nrii MriHi KHO'i "'^''^ '"'^'^•^ '^•^"'^^ '='NH HO^ TO^M m t^n ?ni--^ -
KHAO SAT Y £ U TO TAC B Q N G L £ N Q U A TRJNH LAM M £ M x u a N G cA _ _
TRONGSANPHAMCA'^ACTTRrCHOGTtSrERTRrCHOPTERUS VA
TRICHOGASTER MICROLEPIS )IEH MEN CHUA
B o Th[ T u y l t N h u n g ^ j T r i n Minh PhOc^ N g u y i n V a n " n i a n h * . N g u y e n H u u Hi^p^ ; —
^Tnrbng Cao ding Kinh ti-Ky Oiu$t Cin Thu
'Vi^n Nghiin cbu vk Phit triin Cbng ngh$ sinh hgc, Tnrbng D^i hgc Cin Tho
T6M TAT
"Mim chua ca sic" bay ' ^ I m t i ^ xuong" Ik lea ggi dan gian cfia dang san pham d u ^ lam tfr ca s3c {Trichogasier trichopterus va Trichogasier microlepis); phli tr§n ciing v6i muli, duong, mgn, thinh. gung, toi, dt vi diroc len men ti^ nhiSn b nhi^ 6^ 28-30 "C trong thai gian khoAng 20 - 30 ngay. San phdm sau Un men co v\ nggt, chua, in|n rli hai h6a, dfic bift 1^ ph&n cii mim van giii nguyfin hinb d ^ g d nhimg xuong rat mem, t^o cam giac khdng co xuong khi 3n. V6i mgc ti£u khao sil cic yivi l l tic dfng den qui trinh lim mim xuong ci, dh tki du:?c thvrc h i ^ nhim xic djnh acid hOu ccr sinh la trong qua trinh Hn men chlnh la y^u t l lac dfng lim mim xirong ci, oiing nhu xic djnh gia trj pH, thiri gian t i ^ xuc giila xirong va moi tnrong acid thich hop nhdt dS xuong d?l cau tnk mim dto. Kit qui cho thiy kfai ngam xirong vao dung d(ch acid hOu co (acid lactic, acid acetic) jr pH 4 trong 72 giJr, canxi trong xirong c i bi h&a tan ra ngoii moi tni&ng nhimg khung xuong van gitt nguyin. Chinh yeu t6 do lim cho xuong ca mim dio hon nhung vln giCt nguyin hinh d ^ g . Khi ngim xuong v^o trong moi tni6ng MRS broth (da du^ic chdng vi khuin lactic Pediococcus acidilaclici, Lactobacillus farciminis phan lap tb sin phim, lin men din pH4 - 4,5, sau do vo khuin 6 121° C Irong 15 phiit) trong 72 gidr, ket qui tuong tir ciing du(ic ghi nhan. 06 den 40 - 60% lugng canxi hfia lan ra ngoii trong 72 gio ngfim. Sau thoi gian r^y, lupng canxi hoa tan rit it v i hiu nhu thay doi khdng dang ki. Kit qui khio sit cilng cho thiy xuong c i chi mim di vi giQ dugc binh d^ng trong diiu kifn mdi trudng c6 pH dudi S.
Til- khSa: caici, 16n men, pH, Trichogasier microlepis, Trichogasier trichopterus, xuong mim
MdoAu
Theo Hall (2011), ek\kn men Ik m^t trong nhOng san p h i m I6n men t r u y i n t h i n g iau d l ' i va r i t d^c t n m g b eke q u i c gia Dfing Nam A. 0 ^ l l n men cd vai tr6 quan trgng trong bO'a 3n cOa n g u ^ i dan n h i t la ngud^i dan ngh^o do c6 g\k thknh r l lai cung d p them acid amin dugc thuy phSn tir protein c^ vA c6 h i r c n g vj d f c 6ko . 6 nubc ta sSn p h i m ci ISn men d u v c goi IS "mam'. H i u .hit nhirng san p h i m mSm len men tir ck n h l t l d s S n p h l m l S n men tO c a c l o a i cd nho n h i / c a s^c, ck trkn,...ekc loai m i m nky t h u o n g d u p c dOng chO y l u d l n l u i l y huwng vj n h u n l u l i u , kho, chung,.. it khi 6ugc diing p h i - b i l n d l "kn s i n g " (khflng qua n l u ) vl thjt i t x u o n g n h l l u vk ci>ng, t h i i glan skn x u i t ra thdnh p h i m k h i dki {tir vki thing trb ikn).
' M i m chua ck s^c" cOng Ik dgng skn p h i m len men ca. Net d$c tnj^ig cOa skn p h i m nky ik ck v l n glO- dugrc hinh dgng ngtiySn vgn nhirng xuo'ng r i t mSm tgo e l m giac n h u khflng cfl x i K m g khi an; mOi vi therm ngon I9 thu'dng. hSi hfla h p n eke s i n p h i m m i m thflng t h u d n g khac nfln khflng c i n phoi c h l lgi trube khi Sn va r i t thich h<7p diing 'kn s i n g ' nhfrng d l c b i ^ t c h i l m u u t h l h o n IS thfl'i gian lfln men ngan khoSng 20 - 30 ngSy (Do Thi Tuyet Nhung eta/., 2011).
Nhfl d$c d i l m v l mCii. vi hSi hfla vS nhat IS xucrng r i t m i m da tgo nen nflt dgc trung vS h i p d i n n'Sng cua sSn p h i m cS sSc ISn men chua mS khflng san p h i m cS ISn men nSo cfl dirge. Tuy nhiSn, dSy IS sSn pham ISn men t r u y i n t h i n g nSn cfl r i t It cflng trinh nghien c i i u v l san p h i m nSy vS bi quyet ISm sgn p h i m nSy dang d i n t h i t truyin do mang tinh c h i t gia truyen cua gia dinh. D i l m khfl n h l l de ISm ra san pham nSy chinh IS ISm sao de sSn pham phai cfl xirong r i t m i m . D i n thfln d i l m hiSn nay chua cfl cflng trinh nSo cfing b l v l nguySn nhSn tac d f n g ISm cho xu-cng m i m . Chinh yi vSy, d l tSi "KhSo sSl cSc y l u to tac dpng ISn quS trinh ISril mem xirang cS trong sSri pham cSsSciTr/cftogasrerfrrc/jopterus vS Trichogaster micrdepis) len men chua" dirg'C thgc hien n h i m xSc dinh a a d lactic sinh ra trong quS trinh len men bfii -vi k h u i n lactic chlnh IS y l u l l ISm m i m xuc-ng cS, cOng nhir khao sSt si.r thay d l i lu'gng canxi bi hfla tan Iheo pH. thfl'i glan t i l p xuc giCta xu^yng cS vS mfli tnrflng acid d l s i n p h i m dugc I90 ra lufin dgt ySu c l u ve mi>c d f m i m xircmg vS c 6 c h i t lugrng I n iTinh.
NGUYEN L i g u VA PHU-ONG P H A P N g u y i n li$u
CS s$c {Trichogaster trichopterus vk Tnt^ogaster microlepis): dugc thu mua b vung Long M9 - HSu Giang, logi co kich t h u * c vCra (khoSng 1 5 - 2 0 g/con). Mfli t n j * n g de Man Rogosa and Sharsp (broth) cOa A n O f ; acid acetic, acid lactic cua cfing ty Guangdong - Tnjng Q u i c .
Phipcmg phSp
XSc dinh hSm lu'png canxi trong dung djch (TCVN 1526-1:2007- phan 1): tfo hfla mSu thi>. xir ly tro b i n g HCl vS d i o k i t tua canxi v l dgng camd oxalate. Hfla tan k i t tiJa trong H2S04 vS chuan d f a d d oxalic tgo IhSnh bang dung dich KMnO*.
XSc dinh hSm lu'gng canxi trong xucrng cS b i n g h i p thu nguyen t i i (TCVN 1526-1:2007 - p h l n 2): vfl ccr hfla m l u , hfla . tan canxi b i n g HCl. pha loSng m l u Sau dfl, xSc dinh Iirgng canxi cfl trong m l u b i n g quang pho h i p thg nguySn tO fl' birflc sfing 422.7 nm.
HSm Iirgng collagen ( T r i n Thi H u y l n e( al., 2012)- phSn tich hSm Iirgng a d d amin hydroxyproline b i n g phircrng phSp Ez: Faast, s a u dfl Wnh hSm lu'gng collagen (AOAC - 990.26) theo cflng thi>c. % Collagen = % Hydroxyproline X 8
H O I M f ^ " | x ' H ' ^ ^ "Q^- ^-^^^^ ' ^ f ^ H ' 7 ^ " ^ " " P ^ • ' ' ' ^ ^ ' ^ ^ ' i ' ^ ' " ^ " 1 ^
K/iao s S t y ^ u f^ lam mim xirong
C h u i n b) cSc dung d|ch a d d lactic va a d d acetic (cfl t h l tich 1800 ml), thanh IrOng b 121°C, 15 phut vS d i l u chlnh pH v l p H 4 ^ 4 , 5
C h u i n b| mfli tnrflng MRS broth (cfl t h l lich 1800 ml), thanh IrCing fl' 121''C. 15 phut; chflng ba dflng vi sinh vSt len rnen lactic (da phSn ISp dirge tir sSn phSm cS sgc ISn men ehua. xu-ang m i m ) g i m m f t dflng Pediococcus acidiiactici (L1) va hai dflng Lactobacillus fardminis (L2 vS L3). T i l n hSnh tang sinh d i n khi pH d^t pH 4 - 4,5. Sau dfl Hep tyc thanh trting d 121''C, 15 phOt d l vfl k h u i n .
C h u i n bj xu'gng cS s$c (fillet logi bfl h i t p h l n thit, mfl' bSm trSn x u o n g cS), h i p 6' l O O ' C trong 15 phiit.
T i l n hSnh cho 4.8 g xircmg ca (khoSng 20 mSu xuong) vSo dung djch a d d lactic, acid acetic yS dung d|ch sau tSng sinh (dS c h u i n bj o trSn) ngSm 72 gifl. L i y m l u phSn tlch k i l m tra cSc chl tISu: camd trong x u o n g cS. canxi trong d u n g djch ngSm, hSm Iirgng acid tnrdc vS sau khi ngSm.
Khio sit iah hirbng cua pH vk thbi gian ngim din qui trinh Ikm mim xuvng
C h u i n bj dung dich a d d acetic, acid lactic (cfl t h l tich 1800 ml), Ihanh trDng 6' 121° C. 15 phOlvS dieu chlnh p H v I c S c khoSng pH 4 vS 5.
C h u i n bi xirong cS s j c (filiet Iogi bfl h i t p h l n Ihil, mfl- bSm tren xirong cS),-hap 6- 100°C trong 15 phut.
T i l n hSnh cho 4,8 g xuong cS (khoang 20 m i i i xuong) vSo dung djch a d d acetic vS acid lactic dk c h u i n bi b trSn Sau thfli gian ngSm 0. 24,48,"72. 96. 120,144 gifl, I l y m l u phSn tlch k i l m tra cSc ehi tifiu: canxi trong xu-ong cS, canxi trong dung dieh ngSm. hSm lu-gng acid trudc vS sau khl ngSm d l xSc dinh k h o i n g pH va thfli gian ngSm cho k i t quS xu-ong mim til nhS.
K^TQUA-THAOLUAN
Kit qui Idiio sit yiu tb Ikm mim xuong
Khi t i l n hSnli ngSm xirong vSo trong dung dich cfl chi>a acid hO'u c o (acid acetic, a d d lactic) ho$c trong mfli t r u i n g MRS (sau khi chCing vi k h u i n a d d lactic cho tSng sinh vS ISn men tgo acid) d l u cfl cfl tSc dgng ISm cho x u o n g cS trflr nSn m i m d i o hon so vfli m l u d l i chiJng (ngSm trong nuflc c l t vfl trOng).
Theo Bofjian vS d i n g tSe gia (2010), khi Hin hSnh nghiSn eiiu nguyfln nhSn ISm x6i mfln, thflng men rSng, k i t quS cho t h i y canxi trong rSng b| hfla tan do rSng t i l p xiic vb\ t h ^ c p h i m efl acid (hoSc acid sinh ra do vi k h u i n cfl trong khoang mISng ISn men carbohydrat) theo phuong trinh Cajo(P04)BOHz < — > lOCa^* + 6PO«'" + 2 0 H "
K i t quS phSn tich (bSng 1) eho t h i y hSm lugng canxi trong xirong cS gISm x u i n g t u o n g i i n g vol hSm t u g n g canxi tSng ISn trong mfli tnrflng ngSm. D y a vSo k i t qua nghiSn ci>u trSn cOa Borjian vS d i n g tac gia (2010) cfl t h l k h i n g iflnh y l u t i chlnh tSc d f n g ISn quS trinh ISm m i m x u o n g cS trong sSn p h i m eS sSc ISn men chua IS do vi k h u i n lactic dS ISn men carbohydrate tgo ra add, chlnh cSe a d d d u g c tgo ra nSy dk phSn c l t canxi phosphate tgo canxi tu' do hfla tan ra mfii truflng bSn ngoSI vfli lugng eanxi bi hfla tan ra mfii truflng ngoSi khodng 40 - 60% l u g n g canxi ban d l u cfl trong x u o n g cS. D i n g thfli acid cfl trong mfli truflng 6k tham gia vSo quS trinh phSn giSi canxi phosphate ISm cho l u g n g acid c 6 trong mfli tnrflng giSm x u i n g . l u g n g a d d m i l Si khoang 85 - 95 (mEq H+ZL). hay nfli eSdi khSc hSm lugng a d d cfl trong m f i truflng dS giSin 4 - 7% so vfl'i lugng add ban d l u . Trong quS trinh nghlSn ciru, khi phSn tich hSm l u g n g acid cfl trong mfil tn.^&ng MRS dirge'chOng vi khuSn lactic cQng nh^n t h i y acid cfl trong mfli truflng chu y l u la acid lactic vfli n i n g d f c h i l m tCr 2 - 3.5% efln a d d acetic thl khflng phSt h i f n hoSc cfl b n i n g flf r i t I h l p (dufli 50 ppm).
Bang 1. G l i tr| pH; h i m tirgng acid, h i m iugng canxi cd trong xvo-ng c i , dung dich Irud'C vk sau khl n g i m
M6i trudng cd chua
Acid acellc Acid lactic P.acWi/act(C/(Ll) L farciminis (L2) L farciminis {13) Dli chirng
pH tnjng binh
ngim 4,00 4,00 4,34 4,55 4,46 7,20
sau ngSm 4,13 4,15 4.38 4,59 4.50 6.80
Him Imrng acid (mEq H+/L) trudc sau ngSm ngSm 2063,03 1969,25 2103,32 2017,15 1893,75 1801,25 1343,75 ' 1250,00 1681.25 1596,25
mil a
93,93 89,17 52,50 93,75 85,00
Him lirging canxi sa trong xuo'ng cS
(nng/g) 49,00*
67,53"
42,75°
55,63"
66,25'^
106.55=
J khi ngSm trong dung djch (mg/l) 150.25"
76,56"
162,02^
128il7"°' 98,75*"
8,61"
Cim quan mire dfl
mSm Mim dflo Mim dflo Mim dflo Mim ddo M i m dSo Xuong cirng Trj trung binh trong ciing m f l cft c6 cic mSu tv Iheo sau gi6ng nhau bilu thj si/ khic bi^l khdng cd y nghTa fl miJc y nghTa 5%
-• Khflng xic dinh
K l l quS (Hinh 1) cho t h i y cac m l u xuong cS 6k d u g c ngSm trong mfli trufl'ng a d d cfl m i i c d f phSn quang y l u h o n so vfli m l u d i l chiiiig D i l u do t i l p h.ic khSng djnh canxi da bi hfla tan ra ngoSi ehi efln Igi khung x u o n g cS.
T i l n hSnh phSn tich thSnh p h l n x u o n g ca. k i t qua ghi nhSn b bang 2 d i o t h i y fl m l u xucmg chu'a ngSm thSnh p h l n chiJ y l u ciJa xuong cS la I m c h i l m khoang (44 - 50%), a d d amin ( 4 0 - 4 1 % ) , canxi ( 1 0 - 1 5 % ) .
Di/a trSn k i t qtiS phSn tich thSnh p h l n xirong cS sau khi ngSm cfl t h l t i l p lyc k h i n g dinh r i n g iSc nhSn ISm m i m xuong cS chinh la a d d cfl tnang mfli trufl'ng. Acid giiip canxi hfla tan ra mfli truflng ISm thay d l i IhSnh p h l n % cSc c h i t cfl trong xuong. Cg t h l , l m tSng ISn (52 - 57%), can xi giam x u i n g chl efln 3 - 7%. trong khi dfl % a d d amin khflng t h a y
u n i Mrii-i| Knn& »nr. nAN(^ NGHI? SINH H n r T O A M m ifSr ? n i ^
a l i . O i l u nSy eo ttil giSi ttiich ISdo khi can xi hfla tan ra ngoSi Igo thSnh nhfl-ng if trong tren khung xuong nuflc sS len l6i vSo vS i l p a l y nh&ng khoang t r i n g doJSm Jang, ham I m J r o n g x u o n g ca _
Thinh-phSn (%)
Am Acid amine
Xuong c i truflc xCr ly (%) 44-50 4 0 - 4 1
Xuong c i sau khi ngSm trong mSi tnrflng pH 4 (%) 5 2 - 5 7 4 0 - 4 1
Hlnh 1. Hlnh chyp X quang xirong sau khi n g i m trong dung djch: a. Nuflc cat ttianh tning. b. Aad acetic, c. Acid lactic, d. Moi tnKrng tang ainh Pediococcus addiladici. e. xuong trong san ptilm sau len man 30 ngiy. Ham luvng canxi trang xucrng cing nhieu.
as phan quang cSng cao. nuong dang sSng v i ro.
Bing 2. Thinh phln x u o n g c i
X u o n g d f n g vSt du'gc c l u Igo chO y l u tir collagen vS canxi phosphate, Irong dfl collagen IS logi protein cfl vai trfl nhu khung sufln m i m dSo cOa xirong vS canxi phosphate IS logi c h l l khoSng dugc thhm vao d l tgo nSn s g ciing chae
cho xirong (http://img.thefaody.com/nlh/2009/vifhatjs
_bone.pdf). Vi v$y, Wiung xuong cS sau khi ngSm trong mfli t n i & n g add chu yeu IS cau tgo tCr collagen vl hai ly do: t h i i n h l l IS xuong sau ngSm cfl d u tnic m i m deo, thir hai ham lugng collagen trong xyong o m f t s i logl cS c h i l m tir 40-50% trgng l u g n g khfl ciia xuong (Nagai, Suzuki, 2000). D i l u nSy cung phil hgp vfli hSm l u g n g acid amin xac dinh dugc trong x u o n g cS.(40 - 41 %).
Tuy nhiSn, n l u tinh ham lugng collagen chl dya theo ham lugng hydroxy-proline (AOAC-990.26) thl hSm lugng collagen Canxi 10-15 3 - 7 cfl trong xuong sau npSm khc^ng 12%.
; D i l u nSy dgt ra v l n dS IS d i l vfli xirong cS s$c do tfiSnh p h l n proline c h i l m ti I f r i t cao nen c i n cfl thSm cSo nghiSn c i i u xScdinh hSm lugng collagen d^c trung hon vl thflng thufl'ng cSc c h u i i collagen d u ^ c sSp xep theo m l u sau: 6ly-Pn>Y, Gly-X-Hyp, fl dSy X. Y IS cSe a d d amin efln Igr. Proline hay"~ hydroxyproline""''chilm" "1/6" " t i n g " " s i " c h u i i . " "glydhB"" c h l l n f " ' 1/3 " " " s i " " chu§I (http://hoahocngayn8y.com/vi/nghIen-cuu-giang-day/bai-nghien-cuu/533-collagen.htmI).
D i i vfli xu'ong cS s|c. theo k i t quS phSn tich b bang 2. thi t i n g proline vS hydrox^roline c h i l m khoSng 70% trong chuii prolein, trong dfl proline c h i l m l i IS rat cao (trftn 68% c h u i i protein) Nhu vgy, cfl the nfli bg khung efln Igi eua xuong cS chlnh IS khung collagen vfl'l c l u t?o chuoi Gly-Pro-Y chiem uu the hon chuoi Gly-X-Hyp.
K i t qua khSo sSt anh h i r o n g thfl'i glan n g a m va pH d i n m i i c do m e m cQa x i r o n g
K l l q u i khSo sSt (BSng 3) cho I h l y khl t i l n hSnh ngSm xuong ca trong mfli truflng acid acetic vS a d d ladic cfl pH4 trong 2 4 , 4 8 . 7 2 , &B, 120, 144 gifl. canxi tt> 10 bj hfla ra mfli truflng bSn ngoSI, ISm c h o x u o n g cS mem d i n . Toe d f hfla tan nhanh trorig 48 gifl" d l u . sau dfl tan r i t e h | m va hau n h u khflng tbay doi nhieu Tuy nhiSn. khi danh gia earn quan mO« d f cOa x u o n g thi cSc m l u xuong ngam sau 72 gifl mfli eho d u o c cam n h | n xuong r i t m i m dSo Nhu vgy, efl the t h i y thfli gian de xuong cS dgt c l u tnic mem dSo la sau 72 gifl tiep xuc vfli mfli truong acid co pH 4.
Glycine Aianina Serine Proline Valine Threonine 4-Hydroxyproi(ne Leudne+lsoleudne Methionine Phenylalanine Arginine Aspartic add Glutamic acid Lysine Histidine Tyrosine Cystine
2,03 0,84 0,02 28,60 0,42 0,06 0,46 0.56 0,10 D,36 0,38 0,51 2,86
•2,18 0.05 1,05 0,13
0.03 26,55 0,54 0,08 0,51 0,71 0,12 0.43 0.46 0.87 2,57 2.37 0.08
Bing 3. Him l u y n g canxl trong xuvng c i v i trong dung djch acid ai d lactic sau ngim Thfll gian ngim (gi&)
Canxi frong canxi tnang dung
xirong c i (mg/g) dtch ngim {mal\\ Canxi trong xucrng 99,5'
64,20°
50,40=
44,00"
38,60"
37,60'^
36.30°
6,81*
127,92°
146.91"
150,25"
67.60=
66,90"
66,20°
6,08' 48,74°
64.06°
76,59°
108,07°
112.62°
114.40=
Cling HOI cung M i m Mem d i o M i m d i o M i m dSo M i m d€o
H O I N n H | K H O A H p r . CCiNCi N f i H F .<;iMM UQn T r - ) ^ M n i i f S n 9n4.-:i ^
Ghi chO: Tn. trung binh trang cung mgt c f l c6 cac m l u lu- theo sau giong nhau bilu Ih) sy khio bi$l khflng co y nghia fl muc y nghfa 5%
T i l n hSnh khSo sat anh h u o n g cua pH mfli t r u f l n g dSn s u hoa tan canxi. K i t quS ghi nhSn d u g c n h u sau (Bang 4 vS
Bang 4. Sir thay doi n i n g do canxf (%) trong xirong theo pH cSa moi tnrcmg v i t h M gtan ngam
pH dung djch Thfli gran ngSm (gi6')
72 96 120 144 Tmng blnh
pH4 pH5 06i Chung Trung blnh
6,76 13,00 13,61 11,12*
6,62 13,22 13,40 11,08'
6,49 15,36 12,82 11,55"
6,34 14,28 13,50 11.40"
6.55"
13.96°
13,33"
Trj trang blnh trong ciing mft cft (hSng) co c i c m i u tg theo sau gilng nhau bleu thj sir hhic bi^t khflng co y nghTa fl mCrc f nghTa 5%
B i n g 5. Si^ thay doi h i m t u v n g canxi (mg/l) trong moi tnrflng ngam theo pH v i thfli gtan n g i m Thfli glan ngim (gi6)
pH4 pH5 Dfli Chung Trung blnh
76.59 13,31 8.99 32,96'
112,62 11,29 8.05 43.98""
114,40 14,45 7,86 45,56*
108,07 33,46 10,44 5 0 , 6 ^
102,92'"
18,13' 8.82"
Ghi chli: Tri If^ng binh trang cOng mft cft, ho^c hing cfl cdc mSu tg Iheo sau gilng nhau bieu thj sg khic biff khflng co y nghia b muc y nghTa 5%
K l l quS BSng 4 vS BSng 5 eho t h i y canxi trong x u o n g cS vS eanxi trong dung dich fl' cSe m l u x u o n g ngSm trong dung dich a d d lactic pH 4 khSc b i f t cfl j nghTa (P < 0,05), bong kht dfl eSc m l u x u o n g ngSm frong dung djch cfl p H 5 khflng cfl khSc b i f t cfl •y nghTa thong kS so v o l m l u d i l c h i i n g mac 60 thbi gian ngSm ISn d i n 144 gifl'. N h u vSy. s y hfla tan canxi trong x u o n g cS chi xSy ra d mfli tnrflng efl pH d u o i 5.
,So sSnh v f l i k i t quS ghi nhSn d u g e vfli ket quS nghiSn c i h i eua Borjian vS d i n g tac giS (2010). cho t h i y c f l s y chSnh I f c h v l nguong pH cfl kha nSng ISm hoa tan canxi gi&a x u o n g cS vS rSng. Theo Borjian vS d i n g tSe gia (2010). canxi trong rSng se bi hfla tan khi t i l p xiic vol thuc p h i m cfl a d d ( h o | c acid smh ra d o vi k h u i n cfl trong khoang mi§ng ISn men carbohydrat) b pH duon 5.5.
KfeT LUAN
NguySn nhSn chinh ISm cho xuong cS trong sSn p h i m m i m di ehlnh la do a d d slnh r a Irong quS trinh ISn men t ^ c d f n g ISn canxi trong xuong ISm canxi bj hfla Jan ra mfli trufl'ng ben ngoSi.
tt mfli b u f l n g cfl pH4. lugng-canxl hfla tan khoSng 40 - 6 0 % so vfli lugng canxi ban dau cfl trong x u o n g cS; t i c dfl hfla lan nhanh trong v 6 n ^ 48 gifl' d l u , sau dfl t i c dg hfla tan chSm d i n vS thay d l i khflng dang k l SJ^U 72 gifl' K i t qua danh giS cam quan cho thay s y cSm n h | n x u o n g t h | t si,r m i m deo chi xuat hien "sau 72 g i f l ngSm.
Canxl chi b| hfla tan ra ngoSI trong dieu k i f n t i l p xuc vd'i m f i trufl'ng acid cfl pH d u f l i 5.
T A I U $ U THAM K H A O
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Do Thi Tuyet Nhung. Luong Uyen Uyen. Nguyen Huu Hiep (2011). Construction of the sour femiented fish (Trichogaslw trichoptems) processing wemarriacacfcrnyofscienceandfechno/ogy-JSc/rech/io, vol 49(IA):232-237.
Hail GM (2011). Rsh processing sustainability and new opportunities Wiley-Blackwell, UK.
Nagai T and SuzuW N (2000). Isolation of collagen from fish waste material-skin, bone and fins. Food chem 68- 227-281.
I^ZI*"} " 7 ! r ' ' ^ ^ " ^ ' ^ ^ " * " ' " " ^ " ^ "9^"^ ^^ "^ ^'^ Lf QuySn (2012). Tich c h i l l collagen Kr da cH tra IPangaslus hyphthetrrius) bing phirong phip hfla h?c. Tap chl khoa hgc - Cdng ngh$ thuy sin. s l 2, irang 31-36.
ht:p-//hoahocngaynay.com/w/nghien-cuu-giang-day/bai-nghien-cuu/533-coNagen.html tray cap ngiy 12 thSng 7 nSm 2012 hKp7/imgthebodycom/nih/2009/Mrfiatjs_bone.pdf truy c^p ngiy 10 thing 5 nim 2013
FACTORS AFFECTING TO THE SOFT BONE PROCESS IN SOUR FERMENTED FISH {TRICHOGASTER TRICHOPTERUS AND TRICHOGASTER MICROLEP/S)
Do Thl Tuyet N h u n g ' ' , T r a n Minh P h u c ^ N g u y e n V a n T h a n h ' , N g u y e n Huu Hiep^
_ Hr^i Mf^Hi k-MAA » n p r r M o n roni-iP .dUMH H n r TnAbj n i i 6 r . 9ni-
'Can Tfto Technical, Economic College
J^dechndogy Besean:lLeildJie}^lopmenLtnstitute,jCanJho-liaivsrsitys _ :. —
SUMMARY
Tbe traditional product, named "Mim chua ca s j c " or " M a m lieu xucrng", is a sour fermented soft bone fish {Trichogaster ISichoplerusr Trichogasier microlepis) Fish was mixed-with-sal^ sugar, elhanol, powder grilled rice, -garlic, chilli and naturally fermented at 28 - 30° C within a span of 20 - 30 days. Fermented products had the harmonious combination of sweet, sour and salty lastr. especially, still remained che whole shape of fish but their skeleton turned so really soft that il was boneless m the sense of [aste With the aim of investigating the factors affecting Ifae soft bone process, the produced organic acid during fermentation, Ihe main causes of bone soffaiess were determined as well as the pH value and the suitable time for soaking fish bone into the acid medium to obtain the completely soEl bone were performed. Results mdicated that ...indicated that the borie was s o ^ e d in the orgamc acid solution (lactic acid, acetic acid) at pH 4 during 72 hours, the calcium dissolved into the soalcing solution bul still remained the whole bcme &ame and made fish bone soft Also, the same result was obtained when fish bone was soaked in the MRS Brolh medium (inoculated 'with isolated lactic acid bacteria Pediococcus acidiiactici. Lactobacillus farciminis al pH4 - 4.5; then, sterilized at 121° C for 15 minnutes) in a period of 72 soaking hours, 40 - 60% of calcium dissolved into the solution. After ttiis stage, a small amount of calcium spread out and the change of calcium percentagg^ in fish bone was not significant As the result, fish bone became soft and the whole bone frame remained stable in Ibe medium of pH less than 5.
Keywords: calcium, fermentation, pH, soft bone, Trichogaster microlepis, Trichogaster trichopterus . Author for conespondence; Tel: +84-07103.765g61; Email: [email protected] vn.
