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| Analysis of the quality characteristics of three types of beef tallow |
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| KeyWord:beef tallow hotpot seasoning hardness fatty acid composition solid fat content |
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| Abstract: |
| In order to solve the problems of softening deformation and slight oil melting of beef tallow hotpot seasoning in summer, the basic physicochemical indexes, fatty acid composition and content, hardness and solid fat content (SFC) of high hardness beef tallow prepared by transesterification were analyzed and compared with old hotpot beef tallow and mixed beef tallow (mixed by palm oil and old hotpot beef tallow at a mass ratio of 1∶ 1). The results showed that there were some differences in the basic physicochemical properties of the three types of beef tallow. The fatty acid composition of the three types of beef tallow was consistent, but the content of each fatty acid was significantly different. The hardness of the mixed beef tallow was the highest at 4 ℃, and the hardness of the high hardness beef tallow was the highest at 20-40 ℃. With the increase of temperature, the hardness of the high hardness beef tallow changed the least. The SFC of the high hardness beef tallow was the highest over 10 ℃, and the SFC decline rate was the lowest with the increase of temperature. In summary, high hardness beef tallow can better maintain the appearance of the beef tallow hotpot seasoning during the shelf life. |
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