Abstract:Refined beef tallow was used as a raw material and processed using enzymatic digestion, aeration oxidation, and the Maillard reaction to investigate the effects of controlled oxidation and the Maillard reaction on the quality of beef tallow, including acid value, peroxide value, and volatile components. The results showed that the acid value of the original beef tallow was 1.22 mg/g and the peroxide value was 0 g/100 g. The acid value and peroxide value of the original beef tallow were increased after processing by oxidation and the Maillard reaction. The results of the sensory evaluation showed that moderate oxidation in combination with the Maillard reaction reduced off-flavors and acidity and enhanced the meaty, roasted, and caramelized flavors of the beef tallow. Beef tallow oxidized at higher temperatures (160, 180, 230 °C) contain a greater variety of volatile components than those oxidized at lower temperatures (130, 140, 150 °C). After Maillard reaction, the content of some aldehydes was reduced or even not detected, such as 2-hexenal, trans-2-heptenal, (E, E)-2,4-heptadienal, (E, E)-2,4-nonadienal. The results of principal component analysis showed that the 6 samples of oxidized beef tallow, and the 6 samples of oxidation-Maillard reaction co-treated beef tallow, cab be classified into four distinct groups. The results of partial least squares regression analyses indicated that beef tallow treated by oxidation at 150~180°C and Maillard reaction has better roasted nutty, caramelized and meaty flavors. In conclusion, the combination of oxidation at 160~180 ℃ and Maillard reaction can improve the flavor quality of beef tallow. The study may provide a theoretical basis for controlled oxidation and Maillard reaction in the manufacture of high-value beef tallow flavors.