Accelerating the oxidation of pork fat by illumination and fat oil for the production of Baijiu beverage

Abstract

BACKGROUNDAged pork fat, deeply oxidized pork fat soaked in basic liquor for more than half a year, is an important material in producing Chi‐aroma Baijiu (CAB). With the expansion of production scale of CAB, innovative strategies for efficient production of aged pork fat are in great demand. The purpose of this study is to accelerate the lipid oxidation of pork fat and improve the productivity of aged pork fat.RESULTSResults showed that polyunsaturated fatty acids (PUFAs) were the main reactant; generation reactions of lipid peroxides and free fatty acids (FFAs) were two limiting steps during the preparation of aged pork fat. Processing under illumination could alleviate the first limiting step by increasing the peroxide value and p‐anisidine value of pork fat to 16.22‐ and 28.48‐fold higher than control samples and simultaneously the PUFAs were increased to 190.60 ± 0.19 g kg−1. Soaking in basic liquor with deeply oxidized fat oil could alleviate the second limiting step by transferring FFAs from fat oil into pork fat. With more oxidized PUFAs, the acid value of the pork fat was 7.91‐fold higher than that of the control.CONCLUSIONIllumination and deeply oxidized fat oil could alleviate the two rate‐limiting steps of lipid oxidation and improve the productivity of aged pork fat significantly. The results are highly applicable in the CAB industry. © 2020 Society of Chemical Industry

Promoting lipid oxidation and release of volatiles of pork fat pulp by lipase, blue light with riboflavin in liquor immersion

“…The contents of UFA in lipid extracted from PFP treated by T2 and T3 were 22.39% and 10.88% higher than that by T1, which was consistent with studies that the content of UFA in pork fat with illumination (high oxidation level) was higher than those in the control (Wei et al., 2021), and the content of polyunsaturated fatty acids (PUFA) of carp liver in hyperoxia was higher than that in anoxia (Radi et al., 1988). The highest SFA and UFA in all groups of PFP were C16:0 and C18:1, which were consistent with household stir‐frying mutton sao zi (Bai et al., 2021).…”

“…The results showed that the PV of PFP in T2, T3, and T4 conditions was 41.96‐, 16.70‐ and 14.20‐fold higher and the p‐AnV was 27.13‐, 6.94‐ and 6.70 fold higher than that in T1 (only lipase pretreatment), respectively. The p‐AnV of PFP treated by T2–T4 was more than 10 and was higher than the reported result (Wei et al., 2020, 2021). So, T2 conditions had the best effect on promoting lipid oxidation for PV and p‐AnV.…”

“…The AV of PFP was decreased significantly ( p < 0.05) in T2, T3, and T4 conditions compared to T1, which may be due to the oxidative degradation of fatty acids during the soaking process, especially unsaturated fatty acids (Kerrihard et al., 2015). The AV of PFP treated by T2–T4 was 10.34–11.68 mg/g, which was higher than Wei et al.’s result (2020, 2021). On the whole, the PV, p‐AnV, and AV of PFP treated by T2–T4 was higher than that by F0 which could be used to produce Chi‐aroma Baijiu.…”

Optimization of the Refining Process for Removing Benzo(a)pyrene and Improving the Quality of Tea Seed Oil

“…[ 16 ] The AV and peroxide value (POV) of oil samples were determined according to GB 5009.229—2016 and GB 5009.227—2016, respectively, as described by Wei et al. [ 17 ] Briefly, for AV, 20 g oil was titrated with 0.1 mol L −1 KOH standard solution and AV was expressed as KOH in mg g −1 of oil. The 2 g oil was titrated with 0.01 mol L −1 sodium thiosulfate standard solution and POV was expressed as reactive oxygen in mmol kg −1 of oil.…”