Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties

This study investigated the physicochemical properties of meat patties, comparing a control sample and an experimental sample with the addition of 10% oleogel. The experimental sample showed a reduction in protein content (19.47%) and fat (18.37%) compared with the control sample (20.47% and 19.95%, respectively), accompanied by an increase in carbohydrates (2.56% vs. 1.65%). The fatty acid composition analysis revealed that the inclusion of oleogel significantly increased the content of polyunsaturated fatty acids (PUFAs) from 12.458% to 18.94%. Saturated fatty acids (SFAs), such as capric, lauric, myristic, and stearic acids, were markedly reduced, while the level of linoleic acid increased, indicating an improved and balanced fatty acid profile in the experimental patties. The moisture-binding capacity of the experimental sample was determined to be 75.54%, a 2.53% improvement over the control one. Microstructural analysis found no significant differences between the control and experimental samples, with no large oleogel particles visible. Overall, the substitution of pork fat with oleogel did not adversely affect key physicochemical properties, such as pH and moisture-binding capacity, or the structural integrity of the beef patties. These findings suggest that oleogel can be used effectively as a fat substitute in meat products, enhancing their nutritional profile without compromising quality.