Fermented sausage

Gii thieu:

la san pham che bien t tht ong vat qua qua trnh len men lactic.la san pham an lien tien li,co thi gian s dung lau, co gia tr dinh dng cao.san xuat thu cong ( theo quy mo gia nh) hoac quy mo cong nghiep.Dung thay the cho nguon tht ti khi khan hiem.

Nguyen lieu:Tht:ti, nong,mi giet mo, kha nang hao nc va gi nc cua tht cao do cac si actine va myosine cha b keo sat vao nhauMuoi :Toi co v cay, tnh on, ngoai lam gia v, cac thanh phan trong toi con co tac dung khang sinh manh. Staphylococcus, Salmonella, ShigellaTieu la mot loai gia v thng c s dung e tang gia tr cam quan cho san pham. Thanh phan hoa hoc cua tieu gom co tinh dau va hai loai ankaloid la piperin va chavicine. t cung la mot loai gia v tao v cay giup tang gia tr cam quan cua thc pham. Trong 100g t co khoang 91% nc, 1.3% protid, 5.7% glucid 250mg vitamin C,10mg b-caroten. Lng tinh dau trong t chiem ty le kha cao 12 % gom capsisina, casaicine ( ancaloid) capsanthiac. Ngoai ra trong t con co vitamin K, mot so chat khoang.GiamNattrat natriMot so gia v khac

He vi khuan len men lacticLactobaccillus plantarumPediococcus cerevisiae, P. acidilacticiBacillus subtilis, B.mesentericus, B.mycoides, B.megatheriumLactobacteriaceaeStreptococcus lactis Micrococcus sp

Qua trnh len men lactic: la qua trnh chuyen hoa k kh ng vi s tch luy acid lactic trong moi trng. xay ra theo nhieu giai oan va tao ra nhieu san pham trung gian. Giai oan au la la qua trnh ng phan tao ra acid pyruvic, sau o la qua trnh bien oi t acid pyruvic thanh acid lactic do vi khuan lactic.mot phan nho pyruvate b kh carboxy e tao thanh acid acetic, ruProtein trong tht b bien tnh do pH cua acid lactic

Ham lng protein trong tht:Bang 1: Thanh phan hoa hoc va gia tri dinh dng cua tht mot so vat nuoi.

Loai thtThanh phan hoa hoc (g/100g)NcProteinLipidKhoangNang lng (cal)Bo70.518.010.51.0171Ln m47.514.537.50.7406Ln 1/2 nac60.916.521.51.1268Ln nac73.019.07.01.0143Trau (bap)72.321.94.90.9118Ga69.222.47.50.9162Vt59.517.82.80.9276

Len men lacticTac nhan gay len men hay tac nhan cung cap he enzyme la vi khuan ho Lactobacteriaceae, khong ong nhat ve mat hnh thai (gom cac vi khuan dang que ngan, que dai lan cac vi khuan hnh cau ) song ve mat sinh ly chung lai tng oi ong nhat. la vi khuan G(+), khong tao bao t va hau het khong di ong. Chung thu nhan nang lng nh phan giai carbonhydrate va tiet ra acid lactic. Cac vi khuan nay la vi khuan yem kh hoac hieu kh.Phu thuoc vao he enzyme cua tng noi vi khuan ma trong moi trng len men hoac ch co acid lactic, hoac ngoai acid lactic con co them nhng san pham phu khac va CO2.

Qua trnh len men lactic.

Qua trnh thuy phan protein bi enzyme protease:

Di tac dung cua enzyme protease co san trong nguyen lieu cung nh protease sinh ra do vi khuan lactic trong qua trnh len men ma protein b thuy phan thanh peptide va acid amin lam tang gia tr dinh dng cua san pham.

Cac kieu len men:Co 2 kieu len men lactic: len men ong hnh va len men d hnh.Len men ong hnh: 90% ng chuyen thanh acid lactic. Len men d hnh: san pham cuoi cung kha a dang: acid lactic, ethanol, acid acetic va CO2.

Cac yeu to anh hng en qua trnh len men lactic:Thanh phan nguyen lieu He vi sinh vat o pHNhiet oo yem kh cua moi trng

Thanh phan nguyen lieu:Qua trnh len men lactic la qua trnh chuyen hoa ng thanh acid lactic He vi sinh vat:Qua trnh len men lactic qua trnh sinh hoa c thc hien bi vi khuan lactic do o viec chon chung vi sinh vat thch hp se co anh hng en chat lng san pham.

o pH:-Bat ky chung loai vi sinh vat nao cung co mot khoang pH thch hp cho hoat ong cua chung.Nhiet o: -nhiet o cang cao th qua trnh len men dien ra cang nhanh -chat lng cua qua trnh len men khong t le thuan vi toc o cua qua trnh len men. -qua trnh len men tht dien ra nhiet o thng (27 300C) cho gia tr dinh dng va cam quan cua san pham la cao nhat. o yem kh cua moi trng:-tao ieu kien yem kh cho vi sinh vat len men.

Len men lacticqua trnh len men tht co rat nhieu yeu to anh hng en qua trnh len men khong the khong che c ma no phu thuoc hoan toan vao ieu kien t nhien. ieu chnh c mot so yeu to nh: nhiet o, o yem kh cua moi trng

SalamiSalami l mt loi xc xch truyn thng ca c bt ngun t ting hay ting Latin sal-, ngha l mui. San pham ket hp gia phan cat va nhu tngGia v ac trng co vo boc ( da day cua ln, cu hoac tui nilon)Treo len e kho trong thi gian dai 1 nam

Cong nghe san xuat Nguyen lieu: Tht(tht ln, tht b, tht nai, tht gia cm, tht ngng, tht cu hoc tht d ) 95%,ng, muoi 3-4%, tieu 0.3%, gia v, nitrat natri 12.5mg/100g, m phan,ng, ru, thao moc, gia v.Vi sinh vat : Pediococcus acidilactici, P.cerevisiae, Lactobacillus plantarum, Micrococcus sp.

Quy trnh cong nghe:

Len men lacticG1:moi trng u trng Vk Lactic va vsv cung phat trien.G 2:Vk Lactic phat trien manhpH giam nhanhG 3:pH

He Vk Lactic t nhienChung Lactobacillus plantarum U210Chung Pediococcus acidilactici U318Ca 2 chung trenThay oi pH

Acid hu c tao ra qua len men:

Acid lactic Acid aceticHnh (A) : he VK Lactic t nhienHnh (B) : chung Lactobacillus plantarum U210Hnh (C) :chung Pediococcus acidilactici U310Hnh (D) : ca 2 chung

MOT SO CONG NGHE SAN XUAT SAUSAGE LEN MEN CAC NC. Longanisa

-Ten chung : Sausage tht heo len men khong triet e.-Ten a phng cua Philipine : Longanisa -Nguyen lieu : Tht heo nac 70%, tht bam 30%, muoi 2% so vi tong lng tht, 2% tau v yeu, 2% dam, ru 2%, tieu 0.6%, toi 0.6%, nitrat kali 0.05%, phosphate 0.15%.Quy trnh cong nghe:

San pham: -ac tnh vat ly : Dang ran, mau nau, v chua, man.-ac tnh hoa hoc : pH ban au 6.0, san pham 5.2.-Vi sinh vat : Hon hp vi khuan lactic t nhien co trong nguyen lieu tht.-San xuat thu cong.

Tocino

-Ten chung : Tht heo len men khong triet e.-Ten a phng cua philipine : Tocino.-Nguyen lieu : Tht heo 76.6 % - 94.5 %, muoi 2 6 %, ng 3.5 % - 16 %, nitrat kali 0.05 5, mau thc pham (mau o hay mau vang) 1.25 %, MSG 0.1 %.Quy trnh cong nghe:

San pham: -ac tnh vat ly : Dang ran, mau o, v chua (len men nhiet o phong), v ngot ( neu len men 15 18oC).-ac tnh hoa hoc : Len men nhiet o phong : pH = 4.86 5.80, o acid 0.85 0.97% (tnh theo acid lactic). Len men 15 18oC : pH = 4.86 5.80, o acid 0.72 0.97%.-Vi sinh vat : Pediococcus cerevisiae, Lactobacillus brevis, Leuconostoc mensenteroides.

Ch tieu vi sinh Fermented sausageTong so vi sinh vat hieu kh: 200.000 con/g san pham.Salmonella : khong co.Shigella : khong co.Vibrio cholerae : khong co.Clostridium botulinum : khong co.Escherichia coli : 10 con/g san pham.Staphylococcus aureus : 100 con/g san pham.

An toan thc pham len men:cht 3-MCPD(3-monochloropropane-1,2-diol) hnh thnh vi mt hm lng thp qua ln men lu dai ca salami do s phn ng gia nhng cht bo v mui c trong n (0.016 mg/kg)