Phụ Gia Sử Dụng Trong Bảo Quản Thịt

Ph gia s dng trong bo qun cc sn phm t tht

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PH GIA S DNG TRONG BO

QUN CC SN PHM T THT

GVHD : Th.s Nguyn Th Hin

SVTH : Trn Nguyn Tun Anh 60800076

T Ch Hng 60800858

Chu Lu Quang 60801657


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MC LC Gii thiu ........................................................................................................................................ 3

1. Khng sinh ............................................................................................................................... 4

1.1. Nisin ................................................................................................................................. 4

1.2. Lysosyme ......................................................................................................................... 6

1.3. Natamycin ........................................................................................................................ 9

2. Cht chng oxy ha ............................................................................................................... 11

2.1. BHA, BHT, TBHQ......................................................................................................... 11

2.2. Tocopherol (Vitamin E) ................................................................................................. 13

3. Cht bo qun cu trc .......................................................................................................... 15

3.1. Lecithin........................................................................................................................... 15

3.2. Caseinate ........................................................................................................................ 16

3.3. Tinh bt bin tnh ........................................................................................................... 17

3.4. Gelatin ............................................................................................................................ 19

4. Mt s ch phm ph gia thng mi trn th trng ........................................................... 23

4.1. Anti-Pro1 ........................................................................................................................ 23

4.2. Tinh bt bin tnh ........................................................................................................... 24

4.3. POLYPHOS_S ............................................................................................................... 24

Ti liu tham kho ........................................................................................................................ 26


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Gii thiu Thc phm nht l cc sn phm t tht d b oxy ha v thng b mt s vi sinh vt

lm h hng lm gim gi tr v mu sc, gy ra mi hi thi, gim thi gian bo qun, nh

hng n sc khe ngi tiu dng v nhiu bt li khc. V vy ta thng s dng thm cc

cht ph gia bo qun trong qu trnh sn xut ch bin tiu dit nhng vi sinh vt gy hi,

ngn chn cc tc ng ca mi trng ng thi ko di c thi gian bo qun m vn gi

c cht lng v v hp dn cc sn phm t tht.

Trong bi tiu lun ny nhm tm hiu v cc loi ph gia bo qun :

Cht chng vi sinh vt: khng sinh

Cht chng oxy ha:

Cht bo qun cu trc:


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1. Khng sinh Cc cht khng sinh thng l nhng cht tng hp t nhiu loi vi sinh vt c kh nng

tiu dit vi sinh vt khc. Lc u cht khng sinh c s dng rng ri trong y hc cha

mt s bnh do vi khun bnh gy ra. Nhng cc nh chuyn mn ngnh cng ngh thc phm

chng minh cc cht khng sinh cng c tc dng dit khun trong thc phm. Cc cht

khng sinh c dung trong y hc nh Penicelin, Streptomycin, Biomyxin c kh nng dit cc

loi vi khun lm h hng c S pht minh ny c mt ngha to ln i vi s pht trin

nhiu ngnh cng nghip thc phm.

Tuy nhin vic s dng rng ri cc cht khng sinh b cc nh y hc phn i v

chng s gy nguy him do d lng cht khng sinh cng vi thc phm vo c th con ngi

lm c th quen thuc khi c bnh thuc s khng cn tc dng na. V vy cc nc u

nghim cm dng nhng khng sinh cha bnh lm cht bo qun thc phm.

Nh vy, mc d c hiu qu tt nhng phn ln cht khng sinh khng c s dng

trong cng nghip thc phm tr mt s ngoi l. v d cho php dng Biomyxin s l b mt

ngoi ca c nhm ko di thi gian bo qun.

Ring mt s cht nh Nisin, Lysozyme hay Natamycin (Pimacyrin) th c tc dng

trong bo qun tht v c php s dng. Nhng cht ny c hiu qu cao v khng gy c

cho con ngi nn ang c ch nghin cu v khai thc.

1.1. Nisin

a. c im:

Nisin trong t nhin thng gp trong cc sn phm sa v trong cc loi rau mui

chua. N c to thnh trong qu trnh sng ca nhm Streptococcus ln men lactic.

Trong thnh phn ca n c cha cc axit amin thng thng nh Leucin, Valin,

Alanin, Glycin, Prolin, Histidin, Lyzin, Acid Glutamic, Acid Aspartic, Serin, Methionin.

Nh vy, phn t Nisin (khi lng phn t gn 1000 D) gn ging nh cu to cc phn

t Protid.

Nisin l mt peptide khng khun a vng vi 34 axit amin d lng c s dng

nh mt cht bo qun thc phm. N cha cc axit amin ph bin Lanthionine (Lan),

Methyllanthionine (MeLan), Didehydroalanine (DHA) v Acid Didehydroaminobutyric

(Dhb).


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Hnh: S cu to ha hc ca Nisin

b. C ch tc dng:

Nisin lin kt vi anion phospholipid sau di chuyn vo t bo gy ri lon qa

trnh trao i ion v lm cht vi sinh vt.

Nisin c coi l hiu qu kim sot mt lot cc sinh vt gram dng bao gm:

Listeria, Enterococcus, sporothermodurans Bacillus, v Clostridium. S dng mt mnh,

n khng c hiu qu trn vi khun gram m (nh E coli), nm men v nm mc. Tuy

nhin, nghin cu cho thy rng n c th hu ch i vi mt s vi khun gram m khi

c s dng kt hp vi cht bo qun khc..

Trong c th ngi, Nisin s b cc cht men ca dch tiu ho ph hu. V vy c th

xem nh n khng c tc dng ln h vi sinh vt thng c trong c quan tiu ho.

c. Dng s dng:


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Thnh phn ch phm nisin l nisin (2,5%), clorua natri (ln hn 50%), protein

(23,8%) v m (di 3%). Dng bt trng hoc xm t ho tan trong nc, trong mi

trng axit ho tan tng ln (khi pH=4,2 tan c 12g/l).

Rt n nh trong phng nhit , cc acid iu kin lm nng. pH 2.0 121 30

pht, sn phm vn n nh. pH cao hn n nh gim.

Bt ny dng bo qun dng kh qua nhiu nm nhit bnh thng hot tnh

khng sinh ca n khng gim st bao nhiu. hot ng ca Nisin l 40,106 n v

trong 1 gam (theo qui nh ca h thng n v quc t Riding)

Hnh: Dng nisin thng mi

d. Cch s dng:

Phm vi ng dng ca ph gia Nisin dng cho tht v cc sn phm t tht ang c

m rng, nht l xu hng kt hp Nisin vi cc ph gia khc c cng hoc khng c

ngun gc khng sinh nh Natamycin v EDTA (Gill v Holley, 2000) to hiu qu

bo qun cao hn.

Trong cng nghip hp vic s dng Nisin cho php gim nhit v gim thi

gian thanh trng do gp phn nng cao cht lng sn phm. Nisin c kh nng tiu

dit vi sinh vt gy chua phng (gy h hng m khng lm phng hp) trong cc loi

hp nht l rau hp. Nisin b ph hy pH=8,0 nhit 37oC t 15-30 pht.

Liu dng trong thc phm l 20 U.I/g thc phm.

1.2. Lysosyme

a. c im


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Lysozyme l mt enzym khng sinh c tm thy trong rt nhiu loi sinh vt bao

gm cc loi chim, ng vt, thc vt, cn trng va vi khun. Cc lysozyme c ly t

lng trng trng g l c nghin cu rng ri nht.

Lysozyme n tinh th:

- c im cu trc: Lysozyme Hydrolyzes beta-Glycosidic l mi lin kt gia

N-acid Acetylmuramic v N-acetyl Glucosamine trong Peptidoglycan ca thnh phn

thnh t bo vi khun v cng c th rng buc Polyme N-acetyl Glucosamine.

Lysozyme l mt loi enzyme tm thy trong lng trng trng, nc mt v cc dch

khc. N c trch nhim ph b cc bc tng Polysaccharide ca nhiu loi vi khun v

do n cung cp mt s cch chng nhim trng. Cu trc chnh ca Lysozyme lng

trng trng c hin th y l mt chui Polypeptide duy nht ca 129 aminoacid

c bn cp Cysteines hnh thnh cu ni disulfua gia cc v tr:

6 v 127

30 v 115

64 v 80

76 v 94

Nhng cu ni disulfua lm Polypeptide ny khng phi l mt chui thng. Cu

trc ca lysozyme l ph hp di iu kin, lm cho n l tng cho nghin cu tinh

th.

Hnh: Cu to Lysozyme

b. C ch

Xc tc qa trnh ct t ni Peptidoglycan trn vch t bo vi khun.


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Hnh: S v tr tc ng ca Lysozyme ln Peptidoglycan

c. Dng s dng

Lysozyme t trng g ln u tin c miu t bi Laschtschenko t nm 1909.

Lysozyme cng c tm thy trong nc bt ca ngi do Bloomfield tm ra trong nm

1919. Trong sut nhng nm 1960 v vo nhng nm 1970, Lysozyme c quan tm

nhng mt khng sinh t nhin.

Tnh c hi: Lysozyme l mt sn phm an ton c nh gi tch cc ca cc

c quan ( WHO, FDA, U ban Khoa hc thc phm ca EU )


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Hnh: Ch phm Lysozyme

d. ng dng:

Gill v Holler (2000) nghin cu v tc dng bo qun ca Lysozyme kt hp

Nisin i vi 2 sn phm ham v xc xch, c ch sinh trng ca cc loi vi khun

Leuconostoc, Listeria v Lactobacillus nhit 8oC. Hng nghin cu kt hp

Lysozyme v Nisin cng nh s dng Lysozyme Chloride ang c pht trin.

Li th ca vic s dng Lysozyme Chloride ( Lysozyme HCL) bao gm:

- C th c s dng thay cho cc cht bo qun nhn to khc, chng hn nh

Nitrat. Hng v c bo qun thng qua qa trnh lo ha

- Trong trng hp loi b vi khun, Lysozyme Chloride c th c thm vo

mc thp bo v chng li nhim mi trng trong sut qa trnh sn xut.

Khng cn vn u t chi phi ln c hiu qu c ch vi khun

1.3. Natamycin

a. c im

Natamycin (C33H47NO13) cn c gi l Pimarycin, l mt cht c sn xut bi

cc Natalensis ca vi khun Streptomyces. N l sn phm ca vi khun, chng c tc

dng ngn nga s pht trin ca nm men v nm mc. C bn Natamycin khng c

mu, mi hoc hng v.


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Hnh: Cu to ca Natamycin

b. C ch:

Natamycin n lin kt vi cc ergosterol trong nm men v nm mc gy ra r r

ca cc thnh t bo, dn n cht t bo. Vi khun th khng cha ergosterol v do

khng b nh hng.

Natamycin l hot cht chng li gn nh tt c cc loi mc v nm men, nhng

khng c tc dng trn vi khun hoc virus. Hu ht cc nm men b c ch nng

natamycin t 1,0 n 5,0 mg / mL. im ng in ca Natamycin l 6,5.

c. Dng s dng:

Natamycin ln u tin c phn lp t chng Streptomyces Natalensis trong phng

th nghim nghin cu t nm 1955. Mt nhn vin DSM ly chng vi sinh vt trong mt

mu t.


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Hnh: Ch phm Natamycine

d. Cch s dng

Natamycin c s dng trong ngnh cng nghip thc phm nh l mt cht bo

qun, n ngn cn s pht trin ca nm mc v nm men trong vic lm h hng thc

phm. Natamycin l s dng rng ri trn cc sn phm nh xc xch.

Ngng s dng:

Trong nghin cu trn ng vt, mc thp nht LD50 tm thy l 450 mg / kg.

chut cng vi liu lng 500 mg/ kg/ngy trong hn 2 nm khng gy ra

s khc bit trong t l sng, tng trng, hoc mc cc khi u. Cc cht chuyn

ha ca Natamycin cng khng c c tnh.

Trong con ngi, mt liu 500 mg/kg/ngy lp i lp li nhiu ngy gy ra bun

nn, nn ma v tiu chy.

2. Cht chng oxy ha

2.1. BHA, BHT, TBHQ

a. c im

BHA BHT TBHQ


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3-tert-butyl-4hydroxyanisone tert butyl hydro quinine butylated hydroxy toluene

2-tert-butyl-4hydroxyanisone

b. C ch tc dng

Ngn chn s oxy ha cc phn t trong thc phm nh cc acid bo bng cch tng

tc vi cc gc t do to ra 1 gc t do mi bn vng hn ti nguyn t oxy v d

dng tng tc vi cc gc t do khc trong thc phm .

c. Dng s dng

BHA l cht bt mu trng. D dng tan trong glyxerit v cc dung mi hu c khc.

Khng tan trong nc c mi phenol. BHA c th b mt hot tnh khi nhit cao trong

trng hp nng hoc sy. BHA hp th qua thnh rut non v c th tn ti trong m

bo .Tham gia vo qu trnh trao i cht ca ngi v ng vt

BHT l bt mu trng ,bn nhit hn BHA nhng li km tc dng hn BHA

TBHQ tan trong du bo 10% nhng t tan trong nc 1%. S dng trong cc thc

phm dng sy kh

BHA BHT TBHQ

d. Liu lng


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BHA dng 50-100mg s c chuyn ha dng nc tiu, dng glucuronit hay

sulfat, thng t c, LD50 chut =2000mg/kg th trng. Tuy nhin nu liu lng ln

hn, chng c kh nng gy ri lon c th .

BHT hp th qua thnh rut v qua qu trnh trao i cht ,chng c a ra ngoi

dng phn v nc tiu . Thng khng c nhiu , LD50 chut = 1000mg/kg th

trng. i vi ngi s dng 50mg/kg th trng thng khng c nh hng g .

TBHQ c hp th qua ng rut v tham gia vo qu trnh trao i cht, cui

cng c thi ra ngoi cng nc tiu. L loi t c, LD50 =700 1000 mg/kg.

2.2. Tocopherol (Vitamin E)

a. c im

L cht du lng khng mu tan trong cht bo, chng l thnh phn ca tocopherol

v tocoltrienol. Ton b thnh phn ca chng cha vng 6-chromanol

C tocolpherol v tocoltrienol c cc dng ng phn sau : , , , .S khc nhau

gia cc ng phn ny l s lng v v tr cc nhm methyl trong chui phenol

.Trong tt c cc ng phn ca tocopherol th -tocopherol c kh nng chng oxy hoa

mnh nht .

Khng bn vi tia t ngoi nhng li bn vi nhit v kim, bn vi axit (trong iu

kin thiu oxy).

b. C ch

Phn ng oxy ha lipid do cc gc t do peroxyl , chng s tip nhn 1 nguyn t

hydro t c cht lipid :


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V nhim v ca tocopherol l loi b cc gc t do peroxyl trc khi chng phn

ng vi lipid :

Cc tocopheroxyl rt bn vng v tc phn ng ca chng vi cc gc peroxyl t

do rt cao:

c. Dng s dng

Dng bt mu trng

d--tocopherol

dl--tocopherol

d- -tocopheryl acetate v dl- -tocopheryl acetate

d- -tocopheryl acetate m c

d- -tocopheryl axit succinate


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d. Liu lng

Tocopherol thng khng c. Nhng nu s dng thng xuyn liu lng

1000UI/ngy s dn n triu chng bnh ng rut, vim da, mt mi .

Mt n v (UI) ca vitamin E tng ng 1 mg acetate tocopherol tng hp.

1mg ca -tocopherol tng ng 1,1 n v

3. Cht bo qun cu trc

3.1. Lecithin

a. c im

L glycerophospholipid hay phosphatit: hnh thnh t nhng ester ca glycerin vi

axit bo cao phn t v vi axit phosphoric c nh baz nit-choline (gc phosphate ca

cc axit phosphatidic ester ha vi gc OH ca cc baz nit)

Lecithin th l hn hp lipid cha choline, ethanolamine, inositol phosphatidyl

L nhng cht rn v sc nhng ha thnh mu sm ti rt nhanh ngoi khng kh

do s oxy ha cc axit bo khng no trong thnh phn ca chng do lin kt gia axit

phosphoric vi glycerol v gia axit phosphoric vi cc thnh phn khc bn trong mi

trng kim nhng li c th b thy phn trong mi trng axit

b. C ch

Trong phn t c nhng vng c kh nng tng tc khc nhau vi cc phn t ca

dung mi : Gc hydrocacbon ca cc axit bo cao to thnh vng k nc, cn cc gc

ca axit phosphoric v baz nit vn c kh nng ion ha th to thnh vng a nc.

Khi phn b trong b mt tip xc gia 2 pha th u phn cc s nm trong pha nc v

hng v pha nc cn u khng phn cc s nm trong pha du v hng v pha du.

c. Dng s dng


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Dng bt

Cc nh sn xut chia lecithin thnh 2 loi :

Tan trong ethanol : Lm bn h nh tng du/nc

Khng tan trong ethanol : Lm bn h nh tng nc/du

d. Liu lng

Khng c

Liu lng s dng ph thuc vo tnh cht ca h nh tng v i tng s dng.

C th xc nh c bng thc nghim

3.2. Caseinate

a. Cu to

Mui caseinate (Na,K,NH4+): Ly axit casein (HCl, H2SO4, lactic) hay axit casein

(chymosin) sy phun ha tan vo dung dch mui long ri em hn hp ng nht i sy

phun

Casein

Hnh: Cu to mt micelle casein.


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Ch thch : A: di-micelle, B : chui b mt,

C: Phosphat canxi, D: casein, E: nhm phosphat

Casein tn ti dng micelle:

Mi micelle gm 400-500 tiu micelle.

Cc tiu micelle hnh cu (10-15nm) gm khong 10 phn t casein kt hp li

vi nhau.

Trong s-casein v -casein tp trung ti tm tiu micelle to nn vng a

bo, cn phn t -casein tp trung ti vng bin tiu micelle (u a bo hng

vo bn trong tng tc vi s-casein v -casein, cn u a nc hng ra

ngoi vng bin micelle).

b. C ch

Do cc u a nc quay ra ngoi lin kt vi nc trong sn phm lm bn h nh.

c. Dng s dng

Dng bt: pH : 6.5-7 , W : 3.8% , Tro : 3.6-3.8% , ha tan trong nc : 90-100%.

Loi ch phm caseinate s dng ph bin trong cng ngh th phm n nh cu trc,

nh ha, gi nc.

d. Liu lng

Khng c .Liu lng s dng cho tng dng sn phm c xc nh bng thc

nghim.

3.3. Tinh bt bin tnh

a. Mc ch s dng:

Tng ha tan, nht, do, dai chc, trnh hin tng thoi ha cu trc

gel tinh bt.

b. c im


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Tinh bt bin tnh l tinh bt qua iu kin gia cng nht nh (gia nhit, x l

bng acid kim) lm thay i cu trc ban u.

c. C ch:

Tinh nht do ca tinh bt:

Cc nhm hydroxyl ca tinh bt lin kt c vi nhau lm cho phn t tinh bt

tp hp li, gi c nhiu nc hn khin cho dung dch c c, dnh, do

v nht cao hn. Tnh cht ny cng th hin mnh m hn nhng tinh bt loi

np.

Kh nng to gel v trnh hin tng thoi ha gel tinh bt:

Khi ngui h tinh bt th cc phn t s tng tc vi nhau v sp xp li mt

cch c trt t to thnh gel tinh bt c cu trc mng 3 chiu. to c gel th

dung dch tinh bt phi c nng m c va phi, phi c h ha chuyn

tinh bt thnh trng thi ha tan v sau c ngui trng thi yn tnh. Trong

gel tinh bt ch c duy nht cc lin kt hydro tham gia.

Kh nng to mng:

Tinh bt c kh nng to mng l do amylose v amylopectin dn phng ra, sp

xp li v tng tc trc tip vi nhau bng lin kt hydro hoc gin tip qua phn t

nc.

Kh nng to si:

Cc phn t tinh bt c xu hng ko cng ra v t sp xp song song vi nhau

theo phng ca trng lc.

Cc phn t c nh hng trong tng si s tng tc vi nhau v vi nc

bng cu hydro hnh thnh si.

Cc si c to ra t nhng tinh bt giu amylose (u xanh, dong, ring,)

thng dai hn, bn hn si lm t tinh bt giu amylopectin (ng, np)

Kh nng phng n cu tinh bt:

Khi tng tc vi cht bo di tc dng ca nhit th tinh bt s tng th tch

rt ln v tr nn rng xp. l do cht bo khng phn cc nn xuyn thm qua

cc vt liu tinh bt. Khi nhit tng th cc tng tc k nc cng mnh nn

chng c khuynh hng t li vi nhau v xuyn qua cc ca i tinh bt. ng

thi, nhit lm tinh bt h ha v chn, nhng khng kh cng nh cc kh c trong


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khi bt khng thm qua lp mng tinh bt tm bo nn s gin n v lm tinh bt

phng n

d. ng dng: gi ch, xc xch, ch c, c vin, nem to gin v gi nc trong

sn phm

Tn gi sn phm K hiu thng

phm

c tnh v cng dng

Tinh bt acetylat BSF 7611

BSS 8812

BSM 7613

BSL 7614

BSX 8815

BSX 8850

c tnh: trong sut, im ngng ko thp, tng

tnh n nh, nhit thp, gi nc tt, cht t

chc

Cng dng: thc phm ng lnh, gim bng, xc

xch, vin c, bnh co

Tinh bt

phosphat acetylat

CBS 8827

CBM 1028

CBX 8829

CBS 8830

CBS 8831

CBM 8834

CBA 8858

CBS 1068

CBS 1064

CBL 8835

CBA 1063

c tnh: tng tnh n nh nhit thp, sc

khng vi nhit cao, ct gt c kh v vi axt,

kim nh tt.

Cng dng : thc phm ng hp , thc phm ng

lnh, nc chm, tng t, nc c chua, xp, nc

p tht, v cc thc phm nng, quay

Tinh bt phosphat

( Phosphat starch)

CTF 7631

CTM 7669

CTF 7655

CTF 7657

c tnh v cng dng: lm cht tng c v

tnh n nh cho thc phm, lm cht n cho sn

xut xc xch, c vin, tht vin...

Tinh bt acetate oxy

ha

EBX 1032

EBX 1081

EBS 1082

EBX 1093

EBX 1094

c tnh: tnh linh ng tt, c c tr v c ph,

lm cht n nh.

Cng dng: gim bng, xc xch

3.4. Gelatin a. Mc ch s dng: gip lin kt nc, tng to gel, lm bn h nh tng, to cu

trc ng nht

b. Cu to:


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Gelatin l sn phm thu c bi s thy phn mt phn collagen c ngun gc t

da, m lin kt hoc xng ca ng vt. Nguyn liu sn xut gelatin bao gm:

Nguyn liu c ngun gc t ng vt c v: da v xng ng vt.

Nguyn liu c ngun gc t c: da c v bong bng c gn y c quan tm

sn xut gelatin.

Cu trc phn t gelatin gm c 18 amino acid lin kt vi nhau theo mt trt t xc

nh, tun hon, to nn chui polypeptide vi khong 1000 n v, hnh thnh nn cu

trc bc 1. Chiu di chui peptide ph thuc ngun nguyn liu v chui c mt u l

nhm amino, mt u l nhm carboxyl. Cu trc thng gp ca gelatin l Gly X Y

(vi X ch yu l nhm proline cn Y ch yu l nhm hydroxyproline).

Trong phn t gelatine c mt s nhm tch in: carboxyl, imidazole, amino,

guanidino. T l cc nhm ny nh hng n pH v pI ca gelatin. Ngoi ra s lng

nhm khng mang in tch nh cc nhm hydroxyl (serine, threonine, hydroxyproline,

hydroxylysine, tyrosine) v cc nhm peptide (-CO-NH-) quy nh kh nng to lin kt

hydro, quy nh cu trc phn t.

Hnh: cu to ca gelatin

c. C ch:

Tnh to gel

Qu trnh to gel ca gelatin lin quan n hai quy lut c bn sau: u tin l cc

mi ni bn trong mng phn t tr nn sp xp c trt t hn, chc hn v k n l

mng phn t c lm dy thm. Khi gel gelatin c hnh thnh th c s ti to mt

phn collagen.

Cc nh nghin cu nhn chung chp nhn rng nhng khu vc giu pyrolidine

trong chui gelatin hot ng nh v tr trung tm trong vic hnh thnh nn nhng vng


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lin kt khi nhit thp nhng vng ny. V c bit chui glycine-proline-proline

(hoc hydroxyproline) c khuynh hng chuyn v dng xon proline-L-proline II, vi

s tp hp 3 dng xon nh th s hnh thnh nn cu trc tng t nh cu trc xon c

ca collagen, chng hot ng nh im hoc khu vc chuyn tip trong mng gel. Cc

khu vc chuyn tip ny c n nh nh vo mi lin kt hydro bn trong, mi lin kt

ny s b b gy nhit 35 40oC dn n gel tan chy.

mnh ca gel ch yu ph thuc vo nng , s phn b cc phn pyrolidine

v hnh dng, kch thc chung ca phn t. mnh ca gel hu nh khng ph thuc

vo gi tr pH trong khong pH=4-10. Ngoi khong gi tr pH ny qu trnh to gel tr

nn chm i ng k, iu ny c th l do nh hng ca s thay i h thng in tch,

ngn cn kh nng cc chui tin n cc v tr thch hp hnh thnh nn vng chuyn

tip.

S kt hp gia gelatin v tinh bt

Khi cc ht tinh bt c a vo nc v c nung nng nhit di nhit

to gel th cc ht tinh bt s trng n do amylose v amylpectin c gii phng v

tr nn ha tan. Nu nng ln v qu trnh x l nhit to ra nht pha paste

th hn hp s to thnh gel khi c lm ngui.

Amylose c ha tan trong sut qu trnh to gel s c th hnh thnh nn mng

gel sau qu trnh thoi ho ca amylose. V qu trnh thoi ho ny to khuynh hng

cho cc phn tinh bt tr nn tng s khng ho tan khi c lm ngui. Amylose nhy

cm vi s thoi ho hn l amylopectin. Gel hnh thnh t amylose v cc ht tinh bt

s c mnh gp 3 ln so vi gel amylose khng c cc ht tinh bt. Trong khi thnh

phn amylopectin li c chc nng ca mt cht n vo mng gel amylose v chc

ca gel c lin quan ti mi tng tc ca cc chui amylopectin.

d. ng dng:


22

Hnh: gelatin dng bt

Gim bng

i vi gim bng c qu trnh hun khi: bt gelatin hp thu nc trong tht v

trong qu trnh ch bin s to mt lp mng gip hn kn khi tht khi lm ngui.

i vi gim bng c tri qua qu trnh nu: gelatin to gel vi dch lng tch ra

trong qu trnh ch bin, qu trnh ny gip gi nc bn trong v chung quanh sn

phm. Gelatin cng gip lm cng chc lp thch thu c trc tip t cc m lin kt

nhm to v ngoi hp dn v nht ct p cho sn phm.

Gelatin thy phn c thm vo cc sn phm gim bng nhm tng hm lng

protein.

Tht hp:

Gelatin to gel vi nc tht thot trong qu trnh ch bin v thanh trng. Gelatin

c s dng trong sn phm ny l loi gelatin c bn gel cao (200-250 Bloom) vi

lng 0,5 2%.

i vi cc sn phm tht c hm lng nc v hm lng cht bo cao rt d

xy ra hin tng tch nc, tch bo nh hng n cu trc sn phm. Gelatin gip

lin kt nc, lm bn h nh tng, to cu trc ng nht. Lng gelatin s dng ph

thuc vo s c mt ca cc tc nhn lin kt khc.

Nc tht ng:

Nc tht ng c dng rng ri lm lp ph ngoi v trang tr cho cc sn

phm tht nh: gim bng, pat, tht hp. Cc sn phm nc tht ng truyn thng c

lm t gelatin loi B v carrageenan. S kt hp gia hai cht ny mang li cho sn phm

nc tht ng cc tnh cht sau:

Gim thi gian nh hnh.

Gel to thnh chc, bn vng.

Tng nhit tan chy (thm 10% carrageenan vo gelatin s gip lm tng

tan chy t 30oC ln 53oC).


23

4. Mt s ch phm ph gia thng mi trn th trng

4.1. Anti-Pro1

Thnh phn: E211, E202, E223

ng Dng: Cc sn phm ch bin t tht c nh : gi ch, xc xch, ch c, c vin,

nem, lp xng

Cng dng :

- c ch hiu qu s pht trin ca nm mc v vi sinh vt gy h hng sn phm

( nh b nht, thi, rn chn chim, )

- Kh nng chng oxi ha cao

- Ko di thi gian bo qun sn phm,gi mu sc n nh

Hm lng s dng : 0,2 0,4 % ( 2 4 g / 1kg sn phm )

Cch s dng :

- Cho trc tip vo ci sau qu trnh cho m

- Hoc xay m chung vi Antipro_01 trc, sau khi sn xut th khng cn b

sung thm Antipro_01

Ngun gc : Nguyn liu M +


24

4.2. Tinh bt bin tnh BT BIN TNH Gelpro_M : Bt m bin tnh cao cp thay th K1

ng Dng: Cc sn phm ch bin t tht c nh: gi ch, xc xch, ch c, c vin, nem

Cng dng:

- L cht n trong sn phm.

- To gin v gi nc trong sn phm(1g GelPro_M gi 1g nc )

- Ci thin cu trc sn phm .

Hm lng s dng: 4--10%

Cch s dng: Cho vo ci xay sau khi cho m (c th pha do vi nc).

Ngun gc: Nguyn liu t Thi Lan

4.3. POLYPHOS_S Thnh phn: E450, E451, E42

ng dng : Cc sn phm tht, c ch bin nh gi ch, xc xch, nem, tht vin, c

vin, lp xng

Cng dng :

- To kt dnh (gin dai) cho sn phm.

- n nh pH, gip cho sn phm khng b nht trong qu trnh bo qun.

- Hn ch s pht trin ca vi sinh vt, gi cho mu sc v mi v ca sn phm

lun ti ngon.

- Gi nc, gip tng trng cho sn phm t 5 8 %.


25

Hm lng : 0,3 0,5% (3 5g cho 1 kg sn phm)

Cch s dng :

- Cho POLYPHOS_S vo giai on u ca qu trnh xay, trong ci c tht v

1/3 nc .

- pht huy ti a tnh nng ca POLYPHOS_S nhit mc sau khi xay m

bo dui120C.

Ngun gc : JAPAN_REPACK IN THAILAND


26

Ti liu tham kho

1. L Vn Vit Mn v ctv, Cng ngh ch bin thc phm, Nh xut bn i hc Quc Gia

Thnh Ph H Ch Minh, Tp. HCM, 2010, 1019 trang

2. L Nc T v ctv, Ha sinh cng nghip, Nh xut bn Khoa Hc v K Thut, H Ni,

2004, 443 trang.

3. L Vn Vit Mn, Cng ngh sn xut cc sn phm t sa v thc ung pha ch, Tp 1:

Cng ngh sn xut cc sn phm t sa, Nh xut bn i hc Quc Gia Thnh Ph H

Ch Minh, Tp. HCM, 2010, 338 trang

4. Hong Kim Anh, Ha hc thc phm, Nh xut bn Khoa Hc v K Thut, 2006, 384 trang

5. Nguyn c Lng, Phm Minh Tm , V sinh v an ton thc phm, i hc Bch khoa

Tp.HCM, 2005, 327 trang

6. AO Gill and RA Holley, Surface application of lysozyme, nisin, and EDTA to inhibit

spoilage and pathogenic bacteria on ham and Bologna sausage , J Food Prot, 2000.

7. SK Dielbandhoesing, H Zhang, LHP Caro, JM van der Vaart, FM Klis, CT Verrips, S Brul,

Specific Cell Wall Proteins Confer Resistance to Nisin upon Yeast Cells, American Society

for Microbiology, 1998.

8. http://std.com.vn/vn/Default.aspx

9. http://vedan.com.vn/vedan/?q=node/145

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