Buoc Dau Nghien Cuu Cong Nghe CA Basa Tam Say Kho

7/22/2019 Buoc Dau Nghien Cuu Cong Nghe CA Basa Tam Say Kho

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TRNG I HC K THUT CNG NGH TP. HCM

B MN CNG NGH THC PHM----------- o0o ------------

N TT NGHIP

BC U NGHIN CU CNG NGH CBASA TM SY KH

GVHD: Nguyn Th NguynSVTH: Trn Minh ThnhMSSV: 106110074

Tp.HCM, thng 08 nm 2010


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LI CM N ti tt nghip l mt cng trnh nh nhng li mang ngha ln lao i vi sinh vin

ngnh cng ngh thc phm. N c c kt t nhng kin thc sut 4 nm hc cng nh

nhng kinh nghim thc t. ng gp vo cng trnh ny l s quan tm khng nh ca rt

nhiu ngi. Em xin cm n:

Ti xin dnh li cm n chn thnh nht n gio vin hng dn ti ca ti -thy Nguyn Vn Nguyn, c Nguyn Th M Thun quan tm tn tnh

hng dn ti trong qu trnh thc hin ti ny.

Ban Gim Hiu trng i Hc K Thut Cng Ngh Tp. H Ch Minh, BanCh Nhim Khoa Cng Ngh Thc Phm v ton th qu thy c truyn t

cho chng ti nhng kin thc qu bu trong 4 nm hc ti trng.

ng thi, ti xin chn thnh cm n n tt c ngi thn, bn b gip ti trong sut qu trnh hc tp cng nh trong thi gian thc hin ti.

Tuy nhin trong qu trnh lm ti vn cn nhiu thiu st, ti rt mong nhnc nhng kin ng gp ca qu thy c v cc bn ti c y v hon chnh hn.

Mt ln na xin chn thnh cm n.

TP. H Ch Minh, thng 8 nm 2010

Sinh vin Trn Minh Thnh


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TM TT LUN VNNc ta nm vng nhit i nn ngun nguyn liu thy sn rt di do cng nh

thun li cho s pht trin ngnh nui trng thy sn. Vit Nam l nc c lng c Basa xut

khu ln trn th gii vi nhiu th trng kh tnh nh M, Nht Bn, Chu u .. ..Nhng

nhn chung vn l thy sn ng lnh cn cc sn phm thy sn th rt ngho nn.

Nhm a dng ha cc mt hng thy sn ch bin, nng cao gi tr sn phm th nh

hin nay nn ti bc u nghin cu cng ngh sn xut c Basa tm sy kh da trn dng

c, thit b sn c ti phng th nghim Cng Ngh Thc Thm, khoa Cng Ngh Thc Phm,trng i hc K Thut Cng Ngh Thnh ph H Ch Minh.

Ti chn c Basa v y l loi c c sn lng ln ng bng sng Cu Long, c

gi tr dinh dng cao v gi thnh cng tng i r.

Th nghim c tin hnh t 06/2010 n 7/2010.

Do trnh , iu kin v thi gian th nghim c hn nn ti ch thc hin mt s kho

st lin quan n cht lng sn phm v rt ra kt lun nh sau:

Chn chiu dy fillet c Basa l 0.5cm

Chn thi gian p l 10 pht

Chn nhit sy l 800C v thi gian sy 3 gi 45 pht.

xc nh c quy trnh sn xut c Basa tm sy kh. Kt qu ch tiu vi sinh ca

sn phm u t qui nh i vi sn phm thy sn n lin. Sn phm c Basa tm sy kh t

yu cu v cht lng v v mt cm quan c chp nhn mc tng i thch,.


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NHN XT CA GIO VIN PHN BINNHN XT CA GIO VIN HNG DNMC LC

Trang ba ............................................................................................................................................ i

Li cm n........................................................................................................................................ ii

Tm tt lun vn............................................................................................................................... iii

Nhn xt ca gio vin phn bin.................................................................................................... iv

Nhn xt ca gio vin hng dn.................................................................................................... v

Mc lc............................................................................................................................................. vi

Danh sch hnh ................................................................................................................................. ix

Danh sch bng biu ......................................................................................................................... x

CHNG 1: GII THIU ........................................................................................................ 1

CHNG 2: TNG QUAN....................................................................................................... 2

2.1 C Basa: ....................................................................................................................... 2Ngun gc phn bv tn khoa hc: 2

2.1.2 c im sinh l:................................................................................................. 32.1.3. Thnhphn ha hc:............................................................................................ 52.1.4. Cc hin tng sau khi c cht:..................................................................... 102.1.5 Th trng xut khu c Tra c Basa:.................................................................... 12

2.2 Cng ngh ch bin fillet c basa lnh ng:................................................................. 142.2.1 Khi qut v sn phm:....................................................................................... 142.2.2 C s khoa hc ca sn phm:............................................................................ 152.2.3 Quy trnh cng ngh sn xut c Basa fillet lnh ng:...................................... 17


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2.2.4 Thuyt minh quy trnh cng ngh:......................................................................... 182.2.5 Ch tiu cht lng sn phm fillet Basa:[TCN117:1998]: ................................... 28

CHNG 3:NGUYN LIU V PHNG PHP NGHIN CU...................................... 30

3.1 Nguyn liu dng cho nghin cu:................................................................................. 303.1.1. Nguyn ......................................................................................... liu chnh: 303.1.2. Nguyn ............................................................................................ liu ph: 30

3.2. Phng php nghin cu:................................................................................................ 33

3.2.1 Quy trnh cng ngh d kin:................................................................................. 343.2.2 Kho st quy trnh sn xut:................................................................................... 373.2.3 Phng php phn tch cc ch tiu vi sinh ca sn phm..................................... 463.2.4 Phn tch nh gi cm quan cht lng sn phm................................................ 46

CHNG 4. KT QU NGHIN CU.................................................................................... 48

4.1. Kt qu sn xut th nghim c Basa tm sy kh:....................................................... 484.1.1 Xc nh dy ming fillet c Basa: .................................................................... 484.1.2 Xc nh t l hn hp gia v:................................................................................ 504.1.3 Xc nh thi gian p:.......................................................................................... 524.1.4 Xc nh nhit sy v thi gian fillet c Basa: .................................................. 54

4.2 Kt qu phn tch cc ch tiu vi sinh c Basa tm p: ............................................... 564.3 Kt qu phn nh gi cm quan cho im tng hp sn phm:................................... 574.4. Tnh s b gi thnh sn phm....................................................................................... 59


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CHNG 5. KT LUN V KIN NGH................................................................................ 61


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5.1 Kt lun: ..........................................................................................................................615.2 Nhn xt v kin ngh .....................................................................................................63

TI LIU THAM KHO................................................................................................................ I

PH LC 1 ..................................................................................................................................... II

PH LC 2 .................................................................................................................................... IV

PH LC 3 ............................................................................................................................... XII

DANH MC HNH

Hnh 2.1 C Basa ..................................................................................................................... 2

Hnh 2.2 Bung cp ng IQF ............................................................................................... 15

Hnh 2.3 Quy trnh cng ngh sn xut c Basa ng lnh................................................... 17

Hnh 2.4 Ct phi l................................................................................................................. 18

Hnh 2.5 Lng da fillet ........................................................................................................... 22

Hnh 3.1 S phng php nghin cu.............................................................................. 33

Hnh 3.2 Quy trnh sn xut c Basa sy tm kh................................................................. 34

Hnh 4.1 Biu th hin hm m ca c bin i theo thi gian v chiu dy

............................................................................................................................................... 48

Hnh 4.2 Biu th hin mi quan h gia cc cng thc gia v vi tng im cm quan. 51

Hnh 4.3. Biu th hin mi quan h gia cc thi gian p vi tng im cm quan.... 53

Hnh 4.4. Biu th hin mi quan h gia thi gian sy v nhit sy fillet thng qua

m..................................................................................................................................... 54


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Hnh 4.5. Biu so snh gia cc ch tiu cm quan ca sn phm c Basa tm sy kh.. 58Hnh 5.1 Cngngh sn xut c Basa sy tm kh................................................................ 62

DANH MC BNGBIU

Bng 2.1 Ma v nui.............................................................................................................. 5

Bng 2.2 Thnh phn ho hc ca Fillet c ............................................................................. 6

Bng 2.3 Thnh phn dinh dng ca c Tra v c Basa........................................................ 7Bng 2.4 Thnh phn acid amin khng thay th trong protein c Tra c Basa v mt s thc

phm khc................................................................................................................................ 8

Bng 2.5 Thnh phn Nitprotein v Nit Phi protein ca fillet c ........................................ 8

Bng 2.6 Thnh phn acidbo trong m phil c Basa........................................................... 9

Bng 2.7 Gi tr xut khu c Tra c Basa Vit Nam 3 nm gn y.................................... 13

Bng 2.8 Cc ch tiu cm quan c fillet ................................................................................ 28

Bng 2.9 Cc ch tiu ho hc................................................................................................ 29

Bng 2.10 Cc ch tiu v vi sinh vt..................................................................................... 29

Bng 3.1 Thnh phn 100g c fillet Basa ng lnh.............................................................. 30

Bng 3.2 Ch tiu cht lng ca ng Bin Ha............................................................... 31

Bng 3.3 Thnh phn cng thc gia v th nghim............................................................... 37

Bng 3.4 Cc cng thc hn hp gia v................................................................................. 38

Bng 3.5 Phng php o vi sinh ca sn phm.................................................................... 46

Bng 3.6 Bng quy c cho im th hiu............................................................................. 47

Bng 4.1 Kho st hm m ca c bin i theo thi gian v chiu dy............................... 48

Bng 4.2 Cm quan khi xc nh chiu dy fillet c .............................................................. 49


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Bng 4.3 Kho st hm lng mui thm thu vo c ca cc cng thc gia v .. ...... 50Bng 4.4 Bng nh gi cm quan c p vi cc cng thc gia v.................................... 50

Bng 4.5 Bng im nh gi cm quan c sy vi cc cng thc gia v............................ 51

Bng 4.6 Kho st hm lng mui thm thu vo c cc thi gian p khc nhau ........ 52

Bng 4.7 Bng im nh gi cm quan c sy vi cc thi gian p gia v...................... 52

Bng 4.8 Kho st m sn phm nhit sy v thi gian sy khc nhau.. ................. 54

Bng 4.9 m ca c sy 800C t 3 - 4h ......................................................................... 55

Bng 4.10 m ca c sy 900C t 2 - 3h ....................................................................... 55

Bng 4.11 Bng nh gi cm quan c sy nhit 800C t 3h - 4h ................................. 56

Bng 4.12 Bng nh gi cm quan c sy nhit 900C t 2h - 3h ................................. 56

Bng 4.13 Ch tiu vi sinh ca sn phm............................................................................. 57

Bng 4.14 Gi thnh sn phm cho 100gr c Basa sy tm kh.......................................... 59

Bng 5.1 Cng thc pha trn hn hp gia vi........................................................................ 61

Bng 5.2 Thnh phn c Basa tm sy kh(%).................................................................... 61

Bng 5.3 M t cm quan ca c Basa tm sy kh.................................................. 61

CHNG 1:GII THIU

Thu sn l mt trong nhng ngnh ng gp quan trng vo tng kim ngch xut khu cho c

nc. Sau v kin c da trn M, th gii c bit n c basa Vit Nam. Khu vc ng bng

sng Cu Long c thin nhin u i rt thun li cho vic nui c basa. C basa c th c xem

l loi c c sn ca vng sng nc ng bng sng Cu Long. C basa c hng v c trng, c

th c ch bin thnh nhiu mn n, c th trng trong nc v ngoi nc a chung, k c th

trng kh tnh nht nh M v EU. Tuy nhin, ngnh nui trng cbasa c nhiu nguy c tim n rt

ln do cn tm hng pht trin mi cho nghnh nui v ch bin cc mt hng t cbasa.


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Chng 1 GVHD: Nguyn Th Nguyn

2

Nhiu cng ty thu sn cho ra mt ngoi th trng vi cc sn phm ch bin sn tin dng

nh: fillet c basa lnh ng, surimi c basa, u h c basa, c basa nhi kh qua. Ngoi ra, ph

phmc basa cn c tn dng ch bin bt xng c, ch bin du thc vt hoc du Diesel t

m c. Cc nghin cu pht trin t loi c ny cha nhiu nn em thc hin lun vn ny vi ti

Bc u nghin cu sn xut cbasa tm sy kh, l sn phm s dng ngay khng qua ch bin,

gp phn a dng ha v tng s tin li ca cbasa mt trn th trng.


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Hnh 2.1: C Basa

CHNG II TNG QUAN NGUYN LIU

2.1 C basa: [1,2,3,5,6,8]2.1.1 Ngun gc phn b, tn khoa hc: [6] a) Ngun gc phn b:

C Basa phn b lu vc sng Mkng, thuc a phn Lo, Campuchia, Vit Nam v sng

Chao phraya Thi Lan. Khng c ti liu no v bi ca c Basa nhng ngi ta thy u trng

trn sng Mkng nn c l chng xut pht t thng ngun, c th pha trn thc Khn. u trng

tri theo dng nc t bi lc bt u ma l, phn tn vo cc vng ngp. nc ta c Basabt

l ging c gp nhiu trn sng Tin v sng Hu. C trng thnh di c ngc dng Mkng

(khong thng 5-9 hng nm) sng v tm ni sinh sn. C cha thnh thc di c xui dng vo c

tr ni vng ngp, nn c gp nc ta ch c chiu di di 30cm.

T khi c th trng xut khu v ch ng c con ging bng sinh sn nhn to, c Basa tr

thnh i tng nui ph bin vng h lu sng Mkng. C Basa ch yu nui trong b, ni cmi trng nc sch, hm lng oxi cao.

b) Tn khoa hc:Theo h thng ca Tyson Roberts th c Basa thuc Ngnh :

Chordata Lp : Osteichchthyes

B : Siluriformes

H : PangasidaeGing : Pangasius

Loi : P.Bocourti

Loi c Basa P.bocourti l loi c nui ng bng sng Cu Long cn c

Tn a phng : c Gio, c St bng


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Tn thng mi : Basa, Bocourti, Bocourti fish, Basa catfish, Bocourti catfish

2.1.2 c im sinh l:[3,6]a) c im hnh thi, sinh thi:

C Basa c u ngn,hi trn, dp bng, trn rng. Ming hp v nh ra, chiu rng ming nh

hn 10% chiu di chun, hi lch di mm. Hm trn c rng to, rng c th nhn thy khi nhp

ming. C c mt to, c hai i ru, ru hm trn bng '/2chiu di u, ru mp di ti hoc qu gc

vy. thn di, dp ngang dn v pha ui. Lng v u mu xm xanh, bng trng bc, phn sau thndp bn. Chiu cao ca cun ui hn 7% chiu di chun. Bng to, l m rt ln, c 2 mi ging mi

bi, trong hn m c Tra. Tht ca chng kh ging nhau nhng s tht c Basa nh, u v mu

trng, t tanh hn.

C Basa khng c c quan h hp ph, ngng oxi cao hn c Tra nn chu ng km hn c

Tra mi trng nc c hm lng oxi ho tan thp. C ba sa sng ch yu nc ngt, chi c

nc l nh, nng mui 12, chu ng c ni nc phn c pH >5,5. Ngng nhit t 18-

40

0

C, ngng oxy ti thiu l 1,1mg/lt. Nhn chung s chu ng ca c ba sa vi mi trng khcnghit khng bngc tra, do c c nui thng phm ch yu trong b trn sng nc chy

b) c im dinh dng:C ba sa c tnh n tp thin v ng vt. H tiu ha ca c thc s han chnh 3 ngy sau khi

bt u n thc n bn ngai. C cng hu n nhng t tranh mi hn so vi c tra. Sau khi ht non

hong, c n ph du ng vt l chnh. Trong iu kin nui nhn to thc n thch hp giai an u

l u trng Artemia, Moina, t c t l sng ti 91-93%, trong khi dng thc n nhn to th t l

sng ch t 67% v tc tng trng cng km hn. T ngy tui th 7 c th chuyn sang n thc

n nhn to. Nhu cu protein ca c ba sa khang 30-40% khu phn, h s tiu ha protein khang

80-87% v h s tiu ha cht bo kh cao 90-98% (Nguyn Tun, 2000). Giai on ln c cng c

kh nng thch ng nhanh vi cc loi thc n c ngun gc ng vt, thc vt v d kim nh hn

hp tm, cm, rau, c vn v ph phm nng nghip, do thun li cho ngi nui khi cung cp

thc n cho c trong b.c) c im sinh sn:

C c tui sinh sn l 3 vi c c v 4 vi c ci, khi lng sinh sn 2,5 -3kg. nui v c b

m t thng 10 v cho c t cui thng 2-7, tp trung vo thng 4 - 5.


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Sc sinh sn tuyt i t 67.000 trng (c 7kg), ng knh trng 1,8 -2 mm. Trng dnh bm

vo r cy, n sau 24h. Trong sinh sn nhn to, c c th ti sinh sn 1-3 ln/nm.

d) c im sinh trng:C Basa ln rt nhanh trong thi k u, tng trng tng i nhanh v kch thc, ng

trong 2 thng chiu di c 10-12cm (14-15g). khong sau 7-8 thng nng 400-550g, sau 1 nm

nng 700-1300g, khi t 2,5kg th tng trng lng nhanh hn so vi chiu di c th v sau tng

trng nhanh hn. bo ca c tng dn theo khi lng nht l nhng nm u. C c c bo

cao hn c ci. bo gim dn vo ma sinh sn.

e) Ging c nui, mt v ma v:Ging c basa hin nay c t hai ngun chnh: bt t nhin v sinh sn nhn to. Trc y th

ging c basa ng bt ch yu vng bin gii gip Campuchia v Vit Nam bng cch cu, li

hoc bng cc hnh thc bt c ging khc v thng c ging 5 - 6g/con. Hin nay cho sinh sn

nhn to c basa nhng sn lng cn thp. C ging sau khi c mua v s c chm sc trong b

nh khong 3 - 4 thng cho n khi c t 80 - 100g/con mi a ra b nui c tht.

Mt nui: s c th nui trong mt b dao ng t 20.000 - 50.000 con c ging. Mt th

nui trung bnh 90 - 1500 con/m3vi c ging 80 - 100g/con.

Ma v nui: vi nhng iu kin m p quanh nm ng bng song Cu Long, nn ta c

th th ging nui vo bt k thi gian no trong nm. Ngi dn thng th ging nui vo hai v

chnh trong nm

f) H vi sinh vt trong c Basa:

Khi cn sng ngoi da c c mt lp nht y l mi trng thun li cho vi sinh vt sinh

sng. S lng vi sinh vt tm thy trn da c t 102- 105t bo/1 cm2da c. Vi sinh vt tn tai

trn da c l cc loi trc khun sinh a bo v khng sinh a bo nh Pseudomonas fluorescens,

Proteus vulgaris, E.coliv mt s loi nm mc nm men sng trong nc.

Bng 2.1: Ma v nuiLoi c Thng b t u th Thng thu hoch

C Basa 4 - 8 5 - 8 (nm sau)

11 - 12 12 - 3 (nm sau)


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Trong mang c c rt nhiu vi sinh vt, nhng vi sinh vt sng trong mang c ch yu l

nhng vi sinh vt hiu kh thng gp l Pseudomonasfluorescens.Trong rut c cng c nhiu vi

sinh vt, thng thy nh Clostridium spogenes, Clostridium welchii, Vbrio setiquev nhmE.coli.

S lng vi sinh vt trong rut c khong 103- 108t bo/1g cht cha trong rut.

Lng vi sinh vt trong t chc m c ca c tng i t, thng thy:Proteus vulgaris,

Crombacterium, E.coli, subtilis... s lng, thnh phn h vi sinh vt trong c ph thuc vo iu

kin sng.

2.1.3Thnh phn ho hc:C Basa khng ch cung cp ngun thc phm cho con ngi m n cn c th c xem l

loi c sn ca vng sng nc ng Bng sng Cu Long v c tht mm mi, c bit c hng

v ring c th trng nc ngoi a chung, nht l th trng M. C Basa l loi c c gi tr

kinh t cao hin nay ca Vit Nam. Do gi tr thc phm ca c Basa c th hin qua cc thnh

phn ho hcBng 2.2 : Thnh ph n ho hc ca Fillet c

STT

Khi lng cnguyn con

(g/con)

Cc thnh ph n ho hc (% kh i lng)

m LipidProtein th

(N*6,25)

Tro

1 550-700 74,8 6,64 16,1 1,78

2 755-845 74,2 6,85 16,0 1,75

3 850-950 73,9 7,36 16,0 1,73

4 950-1100 73,1 7,48 16,1 1,68

5 1100-1300 72,7 7,93 16,0 1,62

6 1350-1640 72,1 7,93 16,0 1,62

7 1650-1900 72,0 8,06 16,1 1,56

8 1950-2400 71,3 8,94 16,0 1,56

9 2500-3000 71,2 9,95 16,1 1,55

10 3100-3600 71,0 10,2 16,0 1,53


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Theo t thng tin khoa hc v cng ngh (FISHENET), s 2/2003, c Tra v c Basa c bung

m chim gn 25% khi lng con c. Trong thnh phn ca m c Basa c gn 50 cc axt bo

trong c cc axt bo c bn c trong cc du m thc phm, 75% l cc acid bo khng no,

cc acidbo mch di, mc khng no cao hn so vi trong m ln. V vy n c gi tr sinh hc cao

hn so vi m cc loi ng vt trn cn khi s dng lm thc phm cho ngi.Bng 2.3: Thnh phn dinh dng ca c Tra v c Basa

Thnh phn dinh dng (Trn 100 g sn phm n c)

Cc acid amin khng thay th trong fillet ca Tra c Basa khng khc bit nhiu so vi cc acid

amin khng thay th ca cc loi ng vt khc. iu ny cho thy fillet c Tra c Basa c gi tr

dinh dng cao.

Bng 2.4: Thnh phn acidamin khng thay th trong protein c Tra c Basa v mt s thc

phm khc

C Tra C BasaCalo 124.52 cal 170 cal

Calo t ch t bo 30.84 60

T ng lng ch t bo 3.42 g 7 g

Ch t bo bo ha 1.64 g 2 g

Cholesterol 25.2 mg 22 mg

Natri 70.6 mg 70.6 mg

T ng lng carbonhydrate 0 g 0 g

Ch t x 0 g 0 g

Protein 23.42 g 28 g


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Bng 2.5 : Thnh phn Nit protein v Nit Phi protein ca fillet c

Cc acid amin

khng thay th

Trong cc loi protein (% t ng acid amin)

C Basa C Tra C bi n Sa Tht b Trng

Threonine 4.5 4.0 4.6 4.4 4.2 5.5

Valine 5.5 5.4 6.0 7.6 5.0 8.1

Methionine 4.2 3.9 4.0 4.3 2.9 3.3

Leusine 8.6 8.1 8.4 10.2 8.2 8.4

Isoleusine 5.3 5.5 6.0 7.2 5.2 7.1

Phenylalamin 4.9 4.7 3.9 5.3 4.5 5.4

Lysine - 8.8 8.8 8.1 9.3 6.8

Tryptophan - - 1.0 1.6 1.1 1.9

STTKhi lng c

nguyn con

(g/con)

Cc thnh ph n ho hc (% kh i lng) Nphiprotein.100(%)

t ng phi protein protein t ng

1 500 2,54 0,13 2,41 5,4

2 800 2,54 0,19 2,35 7,9

3 1100 2,55 0,21 2,34 8,2

4 1300 2,55 0,24 2,31 9,4

5 1500 2,56 0,26 2,30 10,2


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Qua cc s liu bng trn thy rng:

Khi c cng ln th hm lng nit phi protein ca fillet cng ln, nhng do hm lng nit

tng thay i khng ng k nn hm lng nit protein cng gim. C th nguyn nhn ca hin

tng ny nh sau: thnh phn nit phi protein l cc sn phm trung gian ca cc qu trnh tng hp;

cng c th l sn phm ca s phn hu protin. c c tui nh, cc qu trnh tng hp chim u

th hn cc qu trnh phn huprotein v ngc li, nn hm lng nit phiprotein c xu hng tng

khi tui ca c cng ln.

Nitphi protein ch chim t l nh trong nit tng, do , mi tanh, hi, fillet c Basa kh

nh, bi v thnh phn nitphi protein quyt nh cc mi ny (v d mi tanh ca c l do thnh phn

trimethylamin v mi khai ca ur, amoniac...)

Bng 2.6 : Thnh phn acid bo trong m phil c Basa

6 1700 2,56 0,28 2,28 10,9

7 2000 2,58 0,34 2,24 13,2

8 2400 2,58 0,35 0,23 13,7

9 3100 2,59 0,39 2,20 15,1

Ch thlch.Nprotein Ntng - Nphiprotein

STT Tn cc acid bo Thnh ph n acid bo (%)

M

phil c

M l c

Basa

M

phil c

D u c

1 A.lauric (C12:0) 0,05 0,522 A.myritic

:0)

(C1

1,21 1,21 2,52 1,00

3 A.palmitic :0)

'(C1

28,34 32,22 31,59 47,00

4 A.palmitoleic (C16:1) 0,96 2,24

5 A.heptadecanoic:0)

(C1

- 0,20


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Thnh phn acidbo ca m c Basa trong fillet v trong m l tng t nhau. Trong m c Basangoi cc acidbo c mch ln hn 18; cc acidbo cn li v s lng kh gn vi du c.

2.1.4 Cc hin tng xy ra c sau khi cht: [5,]C sau khi cht trong c th bt u c hng lot thay di v vt l, ha hc. Nhng thay i

ny c th chia thnh 4 giai on:

S tit cht dch ra ngoi c th. S t cng sau khi cht. S t phn gii. Qu trnh thi ra.Nhng bin i ny khng theo mt trnh t nht nh no m thng gi ln nhau, thi gian

di ngn ph thuc vo loi, iu kin nh bt, nhit v phng php bo qun. a) S tit cht nhn ra ngoi c th:

Trong lc cn sng c tit cht dnh bo v c th chng li cht c hi v gim ma st khi bi

li. T khicht cho n khi t cng c vn tip tc tit cht dnh v lng cht c tng ln. Thnh phn

ch yu ca cht dnh l glucoprotein. Lc u trong sut, sau th vn c. c trng ca giai on:

6 A.stearic c0o 8,82 6,70 6,18 5,00

7 A.oleic (C18:1) 42,99 44,43 42,28 37,00

8 A.linoleic:2)

(C1

12,71 10,76 9,11 10,00

9 A.linolenic :3)

0

(C1

0,49 0,91 0,47

10 A.arachideic (C20:0) 0,23 0,37 0,17

11 A.gadoleic (C20:1) 0,58 0,62 1,01

12 A.behenic (C220)

0,28 - 0,17

13 A.erucic (C22:0) - - 0,28

14 A.arachidonic (C20:4) - - 0,23

15 A.docosahexaenoic (C22:6) - 0,34 0,39


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C dui hon ton. Thn mm, d un. C sn chc v n hi.

b) S t cng ca c sau khi chtC sau khi cht mt thi gian th c th c dn dn cng li. S t cng xut hin u tin c

lng, sau lan rng ra cc ni khc.

c trng:

C mt tnh n hi. Thn cng li. Mm, mang khp li.C khi t cng th tnh cht c c nhiu bin i phc tp, trc ht l s phn gii glycogen

thnh acid lactic lm cho pH ca tht c gim xung, kh nng hp thu nc gim, c co rt.

Ngoi s phn gii glycogen th qu trnh t cng cn xy ra nhng bin i ha l nh s phn

gii adenosintriphosphat (ATP), s to thnh phc cht actomyosin,....

ATP cng b phn gii nhiu th c tht cng cng do ATP b thy phn to thnh ADP v

phosphate v c t do, cn nng lng ha hc c gii phng chuyn ha thnh nng lng c hc

cho s co rt bp c.

Phc cht actomyosin c to thnh s xy ra s co rt t c lm cho m c t cng.c) S t phn gii

C sau khi t cng th mm tr li do tc dng ca cc loi enzyme c trong tht c, c bit l h

enzymeprotease, chng phn giiprotein thnh peptid v cui cng l cc aminoacid. Enzyme trong c

ch yu l catepxin, trong rut ch yu l tripxin v pepxin, cc enzyme tiu ha ng rut khng b

c ch bi mui n, cn catepxin th b c ch nng mui 5%.

Trong qu trnh t phn cc cht ngm ra chu s bin i quan trng to thnh nhng mi v c

trng, tuy nhin cng c nhng cht gy mi c bn nh mi tanh ca c sau khi cht l do

trimethylamin gy nn.

d) Qu trnh thi raTc dng t phn gii tuy c s khc xa vi s thi nt, nhng v ngha ca n th c th coi l


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qu trnh trc ca s thi ra. Qu trnh thi nt l do vi sinh vt gy nn, chng phn hy acid amin

thnh cc cht cp thp nh: indol, NH3, CO2,...Sau giai on tim pht banu, cc vi sinh vt trong c

i vo thi k tng trng theo hm s m v iu kin nhit cao th c n hng rt nhanh.

2.1.5 Th trng xut khu c Tra c Basa: [12]Mc d vic cung cp c Tra c Basa nui Vit Nam gim trong nm 2009 so vi nm 2008

do nhu cu gim v gi thnh thp hn. Cui nm, nh qun l h thng ch bin lm ci thin tnh

hnh xung quanh v tng gi tr xut khu gn bng mc nm 2008, t 1.34 t USD. Gi c Tra c Basa

tip tc tng nh vo cui thng 12, vi nguun cung cp thp hn khong 30% so vi cui nm 2008.

Hoa K tng sn lng nhp khu c Tra c Basa rt nhiu trong 10 thng u nm 2009 so vi

cng k nm 2008. Mc d vn cn nhiu kh khn, chng hn nh thu nhp khu v vn c hay

khng vic gi c Tra c Basa Vit Nam l c da trn mt ln na, xut khu vo Hoa K vn t

34,500 tn, tng 72% so vi cng k nm ngoi. Hoa K hin nay l th trng ln th 4 ca Vit Nam.

Mt s nh xut khu chnh thm ch cung cp trn 50% sn xut trong nm 2009 n th trng ny.

Theo thng k, trong 9 thng u nm 2009, khong 26,800 tn c Tra c Basa c nhp khu vo

Hoa K, so vi 18,200 mt nm trc. Vit Nam l nh cung cp chnh c da trn vo th trng Hoa

K, chim 65% tng nhp khu. C da trn t Trung Quc, phi i qua mt qa trnh kim sot nghim

ngt ca cc c quan kim sot Hoa K, suy gim mnh trong nm 2009.

Cc th trng khc th km hp dn hn cho cc nh sn sut c Tra c Basa Vit Nam, do tnh

hnh kinh t khng chuyn bin tch cc, nn sn xut ti Vit Nam phi gim 30%. Nga, th trng

xut khu ln nht ca Vit Nam trong nm 2008, ng ca cc sn phm ca Vit Nam trong sut

nhng thng m ca nm 2009, kt qu gim 66% sn lung nhp khu trong nm 2009. Tng t nh

vy, Ukraine, th trng ln th hai, phi ct gim nhp khu 49% do tnh hnh kinh t trong nckh khn. Trong khi th trng Nga hi phc phn no trong nhng thng ng ca nm 2009,

Ukraine khng thy bt k du hiu ci thin no.

Th trng Ty u, tri li, khuyn khch nhiu cho c Tra c Basa Vit Nam. Nh gi thnh

thp, n c chp nhn trong tnh hnh kinh t hin nay. V vy, Ty Ban Nha v c tr thnh

2 nh nhp khu hng u ca c Tra c Basa Vit Nam, m rng nhp khu ca mnh tng 7% v 4%

so vi nm 2008. Tng nhp khu c Tra c Basa vo EU trong nm 2009 ngang bng vi nm

2008.

Tng sn lng c Tra c Basa Vit Nam xut khu trong nm 2009 t 607,700 tn, gim 5% so


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vi gi tr k lc nm 2008. Tng gi tr cng gim 7% so vi cng k nm 2008, t 1,342 triu USD.

Gi tr trung bnh ca xut khu c Tra c Basa Vit Nam trong c nm 2009 l 2.20 USD/ kg so

vi 2.25 USD/ kg nm 2008. Th trng Hoa K cung cp gi tr cao nht cho xut khu, 3.20 USD/

kg, trong khi thp nht l th trng Nga v Ukraine vi gi tr l 1.65 USD/ kg. Tuy nhin, khi th

trng Hoa K mua cc sn phm gi tr gia tng, nh fillet tm bt, th cc n c Lin X c nhp

khu fillet vi gi tr t. Ngoi ra, nhng con s ny khng nn so snh trc tip.

Bng 2.7: Gi tr xut khu c Tra c Basa Vit Nam 3 nm gn y

Trong nm 2010, d lut nng nghip Hoa K c th thay i tnh hnh ng k cho hng nhp

khu c Tra c Basa khi n c pht hnh. D lut ny s xc nh c Tra c Basa l c da trn v t

n di s kim sot v sinh kh hn ch ca B Nng nghip Hoa K. Tuy nhin, n vn ch ang

kin ngh v cha c thit lp, v nhng hu qu ca n hin nay vn cha chc chn lm. Th

trng Nga cng l mt i tng khng r khc, vy nn c th nhng nh mua ln s quyt nh

khng mua, nh xy ra trong nm 2009, cc sn phm ny s trn qua th trng Ty u, to ra

nhiu vn i vi ngnh cng nghip.

n v: ngn t n2007 2008 2009

EU 172.8 224.3 224.1

Nga 48.7 118.2 39.5

Ukraine 23.0 74.4 37.7

ng Nam 33.8 34.0 43.5

Trung Qu c v H ng Kng 18.2 18.5 19.4

Hoa K 21.2 24.2 41.6

Mexico 14.3 23.2 31.1

Ai Cp 6.3 26.6 26.1

Cc nc khc 48.7 97.6 144.7

T ng cng 387.0 640.8 607.7


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Ngoi ra, chnhph Vit Nam ang c k hoch u t mnh vo nui c Tra c Basa. Mt khi

sn xut t nhng khon u t c trn th trng, tng sn lng hng nm s l 1.6 triu tn, ngha l

600,000 ngn tn sn phm b sung c th lm trn ngp th trng v lm nh hng n tnh hnh gi

c t hin nay.

2.2 Cng ngh ch bin fillet c basa lnh ng: [1,5]2.2.1 Khi qut v sn phm:

M t c im sn phm:fillet c Basa c th chia thnh nhiu loi da vo kch c v cch

ng gi:

Kch c: phn thnh cc c loi 60-120; 120-170; 170-220; 220-300; (gr/ming

c)


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15

: 500 kg/h

: Te = -450C: 120 KW :

+10/-180C : -380C - -

400C: Bm dch

: NH3, R22

ng gi: cho mi khi 5kg vo ti nha PE hn kn ming, xp 2 khi cng c loi cho

vo thng carton v dng dai np 2 ngang 2 dc, ngoi ra tu yu cu khch hng, sn phm cn

c th ng gi theo nhiudng khc nhau.

2.2.2 C s khoa hc ca sn phm:C Basa lnh ng nhanh, ri (IQF) trong ti ht chn khng.

Nguyn l cp ng: trong bung IQF, sn phm c di chyn trn bng ti dng tm phng

bng vt liu thp khng r. Hng ngn tia v mn kh lnh vi tc cc cao thi trc tip v lin tc

ln b mt ca sn phm v mt di ca bng ti, cng vi h s gin nhit ca bng ti s dng

lm lnh nhanh sn phm bng hai phng php l trao i nhit i lu v tip xc. Do s trao i

nhit din ra ng thi tt c b mt sn phm nn qu trnh cp ng din ra nhanh v hiu qu.

mHnh 2.2: Bung cp ng IQF

Bng chuyn IQF siu tc: (Dn lnh, qut, belt, motor hps, khung, panel)Cng sut cp ng Cng sut lnh Nhit sn phm vo/ra Nhit

bung ng

Kiu cp dch

Mi cht lnh

Vt liu bng ti - tm phng : Thp khng r


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16

Chi u rng bng ti c p ng : 1,200 mm

Chi u dy panel PU-T : 125 mm

Chi u di bu ng ng - L : 13,200 mm

Chi u rng bu ng ng - W : 2,300 mm

Chi u cao bu ng ng - H : 3,000 mm

Vn t c belt : 0.4 ^ 2 m/pht

X tuy t : B ng nc

Ngu n in : 380V/3P/50Hz


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17

Hnh 2.3: Quy trnh cng ngh sn xut c Basafillet

lnh ng

2.2.3 Quy trnh cng ngh sn xu t c Basa fillet lnh ng:


26/85


18

2.2.4 Thuyt minh quy trnh cng ngh:_ \ rri 1 ^ ^ 1 ^

a) Tip nhn nguyn liu:Tiu chun c c thu mua:

Da c mu sng, xm en t nhin. Mt c nhn cu li trong sut.

C khng b d tt, khng c d lng cht khng sinh.

C c kch c tng i ng u. Trng lng 0,5 kg tr ln

Nguyn liu chuyn n x nghip phi cn sng, c khai thc t vng ncp ng cc tiu chun v v sinh mi trng, cc quy nh v kim sot d lng thuc

tr su do c quan nh nc c thm quyn ban hnh

b) Cn 1:Nguyn liu sau khi tip nhn c cho ln cn in t t khu tip nhn. Cn xc nh

nguyn liu u vo ca mt ngy sn xut, l c s tnh nh mc nguynliu. Cn

c hiuchnh 2 thng/ln. Sau khi cn, c c a qua mng np nguyn liu vo phn

xng.

c) Ra 1:Mng np nguyn liu c t lin vi b inox bn trong phn xng, ti y c c ra bng

nc sch nhit nc ra bnh thng, thi gian ra 15-20 pht, mi m ra khong 500kg, thay nc

sau mi m ra.

Mc ch: loi b nht, tp cht, vi sinhvt

d) Ct tit:C sau khi ra c nhn vin phc v dng r vt ln v cho ln bn ct tit nhm loi mt lng

ln mu tht c trng hn. y l cng on rt quan trng, n nh hng rt ln n mu sc ca

ming phi l.

Thao tc ct tit:t c nmtrn bn, u hng v pha tay phi nu ngi thun tay phi v

ngc li. Phn bng hng vo ngi ct tit tay tri gi cht c, tay phi cm dao nh, nhn mi n

mnh vo hu c (phn nm gia 2 np mang c) ct t cung tim, khi c hng c b t v mu schy ra ngoi.


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Yu cu'.Thao tc phi chnh xc, m bo c hng c b t

e) Ra 2:Ct tit xong c c cho vo bn nc sch khong 20 pht (ty theo mc ti sng ca c)

cho mu trong c chy ra ngoi, nhit nc ra v cc iu kin khc tng t nh ra 1.

Mc ch: gip mu c chy ht ra ngoi.

Yu cu: c phi nm ngp trong nc v phi ra thi gian.

f) Ct fillet:Sau khi ra ln th 2 xong c cc cng nhn dch v dng r vt ln v phn phi n tng cng

nhn ph trch vic fillet.

Mc ch: tch phn tht c ra khi xng v ni tng thnh 2 ming fillet, p ng yu cu ca

khch hng i vi sn phm fillet.

Thao tc fillet:

Bc 1: t c ln tht, u quay v tay thun ca ngi phi l, lng c quay vo pha ngi phi

l. Tay khng thun t ln phn u ca c, tay thun cm dao, t dao vo ni tip

gip gia thn v vy trc ca c sao cho dao vung gc vi u c. Va n va ko dao tht li, 0v pha ngi cng nhn. Tip n, nng dao ln hp vi bn phi l 1

gc 45 , cho mi dao tip

xc vi xng lng ca c, gch mt ng t c n vy lng. Sau lch mi dao ngang qua 0

xng vy lng. Nghing dao v pha tay thun, dao hp vi lng c 1 gc 30 , dng lc ca tay y mi

dao dc theo st trc sng lng n ui.

Bc 2: Tay tri t gia thn c, dng ngn ci ly phn lng ca ming c. Tay phi 0

xoay dao 180 , ko 1 ng t gia thn c n bng c tch phn tht bng.

Bc 3: a mi dao m su vo bng c, cn dao hi xin v pha ui. Tay khng thun nm

ly phn u ca ming c, dng lc ca tay cht ming c xung thn c. Lc ny dng lc ca tay

thun ko mnh dao v n ui c, va ko va st vo xng sng ca c.

Bc 4: Tay tri cm u ming c ln. Tay phi t dao vo gia ming c v bng c, li dao

song song vi bn phi l. Tay khng thun ming c vo thn c, tay thun ko dao v pha ui.


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Mt na thn c c phi l xong, ming c sau khi phi l c cho vo thau nc ra sch

mu. Lt ngc con c li v phi l na con c cn li tng t nh 4 bc trn.

Mi cng nhn fillet c c chun b trc 1 thau nc sch sn trn bn. Sau khi khi fillet xong

cho ming fillet vo thau nc ra sch mu, sau cho vo r trn bn, phn u cc xng cn li v

phn ni tng cho vo st bn cnh di sng, c chuyn ra ngoi vi tn sut khng qu 3 pht 1

ln.

Yu cu k thut:

Tt c cc dng c phi c v sinh sch s, dng dao bng thp khng r, tht plastic fillet

c.

Qu trnh thao tc nh nhng trnh lm v ni tng, dp c, lng st vo xng ly phn

tht, Tht c dnh vo xng cng t cng tt.

Vt ct phi nhn, b mt ming c phi l lng, khng c vt try st, khng lm rch tht hoc phm vo

ming fillet.

g) Cn 2:Sau khi fillet xong, c c cho vo r trn bn, khi r y th cng nhn dch v n ly cn,

Hnh 2.4: Ct phi l


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cn xc nh nng sut ca mi ngi, l c s tr lng cho cng nhn v tnh nh mc ca

nguyn liu. Cn c hiu chnh 2 - 3 ln/ngy.

h) Ra 3:Mc ch: ra sch mu trn ming fillet, ra sch nht v cc cht bn trn b mt ming c, ng

thi ra tri mt t m c

Thao tc: cng nhn lm vic h ra chun b sn 2 h nc sch c nhit t 25 - 28oC. Ming

fillet c cho vo h 1 cha nc c pha chlorine c nng 10 - 15ppm ra, dng tay o trn tht

mnh n khi sch mu trn ming c. Mi ln ra trn khong 60 - 80kg. Sau nhng ra li h 2

cha nc sch. Thay nc mi sau mi ln ra trn cho sch mu.

i) Lng da:Sau khi ra, c c vt ln v chuyn n cc cng nhn lng da theo mt trong hai cch:

Lng da bng my: Ngi cng nhn t ming c ln bn kim loi, bng c a ln trn. Dng tay

y ming c i ngang qua trc lng da v da c tch ra khi ming c. Trc lng da c gn nhiu li

lam vi khong cch u nhau. Khi y ming c i ngang qua trc lng da, trc s quay cng chiu vi

chiu di chuyn ca ming c, khi li lam nh s ct vo ming c, c mt trc ln pha di li

lam s cun ly da c nh vy da c tch ra, nng sut lng da t 15 - 20 r c/gi. Mt r t 8 - 15kg

tht c. Cho php st da t 10 - 15% din tch b mt c, thao tc nh nhng, u n, nhanh v chnh xc.

Ming c sau khi lng da cho vo r nha trn bn, phn da cho vo st di sng v c chuyn ra

ngoi khi y st. My lng da c v sinh thng xuyn sau 2 gi sn xut.

Lng da bng tay: ly t di ln hoc ngc li. t li dao song song vi mt bn, cn dao nm

bn ngoi. a dao v ct xung chm da c, tay tri ln ming c, lch dao ln kim tra dy ca

phn da b ct t cha. Dng ngn ca bn tay tri ln phn da b

lc, tay phi ct v da theo chiu ngang. Nu chng ta ct t u xung th khi n na ming c

phn ui s nh hn.

Ch :khng nn ch ko da c hoc dn dao xung, m tay cm dao ct v tay kia phi

cng ko nh. Sau khi ly da, nhng tht c vo nc lnh ra.


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k) Cn 3:

Sau khi lng da, phi l c cho vo nhng r nh v c cn vi khi lng nht nh.

Cn c hiu chnh 2 - 3 ln/ngy

Mc ch: gip cho vic phn phi c cho cng nhn c d dng v nhanh chng.

Ngoi ra, xc nh c nng sut lng da ca mi cng nhn, l c s tr lng cho cng

nhn v tnh nh mc nguyn liu..

l) Sa ming fillet:y l cng on kh quan trng: loi b phn xng, tht , m trn ming c, lm ming c

trng p, tng gi tr cm quan

Thao tc hon chnh: tu theo cch sa ca tng ngi c th ly phn m bng trc hay phn tht

trn lng trc.

Nu ly phn m bng trc th t nga ming c ln tht, dng dao ly ht phn m, xng, da

trng (gn). Sau lt nga phn lng ln, rch mi ng trn lng khong 1/3 chiu di ca ming c,

ng thi tay tri gi cht ming fillet trn tht, gn nh loi b phn tht , m, gn, da st trn lng c.Nu vn cn mt t c tht gia lng, dng tay b cong ming fillet li, dng dao rch t u n ui

Hnh 2.5: Lng da fillet


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loi b ht tht . Phn c vanh u khong 1,5 - 3cm tu theo yu cu ca khch hng. Ming fillet

sa xong cho vo r trn bn, phn vn c a xung thau bn cnh di nn.

Yu cu k thut:

Ming fillet phi trng, phi p, sch m khng cn xng, b mt phi lng, khng phm vo

thn c.

ng thi loi b cc ming fillet c k sinh trng, c mu en hoc trng c. Trong qu

trnh sa ming fillet, mi r fillet c phi c lp nc ph ln b mt m bo nhit

ming c t < 15oC.

m) Kim tra k sinh trng:

Mc ch: nhm loi b hon ton nhng ming fillet c k sinh trng

Thao tc thc hin: tng r fillet c ln bn soi, cng nhn ph trch soi k sinh trng dng tay

a ming fillet vo vng c nh sng trn bn soi kim tra. Nu pht hin c k sinh trng nm ln

trong ming fillet v choxung thau ng c t di nn, cnh bn soi. Ming fillet no khng c k

sinh trng la qua mt bn v cho vo r chuyn qua giai on sau. Cng nhn lm vic bn soi k sinh

trng ngh 15 pht sau mi gi m bo chnh xc v di ra bn soi bng nc sch, bn soi k sinh

trng phi c lm v sinh v kh trng sch s vo u mi ca sn xut. Ph trch vic soi k sinh trng

l 2 cng nhn c tay ngh cao.n) Ra 4:

Ming fillet sau khi kim tra k sinh trng bng bn soi c ra qua 2 h nc c nhit < 4oC,

h 1 c pha chlorine nng 5 - 10ppm, h 2 l nc sch, lm lnh bng vy. Mi ln ra khng qu

5kg sn phm, ra c 100kg th thay nc 1 ln.

Mc ch: ra loi b bt lng vi sinh vt trn b mt ming fillet v tp chtln trong qu trnh snxt

o) Phn c - loi fillet sn phm:

Mc ch: sn phm fillet c phn c, loi ph hp gi tr ca sn phm v ca khch

hng.

Fillet c c phn loi bng my, c c thng c tnh theo s gam/ming gm cc c sau: 60 -

120; 120 - 170; 170 - 220; 220 - 300; hoc c tnh theo s oz/ming gm cc c: 2 - 3; 3 - 5; 5 - 7; 7 - 9;

4 - 6; 6- 8; 8 - 10; 10 - 12; hoc theo yu cu ca khch hng. Sau fillet c c phn loi bng tay:


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Loi 1: tht c c mu trng, mu trng pht hng v pht trng ng, cho php c 2 - 3 m nht

trn ming fillet nhng khng qu 5%. C cu sn chc, cho php rch tht ui hoc phn u ming

fillet khng qu 3cm hoc b b tht.

Loi 2: tht c c mu hng hoc mu hng nh vng, cho php st khng qu 5% tnh theo s

ming. C cu sn chc, cho php rch tht ui hoc phn u ming fillet khng qu 3cm hoc b b

tht.

Loi 3: tht c c mu vng nht, cho php st khng qa 5% loi 4 (tnh theo s ming). C cu

sn chc, cho php rch tht ui hoc phn u ming fillet khng qu 3cm hoc b b tht.

Loi 4: tht c c mu vng chanh, vng m, vng chanh ng hng, mu vng. C cu sn chc,

cho php rch tht ui hoc phn u ming fillet khng qu 3cm hoc b b tht.

Loi 5: Nhng ming fillet c cn ti tt, khng c k sinh trng.p) Xp khun:

Dng khun nhm c kch thc 550 X 270 X 60 mm v 550 X 280 X 40mm, trc khi dng khun

phi c ra sch p ngc xung. i vi sn phm lm lnh ng (IQF) th khng xp khun, c sau

khi c ra cho vo bao PE 10kg/bao, ct cht ming bao v cho vo bn bng thp khng r c chanc . Khi nhit thp s cho qua bng chuyn IQF.

xp khun ch p dng i vi sn phm ng block v ng ri, thao tc xp khun nh

sau:

Tri tm PE 720 X 720 xung y khun, canh u 2 bn, vut st gc khun, xp tng ming fillet

c theo chiu di ca khun. i vi c ln th 1 lp PE xp 3 ming c (c c 220 - 230), c nh hn (170

- 220) th 1 lp PE xp 4 ming c, c c (120 - 170) xp 5 ming/ 1 lp PE, c c nh (60 - 120) xp 6

ming/ 1 lp PE.Cc ming c c xp xen k nhau, ming c lp trn ph ln phn trng ca lp di

tit kim chiu cao, to bng phng cho b mt khun sau khi xp. Lp PE gia c kch thc 540

X 270mm.

q) Ch ng:

Khu ny ch c thc hin khi s lng khun c qu nhiu v khng cp ng kp hoc qu t

cha cp ng. Tai y, cc khun c xp ln cac gi bng thp khng r

Mc ch: gi cho cht lng sn phm c an ton v n nh cho n khi chuyn qua cp ng.

Yu cu: thi gian ch ng khng c qu 4 gi v nhit c duy tr mc (-1) ->0


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(+4) C. Phng ch ng phi c v sinh sch s, kim tra nhit phng thng xuyn. Khi s

khun v c t ng th phi cp ng ngay.

r) Cp ng:

Mc ch: Cp ng nhit trung bnh ca sn phm t nh hn -180C lm cho nc t do

trong tht c ng li, nhit ny hu ht cc hot ng ca vi sinh vt v enzym b nh tr, sn phm

c th bo qun c trong thi gian 1,5nm, cht lng thc phm t bin i, d dng vn chuyn cng

nh to cho ming c c hnh dng xc nh

C 2 loi cp ng l cp ng dng block v cp ng ri. i vi c phi l cp ng dngblock: chuyn cc khun c n t ng v cp ng

0

nhit -35 - 40 C trong thi gian 4 gi. Ch yu l cung cp cho cc c s ch bin.

Thng lblock 3kg hoc 5kg.

i vi c phi-l cp ng ri: dng bn l cho ngi tiu dng. Ngi ta s cp ngtng ming c cng vi nhit nh cp ng choblock.

Trc khi cp ng phi v sinh t ng, ra sch ht nc bm trn cc ngn t ng.Qu trnh cp ng phi m bo ng nhit v thi gian cn thit sao cho tm sn phm t

0

nhit l -18 . s) Tch khun:

Sau khi cp ng thi gian, ly khun ra khi t ng.

Nu khun lm bng thp khng r th vic tch khun rt d dng, ch cn lt ngc khun li th tac th ly c ra.

Nu khun lm bng nhm th vic tch khun kh hn mt cht, ta lt ngc khun li v g nhkhun vo xe bng thp khng r l ta c th tch khi fillet c ra.

Nu c ng ri th sau khi tch khun ta ly cc tm PE ra cho vo dng c cha ring, ri tch ritng ming c ra.

Nu c ngblock th ch cn ly tm PE ra. Cc tm PE ny c cng nhn git sch ri tn dngcho ln xp khun sau. , p khun xung bn v dp cho n khi block c tch ra khi khun. Tip

n l dpblock c xung bn cho n khi cc ming c ri nhau, ly cc ming PE ra khi cc

ming c.


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Yu cu: trnh lm v, gy cc ming c, khng st cc ming PE cn dnh trong c. t) M

bng:

Mc ch: m bng to thm m cho sn phm, bo v sn phm trong qu trnh vn chuyn, bo

qun, hn ch s hao ht nng lng, ngncn cc sn phm tip xc trc tip vi khng kh trong kho

lnh, hn ch s thng hoa ca cc tinh th , bo v sn phm trnh s oxi ho trong thi gian bo qun.

Yu cu k thut: cng on m bng phi thc hin ng k thut to lp bng y v ng

u trn b mt sn phm. Lng nc m bng hnh thnh trn b mt sn phm tu thuc vo thi gianm bng, nhit sn phm, nhit nc, c dng sn phm. Khi m bng trnh khng sn phm va

chm mnh vo gc cnh hoc thnh bn m bng lm cho lp bng trn sn phm khng u, thao tc cn

thn trnh lm ri sn phm xung nn.

u) Bao gi:

Khi fillet sau khi m bng phi c bao gi bng mng PE ngay. Thi gian hon thnh cng vic

khng qu 30 pht.

i vi sn phm IQF cp ng bng chuyn, sau khi m bng, sn phm c tng theo quy nhv cho vo ti PE hn kn ming li, cho 10 hoc 12 ti PE cho vo thng carton, a thng vo my np

ai, ai np 2 ngang 2 dc.

Mc ch: bo qun sn phm khng b mt nc, trnh tn thng c hc ng thi to gi tr

thm m cho sn phm. Bao gi ng k thut s ngn cn c s oxy ho sn phm, ngn cn c s

bc hi nc trong qu trnh bo qun nhm bo mchtlng v ko di

thi gian bo qun sn phm.

Yu cu k thut: bao b bao gi phi c kim tra v sinh, cht lng trc khi a vo s dng

v ng yu cu k thut ca khch hng.

y) Bo qun:

Bo qun l cng on cui cng trong quy trnh sn xut fillet c Basa ti x nghip, v th cng

on ny gi vai tr rt quan trng. Nu sn phm c ch bin tt cc cng on trc nhng ch

bo qun khng tt, khng m bo s lm gim cht lng thnh phm hay nghim trng trng hn l h

hng tt c l hng, s gy tn tht rt ln.

Sn phm ng lnh khi xp vo kho bo qun phi theo nguyn tc: vo trc th ra

trc.


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Sn phm sau khi bao gi c cho vo kho bo qun ngay, khng c ngoi kho qu 15 pht,

nhit bo qun duy tr trong khong -18 n -20oC. Trnh m ca kho bo qun nhiu hoc qu lu v s

lm tng nhit ca kho bo qun v lm nh hng n cht lng

sn phm. Cn phi kim tra nhit kho thng xuyn.

Bo qun sn phm lm lnh ng hay tr ng nhm duy tr thnh phm ng lnh, gi

nguyn trng thi v cht lng cho n khi phn phi n tay ngi tiu dng.

2.2.5 Ch tiu cht lng sn phm fillet Basa:[TCN117:1998]TCN117:1998 'Sn phm thu sn ng lnh - C basa phi l 'do Trung tm Kim tra Cht

lng v V sinh thu sn bin son, V Khoa hc Cng ngh ngh, B Thu sn ban hn h theo

Quyt nh s : 535/1998/Q-BTS ngy 10 thng 9 nm 1998.

Bng 2.8: Cc ch tiu cm quan c fillet

Tn ch tiu Yu c u

1. Mu sc Tr ng t nhin c trng ca sn ph m, khng c mu l hoc khc.

2. Mi Thm c trng ca sn ph m, khng c mi la.

3. V c trng ca sn ph m, khng c v la.

4. Trng thiC tht mn, sn chc, vt ct nhn, c tht c tnh n hi, khng st

xng, da, m, c tht

M, phn tht bng c x l sch, cho php ti a 2 im mu hoc

ng gn mu trn tht.Bng c m u trn b mt sn phm.

5. Kh i lngKhi lng tnh ca mi n v sn phm trn mu kim tra sau khi tan r

ng nhanh, ro nc cho php sai khc l 2,5%, song gi tr trung

bnh ca tng s mu kim, phi t gi tr ghi trnbao b

6. Tp ch t Khng cho php.


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CHNG 3: NGUYN LIU V PHNG PHP NGHINCU

3.1.Nguyn liu dng cho nghin c:

3.1.1. Nguyn liu chnh:C Basa (Pangasius bocourti) dng lm nguyn liu trong nghin cu, c Basa fillet ng

lnh c mua siu th Co-op Mart vi khi lng 454g. C t tiu chun cm quan c ti dnh

cho ngi tiu dng c.

Bng 3.1: Thnh phn 100g c fillet Basa nglnh

Bng 2.9: Cc ch tiu ho hcTn ch tiu Mc

1. Hm lng Nit baz bay hi, tnh bng s mg trong 1kg sn phm25

2. Hm lng Borat, tnh bng s mg trong 1kg sn ph m Khng cho php

3. D lng khng sinh, tnh bng s mg trong 1kg sn ph m Khng cho php

4. D lng thu c tr su, tnh bng s mg trong 1kg sn ph m Khng cho php

Bng 2.10: Cc ch tiu v vi sinh vtTn ch tiu Mc

1. T ng s vi sinh vt hi u kh 1.000.000

2. T ng s Coliforms 200

3. Staphylococcus aureus 100

4. Salmonella, shigella Khng cho php

5. Vi brio cholera Khng cho php

6. E.coli Khng cho php


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3.1.2. Nguyn liu ph:Nguyn liu ph c s dng trong ch bin c Basa tm sy l:

> ng: s dng ng ct trng RS bin ha. Yu cu: ng phi tt khng c v chua,hm lng ng saccarose phi trn 90%, lng nc nh hn 0,2%, khng c tp cht, khng b

vn cc. Tc dng: lm tng gi tr dinh dng to v ngt. Trong ch bin, ng tc dng vi

axitamin to phn ng melanoidin, quinolamin cho sn phm c mu vng p v to mi thm.

> Bt ngt: cn gi l Natri glutamate l mui ca axit glutamic, mt axitamin quan trng thamgia cu to nnprotide ca ngi v ng vt. Bt ngt c dng tinh th trng cung cp thnh phn

Ch t bo g

Cholesterol 28mg

Sodium 157mg

Calcium 9mg

S t 0.3mg

Protein 14g

Bng 3.2: Ch tiu ch t lng ca ng Bin HaCh tiu Gi tr

Saccharose (%) > 99,8

m (%) < 0,05

mu ( icumsa) < 20

ng kh (%) < 0,03

tro (%) < 0,03


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hu c cho thc phm. Bt ngt c s dng trong lun vn l Ajinomoto vi tinh khit > 99%.

> Mui n: l cht to cho sn phm c v m . Thc phm c v mn va phi c t 1,5 -2%mui n. Mui dng trong thc phm l nhng tinh th trng, xp, mui tt c t 95% NaCl tr ln,

khng c tp cht, v m khng qu 0,5%, cc mui tp nh Ca, Mg, K .. .khng qu 2,5% .

Tc dng ca mui n

Lm cho c c v mn, khng c hi nn c th s dng liu lng ny tu thch. nh hng mi v c trong qu trnh p mui c ch phn ln cc hot ng ca vi sinh vt. Mui lm thay i p sut thm thu ca vi sinh vt, lm bin tnh protein v enzyme cavi sinh vt.

Vn tc ngm mui ph thuc vo tnh cht ca c, phng php p, nng mui,nhit , thi gian p v cch x l tht khi p.

> t xay: c tc dng to v cay cho sn phm v gp phn c ch vi sinh vt.> Hnh tm: c tn khoa hc lAllium Ascalonicum, thuc h hnh tiLiliaceae.

Trong hnh cha nhiu cht dinh dng nh vitamin C, carotenoid. Ngoi ra cn c cc mui

Ca, Na, K v c bit l tinh du phitoncide. Hnh va c tc dng to mi thm va c tc dng bo

qun. Thnh phn ho hc ca hnh: 86% nc, 1,2%protein, 1,6% glucid, 0,4% tro, 0,6% Cellulose.


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3.2 Phng php nghin cu:

Hnh 3.1: S phng php nghin cu


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3.2.1 Quy trnh cng ngh d kin:3.2.1.1Quy trnh cng ngh d kin:


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Hinh 3.2: Quy trnh sn xut c Basasy tm kh3.2.1.2 Thuyt minh quy trnh:

R ng: c Basa fillet c mua t siu th thng b ng thnh do phi r ng,

Mc ch: lm ming c mm d dng thao tc.

Cch thc hin: ngm c vo nc sch thc hin r ng. Thi gian r ng

thng 20 - 30 pht.

Ngm ru:

Mc ch: kh i mi tanh ca c, gip sn phm c mi d chu hn.Cch thc hin: c sau khi r ng s cho ngm ru, nu thi gian ngm qu lu s

nh hng nhiu n mi v v ca c, thi gian ngm khong 10 - 20 giy.

Ra:

Mc ch: loi b ru cn st li trn ming c v cc tp cht khc.

Cch thc hin: sau thi gian ngm ru c c ra li bng nc sch sau ro.

Lng fillet:

Mc ch: to cho ming fillet c chiu dy thch hp cho cc qu trnh tip theo.

Cch thc hin: s dng mt tm tht phng, hai thanh np c chiu dy ph hp vi

yu cu. t ming fillet c ln tht, hai thanh np t hai bn ming fillet, tay tri gi ng

thi ming c v np, dng dao lng fillet, li dao hi nghing v pha di, t vo hai

thanh np. Khi c c chiu dy thch hp th s ct c thnh nhng ming nh c chiu ngang

khong 2 - 3 cm, chiu di ly ht chiu ngang thn c.

p:

Mc ch: to mi v v cho sn phm, tng kh nng thm thu ca gia v, c ch mt

phn s pht trin ca vi sinh vt.

Cch thc hin: s dng hn hp gia v bao gm: ng, mui, bt ngt, t xay, hnh sy

tm p cc ming fillet va lng xong vi thi gian p v t l gia v thch hp.

Sy:

Mc ch: lm gim hm m ca sn phm n m an ton, lm chn sn phm, c ch vi

sinh vt v to cm quan.

Cch thc hin: sau khi p th t c ln khay v cho vo t sy vi nhit v thi gian


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ph hp.

e ngui:

Mc ch: trnh hin tng ng hi nc nhhng n cu trc sn phm v vic bo qun

hay lm h hng bao gi khi tin hnh ng gi.

Cch tin hnh: khi c chn, ly khay c ra khi t sy, lm ngui cho n nhit phng.

ng gi:

Mc ich: hn ch c s pht trin ca vi sinh, thun tin cho qu trnh vn chuyn v phn

phi sn phm.

Cch thc hin: cho c vo h, s dng my ghp npplastic ghp np hp.

Bo n:

Mc ch: lu tr sn phm trong khong mt thi gian trc khi a ra th trng nhm theo

di, kim tra qu trnh n nhv mu sc, mi v, cu trc, ng thi pht hin ra nhng du hiu h

hng ca sn phm c bin php khc phc.

Cch thc hin: hp c c ct vo t lu mu ca phng th nghim t 7 - 10 ngy. Theo

di mu lu mi ngy xem c nm mc pht trin haykhng.

3.2.2 Kho st quy trnh sn xut:3.2.2.1Cc kho st thng s quy trnh sn xut: Kho st dy ming fillet c Basa:

Muc ch: dy ca ming fillet cng mng th hm lng m mt i cng nhanh do

cn kho st chiu dy thch hp v khng b nh hng cht lng sau khi sy.

Cch tin hnh:

Fillet c Basa sau khi r ng s c ngm ru, ra v c chia thnh bn

phn bng nhau, mi phn l 100g.

Tin hnh lng fillet theo phng php trn vi cc chiu dy 1cm, 0.75cm,

0.5cm, 0.25cm.

^ a ra cng thc gia v cho qu trnh kho st cc thng s k thut mt vi

cc cng on ch bin, ti tinhnh th nghim nhiu

ln bng


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cch thay i dn t l phi trn gia v ri ara mt cngthc thch hp

nht .

Bng 3.3: Thnh phn cng thc giav th nghim

sBn mu c em sy vi ch nh nhau 600C, trong thi gian 7 gi. Cui cng nh gi cm

quan s b v mi, cu trc ca sn phm.

Th nghim c lp li 3 ln.

Ch tiu theo di:

^ Sn phm c tin hnh nh gi s b v mi, cu trc.

Hm lng m ca mi mu.

Kho st t l hn hp gia v:

Muc ch: a ra c cng thc gia v gip cho sn phm c v hi ha gia gia v

v c, mi thm c trng.

Cch tin hnh:

^ C c chun b nh trn v chun b lm 5 phn bng nhau, khi lng mi

phn l 100g, chun b p vi 5 hn hp gia v nh sau:

Gia v T l gia v / kh i lng c

Mu i 1,6%

ng 2,4%

Bt ngt 1,2%

Hnh 6%

t 0,6%


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SSau khi p vi cc hn hp gia v, c c sy vi nhit 800C v thi gian

2 gi.


Ch tiu theo di:

nh gi cm quan s b v mi v, cu trc sn phm Hm lng mui ca

tng mu.

Kho st thi gian p:

Mc ch: a ra thi gian p ngn nht c th m vn m bo c s hi ha gia gia

v v c.

Cch tin hnh:

^ Cng on chun b c nh trn.

^ C c p vi cng thc gia v chn th nghim trn trong cc khong thi gian 5, 10,

20, 30, 40 pht. Sau em c i sy 800C trong 2 gi.


Ch tiu theo di:

nh gi cm quan s b v mi v, cu trc sn phm

Hm lng mui ca tng mu.

Bng 3.4: Cc cng thc h n hp gia vMu i ng Bt ngt Hnh t

Cng thc 1 0,8% 1,6% 0,6% 4% 0,5%

Cng thc 2 1,2% 2% 0,8% 5% 0,6%

Cng thc 3 1,4% 2,3% 1% 6% 0,7%

Cng thc 4 1,7% 2,2% 1,2% 7% 0,7%

Cng thc 5 2% 3% 1,4% 7% 0,6%


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Kho st nhit sy v thi gian sy:

Muc ch: a ra thi gian sy v nhit sy thch hp cho sn phm.

Cch tin hnh:

^ Cc bc chun b c nh trn vi chiu dy c xc nh th nghim trn.

Fillet c c chia thnh 16 mu, vi khi lng mi mu l 100g.

SC nh thi gian sy ln lt l 1h, 2h, 3h, 4h v sy cc nhit 600C, 700C, 800C,

900C ng vi mi khong thi gian.


Ch tiu theo di:

nh gi cm quan s b v mi v, cu trc sn phm

Hm lng m ca tng mu.

3.2.2.2 Cc phng php phn tch ch tiu ha l ca sn phm: [7,8]Phng php xc nh hm lng m ca sn phm: a)

S dng t sy:

Nguyn tc: p dng phng php sy kh sn phm n khi lng khng i.

Tin hnh: sy cc cn sch trong t sy nhit 105 0C n trng lng khng i, dng

cn phn tch cn xc nh trng lng cc m0(g). B lt c sy vo cc khong 2 - 3g, em cn phn

tch, ghi nhn khi lng. Khi tng lng cc cn v mu l mi (g). t cc vo t sy nhit

1050C, sy khong 4 gi th ly cc mu ra ngui 15 pht trong bnh ht m, cn cc mu sy.

Cn xong th cc vo sy tip khong 2 gi th cn li ln na cho n khi trng lng gia cc cc

mu khng i, ghi nhn khi lng m2(g).

Tnh m (W):

W = (m1-m2)*100 /(m1-m0) (%)

Trong : m0: khi lng ca cc sau khi sy n khi lng khng i

m1: khi lng cc v mu trc khi sy

m2: khi lng cc v mu sau khi sy n khi lng khng i a)


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S dng cn sy m:

My sy kh bng tia hng ngoi, my thng gn lin vi cc cn t mu. Sau khi tri u

mu trn a cn ri bt nt cho tia hng ngoi i qua lm nng v bc hi nc trong mu. Khi kt

thc, my s hin th m ca mu ln mn hnh.

Phng php xc nh hm lng mui ca sn phm (Phng php Mohr):

Nguyn tc:phng php Mohr l phng php chu trc tip Cl-bng dung dch AgNO3

vi ch th K2CrO4. gn im tng ng, 1 git AgNO3tha s kt hp vi K2CrO4cho ktta nu.

Phng php ny ch thc hin pH= 7 v:

o Mi trng acid: ta Ag2CrO4b ha tan, nn khng nhn bit im tng ng.

o Mi trng kim cho kt ta mu xm en ca Ag2O:

- Ag+ + OH-= AgOH * 2AgOH = Ag2O (en) + H2O

> C s khoa hc:phng php da trn c s phn ng kt ta cc ion halogen Cl-bng Ag+,vi s to thnh cc ta t tan.

Cl-+ Ag+ = AgCl trng4'

2Ag + CrO4 -= Ag2CrO4 nu''

> Dng c v thit b:-1 cn phn tch

-1 becher 100ml-3 erlen 250ml-1 burett 25ml-1 a thy tinh-1 pipet 5ml-Bnh nh mc 250ml-1 ng nh git


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-Ci chy s> Ha cht:

-Dung dch K2CrO410%.-Dung dch AgNO30,1N.-PP 1%/ etanol- Dung dch H2SO40,1N chun- Dung dch NaOH 0,1N chun- Dung dch NaCl 0,1N chun

> Tin hnh:X l mu:

- Xay hoc nghin nhuyn mu thc phm, trn u. Cn 3 - 6 gam mu thc phmvo becher 100ml.

- Dng nc nng ha tan mu. Dng a thy tinh khuy u. Chuyn vo bnh nh mc250ml. ngui, cho thm nc n vch nh mc.

Phng php kim tra:

- Ht chnh xc 5ml mu trong bnh nh mc, cho vo erlen 250ml- Trng li bng nc ct-Nh vo vi git PP1%. Chun bng NaOH 0,1N cho n khi dung dch c mu

pht hng.- Trung ha li bng dung dch H2SO40,1N cho n khi mt mu.- Thm 7 - 8 git K2&O410%- Chun bng dung dch AgNO30,1N n khi dung dch chuyn sang mu gch. -Nu lng AgNO3s dng chun ln ta c th pha long thm 10 ln.

> Tnh kt qu:Hm lng NaCl l: (g/kg) = [(0,00585xVx1000)/m]x(V1/V2)


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Vi:X (g/kg) : Hm lng mui NaCl.

0,00585(g) : lng NaCl tng ng vi 1ml dd AgNO30,1N m (g) : khi

lng mu th.

V (ml) : th tch dung dch AgNO30,1N chun mu th.1000 : h s quy i ra kg.

VI : th tch bnh nh mc (250ml)V2 : th tch dung dch ht t bnh nh mc chun (5ml)

Kt qu cui cng l l trung bnh cng ca 2 mu th song song c lm trn n

0, 1%. Chnh lch kt qu gia 2 ln th song song khng c qu 0.1% Xc nh mtng s theo phng php Micro - Kjeldahl:

> Nguyn tc:Cht m khi em v c ha s chuyn thnh dng ammonium sulfat, khi cho tc dng vi

cht kim mnh nh NaOH s phng thch ra amoniac.

(NH4)2S4+ 2NaOH ^ 2NH4OH + Na2S4

Lng amoniac phng thch ra c hi nc li cun bng mt dng c l my Parnas-

Wargner v c dn n mt bnh tam gic c cha mt lng tha H2SO4. T y cho php chng

ta xc nh c lng amoniac phng thch ra, c ngha l xc nh hm lng mtrong mu

nguyn liu.

2NH4OH + H2SO4^ (NH4)2SO4+ H2O

> Dng c My Parnas-Wargner Bnh Kieldhl T ht kh c ng ong 25ml Cc 50ml, 100ml, 250ml


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Bnh tam gic 250ml Pipet 1ml, 5ml, 10ml , 20ml ng chun 25ml.

> Ha cht: Dung dch NaOH N/100 Dung dch H2SO4N/100 H2SO4m c NaOH m c Thuc th metyl 0,5% Thuc th phenolptalein 1%

> Thc hnh:Ly 6 bnh Kjeldahl, thc hin ba s th tht v ba s th khng.

Cn 0,1g nguyn liu c Basa tm sy kh, nghin nt sau em cho vo babnh th

tht. Ba bnh th khng cho vo mi bnh 1ml nc ct. Tip theo cho vo sau bnh Kjeldahl mi

bnh 5ml H2SO4m c v 0,5g cht xc tc ( hn hp theo t l 9K2SO4: 1CuSO4). em vo t

ht kh c un cho n khi dung dch thnh trong sut ( khong 1 - 1h30 pht ). Lyra

ngui, ri nh mc vi nc ct thnh 100ml bng bnh nh mc.

> Tin hnh ct m:t bnh cu cho n khi si, ra my ct m bng nc ct. t bnh tam gic c cha

25ml dung dch H2SO4N/100 v vi git metyl vo vi ng sinh hn sao cho u nhn ng sinh

hn nhng chm trong dung dch. Ht 10ml dung dch m v c ha pha long trn vo phu

ca my ct m v m kha cho vo bnh n khi ht, trng phu 3 ln, mi ln vi mt t nc ct

ri cng cho xung bnh. Cho 10ml dung dch NaOH m c, v cng cho xung bnh t t, trng

mt t nc ct. my li cun trong 3 pht ri h bnh tam gic xung thm 2 pht. Ra vi

bng tia nc ct ri ly bnh tam gic ra em i nh phn vi dung dch NaOH N/100 n khi c

mu vng cam.


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> Cch tnh:Gi V0l th tch dung dch NaOH x.N/100 ( tr s trung bnh 3 ln th khng)


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AV .x(1/100)

1000

Gi V1l th tch dung dch NaOH x.N/100 ( tr s trung bnh 3 ln th tht)

Lng NaOH tng ng vi lng m ammoniac phng thch bi 10ml dung dch v

c pha long:

AV = V0- V1( ml)

1 mol ammoniac tng ng vi 1 mol NaOH

Do s mol ammoniacphng thch bi 10ml dung dch v c ha pha longl

mol= AV.x.10-5( mol)

( x l h s hiu chnh ca dung dch NaOH N/100, x = 1,01 )

S gam m tng s c trong 10ml dung dch v c ha pha long l :

14.AV.X.10-5( g)

S gam m tng s c trong 100ml dung dch v c ha pha long hay trong

1ml nguyn liu :

14.AV.X.10-5.10 = 14.AV.X.10-4( g)

S gam m tng s c trong 1 lt nguyn liu:

14.AV.x.10-41000 = 1,4. AV.x ( g/lt)

Tnh hm lngprotein th: Nit tng = Nitprotein + Nitphi protein

Trong cc nguyn vt liu sinh hc do hm lng nitprotein nh nn tnh hm lng

protein theo nit tng :

T suy ra thnh phn Protein (%) = Nit(%) * 6,25

(ml)


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44

3.2.3 Phng php phn tch cc ch tiu vi sinh ca sn phm:Ch tiu vi sinh ca sn phm nh gi c mc an ton v sinh v kh nng bo qun ca

sn phm.

Cc ch tiu vi sinh ca sn phm c Basa sy tm c xc nh ti trung tm 3 thnh ph H

Ch Minh vi cc ch tiu sau:

Bng 3.5: Phng php o vi sinh ca sn phm

3.2.4 Phn tch nh gi cm quan cht lng sn phm.Vic nh gi cm quan s gip cho qu trnh chn la v a ra cc phng php ch bin

nhm to ra mt sn phm mi c khch quan hn, ph hp vi th hiu ca ngi tiu

dung.

3.2.4.1 Phng php nh gi cm quan bng phng php so hng: nh gi cm quan cho sn phm trong qu trnh kho st cc thng s k thut, ti chn

phng php nh gi cm quan bng php th so hng. Phng php ny s gip cho ti tmra sn phm c a thch nht trong s cc sn phm cng loi v mt s ch tiu cht lng

no da vo mt hi ng nh gi gm 5 thnh vin bng cch sp xp theo th t t

khng thch nht n thch nht, mu thch nht l mu c tng s im cao nht, im ca mi

mu ng vi v tr ca mu trong dy sp xp.3.2.4.2 Phng php nh gi cm quan bng phng php cho im th hiu:

Sau khi hon thin v quy trnh cng ngh v to ra c sn phm nht nh. nh gi mc

chp nhn ca ngi tiu dng vi sn phm ny, tin hnh cho nh gi cm quan bng php

th cho im th vi s lng ngi th l 60 ngi. Trong php th ny ngi th s ghi li mc

Ch tiu vi sinh Phng php

T ng vi sinh vt hi u kh FDA Bacteriological manual 2001

T ng n m men, n m m c FDA Bacteriological manual 2002

E.coli ISO16649 - 2: 2001

Staphylococus areus AOAC 2007 (975.55)


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45

yu thch sn phm v cc ch tiu mu sc, mi v, cu trc, s yu thch chung trn mt thang

im 1 - 9, vi quy c nh sau:

CHNG 4 KT QU NGHIN CU

4.1 Kt qu sn xut th nghim cBasa tm sy:4.1.1 Xc nh dy ming fillet c Basa:

Bng 4.1: Kho st hm m ca c bin i theo thi gian v chiu dy

Bng 3.6: Bng quy c cho i m th hi ui m Mc a thch

1 Cc k khng thch

2 R t khng thch

3 Khng thch

4 Tng i khng thch

5 Khng thch cng khng ght

6 Tng i thch

7 Thch

8 R t thch


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46

Kt qu m c hin th trong biu sau:

Thi gian

Chiu dy\.

1h 2h 3h 4h 5h 6h 7h

0,25 cm 75,1% 52,3% 44,5% 31,5% 26,7% 20,2% 16,4%

0,5 cm 80,6% 69,4% 64,6% 48,1% 38,4% 31,7% 24,6%

0,75 cm 81,4% 76,7% 69,2% 60,8% 53,8% 44,6% 35,1%

1 cm 82,65% 77,2% 73,7% 64,9% 57,1% 47,9% 40,3%

Hnh 4.1: Biu th hin hm m ca c bin i theo thi gian v chiu dy


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47

nh gi:

> dy 0.25 cm: vi dy ny th thi gian sy t n m an ton l ngn nhtnhng cht lng cm quan khng t, d v v d b chy, n vo khng c v c.

> dy 0.5 cm: mc d thi gian sy lu hn dy 0.25 cm nhng c li c chtlng cm quan tt nht, n vo cm thy c v c v mi gia v.

> dy 0.75 cm v 1 cm: thi gian sy lu, m mt i t nn rt tn nng lng. Dohm lng m trong c cn nhiu nn rt d b h hng do vi sinh vt.

Sau qu trnh thc hin v cm quan i n kt lun dng ming fillet c chiu dy 0.5cm tm

p v sy kh to sn phm chnh.4.1.2 Xc nh t l hn hp gia v:

Bng 4.3: Kho st hm lng mui thm thu vo c ca cc cng thc gia v:

Bng 4.2: Cm quan khi xc nh chi u dy fillet cChi u dy

Ch tiu

0.25 cm 0.5 cm 0.75 cm 1 cm

Mu s c Vng mt Vng mt Vng ti Vng ti

Mi Thm gia v Thm gia v Thm gia v Thm gia v

V Gi ng nhau

C u trcKh, hi

gin

Hi Kh, tht

c hi do

Kh khng ng

u, hi mm

Hi t, m m


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48

Cng thc gia v Hm lng mu i (g/kg)

Cng thc 1 24,96

Cng thc 2 33,48

Cng thc 3 36,1

Cng thc 4 39,5

Cng thc 5 42,9

Bng 4.4: Bng nh gi cm quan c p vi cc cng thc gia v:

\ Thi gian N. sy

Ch tiu

Mu s c Mi V C u

trc

Cng thc 1 Hi nht Hi thm mi hnh tm Hi nht, khng cay l m Gi ng

nhauCng thc 2 Mu nht Thm mi hnh tm Vi hi nht, khng cay

Cng thc 3 Mu hi m Thm mi hnh tm V hi ha, hi cay

Cng thc 4 Mu hi m Thm mi hnh tm V hi ha, hi cay

Cng thc 5 Mu hi m Thm mi hnh tmV m ,kh hi ha

nhng hi ngt,hi cay


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49

T bng 4.5 ta v c th biu din mi quan h gia cc cng thc gia v vi tng im cm

quan:

0T 7 7 T 7 ;Cng thc gii v

Hnh 4.2: th biu din mi quan h gia cc cng thc gia v vi tng im

cm quan.

Kt lun: Bng th hin cng thc 3 cho kt qu cm quan tt nht. Vi cng thc s 3 thsn phm c v hi ha, mi thm ca hnh v v hi cay ca t.

Bng 4.5: Bng i m nh gi cm quan c s y vi cc cng thc gia v:Cng thc 1 Cng thc 2 Cng thc 3 Cng thc 4 Cng thc 5

Ngi th 1 2 1 4 5 3

Ngi th 2 2 1 3 5 4

Ngi th 3 1 4 5 3 2

Ngi th 4 1 2 5 3 4

Ngi th 5 3 1 5 4 2

T ng i m 9 9 22 20 15

25


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50

4.1.3 Xc nh thi gian p:Bng 4.6: Kho st hm lng mui thm thu vo c cc thi gian p khc nhau:

T bng 4.7 ta v c th biu din mi quan h gia cc thi gian p vi tng im cm quan:

Thi gian p Hm lng mu i (g/kg)

5 pht 35

10 pht 39

20 pht 41,9

30 pht 44,5

40 pht 50,4

Bng 4.7: Bng i m nh gi cm quan c s y vi cc thi gian p gia

v: 5 pht 10 pht 20 pht 30 pht 40 pht

Ngi th 1 3 5 4 2 1

Ngi th 2 4 5 3 1 2

Ngi th 3 5 4 3 1 2

Ngi th 4 5 4 2 3 1

Ngi th 5 3 4 5 2 1

T ng i m 20 22 17 9 7


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51

Hnh 4.3: th biu din mi quan h gia cc thi gian p vi tng im

cm quan.

Kt lu n: Bng th hin thi gian p 10 pht cho kt qu cm quan tt nht. Vi thi gian l 10

pht th sn phm c cht lng c a thch nht.4.1.4 Xc nh nhit sy v thi gian sy fillet c Basa:Bng 4.8: Kho st m sn phm nhit sy v thi gian sy khc nhau

T bng 4.8 ta v c th biu din mi quan h gia cc thi gian sy v nhit sy thng qua

Thi gian

Nhit

1h 2h 3h 4h

60 C 79,6% 68,3% 62,6% 49,4%

70 C 73,05% 59,33% 45,82% 27,37%

80 C 62,96% 44,67% 25,15% 13,59%

90 C 47,58% 28,7% 11,76% 5,67%


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52

m:

Hnh 4.4: Biu th hin mi quan h gia thi gian sy v nhit sy fillet thng qua m

Sau khi p gia v vi cng thc c chn th nghim trn ri em c sy 4 khong

nhit v 4 khong thi gian th thu c cc nh gi nh sau:

> Nhit 600C v 700C: sau thi gian sy 4 gi th c chn nhng sn phm cha tc m an ton, nu tip tcsy vi thi gian di th s tn nhiu chi ph cho

nng lng, ko di qu trnh sn xut, sn phm d b h hng trong qu trnh bo

qun do nhit ny th tht c rt d vi sinh vt tn cng v phn hy.

> Nhit 800C v 900C: thi gian sy rt ngnng k, hm m gim nhanh, c t m


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53

Bng 4.11: Bng nh gi cm quan c sy nhit 800C t 3h - 4h:

Thi gian

Nhit

3h3h 15

pht

3h 30

pht

3h 45

pht

4h

80 C 25,15% 20,43% 17,3% 14,7% 13,,9%

Bng 4.10: m ca c s y 90 C t 2 - 3hThi gian

Nhit

2h2h 15

pht

2h 30

pht

2h 45

pht

3h

90 C 28,7% 23,54% 19,15% 13,2% 11,56%


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54

Nhn xt:

Vi nhit 800C th ch trong 3 gi 45 pht th c t c m an ton cn thit v ch

tiu cm quan kh tt, nu tip tc sy n 4 gi th hm m tip tc gim nhng rt t v cm quan

cng vy nn s gy ra hao ph nng lng sy.

Vi nhit 900C th thi gian rt ngn hn rt nhiu, ch vi 2 gi 45 pht th c dt c

m an ton nhng do nhit kh cao nn cu trc sn phm tr nn dai, cng ti thi im ny bt

u xut hin nhng m en nh do gia v b chy lm nh hng n cht lng cm quan.

Do sn phm khng s dng cht bo qun nn hm m trong sn phm khng vt qu 15% l

m an ton ca c sy. Vi nhng nh gi trn, ti chn nhit sy l 800C vi thi gian 3 gi 45

pht.

4.2 Kt qu phn tch cc ch tiu vi sinh c Basa tm p:Bng 4.13: Ch tiu vi sinh ca sn phm


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55

Qua kt qu cc ch tiu vi sinh u t quy nh i vi sn phm thy sn tm gia v n lin theo

TCVN 6175 - 1996

4.3 Kt qu phn nh gi cm quan cho im tng hp sn phm: nh gi cht lng cm quan ca sn phm c Basa tm sy, tin hnh cm quan vi 60

bn th nm v cho im nh gi mc a thch sn phm theo thang im t 1 - 9. Kt qu nhn

c nh sau:

Ch tiu vi sinh

T ng vi sinh vt hi u kh 3,5 x 10

T ng n m men, n m m c Khng c

E.coli Khng c

Staphylococus areus Khng c


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56

Hnh 4.5: Biu so snh gia cc ch tiu cm quan ca sn phm

c Basa tm sy kh

> Mu sc sn phm c tng im cm quan trung bnh l 7,28, tng ng vi mc thch.> Mi sn phm c tng im cm quan trung bnh l 7,65, tng ng vi mc thch.> V sn phm c tng im cm quan trung bnh l 6,86, tng ng vi mc tng ithch.

> Cu trc sn phm c tng im cm quan trung bnhl 6,46, tng ng vi mc tngi thch.

>

im cm quan th hiu trung bnh ca sn phm l 6,72 tng ng vi mc tng ithch.

Qua cho thy sn phm sn xut l t v ngi tiu dng chp nhn c.

Mu sc Mi V Cu trc Yu thch chung


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57

4.4 Tnh s b gi thnh sn phm:Khi tnh gi thnh cho sn phm xut xng phi da trn cc khong sau:

+Chi ph nguyn liu

+Chi ph nhn cng

+Chi ph cc cht ph gia

+Chi ph in, nc, hao mn my mc, ...Trong , chi ph nhn cng, hao mn my mc v cc chi ph khc c tnh bng 10% chi ph

nguyn liu.

Bng 4.14: Gi thnh sn ph m cho 150gr c Basa s y t m khTn Kh i lng (g) n gi ( ng) Thnh ti n ( ng)

Fillet Basa 450 55,11 24 800

Mu i 6,3 6 37,8

ng 10,35 22 227,7

Bt ngot 4,5 45 202,5

t 3,15 150 417,2

Hnh 27 40 1 080

in 1500 1 500

T ng A: 28 265

Chi ph khc B = 10% A 2 800

c tnh gi thnh xu t xng: C= A+B 31 065 VN


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58

Tuy nhin gi ny ch tham kho, v gi ny da trn thc t th nghim. Mua nguyn liu vi

gi bn l nn gi thnh sn phm cao. Nu chng ta sn xut vi qui m ln gi thnh sn phm s

thp hn do nguyn liu mua vi gi gc. Nh th gi thnh s gim.

CHNG 5 KT LUN V KIN NGH5.1 Kt lun:

T nhng kt qu thu c trn, ta thu c quy trnh cng ngh nh sau:

Cc thng s k thut ca qu trnh:

> dy ca ming fillet c: 0.5 cm> Xc nh thnh phn hn hp gia v Bng

5.1: Cng thc pha trn hn hp gia v

> Xc nh nhit sy 800C trong khong thi gian 3h 45 pht.Bng 5.2: Thnhphn c Basa tm sy kh

Loi gia v ng Mu i Bt ngt t Hnh

% so vi kh i lng nguyn liu 2,3 1,4 1 0,7 6

> Xc nh thi gian p l 10 pht nhit thng

Ch tiu n v tnh Hm lng

Protein % 41,12

Hm lng mu i % 3,9

m % 14 - 15

Bng 5.3: M t cm quan ca c Basa tm sy kh


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59

T nhng kt qu th nghim trn rt ra c quy trnh sn xut c Basa tm sy kh nh sau:

Tn ch tiu Yu c u k thut

Mu s c Mu cam hoc vng mt, trong u v bng p

Mi Mi thm c trng ca c Basa t m gia v

V Hi ha d chu, hi cay

Trng thi c u trc B mt bng, kh u, do

Tp ch t Khng c tp ch t hay ct sn


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60

Hinh 5.1: Cng ngh sn xut c Basa sy tm kh5.2 Nhn xt v kin ngh:

Do thi gian tin hnh lun vn qu ngn, iu kin s dng thit b hn ch nn ch

s dng ngun c fillet ng lnh. Ngoi ra c th nghin cu thm v cc loi c khc tm

sy nhmnng cao gi tr ca sn phm.


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61

Trong qu trnh sy khi lng khng kh m trong t bo ha sy d dn n hin

tng ng m nu c iu kin nn kho st thm v cc kiu sy khc nhau.

Kho st thm cc yu t nh hng n cht lng sn phm:

S dng cc loi bao b khc nhau bo qun sn phm

Cm quan v cu trc ca sn phm cha t nn nghin cu thm quytrnh vi c ti fillet.

TI LIU THAM KHO

1. B thu sn - Vin Nghin Cu Nui Trng Thu Sn II, thng 8/ 1997. Cng ngh sau thu hochv ch bin thu sn,TpHCM.

2. B thu sn, D n ci thin cht lng v xut khu thu sn (SEAQIP). m bo cht lngsn phm thu sn.NXB Nng Nghip.

3. Dng Thu Yn. Sinh trng, t l sng v thnh phn ho hc c th ca c Tra, Basa v cccon lai.4. Mai Vn Quyn, L Th Vit Nhi, Ng Quang Vinh, Nguyn Th Ho, Nguyn Tun Vit (2000).Nhng cy rau gia v ph bin Vit Nam.NXB Nng Nghip H Ni.

5. Nguyn Xun Thm (1979).K thut ch bin - bo qun c,trng i hc Bch Khoa H Ni.6. Phm Vn Khnh (2000).K thut nui c Tra v c Basa trong b.NXB Nng Nghip.7. P.T.S H Duyn T (1991).K thut phn tch cm quan,Tng cc tiu chun - o lng - chtlng, H Ni.

8. Trn Bch Lam, Tn N Minh Nguyt, inh Trn Nht Thu. Th nghim ho sinh thc phm.NXB i hc quc gia TpHCM.

9. cuulongfeed.com10. www.fistenet.gov.vn Trung tm tin hc B Thu sn11. www.agifish.com Cng ty xut nhp khu An Giang12. www.globefish.org
http://cuulongfeed.com/http://cuulongfeed.com/http://www.fistenet.gov.vn/http://www.agifish.com/http://www.globefish.org/http://www.globefish.org/http://www.globefish.org/http://www.agifish.com/http://www.fistenet.gov.vn/http://cuulongfeed.com/


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II

Ph lc 1

PHN TCH CM QUAN PHIU TR LI

Php th so hng Tn sn phm: C Basa tm sy kh

H v tn: ..............................................Ngy th: .....................................................

Gii tnh: ...............................................Tui: ............................................................

Bn nhn c 5 mu c Basa tm sy kh. Bn hy nm 5 mu c Basa tm sy theo th t c

trnh by t tri sang phi v c th nm li mu. Mt khi bn nm xong tt c cc mu, hy sp xp

cc mu theo th t a thch ca mnh t a thch nht n t c a thch nht bng cch in m s

cc mu vo trng trong phiu nh gi.

Ch : - Dng nc thanh v sau mi ln th

Tr li:

Khng a thch nht a thch nht

Nhn xt:

PHIU CM QUAN Php th cho im th hiu

Tn sn phm: C Basa tm sy kh

H tn:.....................................................Ngy th: ............................................................

Gii tnh: .................................................Ch k: ...............................................................

Bn nhn c mu c Basa tm sy kh. Bn hy nm mu ny v nh gi mc a

thch ca bn v sn phm theo quy cbn di.

Bng quy c


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III

Tr li :

Nhn xt: ..............................................................................

Cm n cc bn!

Phu luc 2 Xc nh m tng s theo phng php Micro - Kjeldahl:

Gi V0l th tch dung dch NaOH x.N/100 ( tr s trung bnh 3 ln th khng) w_ 21,2 + 21,3 + 21,2 ,

V0=- ----------= 21,23 ml0 3

Gi Vi l th tch dung dch NaOH x.N/100 ( tr s trung bnh 3 ln th tht)w_ 17,6 +17,6 +17,5 ,V1 =- ----- --------= 17,57 ml

3

Lng NaOH tng ng vi lng m ammoniacphng thch bi 10ml dung dch vc pha long:

AV = V0- V1= 21,23 - 17,57 = 3,66 ml

i m Mc a thch

1 cc k khng thch

2 rt khng thch

3 khng thch

4 tng i khng thch

5 khng thch cng khng ght

6 tng i thch

7 thch

8 rt thch

9 cc k thch

im 1 2 3 4 5 6 7 8 9

C Basa t m s y kh


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IV

1 mol ammoniac tng ng vi 1 mol NaOH

Do s mol ammoniacphng thch bi 10ml dung dch v c ha pha long l :

x(1/100)mol= AV.x.10-5= 3,66.1.10-5= 3,66.10-5mol 1000( x l h s hiu chnh ca dung dch NaOHN/100, x = 1 )

S gam m tng s c trong 10ml dung dch v c ha pha long l : 14.AV.X.10-5= 51,24.10-5g

S gam m tng s c trong 100ml dung dch v c ha pha long: 14.AV.X.10-5.10 = 14.AV.X.10-4= 51,24.10-4g

S gam m tng s c trong 1 kg sn phm:14.AV.x.10-4.104= 51,24 g/kg * khong 5,124%

Tnh hm lngprotein th

Nit tng = Nitprotein + Nitphi protein

Trong cc nguyn vt liu sinh hc do hm lng nit protein nh nn tnh hm lng

protein theo nit tng :

T suy ra thnh phn Protein (%) = 5,124 * 6,25 = 32,03%


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V

Bng im cht lng cm quan mu sc ca Basa tm sy kh

Ngi th i m Ngi th i m Ngi th i m

1 8 21 7 41 8

2 7 22 7 42 7

3 8 23 8 43 7

4 7 24 6 44 7

5 6 25 8 45 8

6 7 26 7 46 7

7 8 27 7 47 6

8 7 28 8 48 6

9 8 29 7 49 7

10 8 30 9 50 8

11 7 31 8 51 7

12 7 32 8 52 8

13 6 33 7 53 6

14 8 34 6 54 7

15 8 35 7 55 8

16 7 36 7 56 7

17 9 37 8 57 7

18 7 38 7 58 6

19 7 39 8 59 6

20 8 40 8 60 7


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VI

Bng im cht lng cm quan mi ca Basa tm sy khNgi th i m Ngi th i m Ngi th i m

1 9 21 7 41 8

2 8 22 8 42 9

3 8 23 9 43 9

4 7 24 8 44 7

5 9 25 8 45 8

6 7 26 7 46 8

7 7 27 9 47 7

8 8 28 8 48 7

9 7 29 8 49 7

10 8 30 7 50 8

11 7 31 7 51 7

12 8 32 7 52 8

13 8 33 7 53 7

14 8 34 8 54 7

15 9 35 8 55 9

16 7 36 7 56 8

17 6 37 8 57 718 8 38 8 58 7

19 7 39 7 59 8

20 8 40 8 60 7


75/85

Bng im cht lng cm quan v ca Basa tm sy kh

VII


1 6 21 6 41 7

2 7 22 7 42 8

3 6 23 8 43 6

4 7 24 6 44 7

5 8 25 7 45 7

6 7 26 7 46 6

7 6 27 7 47 6

8 7 28 8 48 6

9 7 29 7 49 7

10 6 30 6 50 8

11 8 31 6 51 7

12 7 32 7 52 8

13 7 33 7 53 6

14 8 34 6 54 7

15 7 35 8 55 6

16 7 36 6 56 7

17 8 37 7 57 6

18 7 38 7 58 6

19 6 39 6 59 7

20 8 40 7 60 8


76/85

Bng im cht lng cm quan cu trc ca Basa tm sykh

VIII


1 6 21 5 41 8

2 7 22 7 42 5

3 8 23 6 43 7

4 7 24 6 44 7

5 6 25 7 45 6

6 7 26 7 46 7

7 8 27 5 47 6

8 7 28 8 48 6

9 6 29 7 49 7

10 6 30 6 50 8

11 5 31 6 51 4

12 7 32 7 52 8

13 6 33 7 53 6

14 8 34 4 54 7

15 7 35 6 55 5

16 7 36 6 56 7

17 6 37 5 57 7

18 7 38 5 58 6

19 6 39 6 59 6

20 8 40 7 60 7


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Bng im mc a thch chung ca Basa tm sy kh

IX

_ *7 ?


1 7 21 8 41 8

2 7 22 7 42 6

3 6 23 7 43 7

4 6 24 7 44 7

5 7 25 7 45 6

6 6 26 7 46 6

7 7 27 8 47 7

8 6 28 8 48 6

9 7 29 7 49 7

10 8 30 7 50 7

11 6 31 6 51 6

12 7 32 6 52 8

13 7 33 6 53 7

14 8 34 7 54 6

15 6 35 6 55 6

16 6 36 8 56 7

17 7 37 6 57 6

18 6 38 6 58 6

19 7 39 6 59 7

20 7 40 7 60 6


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10

Bng phn tch ANOVA im tng quan ca cc cng thc gia v

Analysis Summary

Dependent variable: diem tong quan Factor: cong thucgia vi

Number of observations: 25 Number of levels: 5

ANOVA Table for diem tong quan by cong thuc gia vi

Analysis of VarianceSourceValue

Sum of Squares Df Mean Square F-Ratio P-

Between groups 9.38512 4 2.34628 7.14

0.0010Within groups

6.57088 20 0.328544

Total (Corr.)

ultiple Range

15.956 Tests for

diem tong

24

quan by

cong thuc gia vi

Method: 95.

Level

, 0

percent

LSD

Mean

Homogeneous Groups

3 5 -0.796 X

4 5 -0.564 XX5 5 XX1 5 0.664 X2 5 0.696 X

Contrast Difference +/- Limits

-0.032 0.756196*1.46 0.756196*1.228 0.7561960.664 0.756196

*1.492 0.756196*1.26 0.7561960.696 0.756196-0.232 0.756196

*-0.796 0.7561965-4 -0.564 0.756196


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11

Bng phn tch ANOVA im tng quan ca cc thi gian p

Analysis Summary

Dependent variable: diem tong quan Factor: thoi gian uop

Number of observations: 25 Number of levels: 5

ANOVA Table for diem tong quan by thoi gian uop

Analysis of Variance

Source Sum of Squares Df Mean Square F-Ratio P-

Value

Between groups 10.9966 4 2.74916 11.09

0.00

Documents

Buoc Dau Nghien Cuu Cong Nghe CA Basa Tam Say Kho