Potential of beef tallow/palm oil blend as Chongqing hotpot oil from a physicochemical and flavor perspective

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-03-18 DOI:10.1016/j.fochx.2025.102371

Cen Zhang , Wenjing Lu , Di Chen , Yuhao Zhang , Jie Li , Zhongjun Gou , Chaogeng Xiao

引用次数: 0

Abstract

Beef tallow is an important raw material in Chongqing hotpot seasoning but raises great concern on health due to the cholesterol issue. Herein, palm oil was expected to replace beef tallow at weight ratios of 2:1, 1:1, and 1:2 without reducing hotpot flavor. The blending of palm oil to beef tallow effectively decreased cholesterol content to 33.20 mg 100 g⁻¹, as well as the level of saturated fatty acids to 50 % in hotpot oil. The fading in brightness and yellowness of oil models occurred owing to heat treatment. The blending oil at 2:1 showed similar hardness, melting and crystallization behaviors to beef tallow, probably due to the similar fat crystal network. The volatile compounds of hotpot seasoning made from the oil were closer to that from neat beef tallow. These findings may provide a new strategy to develop healthier and tastier base oil for the production of Chongqing hotpot seasoning.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.