Izvorni znanstveni članak
https://doi.org/10.31727/m.27.5.3
Impact of beef fat replacement with walnut oil and cake on quality parameters of beef patties
Leila Raščić
; Univerzitet u Sarajevu, Poljoprivredno-prehrambeni fakultet, Sarajevo, Bosna i Hercegovina
*
Selma Čorbo
; Univerzitet u Sarajevu, Poljoprivredno-prehrambeni fakultet, Sarajevo, Bosna i Hercegovina
Halil Omanović
; Univerzitet u Sarajevu, Poljoprivredno-prehrambeni fakultet, Sarajevo, Bosna i Hercegovina
Adna Hadžimurtezić
; Univerzitet u Sarajevu, Poljoprivredno-prehrambeni fakultet, Sarajevo, Bosna i Hercegovina
Munevera Begić
; Univerzitet u Sarajevu, Poljoprivredno-prehrambeni fakultet, Sarajevo, Bosna i Hercegovina
Jasna Đinović-Stojanović
; Institut za higijenu i tehnologiju mesa, Beograd, Srbija
* Dopisni autor.
Sažetak
In this study, nine experimental groups of beef patties were produced in which beef fat was replaced in different proportions: 15 %, 30 %, 45 % and 100 % (BP 1, BP 2, BP 3 and BP 4) with walnut oil, as well as 15 %, 30 %, 45 % and 100 % (BP 5, JP 6, BP 7 and BP 8) with walnut cake, which a control group was also included with 100 % beef fat (BP CON). The analyzed beef patties after heat treatment were subjected to analysis of sensory characteristics, color parameters and determination of texture. The complete replacement of beef fat with walnut oil and the 30 % replacement of fat with walnut cake (BP 4 and BP 6) had a positive effect on all the sensory parameters of the patties, since these two samples had the highest sensory ratings, more than the control. The most pronounced softness in the interior was found in the patty with 15 % of the beef fat replaced with walnut cake (BP 5), and on the surface, in general, in the samples with added oil, namely BP 1, BP 3 and BP 4 (15 %, 45 % and 100 % replacement of beef fat with walnut oil). The patty with 15 % of the beef fat replaced with walnut cake (BP 5) had the highest L* value (lightness), and the control patty had the most pronounced yellow hue (b*).The patty with the complete replacement of beef fat with a cake (BP 8) had a more pronounced orange-yellowish hue (h), while the patty with 30 % of the beef fat replaced with a cake (BP 6) had the least pronounced orange-yellowish hue, but also the largest overall color change (ΔE), as well as the highest browning index (BI) and the ratio of red to yellow color (R). On average, the smallest overall color change was found in the patty with 30 % beef fat replaced by walnut oil (BP 2). The conducted research confirms that this kind of product can be used as a functional food, substituting this or any other animal fat, which is highly significant, primarily from the aspect of healthy food usage that will have a positive effect on human health.
Ključne riječi
beef patties; animal fat replacement; walnut oil; walnut cake; sensory quality
Hrčak ID:
336778
URI
Datum izdavanja:
14.10.2025.
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Posjeta: 162 *