Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China.
Wuhan Institute for Food and Cosmetic Control, Wuhan, 430012, China.
Food Chem. 2024 Dec 1;460(Pt 3):140736. doi: 10.1016/j.foodchem.2024.140736. Epub 2024 Aug 5.
Dry fractionation represents a significant technique for separation of diverse fractions from beef tallow. The objective of this study was to undertake a systematic investigation of alterations in physicochemical properties, crystallization behavior, thermal properties, and flavor compounds that occur during the beef tallow dry fractionation process. The solid component yielded at 40, 30, and 15 °C were 44.88%, 33.72%, and 13.04% respectively, with an 8.36% liquid content at 15 °C, which was consistent with the characteristics of saturated fatty acids content. The β - β' transformation in the dry fractionation process was clearly revealed by X-ray diffraction. Differential scanning calorimetry curves exhibited alterations in exothermic and endothermic peak, as well as enthalpy. Electronic nose identified short-chain compounds, aldehydes, ketones, and nitrogen-containing substances as flavor compounds. Volatile compounds were quantified using HS-SPME-GC-MS. Overall, dry fractionation produces beef tallow fractionated compounds with diverse physicochemical properties and aromatic-active substances, thereby expanding its potential utilization.
干法分馏是从牛脂中分离不同馏分的重要技术。本研究旨在系统研究牛脂干法分馏过程中理化性质、结晶行为、热性质和风味化合物的变化。在 40、30 和 15°C 下得到的固体部分分别为 44.88%、33.72%和 13.04%，在 15°C 下的液体含量为 8.36%，这与饱和脂肪酸含量的特征一致。X 射线衍射清楚地揭示了干法分馏过程中的 β-β'转变。差示扫描量热法曲线显示了放热和吸热峰以及焓的变化。电子鼻鉴定出短链化合物、醛、酮和含氮物质为风味化合物。使用 HS-SPME-GC-MS 对挥发性化合物进行定量。总的来说，干法分馏产生了具有不同理化性质和芳香活性物质的牛脂分馏化合物，从而扩大了其潜在的应用。
