The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers

Onopiuk, Anna; Kołodziejczak, Klaudia; Szpicer, Arkadiusz; Marcinkowska‐Lesiak, Monika; Wojtasik‐Kalinowska, Iwona; Stelmasiak, Adrian; Półtorak, Andrzej

doi:10.3390/foods11131986

Cited by 8 publications

(2 citation statements)

References 43 publications

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“…As shown in Table 1, a total of 12 fatty acids were found in the raw beef fat, while oleic acid (C18:1), palmitic acid (C16:0), and stearic acid (C18:0) were the major fatty acids. This agreed with the reports of Onopiuk et al [10] on beef fat fatty acid composition analysis. Compared to the raw beef fat, in the dry-rendered beef fat, the content of polyunsaturated fatty acid (PUFA) of C18:2 was decreased significantly.…”

Section: Fatty Acid Compositionsupporting

confidence: 93%

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

Yang,

Pei,

et al. 2023

Foods

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To comprehensively understand the volatile flavor composition of dry-rendered beef fat, solvent-assisted flavor evaporation (SAFE) with four extraction solvents (dichloromethane, pentane, ethyl ether, and methanol) combined with gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactormetry (GC–O) were performed. GC–MS analysis found 96 different volatile compounds in total using the four extraction solvents. According to the GC–MS results and the heat map and principal component analysis (PCA), most of the volatile compounds resulted from dichloromethane and pentane extraction, followed by ethyl ether. Methanol extraction found a few volatile compounds of higher polarity, which was supplementary to the analysis results. Moreover, GC–O analysis found 73 odor-active compounds in total using the four extraction solvents. The GC–O results found that pentane and dichloromethane extraction had a significantly larger number of odor-active compounds than ethyl ether and methanol extraction. This indicated that pentane and dichloromethane were more effective solvents for the extraction of odor-active compounds than the other two solvents. Finally, a total of 15 compounds of odor-active values (OAVs) ≥ 1 were determined to be the key aroma compounds in the dry-rendered beef fat, including 2–methyl–3–furanthiol, 3–methylthiopropanal, (E,E)–2,4–nonadienal, 12–methyltridecanal, and 1–octen–3–one.

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Section: Fatty Acid Compositionsupporting

confidence: 93%

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

Yang,

Pei,

et al. 2023

Foods

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“…This fact is also important in the rest of plant-based categories. Another drawback of vegetable oils is an absence of specific volatile compounds often found in meat fat, which negatively effects the sensory attributes of the analogue product [ 29 ].…”

Section: Resultsmentioning

confidence: 99%

Comparative Assessment of the Nutritional Profile of Meat Products and Their Plant-Based Analogues

et al. 2023

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Vegetarian and vegan diets are increasingly being adopted in Spain, a trend mainly driven by ethical concerns for animal welfare and the environment. This has resulted in a growing market for plant-based substitutes of meat products. However, available data on the nutritional value of such meat analogues in Mediterranean countries are still limited. In this study, the labelling information of four categories of plant-based meat analogues (n = 100) and the corresponding conventional meat products (n = 48) available on the Spanish market was surveyed and compared. The nutrient content of plant-based meat analogues varied significantly, due to the wide range of ingredients used in their formulation. Some of these products were found to have a low protein content, which in others was enhanced by the addition of cereals and legumes. Compared to the meat products, the plant-based analogues contained lower levels of total fat as well as saturated fat, which ranged from 30% of total fat in burgers to less than 15% in meatballs, sausages, and nuggets; in contrast, they contained higher amounts of fiber and complex carbohydrates. Overall, the meat analogues cannot be considered as nutritionally equivalent substitutes to conventional meat products due to a high variability of protein content and other nutrients.

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Formation and Reduction of Toxic Compounds Derived from the Maillard Reaction During the Thermal Processing of Different Food Matrices

Xiong,

Li,

Chen

et al. 2024

Journal of Food Protection

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The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers

Cited by 8 publications

References 43 publications

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

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

Comparative Assessment of the Nutritional Profile of Meat Products and Their Plant-Based Analogues

Formation and Reduction of Toxic Compounds Derived from the Maillard Reaction During the Thermal Processing of Different Food Matrices

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