Fatty acid composition of beef patties with replacement of beef fat by walnut oil and cake

Amila Slijepčević; Leila Raščić; Selma Čorbo; Jasna Đinović-Stojanović; Saša Janković; Amir Čaušević; Munevera Begić

doi:10.18485/meattech.2025.66.3.39

Amila Slijepčević University of Sarajevo, Faculty of Agriculture and Food Science, Sarajevo, Bosnia and Herzegovina
Leila Raščić University of Sarajevo, Faculty of Agriculture and Food Science, Sarajevo, Bosnia and Herzegovina
Selma Čorbo University of Sarajevo, Faculty of Agriculture and Food Science, Sarajevo, Bosnia and Herzegovina https://orcid.org/0000-0002-0337-0379
Jasna Đinović-Stojanović Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0003-4602-0835
Saša Janković Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-5223-6993
Amir Čaušević Institute of Public Health of the Federation of Bosnia and Herzegovina, Sarajevo, Bosnia and Herzegovina https://orcid.org/0000-0001-6477-7300
Munevera Begić University of Sarajevo, Faculty of Agriculture and Food Science, Bosnia and Herzegovina

DOI: https://doi.org/10.18485/meattech.2025.66.3.39

Keywords: beef patty, walnut oil, walnut cake, fatty acid profile, nutritional quality

Abstract

This study investigated the effects of replacing beef fat with walnut oil and walnut cake on the fatty acid composition and nutritional value of beef patties. Nine groups were prepared: four with differing levels of walnut oil, four with walnut cake, and one control without substitution. Fatty acid composition was determined by gas chromatography, and nutritional indices were calculated. Substitution with walnut derivatives reduced saturated fatty acids (SFA) and increased unsaturated fatty acids (UFA), including both monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), with a marked increase in oleic acid (C18:1 n-9) and linoleic acid (C18:2 n-6). Beef patties composed with walnut oil showed a more favourable profile than those with cake, as reflected in lower atherogenic (AI) and thrombogenic indices (TI), and higher values of the hypocholesterolaemic/hypercholesterolaemic ratio (HH), nutritional value index (NVI), and health-promoting index (HPI). The best results were observed in beef patty BP4 (100% fat replacement with walnut oil), which had the highest UFA and PUFA/SFA ratio, and the lowest AI and TI values.