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Frying characteristics of beef tallow as a potential alternative for intermittent deep-fat frying

Fenfen Lei,Meiyu Zheng,Tianyu Zhang,Timothy J. Tse,Martin J.T. Reaney,Shu Wang,Xiaoming Jiang,Bin Li,Zhigang Hu,Dongping He,Sihong Zhang,Qinfeng Zhang,Li Zhou

Beef tallow is commonly used as a frying fat due to its chemical stability and flavor. However, the relationship between different food compositions on its frying performance has not been extensively explored. This study investigated the frying behavior of beef tallow used for potato sticks and chicken chunks. Results indicated that frying chicken chunks led to formation of higher polar components (70.0 %) and acid value (162.8 %), but a lower peroxide value compared to frying potato sticks. Beef tallow used for frying potato sticks resulted in an increase in benzo[ a ]pyrene formation (12.5 %) than chicken chunks (9.70 %). A slight decrease in cholesterol content was observed in both cases. While unsaturated fatty acids remained relatively stable, trans fatty acids slightly decreased during frying. In addition, fluctuated fat uptake ratios were observed in both cases. These findings offer practical insights into how food composition can affect beef tallow frying characteristics.