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    <ns1:title language="en">Fatty acid composition of beef patties with replacement of beef fat by walnut oil and cake</ns1:title>
    <ns1:language>en</ns1:language>
    <ns1:description language="en">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 cal- culated. 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.
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    <ns1:keyword language="en">Beef patty, Walnut oil, Walnut cake, Fatty acid profile, Nutritional quality</ns1:keyword>
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      <ns2:identifier>10.18485/meattech.2025.66.3.39</ns2:identifier>
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