Wei, Daiyue published the artcileImproving the lipid oxidation in pork fat processing for Chi-aroma Baijiu through pretreatments and segmented soaking with liquor, Related Products of esters-buliding-blocks, the main research area is lipid oxidation pork fat liquor segmented soaking.
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-mo soaking. Compared to pure alc. solution, basic liquor mixed with fat oil as soaking solution could significantly (p < 0.05) increase acid value. Soaking pork fat in high-alc.-volume (500 mL ethanol/L) and then low-alc.-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 mo 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, resp., 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. LWT--Food Science and Technology published new progress about Acid number. 111-11-5 belongs to class esters-buliding-blocks, name is Methyl octanoate, and the molecular formula is C9H18O2, Related Products of esters-buliding-blocks.
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Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics