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Effect of GMS and cooling temperature on the characteristics of the beef tallow-hot pot seasoning

Authors :
YE Dan
WANG Chuan-ming
LI Jia
LIU Peng
HE Gao-jie
Source :
Shipin yu jixie, Vol 38, Iss 1, Pp 188-192 (2022)
Publication Year :
2022
Publisher :
The Editorial Office of Food and Machinery, 2022.

Abstract

Objective: This study aimed to analyze the impact of the addition of GMS and the cooling temperature on crystallization behavior of the beef tallow during the production process of beef tallow-hot pot seasoning. Methods: Exploring by measuring the hardness, solid fat content (SFC), color, and isothermal crystallization kinetic parameters of the beef tallow in the beef tallow-hot pot seasoning. Results: When the GMS addition exceeded 1.5%, the hardness of the beef tallow increased related to the amount of GMS, without significant impact on the SFC. Meanwhile, as he cooling temperature decreases, the hardness and SFC of the beef tallow showed an increasing trend. The difference was significant at the temperature range of 0~-15 ℃, and insignificantat -15~-25 ℃; In addition, the fitting results of the isothermal crystallization curve and Avrami equation reveal the significant effects of GMS addition and cooling temperature on the crystallinity property of beef tallow. Conclusion: The optimization of GMS addition and cooling temperature can achieve the adjustment of hardness, color, and cooling time of beef tallow-hot pot seasoning to improve the competitiveness and energy consumption.

Details

Language :
English, Chinese
ISSN :
10035788
Volume :
38
Issue :
1
Database :
Directory of Open Access Journals
Journal :
Shipin yu jixie
Publication Type :
Academic Journal
Accession number :
edsdoj.2fb9d4cd112d4c4aa95d7cfa0a771094
Document Type :
article
Full Text :
https://doi.org/10.13652/j.issn.1003-5788.2022.01.031