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| Comparison of physicochemical properties and flavor quality of different commercially available beef tallow |
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| KeyWord:beef tallow flavor quality electronic nose |
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| Abstract: |
| 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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