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| Effects of refining conditions on plasticizers and flavor substances in tallow |
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| DOI： |
| KeyWord:tallow refining condition DBP DEHP electronic nose flavor substance |
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| Abstract: |
| In order to ensure the edible safety and flavor quality of tallow,the refining of raw beef fat contaminated with di-n-butyl phthalate (DBP) and di(2-ethyl)hexyl phthalate (DEHP) was carried out to investigate the effects of refining conditions on the contents of DBP and DEHP in tallow, and the effects of refining conditions on the flavor of tallow were analyzed by electronic nose. The results showed that the contents of DBP and DEHP in tallow changed differently with the changes of refining temperature, refining time, refining pressure and water-adding amount. The suitable refining conditions were refining temperature 120-140℃, refining time 10-15 min, refining pressure -0.02 MPa, water-adding amount 2 mL/100 g. Under these conditions,the contents of DBP and DEHP were low and stable. Nitrogen oxides, sulfides, terpenoids, short chain alkanes, alcohol, ethers, aldehydes and ketones were the main flavor components of tallow. Through linear discriminant analysis, it could be seen that the water-adding amount, refining pressure and refining time had a greater impact on the flavor quality of tallow. |
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