Abstract:

Based on the reality of the production of hot pot base seasoning, the effects of different temperatures, pressures,
and heated areas on lipid oxidation indices, fatty acid composition, microbiological quality, and shelf life were explored
in our present work. The results showed that lipid hydrolysis and oxidation of hot pot base seasoning could be inhibited
at low pressure ranging from 0.1 to 0.5 MPa. Lipid oxidation indices tended to decline with the increase of pressure, and
the content of trans-fatty acids was reduced by 13%. Lipid oxidation was expedited significantly when the pressure was
higher than 100 MPa, and the shelf life of hot pot base seasoning could be reduced by 26% when compared with that under
normal pressure. The overall change of UFA/SFA ratio was not obvious in the temperature range from 80 to 120 ℃, and
then reduced by 13.1% (compared with that at 120 ℃) with further increasing temperature up to 140 ℃. The speed of lipid
oxidation remained stable at temperatures between 160 and 180 ℃, but continuous high temperature condition could lead to
increased levels of trans-fatty acids. Compared with temperature and pressure, heated area had less significant influence on
lipid oxidization, fatty acid composition and shelf life of hot pot base seasoning. The results of this study may be regarded as
reference for manufacturing optimization and risk analysis of high-fat condiments like hot pot base seasoning.

Key words: hot pot oils and fats, stir-frying, oxidation, shelf life, acid value