Abstract
The effects of replacing tallow with plant oils on the chemical composition, physical properties, fatty acid composition,and sensory properties of beef patties were investigated. Beef patties were produced with seven different formulations: con-trol (tallow, 100%), rice-bran oil replaced (TR) and olive oil replaced (TO) (each at 20%, 40%, and 60% substitution). Fatcontent of beef patties increased, whereas moisture content decreased with increased TR and TO. Beef patties had increasedlightness and yellowness but decreased pH and redness compared to those in the control (p<0.05). The thiobarbituric acidreactive substances (TBARS) values of all beef patties increased during cold storage. The TBARS values in the replaced TRor TO were similar to or lower than those in the control after 3 d. Saturated fatty acid content of beef patties decreased asthe level of TR and TO increased, whereas unsaturated fatty acid content increased. Monounsaturated fatty acids werehigher in TO and polyunsaturated fatty acids were higher in TR. The overall acceptability scores showed no significant dif-ferences between the control and replaced TR or TO over 7 d of storage.Key words: beef patties, rice bran oil, olive oil, fat replacement, fatty acid composition
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