Physicochemical properties and flavor substances analyses of refined beef tallow with dry fractionation treatment

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成果类型：

期刊论文

作者：

Zhou, Li;Zhang, Tianyu;Zheng, Meiyu;Wang, Shu;Li, Bin;...

通讯作者：

Lei, Fenfen;Zhang, QF

作者机构：

[He, Dongping; Zhou, Li; Lei, Fenfen; Zheng, Meiyu; Zheng, Jingcheng; Zhang, Tianyu; Nie, Qiangsheng; Zhang, Qinfeng; Hu, Chuanrong] Wuhan Polytech Univ, Sch Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Wuhan 430023, Peoples R China.

[He, Dongping; Zhou, Li; Lei, Fenfen; Zheng, Meiyu; Zheng, Jingcheng; Zhang, Tianyu; Nie, Qiangsheng; Hu, Chuanrong] Wuhan Polytech Univ, Grain & Oil Resources Comprehens Exploitat & Engn, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.

[He, Dongping; Lei, Fenfen; Wang, Shu] Wuhan Inst Food & Cosmet Control, Wuhan 430012, Peoples R China.

[Hu, Zhigang; Li, Bin] Wuhan Polytech Univ, Sch Mech Engn, Wuhan 430023, Peoples R China.

[Zhang, Qinfeng] Hubei Geol Bur, Hubei Key Lab Resources & Ecoenvironm Geol, Hubei Geol Res Lab, Wuhan 430034, Peoples R China.

通讯机构：

[Zhang, QF ; Lei, FF] W

Wuhan Polytech Univ, Sch Food Sci & Engn, Key Lab Edible Oil Qual & Safety State Market Regu, Wuhan 430023, Peoples R China.

Hubei Geol Bur, Hubei Key Lab Resources & Ecoenvironm Geol, Hubei Geol Res Lab, Wuhan 430034, Peoples R China.

语种：

英文

关键词：

Beef tallow;Crystallization;Dry fractionation;Flavor substances;Physicochemical properties

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2024

卷：

460

期：

Pt 3

页码：

140736

DOI：

10.1016/j.foodchem.2024.140736

基金类别：

CRediT authorship contribution statement Li Zhou: Writing – original draft, Methodology, Investigation, acquisition, Data curation. Tianyu Zhang: Writing – original draft, Methodology, Data curation. Meiyu Zheng: Methodology, Data curation. Shu Wang: Methodology, Investigation, Data curation. Bin Li: Methodology, Investigation. Zhigang Hu: Methodology, Conceptualization. Qiangsheng Nie: Data curation. Dongping He: Resources, Methodology. Chuanrong Hu: Resources, Methodology, Conceptualization. Jingcheng Zheng: Methodology,

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

机械工程学院

摘要：

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 fa...

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Physicochemical properties and flavor substances analyses of refined beef tallow with dry fractionation treatment

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