Optimization of dry fractionation and micro-oxidation flavor enhancement for beef tallow combined with storage stability study

This study developed functional beef tallow with reduced saturation, improved flavor, and enhanced storage stability through optimized dry fractionation (44 °C, 8 h, 6 °C/h) and micro-oxidation (150 °C, 40 min, 130 L/h). Fractionation increased unsaturated fatty acids (UFA) by 7.60 ± 0.09%, with oleic acid increasing by 5.37 ± 0.64%, which can be attributed to its lower melting point, leading to preferential distribution in the liquid phase during crystallization. Micro-oxidation generated 49 volatile compounds (VOCs), predominantly aldehydes (∼80%), which drive the pleasant flavor of tallow. Storage trials indicated that the fractionated flavor-enhanced tallow (FFET) provided optimal stability under sealed, light-protected conditions at 4 °C, with oxidation trends comparable to refined tallow (RT). These findings offer a technical framework for developing functional tallow with applications in food processing and flavor enhancement.