Study On Frying Performance Of Beef Tallow And Its Blend Oil

Beef tallow is rich in a variety of nutrients,and its unique flavor,with good shortness,plasticity and emulsification,has been widely used in the food industry,and due to its high saturation and good oxidation stability,modified beef tallow is a good option for frying oil.In this experiment,refined beef tallow was used as raw material to get the fractionated liquid oil by solvent method.The frying experiment was carried out with beef tallow,fractionated liquid oil,high oleic acid rapeseed oil and rice bran oil under the same frying condition.The frying performance of vegetable oil and animal oil was compared by detecting the relevant indexes of the oil samples at different frying times.In order to evaluate the frying performance of blend oil,four kinds of oils were selected and blended from beef tallow,fractionated liquid oil,high oleic acid rapeseed oil and rice bran oil.The eight kinds of oils were ranked and classified by using principal component analysis?PCA?and cluster analysis method.Finally,the effects of vegetable and animal fried food?potato chips and chicken nuggets?on the frying performance of beef tallow were studied.The main research conclusions of this experiment are as follows:?1?The fractionated liquid oil was obtained by solvent method.The iodine value was increased and the melting point was decreased,the acid value,peroxide value and saponification value were all higher than that of beef tallow.Compared with beef tallow,total SFA and total TFA of fractionated liquid oil decreased and total UFA increased.?2?The results of continuous frying test of potato chips with beef tallow,fractionated liquid oil,high oleic acid rapeseed oil and rice bran oil showed that:The product content of beef tallow in the process of frying at high temperature was lower and the oxidation stability was higher than that of vegetable oil,but the oxidation stability of high oleic acid rapeseed oil was better,and the oxidation stability of fractionated liquid oil was worse.Vegetable oil has higher unsaturation,higher sensory acceptance,and more reasonable fatty acid composition,which is beneficial to human health.?3?Four frying blending oils were prepared from beef tallow,high oleic acid rapeseed oil and rice bran oil in different proportions,and the cholesterol content was about 17-31mg/100g,which is lower than beef tallow.The results of continuous frying test of potato chips with the four frying blend oils showed that:The four oils showed certain advantages in terms of acid value,peroxide value,iodine value and oil absorption rate,sensory evaluation and oxidative induction time.While the polar components of beef tallow and benzopyrene content were lower than those of frying oil.In general,the frying performance of frying blend oil has obvious advantages over that of beef tallow.?4?Principal component analysis and factor analysis were carried out on the difference of 11 indexes of 8 kinds of frying oils.The results showed that the comprehensive score of blend oil 4 was the highest and the frying performance was the best.Through the principal component values of F₁,F₂ clustering analysis,the results show that high temperature products and fatty acid composition are important factors affecting the quality of frying oil.?5?The water content and oil content of the two frying ingredients were measured before and after frying.The results showed that the moisture and fat content of different ingredients were different in the frying process.The experiment of frying potatoes and chicken nuggets at intervals with beef tallow showed that,the acid value and polar components of beef tallow which was used to fry chicken nuggets increased greatly,and the peroxide value of beef tallow which was used to fry potatoes increased greatly.The two frying ingredients had little effect on the contents of iodine,benzopyrene and cholesterol of beef tallow.The changes of total SFA,total MUFA,total PUFA and total TFA in the frying process of potato chips were significantly correlated?P<0.01?,and the changes of total SFA,total MUFA and total TFA in the frying process of fried chicken nuggets were significantly correlated?P<0.01?,but not correlated with the changes of total PUFA?P>0.05?.In addition,the oil absorption rate and sensory score of the chicken nuggets which was fried in interval way were higher.