| Chongqing hotpot is deeply loved by consumers because of its unique eating style.The quality of hotpot seasoning determines the quality of the hotpot flavor.Beef tallow(BT)as one of the main ingredients of hot pot,its existence adds unique taste and flavor to Chongqing hotpot,which makes it different from other regional hotpot.However,beef tallow has some problems such as low yield,high price and uneven quality,etc.The over-use of animal fat will consume environmental resources and affect human health.Plant-based hotpot seasoning is healthy and refreshing,but lack of good taste.Therefore,this research explored the use of vegetable oil and thermally oxidized beef tallow to prepare beef tallow substitute in order to reduce the content of beef tallow in hot pot seasoning with the condition of keeping the original taste and flavor of hot pot,and evaluate application feasibility.The use of beef tallow substitute can improve the quality of hotpot base,reduce production cost and provide more choices for consumers.The main research contents and conclusions are as follows:(1)The optimum conditions for the enzymatic interesterification of palm mid fraction/palm stearin(PMF/ST)were obtained by single factor experiment:the amount of lipase Novozyme 435 was 3%(w/w),the reaction time was 4 h and the reaction temperature was 60℃.Under the same conditions,the solid fat content(SFC)of vegetable oil was modeled by Gompertz function,and the results were as follows:(?).When the ratio of PMF/ST is 27%:73%,the enzymatically interesterified fats sample has SFC curve similar to that of beef tallow.The results showed that the plant-based fat substitute had the same crystal form,crystal structure,hardness,rheological properties and similar fat composition as beef tallow.Using Gompertz function to simulate the SFC curve of interesterification fats mixture,this method can be applied to predict the formulation of substitute for other plastic fats,improves the efficiency,and greatly shortens the cost and time of product development.(2)The volatile flavor components of different oil samples was analyzed and identified by SPME/GC-MS.The contribution of each component to the overall flavor was evaluated by the method of relative odor activity value(ROAV).It was found that trans-2-nonenal,n-octyl aldehyde,(E,E)-2,4-decadienal,trans-2-decenal,2-pentyl pyridine,nonaldehyde,decanoic acid,nonanoic acid were the key flavor compounds of tallow,and Hexanal,(E)-2-heptenal,nonaldehyde,trans-2-decenal,octanoic acid,nonoic acid were the key flavor compounds of palm oil.PCA and OPLS-DA were used to analyze the volatile flavor components of different oil samples.Multivariate analysis showed that decanoic acid,2-pentyl pyridine,4-allyl anisole and heptanal were the characteristic flavor compounds to distinguish beef tallow oil from palm oil,which provided a theoretical basis for studying the substitution of beef tallow flavor.After hydrolysis for 5 h and mild heating for 4 h,the contents of flavor compounds with higher sensory thresholds such as n-decanoic acid,2-undecenal,(E,E)-2,4-decadienal and caprylic acid in beef tallow increased.The formation rate of secondary oxidation were high,which showed great potential of good flavor.The results of sensory analysis showed that the beef tallow substitute with low butter content and excellent flavor could be obtained by compounding enzymatically interesterified vegetable oil and thermal oxidation beef tallow at the ratio of 70%:30%.(3)Beef tallow substitute was applied to hotpot seasoning,and the differences in color,fragrance and taste between it and hotpot seasoning prepared from vegetable oil and beef tallow were evaluated and compared.Among the three groups of samples,the L*of hotpot seasoning made of beef tallow substitute and vegetable oil were higher than that of beef(p<0.05),and there are no significant differences in other chromaticity indexes a*,b*,c*and h(p>0.05).The scores of electronic nose and comprehensive sensory evaluation of different hotpot were close,which indicated that the addition of spices has made an important contribution to the overall flavor of hotpot,and weakened the influence of different fats flavor.The analysis of volatile components of hotpot made from beef tallow substitute,vegetable oil and beef tallow showed that the flavor compounds accounted for 72.46%,48.53%and61.02%of the total volatile substances,respectively.The content of flavor substances in the hotpot of beef tallow substitute was the highest,which was 23.93%higher than that of vegetable oil and 11.44%higher than that of beef tallow.It shows that the hotpot seasoning made of beef tallow substitute can greatly make up for the deficiency of plant-based hotpot flavor.The volatile flavor components of the fragrant spices could be retained in the oil,and the aftertaste of butter hot pot can be improved.To sum up,it is feasible to use this beef tallow substitute in the production of hotpot seasoning. |
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