Effect of the chemical composition and structural properties of beef tallow from different adipose tissues on bread quality

The properties of beef adipose tissues have a significant impact on the application of baking fat. In this study, the effect of the properties of beef tallow from different adipose tissues (periintestinal fat, belly fat, perirenal fat and split fat) on bread quality was comprehensively evaluated. The oleic acid content in split tallow exceeded by at least 13% that in the tallow from other parts. Split tallow had the lowest hardness and solid fat content, and the crystals showed cotton-like morphology at room temperature. Meanwhile, the addition of split tallow to bread was preferable to the addition of butter and tallow from other parts, indicating split tallow was expected to be directly used in bread. The volatile flavor content was presented as belly tallow (8302.61 mu g/kg) > split tallow (4572.95 mu g/kg) > perirenal tallow (4133.56 mu g/kg) > periintestinal tallow (3130.55 mu g/kg). In addition, periintestinal tallow, belly tallow and perirenal tallow exhibited high thermal stability and ideal plasticity with rod and needle morphology, but the quality of breads containing them was slightly lower than that of bread made with butter. This study provides valuable references and practical insights for the proper utilization of beef tallow as an alternative to baking fat.