ArticleFoods (Basel, Switzerland)2022
The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 16 citations in OpenAlex.
- Review
- Quality and Storage Characteristics of Hanwoo Pemmican by Replacing Canola Oil.Food science of animal resources · 2025Article
- The Antimicrobial Effect of Thymol and Carvacrol in Combination with Organic Acids Against Foodborne Pathogens in Chicken and Beef Meat Fillets.Microorganisms · 2025Article
- The Effect of Honey Powder Addition on Chosen Quality Properties of Model Chicken Products.Foods (Basel, Switzerland) · 2024Article
- Use of Different O/W or W/O Emulsions as Functional Ingredients to Reduce Fat Content and Improve Lipid Profile in Spanish Cured Processed Meat Product ('Chorizo').Foods (Basel, Switzerland) · 2024Article
- Characterization of Volatile Flavor Compounds in Dry-Rendered Beef Fat by Different Solvent-Assisted Flavor Evaporation (SAFE) Combined with GC-MS, GC-O, and OAV.Foods (Basel, Switzerland) · 2023Article
- Comparative Assessment of the Nutritional Profile of Meat Products and Their Plant-Based Analogues.Nutrients · 2023Article
- Effects of Animal Fat Replacement by Emulsified Melon and Pumpkin Seed Oils in Deer Burgers.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
Abstract
The objective of this study was to analyze the impact of partial replacement of beef tallow with sunflower, canola, linseed, olive oil and milk fat on physical properties, oxidation stability, fatty acid profile and PAHs (polycyclic aromatic hydrocarbons) content of beef burgers. Studies have shown a strong relationship between the fatty acid profile and the PAH content (especially of the heavy PAHs). The partial replacement of beef tallow with oils and milk fat (MF) contributed to a change in the fatty acid profile and a reduction in the hardness of the burgers. The highest PAH content was found in samples with canola oil (CO), which had the highest levels of monounsaturated fatty acids (MUFA), and in the control group (CON) without fat substitution, which had the highest levels of saturated fatty acids (SFA) and trans conformations. Substitution of animal fat with vegetable oils contributed to a change in the color of the burgers' surface, as there was a statistically significant increase in the L* color component and a decrease in the a* component. The burgers with canola oil (CO) and linseed oil (LO) were the most susceptible to oxidation, whereas the burgers with reduced fat content (CON_LOW FAT) were the most stable in terms of oxidation, where the malondialdehyde (MDA) content was 32.8% lower compared with the control group (CON). The studies confirm that partial replacement of beef tallow with vegetable oils and milk fat and reduction in fat content in burgers to be grilled can be an effective way to change their fatty acid profile and reduce the cyclization reaction of organic compounds leading to the formation of PAH. Correlation coefficient analysis showed that there is a relationship between fatty acid profile and the presence of selected PAHs in grilled beef burgers. The results of this study indicate that replacing beef tallow with vegetable oils is a promising approach in designing meat products with controlled PAH content.
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