Volume: 3, 2024
3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F017
DOI: https://doi.org/10.24326/ICDSUPL3.F017
Published online: 24 April 2024
ICDSUPL, 3, F017 (2024)
Innovative functional beef fats with increased nutritional and technological value
Klara Żbik1, Anna Onopiuk1, Adam Zdanowski2
1 Institute of Human Nutrition Sciences, Department of Technique and Food Development, Warsaw University of Life Sciences, Nowoursynowska 166, 02-787 Warsaw, Poland
2 Zakład Mięsny „WIERZEJKI” J. M. Zdanowscy sp.j., Płudy 21, 21-404 Trzebieszów, Poland
* Corresponding author: klara_zbik@sggw.edu.pl
Abstract
Animal fats are a valuable resource in many industries as they provide a concentrated energy source for tissues and organs, a backup form of energy storage in the body, and a building material for cellular structures. Additionally, increased quality beef fat can provide a certain amount of essential unsaturated fatty acids (EFAs) and fat-soluble vitamins. They play a crucial role in adequately functioning cell membrane structures, protecting internal organs from damage, and participating in absorbing vitamins A, D, E, and K. The research aimed to develop a modern technology for producing beef subcutaneous and periocular with fat that is both flavorful and healthy, with reduced levels of saturated and trans fatty acids, an increased temperature of thermal hydrolysis, and an extended shelf life without oxidative or qualitative changes. This is achieved through novel “doy-pack” packaging under modified atmospheric conditions that exclude oxygen. The study involved quantitative analysis of the fatty acid profile using gas chromatography and the supelco 37 component FAME mix acid standard and determining the degree of lipid oxidation during storage. Oxidative stability was determined using a spectrophotometric method and expressed as mg malondimaldehyde per kg fat (mg MDA/kg). The sample fats were found to have a low content of trans acids (C18:1n9 trans < 2%), a high content of monounsaturated (MUFA 50 g/100 g), and also contained polyunsaturated fatty acids (PUFA from 1.5 to 11.6 g/100 g). The degree of lipid oxidation during 35-day storage did not exceed 2 mg MDA/kg, indicating the high antioxidant stability of the tested fats.
The research was funded by The National Centre for Research and Development as part of the research and development project POIR.01.01.01-00-1066/19 Innowacyjne funkcjonalne tłuszcze spożywcze o podwyższonej wartości odżywczej, prozdrowotnej i technologicznej w systemie: ”spray-off” oraz ”friendly use”.
Keywords: animal fat, fatty acid profile, nutritional value
How to cite
K. Żbik, A. Onopiuk, A. Zdanowski, 2024. Innovative functional beef fats with increased nutritional and technological value. In: 3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL3.F017