Abstract
Objective: To expand the application of beef tallow, optimize the technology of chili-flavored beef tallow, study the extraction process, and provide technical support for the processing and application of beef tallow. Methods: The effects of mass ratio, heating temperature and heating time on the quality of chili-flavored beef tallow were studied by using acid value and peroxide value as indexes. The physical and chemical indexes and volatile components in the extraction process were also systematically studied. Results: The results showed that the quality and chili-flavored beef tallow was better under the conditions of mass ratio of 20∶100, heating temperature of 120 ℃ and heating time of 5 min. In the process of constant temperature extraction, the acid value and peroxide value of chili-flavored beef tallow and beef tallow showed an upward trend, but with the extension of extraction time, the change trend of chili-flavored beef tallow was lower than that of beef tallow. The capsaicin substances have a certain antioxidant properties. Nine flavor substances were detected by electronic nose, mainly including propionic aldehyde, methanol, amyl alcohol and 2-methylpropane. There were some differences in the chili-flavored beef tallow with different extraction time. Conclusion: It is showed that the longer the extraction time, the more capsaicin substances are contained, and it may be the antioxidant effect of capsaicin and other substances in chili peppers. It has a certain inhibitory effect on the peroxide value of chili-flavored beef tallow under high temperature extraction. The flavor substances of chili-flavored beef are studied, and there are certain differences in chili-flavored beef tallow with different extraction time, which is the same as that of chili-flavored beef tallow.
Publication Date
12-28-2021
First Page
149
Last Page
154,214
DOI
10.13652/j.issn.1003-5788.2021.12.025
Recommended Citation
Dong, LI; Xin-yi, HE; Yun, LI; and Di, YAO
(2021)
"Study on processing technology of chili flavor beef tallow and its volatile compounds analysis,"
Food and Machinery: Vol. 37:
Iss.
12, Article 25.
DOI: 10.13652/j.issn.1003-5788.2021.12.025
Available at:
https://www.ifoodmm.cn/journal/vol37/iss12/25
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