Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger

The effect of beeswax (BW) concentration (5, 7.5, 10%) and cooling temperature (4, 25 °C) on the properties of sesame oil oleogel was evaluated and compared with the extracted fats from beef flank and shank. Acid and peroxide values, fatty acid composition, color, texture, thermal properties and crystal morphology were studied. Then, 0, 25 and 50% of animal fat in beef burger were replaced by the oleogel (10% BW, cooled at 4 °C). Proximate composition, texture, color, fat absorption, cooking loss, shrinkage, microstructure, oxidative stability and sensory acceptance were determined for the burgers. Results indicated that acid value and thermal properties of the oleogels were affected by the BW concentration; however, peroxide value and fatty acid profile of the oleogels did not change as a function of the variables. The oleogels had less hardness than the animal fats which in turn decreased the hardness, gumminess and chewiness of the raw burgers to