Naslov (eng)

Fatty acid composition of beef patties with replacement of beef fat by walnut oil and cake

Autor

Slijepčević, Amila
Raščić, Leila
Čorbo, Selma
Đinović-Stojanović, Jasna
Janković, Saša
Čaušević, Amir
Begić, Munevera

Publisher

Opis (eng)

This study investigated the effects of replacing beef fat with walnut oil and walnut cake on the fatty acid composition and nutritional value of beef patties. Nine groups were prepared: four with differing levels of walnut oil, four with walnut cake, and one control without substitution. Fatty acid composition was determined by gas chromatography, and nutritional indices were cal- culated. Substitution with walnut derivatives reduced saturated fatty acids (SFA) and increased unsaturated fatty acids (UFA), including both monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), with a marked increase in oleic acid (C18:1 n-9) and linoleic acid (C18:2 n-6). Beef patties composed with walnut oil showed a more favourable profile than those with cake, as reflected in lower atherogenic (AI) and thrombogenic indices (TI), and higher values of the hypocholesterolaemic/hypercholesterolaemic ratio (HH), nutritional value index (NVI), and health-promoting index (HPI). The best results were observed in beef patty BP4 (100% fat replacement with walnut oil), which had the highest UFA and PUFA/SFA ratio, and the lowest AI and TI values.

Jezik

engleski

Datum

2025-12-01

Licenca

Ovo delo je licencirano pod uslovima licence
Creative Commons CC BY-NC-SA 4.0 - Creative Commons Autorstvo - Nekomercijalno - Deliti pod istim uslovima 4.0 International License.

http://creativecommons.org/licenses/by-nc-sa/4.0/legalcode

Predmet

Beef patty, Walnut oil, Walnut cake, Fatty acid profile, Nutritional quality

Deo kolekcije (1)

o:32

Institut za higijenu i tehnologiju mesa