Improving the lipid oxidation in pork fat processing for Chi-aroma Baijiu through pretreatments and segmented soaking with liquor
This study aimed to explore an efficient method to prepare ageing pork fat used as catalyst in the production of Chi-aroma Baijiu. Results showed that boiling after warm water treatment was the best pretreatment method, which could eliminate off-odor greatly by decreasing aldehydes, fusels, esters,...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Wei, Daiyue [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2020transfer abstract |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Assessment of urban identity through a matrix of cultural landscapes - Ziyaee, Maryam ELSEVIER, 2017, an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:130 ; year:2020 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1016/j.lwt.2020.109624 |
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ELV050934163 |
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| 245 | 1 | 0 | |a Improving the lipid oxidation in pork fat processing for Chi-aroma Baijiu through pretreatments and segmented soaking with liquor |
| 264 | 1 | |c 2020transfer abstract | |
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| 520 | |a This study aimed to explore an efficient method to prepare ageing pork fat used as catalyst in the production of Chi-aroma Baijiu. Results showed that boiling after warm water treatment was the best pretreatment method, which could eliminate off-odor greatly by decreasing aldehydes, fusels, esters, alkanes, alkenes and aromatics in raw pork fat, and would significantly (p < 0.05) improve TBARS (2-thiobarbituric acid-reactive substances) value and fatty acids dissolution during following 3-month soaking. Compared to pure alcohol solution, basic liquor mixed with fat oil as soaking solution could significantly (p < 0.05) increase acid value. Soaking pork fat in high-alcohol-volume (500 mL ethanol/L) and then low-alcohol-volume (300 mL ethanol/L) basic liquor subsequently, could accelerate the release of fatty acids into basic liquor. Segmented soaking by adding fat oil at the 6th month following 5 months basic liquor soaking was the most efficient method, in which both TBARS value and acid value were increased, up to 2.89 ± 0.37 mg malondialdehyde (MDA)/kg and 4.97 ± 0.04 mg KOH/g, respectively, and PUFA (polyunsaturated fatty acids)/SFA (saturated fatty acids) was lowest (0.44 ± 0.00). It provides potential strategies to accelerate the ageing process of pork fat for Chi-aroma Baijiu industry. | ||
| 520 | |a This study aimed to explore an efficient method to prepare ageing pork fat used as catalyst in the production of Chi-aroma Baijiu. Results showed that boiling after warm water treatment was the best pretreatment method, which could eliminate off-odor greatly by decreasing aldehydes, fusels, esters, alkanes, alkenes and aromatics in raw pork fat, and would significantly (p < 0.05) improve TBARS (2-thiobarbituric acid-reactive substances) value and fatty acids dissolution during following 3-month soaking. Compared to pure alcohol solution, basic liquor mixed with fat oil as soaking solution could significantly (p < 0.05) increase acid value. Soaking pork fat in high-alcohol-volume (500 mL ethanol/L) and then low-alcohol-volume (300 mL ethanol/L) basic liquor subsequently, could accelerate the release of fatty acids into basic liquor. Segmented soaking by adding fat oil at the 6th month following 5 months basic liquor soaking was the most efficient method, in which both TBARS value and acid value were increased, up to 2.89 ± 0.37 mg malondialdehyde (MDA)/kg and 4.97 ± 0.04 mg KOH/g, respectively, and PUFA (polyunsaturated fatty acids)/SFA (saturated fatty acids) was lowest (0.44 ± 0.00). It provides potential strategies to accelerate the ageing process of pork fat for Chi-aroma Baijiu industry. | ||
| 650 | 7 | |a Basic liquor |2 Elsevier | |
| 650 | 7 | |a Segmented soaking |2 Elsevier | |
| 650 | 7 | |a Odor removal |2 Elsevier | |
| 650 | 7 | |a Lipid oxidation |2 Elsevier | |
| 650 | 7 | |a Pork fat ageing |2 Elsevier | |
| 700 | 1 | |a Li, Lingfang |4 oth | |
| 700 | 1 | |a He, Songgui |4 oth | |
| 700 | 1 | |a Yu, Jianxia |4 oth | |
| 700 | 1 | |a Tian, Xiaofei |4 oth | |
| 700 | 1 | |a Wu, Zhenqiang |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |n Elsevier |a Ziyaee, Maryam ELSEVIER |t Assessment of urban identity through a matrix of cultural landscapes |d 2017 |d an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) |g Amsterdam [u.a.] |w (DE-627)ELV004078675 |
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| 856 | 4 | 0 | |u https://doi.org/10.1016/j.lwt.2020.109624 |3 Volltext |
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10.1016/j.lwt.2020.109624 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001084.pica (DE-627)ELV050934163 (ELSEVIER)S0023-6438(20)30613-7 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Wei, Daiyue verfasserin aut Improving the lipid oxidation in pork fat processing for Chi-aroma Baijiu through pretreatments and segmented soaking with liquor 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This study aimed to explore an efficient method to prepare ageing pork fat used as catalyst in the production of Chi-aroma Baijiu. Results showed that boiling after warm water treatment was the best pretreatment method, which could eliminate off-odor greatly by decreasing aldehydes, fusels, esters, alkanes, alkenes and aromatics in raw pork fat, and would significantly (p < 0.05) improve TBARS (2-thiobarbituric acid-reactive substances) value and fatty acids dissolution during following 3-month soaking. Compared to pure alcohol solution, basic liquor mixed with fat oil as soaking solution could significantly (p < 0.05) increase acid value. Soaking pork fat in high-alcohol-volume (500 mL ethanol/L) and then low-alcohol-volume (300 mL ethanol/L) basic liquor subsequently, could accelerate the release of fatty acids into basic liquor. Segmented soaking by adding fat oil at the 6th month following 5 months basic liquor soaking was the most efficient method, in which both TBARS value and acid value were increased, up to 2.89 ± 0.37 mg malondialdehyde (MDA)/kg and 4.97 ± 0.04 mg KOH/g, respectively, and PUFA (polyunsaturated fatty acids)/SFA (saturated fatty acids) was lowest (0.44 ± 0.00). It provides potential strategies to accelerate the ageing process of pork fat for Chi-aroma Baijiu industry. This study aimed to explore an efficient method to prepare ageing pork fat used as catalyst in the production of Chi-aroma Baijiu. Results showed that boiling after warm water treatment was the best pretreatment method, which could eliminate off-odor greatly by decreasing aldehydes, fusels, esters, alkanes, alkenes and aromatics in raw pork fat, and would significantly (p < 0.05) improve TBARS (2-thiobarbituric acid-reactive substances) value and fatty acids dissolution during following 3-month soaking. Compared to pure alcohol solution, basic liquor mixed with fat oil as soaking solution could significantly (p < 0.05) increase acid value. Soaking pork fat in high-alcohol-volume (500 mL ethanol/L) and then low-alcohol-volume (300 mL ethanol/L) basic liquor subsequently, could accelerate the release of fatty acids into basic liquor. Segmented soaking by adding fat oil at the 6th month following 5 months basic liquor soaking was the most efficient method, in which both TBARS value and acid value were increased, up to 2.89 ± 0.37 mg malondialdehyde (MDA)/kg and 4.97 ± 0.04 mg KOH/g, respectively, and PUFA (polyunsaturated fatty acids)/SFA (saturated fatty acids) was lowest (0.44 ± 0.00). It provides potential strategies to accelerate the ageing process of pork fat for Chi-aroma Baijiu industry. Basic liquor Elsevier Segmented soaking Elsevier Odor removal Elsevier Lipid oxidation Elsevier Pork fat ageing Elsevier Li, Lingfang oth He, Songgui oth Yu, Jianxia oth Tian, Xiaofei oth Wu, Zhenqiang oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:130 year:2020 pages:0 https://doi.org/10.1016/j.lwt.2020.109624 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 130 2020 0 |
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10.1016/j.lwt.2020.109624 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001084.pica (DE-627)ELV050934163 (ELSEVIER)S0023-6438(20)30613-7 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Wei, Daiyue verfasserin aut Improving the lipid oxidation in pork fat processing for Chi-aroma Baijiu through pretreatments and segmented soaking with liquor 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This study aimed to explore an efficient method to prepare ageing pork fat used as catalyst in the production of Chi-aroma Baijiu. Results showed that boiling after warm water treatment was the best pretreatment method, which could eliminate off-odor greatly by decreasing aldehydes, fusels, esters, alkanes, alkenes and aromatics in raw pork fat, and would significantly (p < 0.05) improve TBARS (2-thiobarbituric acid-reactive substances) value and fatty acids dissolution during following 3-month soaking. Compared to pure alcohol solution, basic liquor mixed with fat oil as soaking solution could significantly (p < 0.05) increase acid value. Soaking pork fat in high-alcohol-volume (500 mL ethanol/L) and then low-alcohol-volume (300 mL ethanol/L) basic liquor subsequently, could accelerate the release of fatty acids into basic liquor. Segmented soaking by adding fat oil at the 6th month following 5 months basic liquor soaking was the most efficient method, in which both TBARS value and acid value were increased, up to 2.89 ± 0.37 mg malondialdehyde (MDA)/kg and 4.97 ± 0.04 mg KOH/g, respectively, and PUFA (polyunsaturated fatty acids)/SFA (saturated fatty acids) was lowest (0.44 ± 0.00). It provides potential strategies to accelerate the ageing process of pork fat for Chi-aroma Baijiu industry. This study aimed to explore an efficient method to prepare ageing pork fat used as catalyst in the production of Chi-aroma Baijiu. Results showed that boiling after warm water treatment was the best pretreatment method, which could eliminate off-odor greatly by decreasing aldehydes, fusels, esters, alkanes, alkenes and aromatics in raw pork fat, and would significantly (p < 0.05) improve TBARS (2-thiobarbituric acid-reactive substances) value and fatty acids dissolution during following 3-month soaking. Compared to pure alcohol solution, basic liquor mixed with fat oil as soaking solution could significantly (p < 0.05) increase acid value. Soaking pork fat in high-alcohol-volume (500 mL ethanol/L) and then low-alcohol-volume (300 mL ethanol/L) basic liquor subsequently, could accelerate the release of fatty acids into basic liquor. Segmented soaking by adding fat oil at the 6th month following 5 months basic liquor soaking was the most efficient method, in which both TBARS value and acid value were increased, up to 2.89 ± 0.37 mg malondialdehyde (MDA)/kg and 4.97 ± 0.04 mg KOH/g, respectively, and PUFA (polyunsaturated fatty acids)/SFA (saturated fatty acids) was lowest (0.44 ± 0.00). It provides potential strategies to accelerate the ageing process of pork fat for Chi-aroma Baijiu industry. Basic liquor Elsevier Segmented soaking Elsevier Odor removal Elsevier Lipid oxidation Elsevier Pork fat ageing Elsevier Li, Lingfang oth He, Songgui oth Yu, Jianxia oth Tian, Xiaofei oth Wu, Zhenqiang oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:130 year:2020 pages:0 https://doi.org/10.1016/j.lwt.2020.109624 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 130 2020 0 |
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10.1016/j.lwt.2020.109624 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001084.pica (DE-627)ELV050934163 (ELSEVIER)S0023-6438(20)30613-7 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Wei, Daiyue verfasserin aut Improving the lipid oxidation in pork fat processing for Chi-aroma Baijiu through pretreatments and segmented soaking with liquor 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This study aimed to explore an efficient method to prepare ageing pork fat used as catalyst in the production of Chi-aroma Baijiu. Results showed that boiling after warm water treatment was the best pretreatment method, which could eliminate off-odor greatly by decreasing aldehydes, fusels, esters, alkanes, alkenes and aromatics in raw pork fat, and would significantly (p < 0.05) improve TBARS (2-thiobarbituric acid-reactive substances) value and fatty acids dissolution during following 3-month soaking. Compared to pure alcohol solution, basic liquor mixed with fat oil as soaking solution could significantly (p < 0.05) increase acid value. Soaking pork fat in high-alcohol-volume (500 mL ethanol/L) and then low-alcohol-volume (300 mL ethanol/L) basic liquor subsequently, could accelerate the release of fatty acids into basic liquor. Segmented soaking by adding fat oil at the 6th month following 5 months basic liquor soaking was the most efficient method, in which both TBARS value and acid value were increased, up to 2.89 ± 0.37 mg malondialdehyde (MDA)/kg and 4.97 ± 0.04 mg KOH/g, respectively, and PUFA (polyunsaturated fatty acids)/SFA (saturated fatty acids) was lowest (0.44 ± 0.00). It provides potential strategies to accelerate the ageing process of pork fat for Chi-aroma Baijiu industry. This study aimed to explore an efficient method to prepare ageing pork fat used as catalyst in the production of Chi-aroma Baijiu. Results showed that boiling after warm water treatment was the best pretreatment method, which could eliminate off-odor greatly by decreasing aldehydes, fusels, esters, alkanes, alkenes and aromatics in raw pork fat, and would significantly (p < 0.05) improve TBARS (2-thiobarbituric acid-reactive substances) value and fatty acids dissolution during following 3-month soaking. Compared to pure alcohol solution, basic liquor mixed with fat oil as soaking solution could significantly (p < 0.05) increase acid value. Soaking pork fat in high-alcohol-volume (500 mL ethanol/L) and then low-alcohol-volume (300 mL ethanol/L) basic liquor subsequently, could accelerate the release of fatty acids into basic liquor. Segmented soaking by adding fat oil at the 6th month following 5 months basic liquor soaking was the most efficient method, in which both TBARS value and acid value were increased, up to 2.89 ± 0.37 mg malondialdehyde (MDA)/kg and 4.97 ± 0.04 mg KOH/g, respectively, and PUFA (polyunsaturated fatty acids)/SFA (saturated fatty acids) was lowest (0.44 ± 0.00). It provides potential strategies to accelerate the ageing process of pork fat for Chi-aroma Baijiu industry. Basic liquor Elsevier Segmented soaking Elsevier Odor removal Elsevier Lipid oxidation Elsevier Pork fat ageing Elsevier Li, Lingfang oth He, Songgui oth Yu, Jianxia oth Tian, Xiaofei oth Wu, Zhenqiang oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:130 year:2020 pages:0 https://doi.org/10.1016/j.lwt.2020.109624 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 130 2020 0 |
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10.1016/j.lwt.2020.109624 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001084.pica (DE-627)ELV050934163 (ELSEVIER)S0023-6438(20)30613-7 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Wei, Daiyue verfasserin aut Improving the lipid oxidation in pork fat processing for Chi-aroma Baijiu through pretreatments and segmented soaking with liquor 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This study aimed to explore an efficient method to prepare ageing pork fat used as catalyst in the production of Chi-aroma Baijiu. Results showed that boiling after warm water treatment was the best pretreatment method, which could eliminate off-odor greatly by decreasing aldehydes, fusels, esters, alkanes, alkenes and aromatics in raw pork fat, and would significantly (p < 0.05) improve TBARS (2-thiobarbituric acid-reactive substances) value and fatty acids dissolution during following 3-month soaking. Compared to pure alcohol solution, basic liquor mixed with fat oil as soaking solution could significantly (p < 0.05) increase acid value. Soaking pork fat in high-alcohol-volume (500 mL ethanol/L) and then low-alcohol-volume (300 mL ethanol/L) basic liquor subsequently, could accelerate the release of fatty acids into basic liquor. Segmented soaking by adding fat oil at the 6th month following 5 months basic liquor soaking was the most efficient method, in which both TBARS value and acid value were increased, up to 2.89 ± 0.37 mg malondialdehyde (MDA)/kg and 4.97 ± 0.04 mg KOH/g, respectively, and PUFA (polyunsaturated fatty acids)/SFA (saturated fatty acids) was lowest (0.44 ± 0.00). It provides potential strategies to accelerate the ageing process of pork fat for Chi-aroma Baijiu industry. This study aimed to explore an efficient method to prepare ageing pork fat used as catalyst in the production of Chi-aroma Baijiu. Results showed that boiling after warm water treatment was the best pretreatment method, which could eliminate off-odor greatly by decreasing aldehydes, fusels, esters, alkanes, alkenes and aromatics in raw pork fat, and would significantly (p < 0.05) improve TBARS (2-thiobarbituric acid-reactive substances) value and fatty acids dissolution during following 3-month soaking. Compared to pure alcohol solution, basic liquor mixed with fat oil as soaking solution could significantly (p < 0.05) increase acid value. Soaking pork fat in high-alcohol-volume (500 mL ethanol/L) and then low-alcohol-volume (300 mL ethanol/L) basic liquor subsequently, could accelerate the release of fatty acids into basic liquor. Segmented soaking by adding fat oil at the 6th month following 5 months basic liquor soaking was the most efficient method, in which both TBARS value and acid value were increased, up to 2.89 ± 0.37 mg malondialdehyde (MDA)/kg and 4.97 ± 0.04 mg KOH/g, respectively, and PUFA (polyunsaturated fatty acids)/SFA (saturated fatty acids) was lowest (0.44 ± 0.00). It provides potential strategies to accelerate the ageing process of pork fat for Chi-aroma Baijiu industry. Basic liquor Elsevier Segmented soaking Elsevier Odor removal Elsevier Lipid oxidation Elsevier Pork fat ageing Elsevier Li, Lingfang oth He, Songgui oth Yu, Jianxia oth Tian, Xiaofei oth Wu, Zhenqiang oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:130 year:2020 pages:0 https://doi.org/10.1016/j.lwt.2020.109624 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 130 2020 0 |
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10.1016/j.lwt.2020.109624 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001084.pica (DE-627)ELV050934163 (ELSEVIER)S0023-6438(20)30613-7 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Wei, Daiyue verfasserin aut Improving the lipid oxidation in pork fat processing for Chi-aroma Baijiu through pretreatments and segmented soaking with liquor 2020transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This study aimed to explore an efficient method to prepare ageing pork fat used as catalyst in the production of Chi-aroma Baijiu. Results showed that boiling after warm water treatment was the best pretreatment method, which could eliminate off-odor greatly by decreasing aldehydes, fusels, esters, alkanes, alkenes and aromatics in raw pork fat, and would significantly (p < 0.05) improve TBARS (2-thiobarbituric acid-reactive substances) value and fatty acids dissolution during following 3-month soaking. Compared to pure alcohol solution, basic liquor mixed with fat oil as soaking solution could significantly (p < 0.05) increase acid value. Soaking pork fat in high-alcohol-volume (500 mL ethanol/L) and then low-alcohol-volume (300 mL ethanol/L) basic liquor subsequently, could accelerate the release of fatty acids into basic liquor. Segmented soaking by adding fat oil at the 6th month following 5 months basic liquor soaking was the most efficient method, in which both TBARS value and acid value were increased, up to 2.89 ± 0.37 mg malondialdehyde (MDA)/kg and 4.97 ± 0.04 mg KOH/g, respectively, and PUFA (polyunsaturated fatty acids)/SFA (saturated fatty acids) was lowest (0.44 ± 0.00). It provides potential strategies to accelerate the ageing process of pork fat for Chi-aroma Baijiu industry. This study aimed to explore an efficient method to prepare ageing pork fat used as catalyst in the production of Chi-aroma Baijiu. Results showed that boiling after warm water treatment was the best pretreatment method, which could eliminate off-odor greatly by decreasing aldehydes, fusels, esters, alkanes, alkenes and aromatics in raw pork fat, and would significantly (p < 0.05) improve TBARS (2-thiobarbituric acid-reactive substances) value and fatty acids dissolution during following 3-month soaking. Compared to pure alcohol solution, basic liquor mixed with fat oil as soaking solution could significantly (p < 0.05) increase acid value. Soaking pork fat in high-alcohol-volume (500 mL ethanol/L) and then low-alcohol-volume (300 mL ethanol/L) basic liquor subsequently, could accelerate the release of fatty acids into basic liquor. Segmented soaking by adding fat oil at the 6th month following 5 months basic liquor soaking was the most efficient method, in which both TBARS value and acid value were increased, up to 2.89 ± 0.37 mg malondialdehyde (MDA)/kg and 4.97 ± 0.04 mg KOH/g, respectively, and PUFA (polyunsaturated fatty acids)/SFA (saturated fatty acids) was lowest (0.44 ± 0.00). It provides potential strategies to accelerate the ageing process of pork fat for Chi-aroma Baijiu industry. Basic liquor Elsevier Segmented soaking Elsevier Odor removal Elsevier Lipid oxidation Elsevier Pork fat ageing Elsevier Li, Lingfang oth He, Songgui oth Yu, Jianxia oth Tian, Xiaofei oth Wu, Zhenqiang oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:130 year:2020 pages:0 https://doi.org/10.1016/j.lwt.2020.109624 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 130 2020 0 |
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improving the lipid oxidation in pork fat processing for chi-aroma baijiu through pretreatments and segmented soaking with liquor |
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Improving the lipid oxidation in pork fat processing for Chi-aroma Baijiu through pretreatments and segmented soaking with liquor |
| abstract |
This study aimed to explore an efficient method to prepare ageing pork fat used as catalyst in the production of Chi-aroma Baijiu. Results showed that boiling after warm water treatment was the best pretreatment method, which could eliminate off-odor greatly by decreasing aldehydes, fusels, esters, alkanes, alkenes and aromatics in raw pork fat, and would significantly (p < 0.05) improve TBARS (2-thiobarbituric acid-reactive substances) value and fatty acids dissolution during following 3-month soaking. Compared to pure alcohol solution, basic liquor mixed with fat oil as soaking solution could significantly (p < 0.05) increase acid value. Soaking pork fat in high-alcohol-volume (500 mL ethanol/L) and then low-alcohol-volume (300 mL ethanol/L) basic liquor subsequently, could accelerate the release of fatty acids into basic liquor. Segmented soaking by adding fat oil at the 6th month following 5 months basic liquor soaking was the most efficient method, in which both TBARS value and acid value were increased, up to 2.89 ± 0.37 mg malondialdehyde (MDA)/kg and 4.97 ± 0.04 mg KOH/g, respectively, and PUFA (polyunsaturated fatty acids)/SFA (saturated fatty acids) was lowest (0.44 ± 0.00). It provides potential strategies to accelerate the ageing process of pork fat for Chi-aroma Baijiu industry. |
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This study aimed to explore an efficient method to prepare ageing pork fat used as catalyst in the production of Chi-aroma Baijiu. Results showed that boiling after warm water treatment was the best pretreatment method, which could eliminate off-odor greatly by decreasing aldehydes, fusels, esters, alkanes, alkenes and aromatics in raw pork fat, and would significantly (p < 0.05) improve TBARS (2-thiobarbituric acid-reactive substances) value and fatty acids dissolution during following 3-month soaking. Compared to pure alcohol solution, basic liquor mixed with fat oil as soaking solution could significantly (p < 0.05) increase acid value. Soaking pork fat in high-alcohol-volume (500 mL ethanol/L) and then low-alcohol-volume (300 mL ethanol/L) basic liquor subsequently, could accelerate the release of fatty acids into basic liquor. Segmented soaking by adding fat oil at the 6th month following 5 months basic liquor soaking was the most efficient method, in which both TBARS value and acid value were increased, up to 2.89 ± 0.37 mg malondialdehyde (MDA)/kg and 4.97 ± 0.04 mg KOH/g, respectively, and PUFA (polyunsaturated fatty acids)/SFA (saturated fatty acids) was lowest (0.44 ± 0.00). It provides potential strategies to accelerate the ageing process of pork fat for Chi-aroma Baijiu industry. |
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This study aimed to explore an efficient method to prepare ageing pork fat used as catalyst in the production of Chi-aroma Baijiu. Results showed that boiling after warm water treatment was the best pretreatment method, which could eliminate off-odor greatly by decreasing aldehydes, fusels, esters, alkanes, alkenes and aromatics in raw pork fat, and would significantly (p < 0.05) improve TBARS (2-thiobarbituric acid-reactive substances) value and fatty acids dissolution during following 3-month soaking. Compared to pure alcohol solution, basic liquor mixed with fat oil as soaking solution could significantly (p < 0.05) increase acid value. Soaking pork fat in high-alcohol-volume (500 mL ethanol/L) and then low-alcohol-volume (300 mL ethanol/L) basic liquor subsequently, could accelerate the release of fatty acids into basic liquor. Segmented soaking by adding fat oil at the 6th month following 5 months basic liquor soaking was the most efficient method, in which both TBARS value and acid value were increased, up to 2.89 ± 0.37 mg malondialdehyde (MDA)/kg and 4.97 ± 0.04 mg KOH/g, respectively, and PUFA (polyunsaturated fatty acids)/SFA (saturated fatty acids) was lowest (0.44 ± 0.00). It provides potential strategies to accelerate the ageing process of pork fat for Chi-aroma Baijiu industry. |
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