Preparation and quality analysis of low-hardness beef tallow

Authors

LIU Jia-min, College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384 , China ；Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384 ,China ；Tianjin Agricultural Innovation D
YAO Di, College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384 , China ；Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384 ,China ；Tianjin Agricultural Innovation D
HE Xin-yi, College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384 , China ；Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384 ,China ；Tianjin Agricultural Innovation D
YAN Xi-chun, Tianjin Yixing Hahal Food Co., Ltd., Tianjin 300399 , China
LI Xu, Tianjin Grain &Oil Quality Inspection Center, Tianjin 300171 , China
LIU Xiao-dong, College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin 300384 , China ；Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384 ,China ；Tianjin Agricultural Innovation D

Abstract

In order to develop a kind of low-hardness blended beef tallow, the oxidation induction time of blended beef tallow and rapeseed oil was determined by Rancimat method, and the preservation period of blended beef tallow was calculated preliminarily. The hardness of the blended beef tallow at common temperature was measured by texture analyzer and compared with beef tallow and lard. The results showed that the oxidation induction time was (18.92±0.10)~(39.90±0.42) h, and the oxidation stability was between rapeseed oil and beef tallow. At a beef tallow ratio of 40% to 60%, the hardness of blended beef tallow was close to that of lard at several common temperatures. Combined with the changes of hardness values of blended beef tallow and lard at several common temperatures, the ratio of beef tallow in blended beef tallow was determined to be 40%~60%.

Publication Date

3-28-2020

First Page

200

Last Page

202,231

DOI

10.13652/j.issn.1003-5788.2020.03.038

Recommended Citation

Jia-min, LIU; Di, YAO; Xin-yi, HE; Xi-chun, YAN; Xu, LI; and Xiao-dong, LIU (2020) "Preparation and quality analysis of low-hardness beef tallow," Food and Machinery: Vol. 36: Iss. 3, Article 38.
DOI: 10.13652/j.issn.1003-5788.2020.03.038
Available at: https://www.ifoodmm.cn/journal/vol36/iss3/38

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