Physicochemical analysis of beef tallow and its liquid fraction, comparing frying performance with high oleic acid rapeseed oil and rice bran oil

被引：0
作者：
Lei, Fenfen [1 ,2 ,3 ]
Zheng, Meiyu [1 ,2 ]
Zhang, Tianyu [1 ,2 ]
Wang, Shu [3 ]
Li, Bin [4 ]
He, Dongping [1 ,2 ,3 ]
Zhang, Sihong [1 ,2 ]
Zhou, Li [1 ,2 ]
Zhang, Qinfeng [1 ,5 ]
Hu, Zhigang [4 ]
机构：
[1] Wuhan Polytech Univ, Sch Food Sci & Engn, Key Lab Edible Oil Qual & Safety, State Adm Market Regulat, Wuhan 430023, Peoples R China
[2] Wuhan Polytech Univ, Coll Food Sci & Engn, Grain & Oil Resources Comprehens Exploitat & Engn, Wuhan 430023, Peoples R China
[3] Wuhan Inst Food & Cosmet Control, Wuhan 430012, Peoples R China
[4] Wuhan Polytech Univ, Sch Mech Engn, Wuhan 430023, Peoples R China
[5] Hubei Geol Bur, Hubei Key Lab Resources & Ecoenvironm Geol, Hubei Geol Res Lab, Wuhan 430034, Peoples R China
来源：
FOOD CHEMISTRY | 2025年 / 476卷
关键词：
Beef tallow; Liquid fraction; Physicochemical characteristics; Deep-fat frying properties; Cholesterol; Benzo[ a ]pyrene; Oil adsorption; OXIDATIVE STABILITY; FATTY-ACIDS; VEGETABLE-OILS; QUALITY; DETERIORATION; BEHAVIOR; BLENDS; FOOD;
D O I：
10.1016/j.foodchem.2025.143515
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Fractionation allows the separation of components in beef tallow. This study compared the physicochemical characteristics and cholesterol content of beef tallow and its liquid fraction, evaluating their frying performance as potential deep-fat frying oils against plant oils. Results showed effective separation of unsaturated components from beef tallow through fractionation. Beef tallow exhibited superior physicochemical properties during frying, with lower deterioration levels than plant oils. Benzo[a]pyrene content increased in plant oils but remained low in beef tallow and its liquid fraction. The liquid fraction had a significantly shorter oxidative induction time of 0.38 h compared to 5.85 h and 5.24 h for plant oils. This study revealed that alterations were observed in beef tallow and its liquid fraction when used as frying oils, with beef tallow demonstrating stronger antioxidative properties compared to the liquid fraction, which exhibited lower levels of cholesterol and saturated fatty acids.
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页数：10
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