d, chin l mt phng php ch bin chnh yu ca setsuma age, nhng c ba kiu nu trc phn bit nhng sn phm hon thin. o Yude age: luc trc khi chin o Mushi: hp trc khi chin

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Surimi Surimi Seafood o Ki: chin hai bc

Nhm 2 HTP3

Tuy nhin, mt vi nm tr li y, setsuma age c sn xut ch yu theo phng php chin hai bc v bn ca gel v nng sut cao hn. Ln chin u tin ti nhit 130oC v ln chin th hai nhit 170oC 2.3. Hanpen Hanpen c lm u tin ti Tokyo v mt s khu vc thuc tnh Chiba. Cu trc ca n mm nh ko do hay u h. pht trin cu trc, yu cu giai on cui ca qu trnh phi trn, s dng yamaio, phi o trn tc cao. Cng vic ny c thc hin bng chy v ci. Gn y, cc loi gum thc vt v polysaccharide, du thc vt thng c s dng pht trin cu trc surimi. Vic o trn c thc hin bng mt my trn lin tc. Sau , hn hp c un bng nc nng 80 85oC. 2.4. Fish ball[12], [13]

C vin l sn phm surimi ph bin nht ti ng Nam . Sn phm ny c gi bng tn khc nhau a phng nh Bebola (Malaysia v Brunei), Bakso (Indonesia), Bola-bola (Philippines), Jhi-ei (Singapore), v Thi Lan n c gi l Lc-chin pla. Thnh phn sn xut c vin cng tng t nh trong sn xut kamaboko v crabstick, nhng gm nhiu khu chi tit hn. Tt c c trnh by trong s sau:

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Surimi Surimi Seafood

Nhm 2 HTP3

Ngoi surimi, cn c 1 s thnh phn in hnh khc nh: mui, ng, monosodium glutamate (MSG), tinh bt v nc. Tu thuc vo ni sn xut c th c thm 1 s khc: tinh bt bp bin i, du thc vt, ISP, bt m, bt Sago, AjinomotoT l tinh bt trong sn xut c vin (fish balls) th tng i t so vi crabstick. V mt iu na l khng b sung thm mu hay protein vo thm cng thc ny. Sau khi dng paste chun b xong, n c a vo 1 khun to hnh vin, sau c a ngay vo nc m ( 20- 40oC, iu ny ph thuc vo tng loi) nh hnh t 30 60 pht.

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Surimi Surimi Seafood

Nhm 2 HTP3

Khng ging nh sn xut nhng sn phm surimi khc, mui c thm vo pht cui ca giai on Comminution. Nu khng, c vin s chm di y thit b hoc ni trn b mt nc. Hoc mt trng hp khc l lm bin dng c vin nh c th lm chng bng phng (dp li) hay nhng sn phm vin hnh bu dc hay l nhng sn phm khng hnh th xc nh c. V vy, vic gi 1 khun thng nht v hnh dng trong mt khi lng ln sn phm l rt quan trng. Theo truyn thng, mui thng c cho vo giai on cui ca qu trnh Comminution (nghin nh) c vin ni l lng trong nc ca thit b cha trnh c s bin dng. V vic ny, cc cuc nghin cu cn hn ch, do vy ta kh m c th gii thch r rng v mi quan h gia c vin ni l lng v vic cho mui trong sut gia on Comminution, ng thi c lin quan n mt chia nh ca dng paste hay s n nh v nhit (mi loi khc nhau, s lng cho vo n nh s khc nhau)

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Surimi Surimi Seafood

Nhm 2 HTP3

Khi dng vin c thit lp, chng c t trong nc nng (95 98oC) trong khong t 10 30 pht (hay cho n khi nhit chnh gia vin c t c 80oC), tip theo s c lm lnh di vi nc v c ng gi trong nhng bao polyme trc khi kim tra xc nh kim loi trong . Khng ging nh c vin c ch bin, nguyn liu c vin th ( hon thnh) c bn trong nhng ti polyme cha nc lnh trong na. iu ny ph thuc chnh vo khch hng, h ngh nh chng s ti hn (fresher) v ngon hn (tasier). Kh khn nht l hn dng ngn v trnh hin tng o trn trong thng mi.

Tnh cht ca c vin (ngoi surimi) ch yu c quyt nh bi lng tinh bt c s dng v nhng iu kin tit trng. - Qua nhiu nghin cu, c bit trong cuc kho st v thnh phn ho hc v cht lng ca c vin c iu tra Malaysiath lng tinh bt cho vo qui trnh nh hng ln n cht lng ca c vin, iu ny s lm tng lng carbonhydrat trong c vin. Trong qu kh, vic b sung thm tinh bt c xem nh l mt cht nn, ch yu v mt kinh t v d kim, nhng ngy nay n cn c s dng rng ri nh mt cht n nh, gia tng cu trc, lin kt nc hoc cht bo v cng c xem l mt cht chuyn th sa. Tinh bt c th s dng l tinh bt bp, tinh bt khoai ty, tinh bt

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Surimi Surimi Seafood

Nhm 2 HTP3

khoai m; carbonhydrat hay tinh bt cng lm gia tng cng ca gel cng nh n nh s ng bng nu c thm vo mt mc thch hp. Ni chung khong 0 10% tinh bt c s dng trong vic sn xut c vin. - Cht lng c vin c c trng bi trng cng nh v mu sc ca chng. iu ny nh hng khng nh n nhu cu ca ngi tiu dng. Kt qu nghin cu cho thy rng nu c vin c ra t 2 nc tr ln s trng hn loi c vin khng ra nc hoc ra 1 ln. Do vy, tinh bt l mt phn trong vic nh hng n cht lng ca surimi, in hnh l sng (Ligtness). Nu ta s dng tinh bt lm t khoai m s cho gi tr L cao hn tinh bt ca ng hay khoai ty. nh gi cht lng ca c vin, ngi ta s dng mt s phng php sau: - Xc nh cc thnh phn gn nht bng phng php m t ca AOAC. - Hm lng protein th c xc nh bng phng php Kjeldhl. - Lipid th xc nh bi phng php Soxhlet. - m c xc nh bng cch nung mu 105oC cho n khi t trng lng khng i. - Mu sc th c o bng my o mu CR300 Nht. - Test folding c xc nh theo Lanier (1992). - Phn tch TPA xc nh cng, cohesiveness, chewiness, - 2.5. Surimi hi sn[8]: tr 245 tr 271; [2]: tr 395 tr 419 Surimi hi sn l nhng sn phm tng t hi sn. Chng c pht trin theo nhng kiu khc nhau, nhng c bit nht l sn phm gi cng cua. Da vo phng php ch bin, sn phm ny c chia lm hai loi: tht si nh c nhng si c c xp song song, thng hng v tht dng khi c nhng si c c xp mt cch ngu nhin. Ngoi ra, cn c nhng sn phm (dng que, dng ming nh mng, khoanh) c ch bin bng nhng phng php khc nhau. i vi tm v tm hm gi, c ch bin theo cch khc. Thnh phn chnh ca surimi l protein. Protein ca surimi c c tnh to gel duy nht m khng loi protein no khc c c. N c th to loi gel vng chc, c

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Surimi Surimi Seafood

Nhm 2 HTP3

kt hn rt nhiu so vi nhng loi protein khc c s dng trong thc phm. Loi gel c bit ny cho php nhng nh sn xut lm ra nhng sn phm gi protein ca cua, tm, hn 2.5.1. Kim tra v bo qun Surimi nguyn liu Cc c im v thnh phn v chc nng ca surimi nh hng trc tip n sn phm cui cng. Do , nhng c tnh chc nng v thnh phn ca surimi phi c xc nh m bo tt nht trc khi em phi trn. Trong khi nhp surimi, cn phi kim tra nhit ca l hng kim sot nhit ca qu trnh vn chuyn, thng ly nhng khi surimi mt cch ngu nhin o nhit . Cch lm ny gip nh sn xut c th kim sot cht lng v tnh ng nht ca sn phm cui. Surimi nguyn liu thng c ng gi trong cc bao b nha sau ng hp trong cc thng carton, mi hp cha khong 10 kg. Surimi phi c bo qun lnh ng nhit nh hn -20oC v phi s dng trong vng 6 thng k t ngy sn xut cho nhng c tnh chc nng tt nht. Ph gia Tinh bt, cc protein b sung, food-grade chemicals, cht to mu, to hng cng phi xem xt, kim tra cn thn trc khi s dng. Hu ht cc nguyn liu ny c th c lu tr nhit phng tr lng trng trng (albumine) v hng liu d bay hi. Hai loi nguyn liu ny cn c bo qun lnh. Thi hn s dng ca cc loi nguyn liu c ko di hn nu chng c bo qun di 5oC. 2.5.2. Qu trnh tan gi Qu trnh tan gi s b c th c thc hin bng cch gi surimi qua m nhit lnh hoc s dng qut kh nhit phng, hay thit b tan gi loi da. Vi thit b tan gi loi da, t khi surimi gia cc da m s lm tng tc qu trnh tan gi. Trong thit b ny, surimi c t gia cc da v p li. Khng kh

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Surimi Surimi Seafood

Nhm 2 HTP3

nhit 30oC lu thng qua cc b mt da trong 20 pht, nhit b mt ca surimi c th tng ln -2oC. Tuy nhin cn phi ch n tc tan gi. Tc ca qu trnh ny ph thuc vo nhit , vn tc chuyn ng v bn cht ca mi trng tan gi, kch thc v hnh dng ca thc phm. Tc qu trnh tan gi phi ph hp vi kh nng ht nc ca surimi. Nc thot ra nhanh lm ko theo cc cht dinh dng ha tan trong nc, lm gim gi tr dinh dng ca surimi. Mt khc, tan gi qu mc s lm b gy cu trc t bo, lm bin tnh protein ha tan lm gim kh nng ht nc ca cc thnh phn trong surimi. [4]: tr 129 Ngoi ra, tia bc x hay l l vi sng cng c s dng tan gi ng u trong thi gian ngn. Nu phng php ny c ng dng th s l phng php tt nht v kh nng truyn nhit ca tia bc x l rt ln.[4]: tr 130, 131 2.5.3. Nghin nh v phi trn Nghin ct Trc khi khi surimi ng lnh c nghin nh cn phi c nng nhit ln -8oC n -4oC hoc chia thnh tng phn nh bng mt my nghin tht ng lnh hay my nh vy . Bc ny nhm gim ti cho bc nghin nh, mn surimi sau , trnh gy hi cho li dao ca thit b. Nu s dng my nghin tht ng lnh cn ch g b lp bao b plastic ca khi surimi ng lnh trc khi t vo my. S ng u ca nhng nguyn liu phi trn nh hng n cu trc ca sn phm cui v thay i ty theo loi thit b s dng. Nht v cc nc chu khc, nhng loi my trn truyn thng vn c s dng nhng c s sn xut nh. Trong cng nghip sn xut hng lot, ngi ta s dng mt my ct chn khng, khng gy ting ng. Thi gian c th gim i t 10 15 pht so vi my truyn thng. Cho nn loi my ny c s dng nhiu ti M.

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Surimi Surimi Seafood

Nhm 2 HTP3

Qu trnh nghin nh c hai chc nng chnh l nghin nh protein m c ca c v ha tan ti a cc protein c kh nng tan c trong dung dch mui paste surimi nhn, mn, nhuyn v kt hp ng nht vi nhng thnh phn khc. S ha tan ti a ca nhng protein m c c kh nng ha tan ph thuc vo thi gian, nhit v nhng chc nng c kh khc ca my ct nh cu hnh li dao, sc nhn v chn khng, v.v Qu trnh ct din ra nh sau: - u tin, surimi c ct thnh cc ht rt nh m khng thm ph gia trong 6 7 pht. Sau , thm mui v tip tc ct t 10 - 12 pht. Ti bc ny, actomyosin tr nn ha tan, paste surimi rt nht v hi dnh. - Nu mui c thm vo rt sm trong giai on nghin th nhit surimi s gim ng k v nhiu tinh th c hnh thnh. iu ny din ra s gy cn tr cho qu trnh chit rt cc protein chc nng trong m c bng mui. Cc protein chc nng nh myoglobulin, hemoglobin s nh hng xu n mu sc ca sn phm, cc enzyme s gy kh khn trong qu trnh bo qun, lm y nhanh qu trnh t phn ca c.

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Surimi Surimi Seafood

Nhm 2 HTP3

Cc thnh phn khc c thm vo sau qu trnh ha tan ca surimi vi mui v c trn u. Tht cua t nhin c nghin mn trc bng my ng nht hoc s dng cht nh ha. Qu trnh nghin nh trc s hn ch vic ln nhng mnh v cua nh trong tht cua. Cht nh ha thm vo c chc nng ci thin cu trc ca sn phm tht c, gip lin kt cc thnh phn khi phi trn li vi nhau, lm chc, n nh, chng oxi ha Phi trn Trong thit b ct khng phi dng chn khng cn lu nhng thnh phn dng kh, hay sy kh phi c ri ln trn paste surimi, tinh bt phi c trn vi nc trc khi cho vo. Nhng iu ny khng cn trong thit b chn khng, cc nguyn liu c th c cho vo ng thi v c trn u trong thi gian ngn hn. Mui l thnh phn c bit cn thit ha tan cc protein surimi v cho php chng pht trin thnh gel n hi v rn chc sau khi nu. S ha tan protein m c thng t l thun vi thi gian trn. Tinh bt trng n gi nc lm thay i cu trc gel, gip gel n hi hn. Th t thm cc thnh phn cng rt quan trng gip cho qu trnh hydrate ha ng mc protein surimi trong sut qu trnh ha tan. Nhit cui cng ca paste surimi sau khi hon thnh qu trnh ct trong sn xut cng nghip khong 10oC. Tuy nhin, mt s kin cho rng nn gi nhit di hoc ngang bng nhit gy mt n nh phc cht actomyosin trong c. i vi Alaska Pollock nn c gi di 10oC, Spanish mackerel gi di 16oC. Nhit ca paste cng cao, qu trnh ct din ra cng d do nht ca paste gim nhng li nh hng ti cu trc gel. Ti nhit 20oC qu trnh ct din ra nhanh nhng paste surimi to gel v cng chm. Trong khi , nu duy tr nhit t 0 5oC, cu trc gel

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Surimi Surimi Seafood

Nhm 2 HTP3

tt hn. Nhit qu cao s lm bin tnh protein, lm gim kh nng to gel ca surimi. 2.5.4. Hnh thnh surimi hi sn Mi loi surimi hi sn u c nhng bc s ch nh trnh by trn. Giai on tip theo ty sn phm c th m tin hnh nhng qu trnh khc nhau. 2.6.4.1. Sn phm dng si

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Surimi Surimi Seafood Nhng sn phm surimi dng si tiu biu l surimi gi cua v s ip. Trong sut giai on to hnh, hn hp paste surimi c p n mt cch trc tip hoc s dng mt b phn truyn tht, thng c trang b chung vi my nhi, trn mt bng ti bng thp khng r ca ca my ch bin. Sn phm vi nhng th si thng hng trong thnh phm, bt u t

Nhm 2 HTP3

nhng th rt mng, khong 12mm c p n ln trn bng chuyn. B dy v b rng ca th quyt nh n ng knh v nh hng n cht lng sn phm. Nu v lm lnh Surimi sau khi phi trn s i trn bng ti v ln lt qua cc ngun nhit. Trong cng nghip thng s dng loi thit b bng ti lin tc. Thng thng, bt u l bc x nhit, dng hi nng, v bc x nhit mt ln na. Cng c nhng loi ch c bc x nhit mt ln v hi nng hoc ch c hi nng. Thi gian gn y ngi ta s dng loi thit b gia nhit c hnh dng ging ci trng. u im ca loi thit b ny l tit kim c khng gian. Paste surimi hi sn c p ln mt thit b cha dng hi c nhit cao. Tuy nhin, d l s dng ngun nhit hay loi thit b no, nhit ti ni m paste surimi tip xc l 90 95oC. Thi gian nu ph thuc vo c tnh k thut ca sn phm, khng ph thuc vo loi thit b. i vi nhng th mng (1,2 2,2mm) ch bin sn phm surimi hi sn dng si, thi gian nu dao ng t 30 100s. Qu trnh nu ny thc hin trong thi gian ngn gy ra s to gel ca protein surimi nhng khng to thnh gelatin tinh bt v/hoc gel vi cc thnh phn protein khc. Sau sn phm c lm lnh bng khng kh (i khi s dng kh nn) ti nhit phng hoc thp hn. Vic pht trin kt cu gel c hon tt trong sut qu trnh kh trng sau . Gel sau cng s c ci thin cng v c tnh gi nc. S ko si Vic ko si i vi loi sn phm ny c thc hin bng cch ko di nhng on ct ca gel surimi theo chiu dc.

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Surimi Surimi Seafood

Nhm 2 HTP3

Rnh trn nhng phin surimi thu c bng cch cho qua hai con ln c rng ca thit b to rnh. Khong cch gia cc rng iu khin s lng v chiu rng ca cc si ring r. My to rnh phi c iu chnh tinh t cc si to ra khng hon ton tch bit nhau. iu ny ph thuc vo m ca hai con ln. Nu khong trng gia hai con ln qu ln cu trc sn phm s khng tt, sn phm s c nhng phn l dng phin thay v dng si. Tuy nhin, nu qu hp th cc si s tch ri nhau, gy kh khn cho qu trnh b si. V qu trnh ny lin quan n ct, ko si, ko gin ca surimi nn i hi gel surimi phi n hi v c kt chu ng nhng iu kin ny. V vy, nn s dng surimi cht lng tt, xy dng quy trnh thch hp, cng vi vic iu khin cn thn trong qu trnh ch bin l nhng iu kin cn thit to ra sn phm nh mong mun. Hnh di th hin s ph thuc ca cu trc vo mc x rnh, c th x nh, trung bnh, nng. B si

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Nhm 2 HTP3

Qu trnh b si l qu trnh cun cc tm sn phm sau khi x rnh thnh hnh dng mt si dy. Tuy nhin, vic b khng cht c th lm xut hin l tm crabstick. m bo rng vic cun cht ch v loi b cc l tm, ngi ta s dng cht lng hay tht kt dnh trong qu trnh b si. To mu v bao lp nha Dy surimi sau c cho qua my to mu. Surimi c bao bc bi mt tm nha c mu t nhin dng keo c lm t polyethylene. Sau , ct thnh tng on c chiu di c trng, nu bng hi nng trong 15 30 pht ri em i lm lnh nhanh. Cc loi keo dn mu thng c s dng nhng gy ra bong mu trong qu trnh ct thnh nhng hnh dng khc nhau. Mt phng php hiu qu hn l p mu, mu dng keo c p ng thi ln ra tm surimi ngay trc ln nu u tin.

Phng php ny c nhc im l gy trn mu qua nhng vng trng ca sn phm trong qu trnh bao gi chn khng v hp kh trng ti nhit cao. Hin nay, vn ny c khc phc bng cch s dng mt lng nh polyglycerol

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Surimi Surimi Seafood

Nhm 2 HTP3

polyricinoleate c trong du thu du ngn chn chy mu. Tuy nhin, thnh phn ny khng c chp nhn bi mt s quc gia nh M bi v cho l khng an ton. Sn phm dng khi Tiu biu cho dng ny l sn phm tm hm. S sn xut cc sn phm gi tm hm rt ging sn phm gi cua. Vi mt s thay i nh, thit b trong quy trnh sn xut sn phm gi cua c th c s dng sn xut sn phm gitm hm. S lm tng nhit trc khi nu lm tng rt nhiu bn (ng sut chng ct), n hi (bin dng chng ct) cng tng nhng vi mc thp hn. nh hng ca s lm m trc ln chc nng ca gel ph thuc vo ging c v ng trng. Mi quan h gia nhit nc trong ng trng vi nhit to gel tt nht ca surimi ph thuc vo ging c. Lm mt bng cch t surimi ti nhit 5oC qua m hoc 40oC trong t m trong vng 40 pht c th c p dng thay th s lm m trc khi nu. Phng php ny lm gel surimi cng v n hi hn. Cu trc gel hnh thnh t loi c Atlantic croaker v Alaska pollock ti 40oC ging nhau, nhng ti nhit 4oC, khi qua m th li cho phn ng khc nhau. bn t gel ca loi Alaska pollock t c ln nht ti 4oC trong vng 24 gi. Tuy nhin, gel t loi Atlantic croaker bn nht khi c lm m trc ti nhit 40oC trong 30 pht sau nu ti 90oC trong 15 pht. i vi loi Alaska pollock, kh nng to gel ca surimi v hnh thnh lin kt ngang

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Surimi Surimi Seafood

Nhm 2 HTP3

gia cc phn t polyme l ti u ti 25oC. Cc ging c khc nhau, nhit ny cng thay i. Thng thng ti nhng nhit 5oC, 25oC, 40oC. V d nh, Atlantic croaker l 40oC, Southern blue whiting v hoki, nhit ny l 25oC trong khong 4h, Pacic whiting l 25oCTi nhit 60oC, gel ca tt c cc loi c b yu i. Bm nh v kt dnh L qu trnh quan trng nht pht trin cu trc sn phm dng khi, cc si c s c sp xp ngu nhin. Trong cc sn phm dng khi, c si c sp xp ngu nhin nh tm v tm hm, nhng khi gel surimi c ct thnh nhng si c ngn trc khi c trn vi surimi ti c tc dng nh mt cht kt dnh, v sau em i p n. p n Hn hp trn c p n ln mt bng ti bng thp khng r di hnh dng dy di (hnh di). Sau khi nu khong 10 15 pht bng hi nng v c lm lnh bng mt loi qut c bit. Sau , sn phm c ct theo nhng chiu di khc nhau thnh dng que hay dng khoanh. Sau nhng khoanh hay que ny c a i kt ng ri hoc bao gi v kh trng. Sn phm dng khoanh thng c bao gi chung vi sn phm c th si song song flake trong mn salad combo. S to mu cho sn phm p n thng s dng cch ng p mu.

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Surimi Surimi Seafood c khun

Nhm 2 HTP3

Paste surimi thng c trn vi nhng si c chun b trc, sau to hnh bng mt my p khun hoc n lnh nh sn xut surimi tm v tm hm.

i vi qu trnh to mu, mt dung dch mu c phun ln bn trong khun trc khi c khun hoc phun ln trn b mt sn phm sau khi nu v c. Cch th hai cn gia nhit thm n nh mu sc. 2.5.5. Ct khc Ct theo ng cho gc 25 30o, di t 5 8cm. Kiu ct ny ph bin nht ti M v c gi l flake. Ct thng gc 90o, di 3, 5 hoc 8 inch. Dng khoanh, mi mu di t 1 2cm. Php c kiu sn phm c ghp li t 10 15 dy, sau nhng vo gelatin kt dnh cc dy surimi ri bao gi li.

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Surimi Surimi Seafood

Nhm 2 HTP3

2.5.6. Bao gi Thng s dng cc bao b nha c lm t PE (Polyethylene), PP (Polypropylene), PS (Polystyrene), PVDC (Poly vinylidene chloride), EVOH (Ethylenevinyl alcohol), PET (Polyester), nylon nh PA (Polyamid). 2.5.7. Kh trng Surimi hi sn c nu nhit cao, thanh trng nhng khng tit trng. Tuy nhin, nu nng nhit ln cao hay ko di thi gian gia nhit s nh hng nghim trng n cc thuc tnh cm quan ca sn phm. Do , vic kh trng mt nhit thch hp cn quan tm n c tnh cm quan. Gn y, cc nh khoa hc xy dng v xc nhn m hnh d bo nhit cho sn phm surimi hi sn trong sut qu trnh kh trng. M hnh ny da trn gin Gurney Lurie vi mt h s truyn nhit v dn nhit ca surimi hi sn. u vo ca m hnh gm 4 bin sn phm: nhit ch bin, thi gian ch bin, nhit ban u v dy ca sn phm. Khi 4 bin ny thay i theo thi gian, kt qu tnh c t y s thay i tng ng, t ti u ha nhit ch bin surimi hi sn.

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Surimi Surimi Seafood

Nhm 2 HTP3

C th ng dng m hnh ny thit k mt phng php x l nhit mi cho surimi hi sn. N cng c th s dng kim tra cc phng php kh trng hin ti. 2.5.8. Lm lnh nhanh v bo qun Sn phm lm lnh c ng gi v thng carton sau khi c lm lnh ring r trn tng n v bao gi n 4oC. Sn phm c lm lnh, ht chn khng mt phn hay hon ton c hn dng t 60 90 ngy. i vi thi hn phn phi di hn, phng php lnh ng c khuyn dng. Sn phm sau khi c lm lnh s b c t vo trong t lnh hoc trong dung dch nit lng. Tc lm lnh nh hng n cht lng v tui th ca sn phm. Nhit lnh t - 10 n - 20oC, khong 90% m thot ra ngoi, nng ca cc cht ha tan trong m t do cn li tng ln khong 10 ln. ng bng nhanh s to ra v s tinh th nc nh, do to ra nhiu mm tinh th hn khi lm lnh chm. To ra nhiu tinh th nh l rt quan trng trong vic duy tr cht lng lng trong thi gian lu tr di hn. S thay i cng thc cn thit gim nh hng gy hi ca vic lm lnh n cht lng sn phm. V d nh vic s dng tinh bt bin tnh, c bit l tinh bt c lin kt hydroxypropyl v lin kt ngang thay cho tinh bt t nhin c th gim s chy nc (thot m) thng xy ra cng vi s tan bng ca cc sn phm ng lnh. 2.5.9. Mt s sn phm surimi hi sn

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Surimi Surimi Seafood

Nhm 2 HTP3

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C. Kt lun
Nh vy, surimi v cc sn phm ca surimi ngy cng ng vai tr quan trng trong i sng con ngi, cng ngh sn xut surimi cng c ci tin sao cho ph hp hn. nc ta, cc sn phm surimi c by bn ngy cng nhiu cc siu th. iu cho thy surimi chim c mt v tr quan trng trong th trng Vit Nam v ngi tiu dng khng ch s dng nhng sn phm truyn thng m ngy cng quan tm hn n cc sn phm giu dinh dng khc. Xu hng pht trin trong tng lai, surimi s khng ch dng li nguyn liu c m cn s dng cc ngun nguyn liu khc lm phong ph hn cc sn phm t surimi cng nh p ng nhu cu ngy cng pht trin ca th trng trn th gii. Bi tiu lun ca chng em ch xin dng li surimi t c v chng ta hy cng ch i nhng sn phm mi ca surimi trong tng lai nh!

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Surimi Surimi Seafood

Ti liu tham kho Vui lng lin h nu cn

Nhm 2 HTP3

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