Survey of process and technology for smoked sausage production at vinh anh food technology joint stock company

Degree Program Engineer of Food Technology Student name LY THI HE Student ID DTN1654190008 Thesis Title Survey of process and technology for smoked sausage production at Vinh Anh Food T

THAI NGUYEN UNIVERSITY OF AGRICULTURE AND FORESTRY

ADVANCED EDUCATION PROGRAM

Study Mode : Full-time

Major : Food Technology

Faculty : Advanced Education Program Office

Batch : 2016 - 2020

Type : On-the-Job Training (OJT)

Thai Nguyen, 2020

Study Mode : Full-time

Major : Food Technology

Faculty : Advanced Education Program Office Batch : 2016 - 2020

Type : On-the-Job Training (OJT)

Supervisor(s) : MSc Dinh Thi Kim Hoa

Thai Nguyen, 2020

Degree Program Engineer of Food Technology

Student name LY THI HE

Student ID DTN1654190008

Thesis Title Survey of process and technology for smoked sausage

production at Vinh Anh Food Technology Joint Stock Company Supervisor MSc Dinh Thi Kim Hoa

on an industrial scale, to study factors influencing the process of sausage production

at Vinh Anh Food Technology Joint Stock Company, address: Ha Binh Phuong Industrial Cluster, Van Binh Commune, Thuong Tin District, Hanoi City

Vinh Anh Food Company is one of the leading enterprises in processing and slaughtering cattle and poultry according to food hygiene and safety standards In addition, Vinh Anh Company is constantly improving and processing new products such as different kinds of sausages, spring rolls, products made from fresh meat materials that are slaughtered at the factory

ACKNOWLEDGEMENT

After practicing at Vinh Anh Food Technology Joint Stock Company, I have applied the knowledge of food technology learned into this field and have accumulated many experiences for myself in my later career In order to successfully complete the internship, I would like to express my gratitude to the Thai Nguyen University of Agriculture and Forestry, the Advance Education Program, the Faculty of Biotechnology and Food Technology for teaching, imparting knowledge and skills for me during the time I studied at Thai Nguyen University of Agriculture and Forestry I would like to express my gratitude to my supervisor, MSc Dinh Thi Kim Hoa for her valuable useful comments, remarks, and encouragement through the learning process of this graduate thesis

I would also like to express my sincere thanks to Mr Nguyen Huu Duc (Manager of the sausage division) and his colleagues in the Sausage Division who had helped to create favorable conditions for me to complete my internship

Due to the limited knowledge, the practical experience is not much, so my report still has many shortcomings and limitations So I hope the teachers in the faculty and the colleagues in the training organization could contribute ideas to complete my report

Thank you all very much!

Sincerely yours,

Ly Thi He

TABLE OF CONTENT

ACKNOWLEDGEMENT i

TABLE OF CONTENT ii

LIST OF TABLE v

LIST OF FIGURES vi

LIST OF ABBREVIATIONS vii

CHAPTER I INTRODUCTION 1

1.1 Rationale 1

1.2 Objectives 1

1.3 Contens of work 2

1.4 Detailed schedule 2

1.5 Timeline 2

CHAPTER II LITERATURE REVIEW 3

2.1 General information about Vinh Anh Food Technology Joint Stock Company 3 2.1.1 Introduction of company 3

2.1.2 History and development of the company 3

2.1.3 Map of the Vinh Anh FTJSC's management apparatus 5

2.1.4 Duties and roles of departments 5

2.1.5 Some products of the Vinh Anh Food Technology FTJSC 7

2.2 Overview of sausage products 7

2.2.1 Definition of sausage 8

2.2.2 Classification of sausages 8

2.3 The trends of sausage production in Vietnam and in the world 10

2.3.1 The trends of sausage production in Vietnam 10

2.3.2 The trends of sausage production in global 11

2.3.3 Advances in technology of sausage production 13

2.4 Materials for sausage production 13

2.4.1 Main material 13

2.4.2 Auxiliary materials 19

2.4.3 Spice 20

2.4.4 Additives 21

2.4.5 Sausage casing 22

CHAPTER III OBJECTIVE, CONTENTS AND METHODS OF RESEARCH 23 3.1 Object and scope of the study 23

3.1.1 Object of the study 23

3.1.2 Scope of the study 23

3.2 Location and time 23

3.2.1 Location 23

3.2.2 Time 23

3.3 Research contents 23

3.4 Reasearch methodology 23

3.4.1 Methods of collecting information 23

3.4.2 Observation method 24

3.4.3 Data collection methods 24

CHAPTER IV RESEARCH RESULTS 25

4.1 Results of surveying the production process of smoked sausage in Vinh Anh Food Technology Joint Stock Company 25

4.1.1 Smoked sausage production diagram 25

4.1.2 Describe the stages of smoked sausage production 26

4.2 Survey results of some equipments in the production of smoked sausages of Vinh Anh Food Industry Joint Stock Company 44

4.2.1 Meat freezing machine 44

4.2.2 Meat grinder 46

4.2.3 Bowl cutter 46

4.2.4 Stuffer 47

4.2.5 Smoke house 48

4.2.6 Vacuum packing machine 49

4.2.7 Metal detector machine 50

4.3 Survey results on occupational safety and sanitation system of Vinh Anh FTJSC 51

4.3.1 Labor safety 51

4.3.2 Industrial hygiene 51

4.3.3 Hygiene in processing 52

CHAPTER V DISCUSSION AND LESSON LEARNDED 53

5.1 Discustion 53

5.2 Lesson learnded 53

CHAPTER VI CONCLUSION 54

REFERENCE 55 APPENDICES

LIST OF TABLE

Table1.1 Diary of training 2

Table 2.1: Composition of tissues in pork 14

Table 2.2: Nutrition facts in 100g of pork 15

Table 2.3: The amino acid composition of pork 16

Table 2.4: Minerals found in meat (mg/100g of meat) 16

Table 2.5: Chemical compositions in lard 17

Table 2.6: Chemical composition in 100g of chicken breast meat 18

Table 2.7: Several amino acid components in 100g chicken breast 18

Table 2.8: Chemical composition of soy protein 20

Table 4.1: The mixing ratio of 100 kg material in one batch 26

Table 4.2: Meat quality assessment standards TCVN 7046 - 2002 27

Table 4.3: Drinking water standards TCVN 5501-1991 29

Table 4.4: Requirements of soy protein in sausage processing 29

Table 4.5: Salt standards in sausage processing TCVN 9639:2013 30

Table 4.6: Standard of monosodium glutamate TCVN 1459: 1996 31

Table 4.7: Standards of sugar TCVN 6959: 2001 31

Table 4.8: Standard of pepper powder 32

Table 4.9: Several problems, control measures and corrective solutions in the preparation of raw materials 33

Table 4.10: Cooking mode of smoked sausages (new star sausages) 38

LIST OF FIGURES

Figure 2.1 The organizational map of Vinh Anh FTJSC 5

Figure 2.2 Fresh products of Vinh Anh FTJSC 7

Figure 2.3 Processed products of Vinh Anh FTJSC 7

Figure 2.4 Fresh sausage: Bratwurst 9

Figure 2.5 Semi-dry and dry sausage 9

Figure 2.6 Cooked sausages: Frankfurter sausages 9

Figure 2.7: Sausage market share by application in 2014 11

Figure 2.8: Sausage market share by taste in 2014 11

Figure 4.1: Diagram of sausage production process 25

Figure 4.2: Meat freezing machine (Diecer): Magurit 44

Figure 4.3: Meat grinder (mincer): Mado Ultra 45

Figure 4.4: Bowl cutter (Vakona) 46

Figure 4.5: Stuffer (HandtmannVF612) 47

Figure 4.6: Smoke house(Fessman) 48

Figure 4.7: Vacuum packing machine 49

Figure 4.8: Metal detector machine 50

CHAPTER I INTRODUCTION 1.1 Rationale

In mordern life, the consumers’ damand for food products especially for meat products has been increasing Meat and meat products are the most popular kinds in food industry There are more and more advanced technologies that are applied for producing meat and meat products Sausage is one kind of these new advanced products Because of that, sausage production in industrial scale is growing rapidly Over the years, many types of sausages have been produced, each with its own characteristics, based on the weather and characteristics of each region, especially on the different ingredients of spices

Currently, in the domestic and foreign market there are many different types

of sausages Depending on the raw materials that can be classified such as beef sausage, shrimp sausage, pork sausage, fish sausage, etc, or according to the production method, we have fresh sausage, uncooked smoked sausage, cooked smoked sausage, dry sausage, semi-dry sausage, cooked meat specialties

Because sausages are popular food products both domestically and abroad,

so the quality and quality control during producing are matters of concern Starting from the reality mentioned above, I proceed to implement the survey with subject "

Survey of process and technology for smoked sausage production at Vinh Anh Food Technology Joint Stock Company "

1.2 Objectives

Report set out objectives as follows:

- Research the process of smoked sausage processing on an industrial scale from raw materials to packaging and finished products;

- Participate in the process of smoked sausage production, observe, evaluate and comment on the production process of sausages;

- Research on factors affecting the smoked sausage production process in Vinh Anh factory

- To study all equipments in the smoked sausage producing;

- To investigate the factory's food safety and hygiene system

1.4 Detailed schedule

Table1.1 Diary of training

CHAPTER II LITERATURE REVIEW 2.1 General information about Vinh Anh Food Technology Joint Stock Company

2.1.1 Introduction of company

Company name: Vinh Anh Food Technology Joint Stock Company (Vinh Anh FTJSC)

Abbreviated name: VAF

Type of activity: Joint Stock Company

Tax code: 0500570248

Address: Ha Binh Phuong Industrial Cluster, Van Binh Commune, Thuong Tin District, Ha Noi City

Legal representative: Dao Quang Vinh

Operating date: October 12, 2007

Currently Vinh Anh FTJSC is applying the ISO 22000: 2005, GMP and HACCP for measuring and managing quality of products [19]

2.1.2 History and development of the company

Vinh Anh FTJSC was established on October 12, 2007, operating under the business license No 050070248, issued by the Department of Planning and

Investment of Hanoi City The working area of the company is about 17,000 m2 and located in Ha Binh Phuong industrial cluster, Thuong Tin District, Hanoi City

- History of the company

The forerunner of Vinh Anh FTJSC was Vinh Anh slaughterhouse in Trung Van Commune, Tu Liem, Hanoi since 1990

In 2007 based on the understanding about the development trend of society

as well as the needs of consumers Vinh Anh established Vinh Anh Food Technology Joint Stock Company At that time the company just had only one area for working and one equipment system for slaughterhouse

In 2008 Vinh Anh FTJSC rented 17,000 m2 in Ha Binh Phuong Industrial Cluster, Thuong Tin District, Hanoi City to set up an investment project to build a factory to slaughter cattle and poultry and to process food products

From 2009 to 2012, by its own efforts with the support of the Hanoi People's Committee, Vinh Anh departments and branches have completed the construction

of a factory to install a modern industrial slaughter line, a specialized cold storage system, enterprise, automatic wastewater treatment system with a total investment

of nearly 100 billion VND

From 2013 to now, besides slaughter activities, Vinh Anh FTJSC has focused

on researching and developing some new food products such as pork sausages, chicken sausages, etc In addition, the company also invested better specialized cold storage and build a chicken slaughter plant with the goal to create more high quality products for consumers

2.1.3 Map of the Vinh Anh FTJSC's management apparatus

Figure 2.1 The organizational map of Vinh Anh FTJSC

2.1.4 Duties and roles of departments

- The general director is the person who is responsible for the daily operations of a company, organization, or corporate divisions The general director also has to be responsible for annual profit of the company This term is equivalent

to CEO (Chief Executive Officer) the executive head of a company [19]

- Production manager is the person who assists the director in the production field and can act on behalf of the executive director when authorized, at the same time the production director as well as the executive director must bear full responsibility before the state and the labor collective for production and business results In Vinh Anh FTJSC, the production manager is responsible for slaughter processing and sausage products Currently, the company is preparing for application chicken slaughter process that will be imported from the Netherland so the production manager is designing and making plan for this procedure He manages six departments of the company that are human resources department,

accounting department

Financial-Technical Department

QA Department

Business Department

QC Department

R&D Department

production department, financial-accounting department, technical department and

QA department [19]

+ Human resources department is responsible for labor coordination management and labor norms layout personnel for the company's departments and units under the company This department is responsible for handling and monitoring labor contracts and skills training for employees of the company and fulfills worker needs in the factory, take time, recommend rewards, discipline, calculate payroll, as well as track employee performance in the company [19]; + The function of the production department is to monitor the production situation of the company, ensure technical factors, import and export activities, research activities for product innovation, quality assessment activities, product delivery to customers and product management in accordance with quality [19]; + Financial-accounting department takes responsibility for all finances of the company, ensure full expenses for salary activities, bonuses, buy machinery, materials and prepare receipts and payments for all expenses incurred Storing fully and accurately the data on import and export in accordance with the Company's regulations [19];

+ The technical department has the responsibility to repair, operate, maintain and plan the equipment and machines for the company and repair works Instructions for use of equipment for units in the factory Monitoring checks the validity of measuring equipment [19];

+ The mission of QA department is to control and develop regulations on food hygiene and safety, check product quality for factories, check the quality of raw materials and products during product purchasing and storage, participate in implementation research new products, evaluate product quality and brands with competent state agencies Issuing quality certificates of raw materials and finished products before warehousing and monitoring, analyzing, evaluating and reporting periodically or irregularly on the company's product quality to directors and quality control agencies This department includes QC department and R&D department

QC department carries out the task of checking product quality from raw materials

to out of stock Make sure the production line complies with the quality assurance

system R&D department is researching and designing products to meet consumer demand [19]

- The job of the business director is to manage customer-related activities, sales and service activities of the company according to business strategies The activities

of the business department include to build marketing strategies, advertising, sales, agency distribution, service and to develop new markets for new products [19]

2.1.5 Some products of the Vinh Anh Food Technology FTJSC

- Fresh foods

Pig’s legs Pork Pork chops

Pork Pork fat Pig heart

Figure 2.2 Fresh products of Vinh Anh FTJSC (Source: www.vaf.com.vn)

- Processed foods

Smoked sausage Gio Cha

Figure 2.3 Processed products of Vinh Anh FTJSC (Source: www.vaf.com.vn )

2.2 Overview of sausage products

Sausages are globally popular and their consumption varies from nation to nation Sausages are goods in which fresh comminuted meats are modified using

specific methods of processing to obtain desirable organoleptic properties Sausages are one of the oldest forms of meat processing and modern sausage technology has its roots deeply embedded in history [2]

The theory about the first sausage was produced is not known since sausage produce antedates recorded history There are many documents that testify that sausages were produced and eaten by ancient civilizations some thousand years ago The Romans made many types of delicious sausage products that were consumed at annual orgiastic festivals and sacrifices The lower groups of the Roman population ate explicitly sausages made from tripe and other by-products The early Christian Church prohibited the eating of sausages in Rome for many years [2]

Sausage production started more than two thousand years ago, and it is still a growing market Although some of its basic processes are almost as old as civilization, the industry is constantly adopting new developments in processing in the light of later scientific and technical knowledge [27]

2.2.1 Definition of sausage

Because they are numerous and varied, it is difficult to fit sausages into one common description Nevertheless, attempts were made to describe sausages by form, size or meat content Sausages are usually comminuted meat products made from red meat, poultry or a mixture of these with salt, binders, and seasoning They are usually stuffed into a casing and may be cured, smoked or cooked [1]

The FAO (1985) definition about sausages that sausages are products in which fresh comminuted meats are modified by various processing methods to yield desirable organoleptic and keeping properties [2]

Another definition of sausage by Barnaby Sutton (2016), sausage is a mixture

of ground or chopped meats combined with spices and other ingredients and usually formed or shaped in casings of various sizes [26] Sausages are one of the oldest meat processing types and modern sausage technology has profoundly rooted its origins in history [2]

2.2.2 Classification of sausages

In the world, the classification method for sausage is according to the methods

of processing or manufacture There are five main categories of sausage as fresh

sausage, cooked sausage, uncooked sausage, semi-dry and dry sausage, specialty meats [3]

- Fresh sausages

Figure 2.4 Fresh sausage: Bratwurst (Source internet: mvmdeliveries.com)

Fresh sausages are made from fresh meats that are not always dried cured, smoked, fermented and cooked Fresh sausages must be kept under refrigeration prior to eating They are heated by the consumer himself before serving [3]

- Fermented sausage

Figure 2.5 Semi-dry and dry sausage

(Source internet: meatandsausage.com & amazon.com)

Fermented sausages are made from cured or uncured, fermented and often smoked meats but they are not heat processed These sausages have a distinctive tangy flavor due to the presence of lactic acid that is produced by fermentation The meat is stuffed into casing and allowed to ‘ferment’, the process by which bacteria metabolize sugars and produce acids and other compounds as by products, they are divided into semi-dry and dry sausages [4]

- Cooked sausages

Figure 2.6 Cooked sausages: Frankfurter sausages

(Source internet: incarlopsa.es/frankfurter-sausages)

Cooked sausages are ready-to-serve products, basically made from previously cooked fresh or exceptionally cured raw materials, subjected to final cooking after stuffing without additional smoking [4]

- Specialty sausages are not specific about the method of processing It is a different type that may contain cured, uncured, smoked and non-smoked meats that

do not readily fit into another group They are seasoned and often formed into loaves [4]

2.3 The trends of sausage production in Vietnam and in the world

2.3.1 The trends of sausage production in Vietnam

In Vietnam, there are more than 50 companies making sausages Vissan is the first Vietnamese enterprise to participate in sausage production Currently, Vissan is holding the leading position in the line of sterilized sausages and supplying the market with about 40 percent of annual output Notably, with a steady growth of 15-20 percent per year, Vissan sausages owned more than 65 percent market of sausages of Viet Nam that contribute over a half of Vissan company's total revenue [14] Similarly, Nipponham sausage is a big brand in the Vietnamese market, with profit growth in Nipponham sausages is gradually growing by 15-20 percent per year Duc Viet is the first co-operation trading and manufacturing the German-technology sausages from Vietnamese materials Over the years, the company's sausages product have been became the favourite goods of the Vietnamese and have gradually affirmed a position in the market [30]

Some of the most popular sausage brands in Vietnam such as Vissan, Duc Viet, CP, Le Gourmet, Mavin, Dabaco, AFF, Ba Huan, S-food, etc Besides the big brands above, Vietnam market has many small and medium brands, one of which is Vinh Anh Food sausage Vinh Anh Food Sausage is mainly distributed in major supermarkets such as BigC Hanoi, Metro Hanoi, Hai Phong, Unimart, Metro, Ocenmart, Unimart, Coopmart, Fivimart, etc with food processing plants and industrial kitchens in the Northern of Vietnam market

In Vietnam, sausages are divided into two distinct tastes The first one is sterilized sausage that is sterilized and covered by PVDC film sealed, sterilized at high temperatures, long storage time and only need to be stored at normal

temperature, which is popular in the Southern of Vietnam market The second one is fresh sausage In the North of Vietnam, because the weather is colder than the South

of Vietnam, fresh sausages (pasteurized at low temperature, short storage time) are more consumed than in the South of Vietnam market [14]

Figure 2.7: Sausage market share by application in 2014

(Source internet: Euromonitor.com 2017)

In Vietnam, the price of meats that are the main ingredients of sausages such

as pork, beef is always higher than the regional average price of 5,000 - 10,000/kg (Statistics from the Ministry of Industry and Trade) Therefore, success in using shrimp as a material for sausage will be a great advantage [31]

Figure 2.8: Sausage market share by taste in 2014

(Source internet: Euromonitor.com 2017) 2.3.2 The trends of sausage production in global

The sausage industry in recent years had an extend in consumption, and this has led to a quest for a more efficient use of available resources to achieve increased

productivity, cost reduction, reliability in attendance and reduction of lead times These designs of production and management can be done more easily through tools of programming production [6]

Cocktail sausages account for the highest market share internationally Consumption of hot dogs and sausages is high at major league ballparks in the US, according to a report by the National Hot Dog and Sausage Council It is a driving force in rising the US market for hot dogs and sausages Increasing demand for hygienic foods with a lower percentage of fat and calories is an area of potential for hot dogs and sausages in France [28]

The Asia Pacific is the regional market leader in the hot dogs and sausages industry, both in terms of sales and volume Among the younger generation in China hot dogs and sausages are very popular Therefore, the majority of people in the 20's and early 30's prefer hot dogs and sausages which drive market growth in China Another aspect that supports the growth of the hot dogs and sausages market

in China is people's busy lifestyles over the years [28]

Japan is one of Asia Pacific's largest hot dog and sausage markets One of the major cause driving the growth of Japan hot dogs and sausages market is the majority of the population belonging to the late 20’s and early and mid 30’s As a common food item for people belonging to this group, it helps to grow the Japanese market over the years.Furthermore, the people mainly belonging to this age group are working class people associated with a busy lifestyle [28] Brazil is Latin America's fastest growing country and predicted high demand for hot dogs and sausages during the forecast [28]

The leading brands that have the highest market share globally include Bar-S Foods Co., ConAgra Foods, Inc., Bob Evans Farms, Inc., Johnsonville Sausage, LLC, Sara Lee Food & Beverage, Family Dollar Stores, Inc., Boklunder, Atria Plc., Animex, Campofrio Food Group, Elpozo, Sigma Alimentos, JBS Argentina and Tyson Foods Inc., Fleury Michon SA, Nestlé S.A, Hormel Foods Corporation among others Shineway Group, Venky’s and Goodman Fielder Ltd are some of the major players in the hot dogs and sausages market in Asia Pacific [28]

2.3.3 Advances in technology of sausage production

Almost all development areas undergo certain changes, but the values remain the same With the advent of civilisation and technological evolution, sausage production have been improved

- The species of animal used for sausage production traditionally were pork, beef and veal Recently, species of animal being used include turkey (poultry), venison, shrimp and fish [4];

- The shape of the product: Sausages have traditionally been symmetrically formed but today they come in various shapes, sizes and shapes to meet the consumer's appeal;

- Casing: In addition to the natural casing is the gut of animals, people have invented another casing as special grade smooth polyethylene is now used for sausage enclosures as these can be printed and make an attractive presentation [2] Cellulose enclosure with the antimicrobial system is designed to effectively reduce

the risk of Listeria monocytogenes surface contamination of hot dogs and another

cooked sausage [5] The co-extruded casing has also been introduced which uses collagen and Alginate as the casing materials It enables continuous production without interruption of the loading of casing [6] Liquid type enclosure is an alginate based casing that adds insulation in liquid form and then drops it into a second solution This reaches both ends of the sausage and is natural in taste and texture [4];

- New equipment: The Sausage industry has seen a wide reformation in product integrity, particle definition, texture and yield due to evolution of vacuumization in pumps, inline grinding, automatic hanging devices, automated mold loading and batching systems and computer controlled product flow [4]

2.4 Materials for sausage production

2.4.1 Main material

The main sources of raw materials include: Pork, lard, pigskin, chicken breast meat, chicken skin and ground chicken The raw materials usually used in frozen forms [19]

2.4.1.1 Pork

Pork is full of essential nutrients, it provides a large amount of protein and essential minerals such as iron (Fe), copper (Cu), magnesium (Mg), phosphorus (P), Sodium (Na) In addition, meat provides many vitamins such as vitamin A, vitamin

D, Vitamin B1 (thiamin), vitamin B2 (riboflavin), vitamin B3 (niacin), etc, and in the meat contains full of non-replaceable amino acids Meat plays a key role in determining the quality of sausage products [10]

a Classification of meat

- According to percentage of lean meat

+ Lean pork: High percentage of lean meat ≥ 80%

+ Pork half lean - half fat: Percentage of lean around 50% to 80%

+ Fat pork: Percentage of lean ≤ 50% [15]

- According to meat status

+ Meat has a fresh color, dry surface, does not leak, the pH of meat has a value of 5.6 - 6.2

+ PSE meat (Pale - soft-excudative): Meat is pale, soft, the surface has a leak, pH ≤ 5.2

+ DFD meat (dark-firm-dry): Meat is dark and the surface is hard, pH ≥ 6.4 [15]

b The texture of pork

Depending on the role, function and food value of meat, we can divide the meat into muscle tissue, bone tissue, adipose tissue, connective tissue and blood tissue [29]

Table 2.1: Composition of tissues in pork

(Source: Technology for processing and preserving meat 2013)

Muscle tissue: this type of tissue accounts for the highest proportion in the

structure of the meat It consists of many muscle silk fibers arranged in bundles and muscle fibers made of myosin or actin Its main function is to perform elastic operations Its chemical composition includes water accounts for 72% - 75%, protein 18% - 21%, the rest are other substances such as lipid, vitamins, minerals, etc [11] Connective tissue: widely distributed connective tissue has the role of linking

muscle fibers, muscle bundles together and creating a tight link for meat [15]

Adipose tissue: adipose tissue made up of fat cells linked together in the form

of porous mesh The amount of adipose tissue is more or less dependent on the species, gender and feeding conditions [13]

Bone and cartilage tissue:

+ Bone tissue is one of the connective tissue types Basics of bone tissue include organic substances absorbing mineral salts, containing an average of 20% -25% of water, 75% - 85% of dry matter, of which 30% is protein and 45% are inorganic compounds [18];

+ Cartilage tissue is made up of basic substances, including cell components, protein fibers and elastin [18]

Blood tissue: when cutting blood secreted about 40% - 60%, the remainder

exists in capillaries, organs and skin Blood contains 16.4% - 18.5% of protein,

79% - 82% is water, non-protein organic matter and 0.8% - 1% of minerals [15]

c The chemical composition of meat

- Nutrition contents in 100g of pork

Table 2.2: Nutrition facts in 100g of pork

(Source: Technology for processing and preserving meat 2013)

(%)

Water (%)

Lipit (%)

Glucose (%)

Ash

%

Energy (%)

Table 2.3: The amino acid composition of pork

(Source: Technology for processing and preserving meat 2013)

STT Amino acids In protein content (%)

- Content of minerals in pork meat (mg/100g of meat)

Table 2.4: Minerals found in meat (mg/100g of meat)

(Source: Technology for processing and preserving meat 2013)

Pork half lean - half fat 13.2 41 2.3 442 149 170

d Spoiled forms of meat

Meat during storage may be damaged and spoiled This may be due to the storage of meat in inappropriate conditions, which facilitates the growth of enzymes and microorganisms harmful to the meat Symptoms of spoiled meat are viscosity, rotting, sour fermentation, changes in color, and mold [15]

- Viscous formation usually appear on the surface of chilled meat in chambers with relative humidity higher than 90% This is the first phase of deterioration The phenomenon

of meat can be viscous formation is on the surface of meat has viscous mucus The common

bacteria are Micrococcus albus, M liquefaciens, M aureus, M candidus, Streptococcus liquefaciens; E coli, Bact alcaligenes, Bac.mycoides, Bac.mesentericus, Pseudomonas, Leuconostoc, Lactobacillus, and some types of yeast [15]

- The rotting of meat has an unpleasant smell This is because microorganisms develop to protease enzymes that break down the meat's proteins Common

microorganisms are aerobic bacteria: Proteus vulgaris; Bacillus subtilis; Bacillus mesentericus; Bacillus megatherium Anaerobic bacteria: Clostridium perfringens; Clost putrificum; Clost sporogens [15]

- The mold of meat: the cause of moldy meat is the mold grows on the meat due to the breakdown of proteins and lipids in the meat, when the meat has a musty smell, sticky viscousness and discoloration The most common molds found in

moldy meat are Mucor, Penicillium, Aspergillus [15]

- The discoloration of meat: the discoloration of meat is due to the development of aerobic microorganisms that develop on the surface The meat may turn from red to gray, brown or green The common microorganisms are:

Bacterium prodigiosum or Serratia marcerans: Red stain;

Pseudomonas pyocyanin: Green stain;

Pseudomonas fluorescens: Green stain;

Chromobacterium: Light gray, dark brown;

Micrococcus: Yellow stain [16]

2.4.1.2 Lard

The animal fat contained in adipose tissue and organs of animals Adipose tissue is made up of porous connective tissue with a large number of fat cells In an animal's body, the fat tissue ranges from 1% to 48% The component of fat tissue is triglyceride, phosphatides, cholesterol, esters, pigments, vitamins and enzymes The fatty acids in glyceride include saturated and unsaturated fatty acids such as palmitic, stearic, oleic, linoleic, arachidonic, etc Triglycerides are insoluble in water but under certain conditions under the effect of an emulsifier, they can form emulsify with water [15]

Table 2.5: Chemical compositions in lard

(Source: Technology for processing and preserving meat 2013)

Function of fat in sausage producing

+ Pork fat is a source of fat;

+ Grease works to increase the adhesion, fat, gloss and increase the sensory value of the product;

+ Fat will help to take advantage of raw materials, reduce costs and increase economic efficiency [15]

2.4.1.3 Chicken breast meat

Chicken breast meat is part of the chicken body (the white meat from ribs to chicken breast) Chicken breast is high in meat, low fat and chicken breast is rich in

vitamin B6 and contains no carbohydrates [17]

Table 2.6: Chemical composition in 100g of chicken breast meat

(Source: Technology for processing and preserving meat 2013)

Several amino acid components in 100g chicken breast are decribed in table 2.7

Table 2.7: Several amino acid components in 100g chicken breast

(Source: Technology for processing and preserving meat 2013)

Amino acid Value (g)

- Function of chicken breast meat is to create nutritional value for the product and help to take advantage of raw materials, reduce costs and increase economic efficiency

2.4.1.4 Pig skin and chicken skin

- Characteristics of pig and chicken skin used in sausage production

+ Pigskin is often used as back skin, the skin is not too hard (due to old pigs) and not too soft (due to young pigs) to create products with better adhesion with little effect on the softness of the product;

+ The skin for making sausages must be clean

- The role of the skin is to increase the ability to stick, create toughness for sausages, and as fillers help reduce production costs and increase economic efficiency [17]

2.4.2 Auxiliary materials

2.4.2.1 Flake ice

Flake ice is thin and dry rocks, the size is 2 mm thick, 12 - 16 mm long Flake ice produced by flake ice machine operating on the principle of the vertical drum and rotary knife Cold water 5 - 10ºC from the tank is pumped into the separating tray and sprayed evenly, continuously onto the surface in the drum Part

of the water freezes into ice on the surface of the drum at - 9ºC is dropped by the rotating knife, the rest is cooled and flowing into the trough leading to the container and then circulated again [17]

Requirements in ice production: water used in stone production must match the safety of hygienic conditions Tools for taking flake ice, ice storage containers and transporting stones must be specialized and ensure clean hygiene Flake ice conforms to drinking water standards TCVN 5501-1991 [21]

2.4.2.2 Soy protein

Soy protein is a product made by extracting soy protein with a high protein

content (> 90%)

Table 2.8: Chemical composition of soy protein

(Source: Vietnamese food composition table.2007)

Protein Humidity Lipid Ash

2.4.3 Spice

2.4.3.1 Sodium chloride (NaCl)

NaCl is a white, crystalline solid that is obtained from seawater Salt is the main spice in sausage production and it contributes to the basic flavor of the finish product The amount of salt added into sausages depending on the type of sausage is usually between 1.8% - 2.2% of the sausage mixture Salt is often used in combination with sugar and nitrite because salt alone is often used to produce dry, salty products with less attractive colors [20]

2.4.3.2 Monosodium glutamate

The sodium salt of glutamic acid with the formula C5H9O4Na exists in the free form in many common protein foods It plays a special role in food processing because it along with its salt when dissolved in water gives a sweet taste like meat Maximum dosage: 10g/kg of ingredients [20]

2.4.3.3 Sugar

Saccharose is a disaccharide (glucose + fructose) with molecular formula C12H22O11, they are commonly used in small amounts The permissible dosage for sugar in humans is unlimited [20]

2.4.3.4 Pepper

Scientific name: Piper Negril

In pepper, there are 1.5-2.2% of essential oils, mainly pheladren, cadinene, cariophilene, two alkaloids, namely piperin (C17H19O3N) and chavixin It has a bactericidal effect that kills parasites, smells to kill insects, and used as medicine to stimulate digestion, relieve pain, cure tooth decay, abdominal pain [20]

2.4.4 Additives

2.4.4.1 Structure creation group

Structure forming group including Nitrite, Phosphate and Transglutaminase (TG) This group reacts with meat protein and meat gluten to create links with fat, free water and increase the tough texture of meat gluten Temperature control for

best structure group structure is about 0ºC to 4ºC

a Nitrite

Nitrite is a compound of Nitrogen and Oxygen, exists naturally in soil, water, foods and vegetables but its content is insignificant Nitrite has the chemical formula NO2 ˉ common in the form of salt with sodium, potassium [19]

b Phosphate

Phosphate includes phosphate-based salts from potassium and sodium Phosphate works with meat proteins create a gel, activates to increase the ratio of gluten meat and to create the link between meat and free water molecules to create a brittle structure for the product [19]

2.4.4.3 Coloring group

The coloring group includes all kinds of colors like Carmine CC1000, Paprika, Poncauce, Rep Temperature control to make the structure group work best at 4ºC - 6ºC for natural colors [19]

b Artificial casing

+ Collagen casing

Collagen casing is made from pigskin or other animals skin Collagen is extracted and then dissolved, filtered through many stages then made as a final cover Collagen shells have the advantages of hygienic protection, uniform size, edible, collagen can completely replace natural covers on an industrial scale The downside, the cover is not long is often used for products with small diameter and length [2]

+ Cellulose casing

Cellulose casing is made from cotton or wood in a composition containing 65% cellulose Cellulose casing must be soaked 30 minutes before use, they soak up smoking and water for that reason should not be used when sausages have water [2]

c Casing from plastic

Casing from plastic includes synthetic packaging such as polyethylene (PE), polyvinylchloride (PVC) This casing is highly durable, durable, and gas-proof so it can be stored for a long time and is usually applied to sterilized, cooked, steamed sausages [2]

CHAPTER III OBJECTIVE, CONTENTS AND METHODS OF RESEARCH

3.1 Object and scope of the study

3.1.1 Object of the study

The object of the study is the process and technology of smoked sausage production at Vinh Anh Food Technology Joint Stock Company

3.1.2 Scope of the study

Sausage production workshop of Vinh Anh Food Technology Joint Stock Company from the materials, processing, and packaging department

3.2 Location and time

- To study all equipments in the smoked sausage producing;

- To investigate the factory's food safety and hygiene system

3.4 Reasearch methodology

3.4.1 Methods of collecting information

- Collection of documents and information available at the company from the managers

- Interviewing the production staff in the company

- Refer to related documents from different sources such as the Internet, textbooks, books, etc

3.4.2 Observation method

- Observe the whole process, from importing raw materials into storage until manufacturing finished products;

- Participate directly in the production process;

- Find out and observe technical parameters, operating principles of equipment and machines used

3.4.3 Data collection methods

Survey data is collected from actual production on lines, company references and in books, newspapers and the media