Food and Fermentation Industries >

2020 , Vol. 46 >Issue 22: 187 - 195

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024755

Preparation and physicochemical properties of low cholesterol tallow

  • LIU Lin ,
  • XIE Yong ,
  • LIU Yue ,
  • ZHENG Wanqin ,
  • XIAO Deqing ,
  • LIU Xiong
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  • 1(College of Food Science,Southwest University,Chongqing 400715,China);
    2(Chongqing Shuaike Food Co.,Ltd.,Chongqing 402284,China)

Received date: 2020-06-15

  Revised date: 2020-07-07

  Online published: 2020-12-11

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Abstract

In order to satisfied consumers and the food quality,the tallow with low cholesterol was prepared using-cyclodextrin in this study.The single factor and orthogonal test were used to optimize the processing conditions.Furthermore,the thermodynamic properties,rheological properties,and flavor components of low cholesterol tallow were determined by using the differential scanning calorimeter (DSC),rheometer,and GC-MS.The results showed that the content of cholesterol in the tallow was (47.23±1.83)% after the treatment of 3% β-cyclodextrin at 45 ℃ for 1.5 h.In addition,the content of main fatty acids and volatile flavor compounds in tallow was not altered significantly.And the crucial flavor components were also not be changed.The thermodynamic properties and the viscosity changed slightly compared to that of the raw tallow.This finding indicated that the sensory quality of tallow was not affected obviously by the cyclodextrin.This result provided a favorable reference for the applications of the low-cholesterol tallow products.

Key words： β-cyclodextrin; low cholesterol tallow; basic properties; volatile flavor substances

Cite this article

LIU Lin , XIE Yong , LIU Yue , ZHENG Wanqin , XIAO Deqing , LIU Xiong . Preparation and physicochemical properties of low cholesterol tallow[J]. Food and Fermentation Industries, 2020 , 46(22) : 187 -195 . DOI: 10.13995/j.cnki.11-1802/ts.024755

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