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

Abstract

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.