Tp ch Khoa hc 2010:14 87-96 Trng i hc Cn Th

SN XUT V NNG CAO CHT LNG

SN PHM SURIMI T C TP
Nguyn Minh Thy1

ABSTRACT

A large number of seafish is not used effectively in Vietnam. Studying on surimi-based

seafood processing plays an important role to sovle this problem. Firstly, to increase
surimi seafood quality, the proportion of starch (5-20%), pork fat (5-15%) and gc
content (2-10%) are studied. The secondly, heating temperature of surimi processing was
controlled at 160oC during 2-5 mins. Diversification of surimi seafood products (deep-
fried or steamed product) were also performed in this study.
The results showed that adding starch of 10%, pork fat of 10% and gc content of 2%
gave the best quality product (in term of texture and colour of finished product). The
nutritional value and flavor of the products were maitained during frying at 160oC in 2
minutes. Surimi-based seafood product (fried crumb surimi, green rice flakes surimi and
other type of surimi as fish sausage) had superior nutritional properties.
Keywords: surimi-based seafood, frying, diversification of surimi, Momordica
cochinesis, color, texture
Title: Processing Technology of surimi-based seafood product

TM TT

Nghin cu ch bin cc sn phm surimi c tin hnh trn c s kho st cc yu t

nh hng n cht lng surimi nh t l gc (2 10%); t l tinh bt (5 20%) v t l
m heo (5 15%) nhm to sn phm c cht lng cao v gi thnh thp. Kho st ch
chin 160oC trong thi gian 25 pht cng c thc hin. Cc kt qu nghin cu
cho thy t l gc s dng 5% (so vi c) s to sn phm c gi tr cm quan cao v cu
trc, mu sc v mi v. Sn phm c kh nng to gel tt, mt ct mn khi b sung 10%
tinh bt v 10% m. Paste c c chin trong du nhit 160oC trong 2 pht cho gi
tr cm quan cao. a dng ho cc sn phm surimi chin (surimi bao crumb bnh m,
surimi bao cm dp v xc xch c) vi cu trc do dai, gi tr dinh dng cao, mi v
v mu sc hp dn.
T kha: surimi c tp, chin, a dng ha sn phm, gc, mu sc, cu trc

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

1
Khoa Nng Nghip v Sinh hc ng dng, Trng i hc Cn Th
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Tuy nhin, c sau khi nh bt thng cht nhanh v xy ra nhng bin i ha l

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

2 VT LIU V PHNG PHP

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

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

E (L) 2 a b
2 2

L L0 Lo , a a0 a o , b b0 bo
2 Module n hi o bng my o cu trc (texture analysis). Module
n hi c tnh theo cng thc sau:
FL
E
A L
F: lc ph v b mt mu (g), A: din tch mt ct
ngang ca mu (cm2), L: on ng u o i
c ph v b mt mu (mm), L: Chiu cao mu
(mm)
3 m (%) S dng my Moisture Analyzer (AND MX-50,
0,01%/max 51g, Nht)
4 Hm lng m (%) Phn tch bng phng php Kjeldahl
5 Hm lng lipid (%) Phng php trch ly bng dung mi petroleum
ether.
6 Hm lng carotenoid (g/g) Phng php ci bin AOAC 941.15 (Trn Hong
Tho v cng s, 2007).

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3 KT QU NGHIN CU
3.1 Gi tr dinh dng ca nguyn liu gm cc loi c tp
Kt qu th hin bng 2 cho thy c nguyn liu cha nhiu m, t bo. Nh
vy gim c thi gian ra c tht c v gim tn tht cc cht dinh dng
ha tan.
Bng 2: Thnh phn ha hc ca nguyn liu
Ch tiu Gi tr (%)
Nc 75,65 1,25*
Protein 20,38 0,75
Lipid 1,86 0,05
Ghi ch: * lch chun (STD) ca gi tr trung bnh

3.2 nh hng ca t l tinh bt n cht lng sn phm

nh hng ca t l tinh bt n cht lng sn phm (th hin qua cu trc v
mu sc) c cho (Hnh 1 v Hnh 2).
600

500
Module n hi (g/cm)
2

400

300

200

100

0
0 5 10 15 20
Tinh bt (%)

Hnh 1: nh hng ca t l tinh bt b sung n cu trc sn phm

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

56
54
S khc bit mu sc

52
50
48
46
44
42
40
0 5 10 15 20
Tinh bt (%)

Hnh 2: nh hng ca t l tinh bt b sung n mu sc sn phm

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Kt qu cho thy khi b sung tinh bt vo paste c s lm cho cu trc gel ca sn

phm vng chc hn. iu ny chnh l do tinh bt c kh nng ng to gel vi
protein lm cho sn phm c n hi, cng v kh nng gi nc cao hn.
Tng tc gia protein v tinh bt ch yu vn l lin kt hydro v lc
Vanderwaals. Chnh nh kh nng ny m lm cho sn phm c c tnh cht
cm quan hp dn hn (L Ngc T, 2003).
Khi b sung tinh bt vi hm lng t 520% th dai sn phm tng ng k.
iu ny cho thy tinh bt ng vai tr quan trng trong ci thin cu trc sn
phm surimi (Park, 2004). Sn phm khng b sung tinh bt c dai thp nht.
Vi hm lng tinh bt b sung t 510% th kt qu th hin dai tng ng k.
Tuy nhin, khi tng tinh bt n 20% th dai surimi khng khc bit so vi t l
tinh bt 15%.
Kt qu th nghim cn cho thy khi khng b sung tinh bt th sn phm c mu
sm v hi ti. Tinh bt c thm vo mc t thp n cao s lm cho mu
sc sn phm c ci thin hn v sng hn. Tuy nhin, khi s dng t l tinh bt
cao (khong 15-20%) th sn phm c mi tinh bt r v gim gi tr cm quan.
3.3 nh hng ca t l m heo n cht lng sn phm
nh hng ca t l m n cht lng sn phm (th hin qua cu trc v mu
sc) c cho (Hnh 3 v Hnh 4).
350
Module n hi (g/cm)

325
2

300

275
250

225
200
0 5 10 15
Hm lng m (%)

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

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

phn t protein c iu kin tip xc vi nhau xy ra cc phn ng tp hp do
tng tc proteinprotein chim u th s dn n to thnh khi ln v th nn
cu trc c dai km, kh v nhm, lt ct km mn. Mu sn phm s dng t l
m 5% v 15% c nh gi c cu trc kh tt, b mt sn phm bng mn. Tuy
nhin t l m 10% sn phm c nh gi cao nht do cu trc dai va n v
cc ch tiu khc c th chp nhn c.
60
S khc bit mu sc

50

40

30

20
0 5 10 15
Hm lng m (%)

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

3.4 nh hng ca hm lng gc n cht lng sn phm
nh hng ca hm lng gc n cht lng sn phm c th hin qua mu
sc v cu trc c cho hnh 5 v hnh 6. Kt qu phn tch cho thy mu sn
phm c b sung gc cho cu trc sn phm mm mi hn so vi mu khng b
sung. Tuy nhin, hm lng gc s dng t 2-10% th cho kt qu phn tch dai
ca sn phm khng khc bit.
600
Module n hi (g/cm)

500
2

400
300
200

100
0
0 2 5 10
Hm lng gc (%)

Hnh 5: nh hng ca t l gc b sung n cu trc sn phm

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

trong gc hm lng carotenoid rt cao nn khi b sung gc cng nhiu th hm
lng carotenoid trong sn phm cng tng v lm cho mu sc sn phm m
hn. Vi nguyn liu s dng l ngun c tp v phn ln l c tht trng nhng
mu sc ca sn phm khi khng b sung gc th thng c mu trng ng (do s
ln ra t nhm lm gim tn tht protein trong qu trnh ra). V vy b sung gc
mt mt to c mu sc ti p hp dn-khc phc khuyt im ca mu sc
nguyn liu (thay v s dng cc cht mu tng hp) m cn c kh nng lm tng
gi tr dinh dng cho sn phm do cc cht mu vng cam hoc mu ly t
qu gc l cc hp cht carotenoid nh -carotene, lutein v lycopene l nhng
phn t m c th chuyn thnh vitamin A. y l cht kch thch mnh m t bo
min dch, gip bo v c th chng nhim khun v ung th; lutein c th lm
gim nguy c thoi ha vng mc, lycopene c th gip ngn nga ung th tuyn
tin lit. Carotenoid cn lm gim nguy c bnh tim mch, gim nng
cholesterol mu v tc hi ca nh nng mt tri trn da.
55
50
S khc bit mu sc

45
40
35
30
25
20
0 2 5 10
Hm lng gc (%)

Hnh 6: nh hng ca t l gc b sung n mu sc sn phm

3.5 nh hng ca thi gian chin n cht lng sn phm
nh hng ca qu trnh gia nhit (chin 160oC) cho thy thi gian chin c nh
hng rt ln n cht lng sn phm, c th hin qua cu trc v mu sc sn
phm v c th hin (Hnh 7 v Hnh 8).
600
500
Module n hi (g/cm)
2

400
300

200
100

0
2 3 4 5
Thi gian chin (pht)

Hnh 7: nh hng ca thi gian chin n cu trc sn phm

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Tp ch Khoa hc 2010:14 87-96 Trng i hc Cn Th

Khi chin sn phm nhit 160oC trong thi gian t 2-3 pht th sn phm chn
hon ton. iu kin ny sn phm cho gi tr cm quan cao c v mu sc ln
cu trc. Nu thi gian chin ko di (4-5 pht) s lm cho sn phm b mt nc
nhiu v to ra nhiu khong trng bn trong sn phm v b mt sn phm b kh
chy. Hn na, thi gian chin di s lm cho gi tr dinh dng ca sn phm
gim. Do vy c th chn thi gian chin 2 pht nhit 160oC cho qu trnh
sn xut ny.
60
55
S khc bit mu sc

50
45
40
35
30
25
20
2 3 4 5
Thi gian chin (pht)

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

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

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

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Vi sn phm surimi bao cm dp th c s kt hp gia mu xanh bn ngoi ca

cm v mu cam bn trong ca tht c (Hnh 10b).

(a) (b)
Hnh 10: Sn phm surimi bao crumb bnh m (a), surimi bao cm dp (b) sau khi chin
C 2 dng sn phm trn sau khi ch bin vn duy tr c mi thm c trng ca
c, quyn ln vi mi thm ca ht tiu, v mn ngt hi ha vi cu trc gin
(bn ngoi) v dai (bn trong). Thnh phn ha hc ca sn phm surimi chin
c cho (Bng 3).
Bng 3: Thnh phn ha hc ca sn phm surimi chin
Ch tiu Gi tr
Nc (%) 69,65 1,12*
Protein (%) 16 0,85
Lipid (%) 3,9 0,1
Carotenoid (g/g) 36,5 5,23
Ghi ch: * lnh chun (STD) ca gi tr trung bnh

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

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(a) (b)
Hnh 11: Sn phm xc xch c trc khi hp (a) v sau khi hp (b)
Bng 4: Thnh phn ha hc ca sn phm surimi hp
Ch tiu Gi tr
Nc (%) 70,12 1,26*
Protein (%) 17,64 0,5
Lipid (%) 3,6 0,1
Carotenoid (g/g) 32,5 4,38
Ghi ch: * lnh chun (STD) ca gi tr trung bnh

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

TI LIU THAM KHO

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

2003. Ha hc thc phm. Nh xut bn H Ni.
Nguyn Vn Mi. 2006. Cng ngh ch bin tht. Nh xut bn gio dc. Thnh ph H Ch
Minh.
Park. J. W. 2004. Surimi and Surimi Seafood. 2nd Edn. CRC Press. New York Washington,
DC
T.H. Tran, M.H. Nguyen, D. Zabaras, L.T.T. Vu (2007). Process Development of gac power
by using different enzymes and drying techniques. Food science Australia.

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