Study On The Quality Characteristics Of Fish Oil Stearin And Its Application In Hotpot Seasoning

Chongqing hotpot is highly sought after by consumers,and tallow,as one of the main ingredients of hotpot seasoning,adds a unique taste to Chongqing hotpot with its oil fragrance.However,tallow has disadvantages of high price,complicated preparation process,high saturated fatty acid(SFA),and high cholesterol,which can cause high blood pressure and high blood fat and thus induce cardiovascular diseases.Therefore,on the basis of maintaining the unique flavor of Chongqing hotpot,other oils can be used to replace some of the tallow to improve the nutritional quality of the hotpot seasoning and reduce production costs.Balsa fish oil is mainly produced in the Mekong River basin and has advantages of high yield,low price compared with butter,and relatively high nutrition.The melting point and morphological structure of balsa fish oil stearin are similar to those of tallow,and it has almost no fishy odor,which is now used in the field of cocoa butter substitute and baking production.Given this,this project firstly investigates the quality difference between fish oil stearin and several oils commonly used in hotpot seasoning(palm oil,soybean oil,chicken oil,and tallow)to verify the possibility of fish oil stearin application in hotpot seasoning;secondly,the key process of fish oil stearin-tallow composite hotpot seasoning is optimized;finally,storage performance and shelf-life prediction model of fish oil stearin-tallow composite hotpot seasoning after the optimized process are investigated,and the main conclusions are as follows.(1)Comparing the quality of individual oils,it is found that fish oil stearin,palm oil,soybean oil,and chicken oil have significantly better quality than tallow.The compound oils formed by compounding each of the above four oils with tallow in the ratio of 2:3 have better quality than tallow.The acid value,peroxide value,anisidine value,totox value,malondialdehyde content,and SFA of hotpot seasoning prepared by replacing part of the tallow with fish oil stearin are significantly lower than those of the tallow hotpot seasoning,and the relative contents of unsaturated fatty acid(UFA)and monounsaturated fatty acid(MUFA)of the former are higher than those of the latter,31.24%,and 27.60%,respectively,while the sensory scores of the two are not significantly different.Although soybean oil and palm oil can improve the quality of oils in hotpot seasoning,they can significantly reduce the sensory scores.Collectively,it seems that fish oil stearin replacing part of the tallow not only significantly improves the oil quality of hotpot seasoning,but also has no significant adverse effects on the sensory characteristics,which indicates that it is feasible to study the application of fish oil stearin in hotpot seasoning.(2)Response surface methodology and BP neural network are used to optimize the key process of fish oil stearin-tallow composite hotpot seasoning.The optimal key process parameters obtained from the above models are the amount of oil(51.37%,51.24%),fish oil stearin-tallow ratio(2:3,2:3),and frying time(20.73 min,20.86 min),and the predicted comprehensive sensory scores are 88.81 and 88.54,respectively.To facilitate the production operation,the above process parameters are fine-tuned to 51% of oil,20:31 of fish oil stearintallow ratio,and 21 min frying time,and the comprehensive sensory scores are 88.12,which are 99.22% and 99.53% in agreement with the predicted values of response surface and BP neural network,respectively.This suggests response surface model and BP neural network model both have good prediction results,and have some guidance for the process optimization of hotpot seasoning.(3)The storage quality of fish oil-tallow composite hotpot seasoning are found to deteriorate with storage time,as evidenced by increases in acid value,peroxide value,anisidine value,totox value,malondialdehyde content,total color difference,and SFA,and rate of oil deterioration increased with elevating storage temperature;during storage,most probable number of coliform bacteria in hotpot seasoning is ?3.0 MPN/g.The relative contents of brightness L,redness a*,yellowness b*,overall sensory scores,UFA,and some key flavor compounds(linalool,eucalyptol,etc.)all decrease with the increase of storage temperature and storage time.Based on the results of this experiment,kinetic models of quality parameters of hotpot seasoning are established,and a reaction kinetic model with acid value as an indicator is used to predict shelf life and has been validated.The results demonstrate that the model is suitable for predicting the shelf life of fish oil stearin-tallow composite hotpot seasoning,and could provide some theoretical basis for intelligent prediction of the shelf life of hotpot seasoning.