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| Effect of decoction conditions on the quality of tallow-based hotpot oil |
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| DOI： |
| KeyWord:tallow hotpot oil decoction volatile flavor substances headspace solid phase microextraction- gas chromatography-mass spectrometry |
| FundProject:重庆市技术创新与应用发展重点专项（CSTB2023TIAD-KPX0027） |
| Author Name | Affiliation | | DENG Yu1,2, LI Hanrun1, ZHONG Jinfeng1, LIU Xiong1,
YUAN Tian1, QIN Xiaoli1,2 | 1.College of Food Science, Southwest University, Chongqing 400715, China； 2.National
Experimental Teaching Demonstration Center of Food Science and Engineering
(Southwest University), Chongqing 400715, China |
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| Abstract: |
| Aming to provide a basis for the development of multi-flavor tallow-based hotpot oil products,tallow-based hotpot oil was prepared by decoction of tallow and Pangasius bocourti stearin under different temperatures (80, 100, 120 ℃) for different times (20, 40, 60 min). Electronic nose and headspace solid phase microextraction-gas chromatography-mass spectrometry were used to analyzed the composition and content of volatile flavor substances, physicochemical properties and sensory quality of the tallow-based hotpot oil under different decoction conditions, so as to investigate the influence of decoction conditions on the quality of tallow-based hotpot oil. The results showed that the volatile flavor substances in hotpot oil were mainly composed of terpenes, hydrocarbons, alcohols, esters, aldehydes, ketones and other compounds, and the total number of volatile flavor substances was 79-109,in which ten kinds was key volatile flavor substances, mainly terpenes and aldehydes. The bad flavor substance (E) -2-nonenal contributed the most to the overall flavor of hotpot oil with a decoction temperature of 120 ℃, and it was the same as the hotpot oil without decoction.(E, E)-2, 4-decadienal characterized by chicken flavor and chicken oil flavor contributed the most to the overall flavor of hotpot oil with decoction temperature of 80, 100 ℃, and the lowest relative odour activity value(ROAV) of (E) -2-nonenenal was found in the hotpot oil prepared under the conditions of decoction time 60 min and decoction temperature 100 ℃ (among all hotpot oils in which (E)-2-nonenenal was detected).The decoction conditions had little influence on the fatty acid composition and content of the hotpot oil. The acid values of all the hotpot oils were less than 1.40 mgKOH/g within 60 min of decoction, the peroxide value increased first and then decreased with the increase of decoction time at 80 ℃ and 100 ℃, and showed a decreasing trend at 120 ℃, but both were in line with the requirements of DBS50/022-2021. The full oxidation value and anisidine value of the hotpot oil decocted at 120 ℃ for 60 min were significantly higher than that at 80 ℃ and 100 ℃. With the extension of decoction time and the increase of decoction temperature, the color of hotpot oil became darker. The sensory evaluation of flavor, color, appearance, viscosity/hardness showed that the overall sensory score of hotpot oil decocted at 100 ℃ for 60 min was higher. To sum up, the comprehensive quality of the tallow-based hotpot oil prepared at 100 ℃ for 60 min is better, which can be used as a suitable decoction condition of the tallow-based hotpot oil. |
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