Effect of refining on main physical and chemical indexes and volatile components of 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
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
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
YAN Xi-chun, Tianjin Yixing Hahal Food Co., Ltd., Tianjin 300399 , China
LIAO Zhen-yu, PONY Testing Technology 〔Tianjin〕 Co., Ltd., Tianjin 300000 , China

Abstract

The effect of refining on main physical and chemical indexes and volatile components of beef tallow was investigated. The acid value, peroxide value, iodine value, fatty acid composition and aroma composition of beef tallow were analyzed during the refining. The results showed that the acid value decreased first and then increased after the deacidification process, and the peroxide value increased, while the iodine value decreased. Throughout the refining process, the acid value of the beef tallow was 0.37 mg/g with the peroxide value of 0.057 5 g/100 g, and the iodine value of beef tallow was 12.47 g/100 g. There were 16 kinds of fatty acid compositions in beef tallow refining, and fatty acid included oleic acid, palm oil and stearic acid. The Gas-ion migration spectrum analysis results showed that alcohol volatile substances reduced gradually during beef tallow refining process. Aldehydes volatile substances reached its peak in the deacidification process. Aldehydes volatile substances decreased slightly in the beef tallow product, while those esters volatile substances increased gradually during the process of refining.

Publication Date

4-28-2020

First Page

62

Last Page

67

DOI

10.13652/j.issn.1003-5788.2020.04.011

Recommended Citation

Jia-min, LIU; Xin-yi, HE; Xiao-dong, LIU; Xi-chun, YAN; and Zhen-yu, LIAO (2020) "Effect of refining on main physical and chemical indexes and volatile components of beef tallow," Food and Machinery: Vol. 36: Iss. 4, Article 11.
DOI: 10.13652/j.issn.1003-5788.2020.04.011
Available at: https://www.ifoodmm.cn/journal/vol36/iss4/11

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