Screening The Characteristic Flavor Compounds Of Tallow And Quality Control

The abundant fatty acid and the triglycerides endow tallow with its broad physicochemical properties and plasticity.The high-temperature baked tallow products taste more crispy and unique.The tallow-based hotpot soup is bright red,fragrant,mild spicy but not internal-heat provoking.Compared with vegetable oil hot pot,the tallow-based hot pot distinguishes from the vegetable oil hot pot,showing obvious improvement in taste and flavor,which fully reflects the superiority of the tallow.China's tallow market development was narrowed not only by the impact on the wide raw materials distribution and shortage of quantity,but by the late start of tallow production in China.The immature processing technology and unstable product quality have caused some quality defects in China's present tallow products.Such as sandiness,hardiness,low temperature melting,etc.How to meet the needs of rapid development of food industry,it emerges as a severe problem in China's tallow industry to continuously promote the new products on the basis of improving the quality of present products.This paper investigates the flavor of tallow and the quality characteristic.Two processing methods are used to screen characteristic volatile components.Standardizing the selected flavor substances and analyzing the refining processes' effects on the flavor of tallow.Moreover,this research is centered on the effect of cooling and solidification conditions on the melting point,hardness and other quality characteristics.The purpose of this article is to provide references for the improvement of tallow's flavor and quality control.The following main conclusions are drawn:1.The main affected substances of tallow's flavor: 3-butyn-1-ol,undecanol,hexanal,heptaldehyde,octanal,trans-2-octenal,2-methylpentanal,furfural,ten tetraaldehyde,ethyl acetate,ethyl pyruvate,amyl acetate,isobutyl acetate,ethyl caproate,hexyl caproate,2,2-dimethylhexanone,4-octanol,cyclopropene,(-)-limonene,n-hexane,decane,2-nitropropane,2-pentylfuran,1,2-propanediamine,dimethylamine and p-xylene.2.The results of different refining processes showed that: The fat cutting particle size is 2 cm;When the amount of reducing sugar is 2%,the flavor substance increases the butyl caprolactone,furfural,sterol,amyl acetate,myrcene,ethyl hexanoate,dextrodecadiene,phenylacetaldehyde,heptanoic acid,ethyl octanoate,3-methylvaleric acid,undecanol,methyl formate,2-pentylfuran,coconut aldehyde,and cis-3-hexenyl butyl ester,16 species in total;When the dosage of lipase is 0.1%,the enzymatic hydrolysis is 4h at 45?,the flavor substance increases 1-octanol,n-heptanol,2-pentylfuran,tetrahydrolinalool,isobutyraldehyde,isoamyl acetate,myrcene,ethylhexanoate,hexyl hexanoate,dipentene,heptanoic acid,ethyl octanoate,undecanol,n-valeric acid,tetradecanal,pentadecanal,and 2,3-pentanedione,17 species in total.During the tallow refining process,the heating rate of 6°C/min is the optimal temperature increase condition and 200°C is the optimal end temperature of beef tallow refining process.The produced tallow has a full-bodied flavor without bad flavors generated.3.Exploration of cooling and solidification conditions of tallow shows that: The temperature of the tallow before quick-freezing is 80°C and the solidification ambient temperature is 0°C.The fatty acids distributed evenly,each part of the melting points and texture characteristics is consistent.When the temperature of tallow before quick-freezing is lower than 50°C or the solidification ambient temperature is higher than 5°C,the upper and central parts' melting point and hardness reduces.The quality of butter declines.4.When the ratio of tallow and sheep oil is 45:55,the melting point of the mixed oil is 47°C and the hardness meets the transportation and storage requirements.Compared with the pure tallow,following flavor substance appears: the 3-methyl-2-butanone,valeraldehyde,2-pentene,2-methyl-1-butene,1,4-pentadien-3-ol,1,5-hexadien-3-ol,ethylene oxide,N-hexylmethylamine,2,3-dimethylpentanal,trans-2-nonen-1-ol,2-n-propyl furan,2-pentylfuran,1-octanol,trans-2-furaldehyde,pentadecanol,(E,E)-2,4-decadienal,2-dodecenol,ethyl decanoate and pentadecanoic acid,19 species in total.