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

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

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 e...

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Bibliographic Details
Main Authors: Cen Zhang, Wenjing Lu, Di Chen, Yuhao Zhang, Jie Li, Zhongjun Gou, Chaogeng Xiao
Format: Article
Language:English
Published: Elsevier 2025-04-01
Series:Food Chemistry: X
Subjects:
Beef tallow
Palm oil
Chongqing hotpot oil
Key volatile compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525002184
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