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| Effects of Production Conditions on Physicochemical and Flavor Quality of Lard |
| SHI Yajing, GE Liufeng |
| Inner Mongolia Xibei Restaurant Group Co. Ltd., Beijing 100161, China |
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Abstract The production of lard was optimized for improved quality. Mixtures of porcine subcutaneous and abdominal fat at 1:4 and 2:3 ratios were used as starting materials. The effects of water addition and cooking temperature on the sensory quality, acid value and peroxide value of lard were examined. Gas chromatography-mass spectrometry (GC-MS) and electronic tongue were used to analyze the difference in flavor characteristics between the two lards produced using optimized conditions. The results showed that the best conditions were as follows: 2% water addition, and cooking at 160 ℃ for 15 min. A total of 75 flavor compounds were identified in the two lards, including ketones, aldehydes, acids, alcohols, esters, alkenes, and other heterocyclic compounds. There were differences in the types and contents of flavor compounds between both samples. Aldehydes were dominant in these lards, followed by acids and alcohols. The electronic tongue results showed that the volatile flavor was significantly different between the two lards, the one produced from the 1:4 mixture having better flavor. To sum up, the raw material composition and the cooking process had a significant impact on the sensory, physicochemical, and flavor quality of lard.
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2020, Vol. 34 
