| 王浩文，张峰轶，王传明，刘琨，王奇，周兴江.不同市售牛油理化性质与风味品质的比较[J].中国油脂,2025,50(2):.[WANG Haowen, ZHANG Fengyi, WANG Chuanming, LIU Kun，
WANG Qi, ZHOU Xingjiang.Comparison of physicochemical properties and flavor quality of different commercially available beef tallow[J].China Oils and Fats,2025,50(2):.] |
| 不同市售牛油理化性质与风味品质的比较 |
| Comparison of physicochemical properties and flavor quality of different commercially available beef tallow |
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| DOI： |
| 中文关键词: 牛油 风味 品质 电子鼻 |
| 英文关键词:beef tallow flavor quality electronic nose |
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| 摘要点击次数: 35 |
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| 中文摘要: |
| 为探究不同市售牛油的风味品质，采集来自7个产地的市售牛油，对牛油样品的水分及挥发物含量、酸值、过氧化值、熔点及脂肪酸组成进行检测，并进行感官评价和电子鼻测定。结果表明：7种市售牛油的水分及挥发物含量为0.01%~0.22%，酸值（KOH）为0.68~1.07 mg/g，过氧化值为0.020~0.085 g/100 g（酸值和过氧化值均符合国标要求），熔点为44.5~46.5 ℃；7个市售牛油的脂肪酸主要由油酸、棕榈酸和硬脂酸组成，饱和脂肪酸含量为54.98%~58.82%，不饱和脂肪酸含量为41.18%~4502%；脂香味、膻味和焦香味是7个市售牛油的主体香气特征；电子鼻分析表明7个市售牛油的气味组分主要有氮氧化合物、芳香成分、甲基类、硫化物等；样品1的过氧化值、酸值、反式油酸、亚油酸含量均高于其他市售牛油，因此其脂香味、肉香味和奶香味的香气强度较高；样品4的酸值较低，可能由于其精炼程度较高，因此整体香气强度较弱；其他5种市售牛油的风味相似度较高。综上，市售牛油理化性质较好，不同样品间风味有一定差距。 |
| 英文摘要: |
| In order to explore the flavor quality of different commercially available beef tallow, commercially available beef tallow from 7 origins were collected, and its moisture and volatile matter content, acid value, peroxide value, melting point, fatty acid composition were determined,and it was detected by sensory evaluation and electronic nose. The results showed that the moisture and volatile matter content, acid value, peroxide value, melting point of 7 kinds of beef tallow were 0.01%-0.22%,0.68-1.07 mgKOH/g, 0.020-0.085 g/100 g, 44.5-46.5 ℃, respectively, and the acid value and peroxide value met the requirements of national standard. The fatty acids of 7 kinds of commercially available beef tallow were mainly composed of oleic acid, palmitic acid and stearic acid, with saturated fatty acids accounting for 54.98%-58.82% and unsaturated fatty acids accounting for 41.18%-45.02%. The main aroma characteristics of 7 kinds of commercially available beef tallow were fat aroma, gamey aroma, and burnt aroma.Electronic nose analysis showed that the flavor components of 7 kinds of commercially available beef tallow mainly included nitrogen oxides, aromatic components, methyl, sulfides, etc. The peroxide value, acid value, and the contents of trans-oleic acid and linoleic acid of sample 1 were significantly higher than thoes of other samples. The aroma intensity of fat aroma, meat aroma and milk aroma in sample 1 was higher than that of other samples.The acid value of sample 4 was lower, which might be due to its higher refining degree, so its overall aroma intensity was weaker than other samples. The flavor of the other 5 kinds of beef tallow were similar. In conclusion, commercially available beef tallow has good physicochemical properties, but there are certain differences in flavor among different samples. |
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