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  <leader>02831nam a2200217Ia 4500</leader>
  <controlfield tag="001">CTU_232955</controlfield>
  <controlfield tag="008">210402s9999    xx            000 0 und d</controlfield>
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   <subfield code="a">664.94</subfield>
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   <subfield code="b">H401</subfield>
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   <subfield code="a">8540101</subfield>
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   <subfield code="a">Phạm, Văn Hòa</subfield>
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  <datafield tag="245" ind1=" " ind2="0">
   <subfield code="a">Nghiên cứu một số yếu tố ảnh hưởng đến quy trình chế biến surimi từ thịt cá sấu nước ngọt (Crocodylus siamensis) :</subfield>
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  <datafield tag="245" ind1=" " ind2="0">
   <subfield code="b">Luận văn tốt nghiệp cao học ngành. Công nghệ Thực phẩm</subfield>
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  <datafield tag="245" ind1=" " ind2="0">
   <subfield code="c">Phạm Văn Hòa ; Nhan Minh Trí (Cán bộ hưởng dẫn)</subfield>
  </datafield>
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   <subfield code="a">Cần Thơ</subfield>
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  <datafield tag="260" ind1=" " ind2=" ">
   <subfield code="b">Trường Đại học Cần Thơ</subfield>
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   <subfield code="c">2019</subfield>
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  <datafield tag="520" ind1=" " ind2=" ">
   <subfield code="a">Surimi là sản phẩm được sản xuất từ thịt cá. Theo truyền thống nguyên liệu dùng sản xuất surimi chủ yếu từ nguồn cá biển. Tuy nhiên, sự khai thác quá mức cùng với phương pháp khai thác không phù hợp đã làm cho nguồn nguyên liệu này có nguy cơ cạn kiệt trong thời gian gần đây. Sản xuất surimi từ cá nước ngọt vẫn còn mới mẻ và là một trong những hướng mới trong công nghệ sản xuất surimi. Mục tiêu của luận văn này nhằm xác định ảnh hưởng một số yếu tố đến quy trình chế biến surimi từ cá sấu nước ngọt bằng cách khảo sat (i) ảnh hưởng của nồng độ dung dịch NaCl và tỷ lệ thịt cá xay / dung dịch NaCl, nồng độ dung dịch CH3COOH và tỷ lệ thịt cá xay / dung dịch CH3COOH trong công đoạn rửa, (ii) ảnh hưởng tinh bột biến tính và sodium tripolyphosphate, (iii) ảnh hưởng thời gian bảo quản lạnh đến chất lượng surimi (giá trị màu sắc L a b, độ ẩm, khả năng giữ nước, cường độ gel). Kết quả nghiên cứu cho thấy rửa lần 1 sử dụng dung dịch NaCl 0,3% và tỷ lệ dung dịch rửa so với thịt cá là 5:1; lần 2 dùng dịch axít acetic 0,02% và tỷ lệ dung dịch rửa so với thịt cá là 4:1 ở nhiệt độ 10-150C. Thời gian ly tâm tách nước là 1,5 phút (500 vòng/phút). Phụ gia sử dụng bao gồm tinh bột biến tính 6%, Sodium tripolyphosphate 0,2%. Bảo quản lạnh (0-10 0C) trong thời gian 6 ngày., chất lượng surimi vẫn đảm bảo an toàn và tốt.</subfield>
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   <subfield code="a">Crocodiles,Cá sấu</subfield>
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  <datafield tag="910" ind1=" " ind2=" ">
   <subfield code="c">vdbang</subfield>
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  <datafield tag="980" ind1=" " ind2=" ">
   <subfield code="a">Trung tâm Học liệu Trường Đại học Cần Thơ</subfield>
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