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

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

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...

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Bibliographic Details
Main Authors: Anna Onopiuk, Klaudia Kołodziejczak, Arkadiusz Szpicer, Monika Marcinkowska-Lesiak, Iwona Wojtasik-Kalinowska, Adrian Stelmasiak, Andrzej Poltorak
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Foods
Subjects:
beef burgers
PAHs (polycyclic aromatic hydrocarbons)
fatty acid profile
fat substitutes
Online Access:https://www.mdpi.com/2304-8158/11/13/1986

Internet

https://www.mdpi.com/2304-8158/11/13/1986

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