| Abstract : |
The aim of the study was to examine the effect of replacing beef fat with walnut oil and walnut cake on the physical and techno-chemical properties of beef patties. In this research, 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, BP 6, BP 7, and BP 8) with walnut cake, including a control group with 100% beef fat (BP CON). Physical parameters (weight, volume, diameter and thickness) of the examined patties were measured before and after thermal processing, and based on these values, cooking parameters were determined, namely cooking yield, reduction in volume and diameter, and increase in thickness. After frying, the techno-chemical parameters of the beef patties were determined, which included the analysis of protein, fat, moisture, ash, NaCl content, as well as aw and pH values.The replacement of beef fat with walnut oil and walnut cake in different amounts affected all examined cooking parameters of the beef patties, as well as the techno-chemical parameters. The highest cooking yield and the least pronounced reduction in volume were recorded in the patty with 100% of beef fat replaced by walnut cake (BP 8), while the greatest increase in thickness was observed in samples BP 6 and BP 7 (30% and 45% replacement of beef fat with walnut cake). Sample BP 4 (complete replacement of beef fat with walnut oil) had the highest protein content and the lowest fat and moisture content. The highest ash and NaCl content was found in patties where fat was replaced with 30% and 45% walnut oil, while on average the lowest content of these two parameters was found in the patty with 15% fat replaced by walnut cake. The lowest pH value was recorded in the patty with 100% of beef fat replaced by walnut cake (BP 8), and the highest in the patty with 15% of beef fat replaced by walnut oil (BP 1). |
| For citation : |
Begić, M., Hadžimurtezić, A., Hojkurić-Rahmanović, Z., Dizdarević, T., Čopra, E., Raščić, L. (2026). Impact of replacing beef fat with walnut oil and walnut cake on the physical and techno-chemical properties of beef patties. Agriculture and Forestry, 72 (2): 337-350. https://doi:10.17707/AgricultForest.72.2.21 |
