Process optimization of chili flavor beef tallow and analysis of its volatile compounds by GC-IMS
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Abstract
With chili and liquid beef tallow as the main raw materials, the processing conditions of chili flavor beef tallow were explored. Gas chromatograpy-ion mobility spectrometry (GC-IMS) was used to determine the volatile compounds in chili flavor beef tallow. The capsaicin and dihydrocapsaicin in chili flavor beef tallow were determined by high performance liquid chromatography (HPLC). The optimum technological conditions were determined, and the index of chromatic aberration, cholesterol was also determined. Based on GC-IMS analysis, 102 kinds of volatile compounds were detected, and the sample III (the ratio of solid–liquid was 1:5, the frying temperature was 120 °C, and the frying time was 15 min) performed better than other samples. The preparation of chili beef tallow improves its antioxidant activity and makes its aroma more intense and more in line with the taste of Chinese people, which provides a theoretical and practical basis for the development of spice beef tallow in the future.
Funding source: Foundation of Tianjin Science and Technology Major Project
Award Identifier / Grant number: 18ZXYENC00120
Funding source: Tianjin Technical Expert Project
Award Identifier / Grant number: 19JCTPJC59900
Funding source: Tianjin Municipal Education Commission
Award Identifier / Grant number: 2020KJ090
Acknowledgments
The project supported by the Foundation of Tianjin Science and Technology Major Project (No. 18ZXYENC00120), Tianjin Technical Expert Project (No. 19JCTPJC59900), and Tianjin Municipal Education Commission Research Project (No.2020KJ090) are gratefully acknowledged.
Author contributions: Xinyi He conducted the research. Zhanzhong Wang, Xiaodong Liu, Xichun Yan analyzed the data, Shoushan Liu, Xu Li, and Zhenyu Liao provided the formal analysis.
Research funding: The project was supported by the Foundation of Tianjin Science and Technology Major Project (No. 18ZXYENC00120), Tianjin Technical Expert Project (No. 19JCTPJC59900), and Tianjin Municipal Education Commission Research Project (No. 2020KJ090).
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Articles in the same Issue
- Frontmatter
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- Process optimization of chili flavor beef tallow and analysis of its volatile compounds by GC-IMS
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Articles in the same Issue
- Frontmatter
- Articles
- Characteristics of gluten-free potato dough and bread with different potato starch-protein ratios
- Process optimization of chili flavor beef tallow and analysis of its volatile compounds by GC-IMS
- Impacts of different blanching pretreatments on the quality of dried potato chips and fried potato crisps undergoing heat pump drying
- Analysis of environmental factors for production of green raisins in Liang-fang
- Differences between retort distillation and double distillation in cherry spirits with double-kettle equipment
- Effects of different drying methods on the chemical, nutritional and colour of yerba mate (Ilex paraguariensis) leaves
- Effects of composition, temperature and shear rate on chocolate milk rheology: an empirical modeling approach incorporating yield behavior
- Recovery of lactose from aqueous solution by application of ultrasound through millichannel
