Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties

Abstract

The effect of the incorporation of rice bran wax (5%; 7%) or candelilla wax (3%; 7%) for production of hemp-oil-based oleogels was analyzed in this study. The experiment was carried out to replace between 0 and 100% of animal fat in meat patties with oleogels. Free fatty acids (FFAs), acid value (AV), oxidative stability index (OSI), conjugated diene value, malondialdehyde value, physicochemical properties, and the sensory properties of oleogels and meat patties were studied. The results indicated that hemp oil had more polyunsaturated fatty acids and lower oxidative stability when compared to oleogels. The OSI for oil was 3.1 h, while for oleogels it was 3.4–3.6 (candelilla case) or 3.7–3.9 (rice bran). Oleogels were able to match pork fat texture properties such as spreadability and adhesiveness in meat patties. However, sensory data for cooked meat patties with animal fat fully replaced by oleogels revealed that samples with 100% pork fat had higher juiciness and taste intensity. Our results showed that a wax-based oleogel had a higher oxidative stability and nutritional profile, but further investigations to mimic pork fat properties in meat patties are necessary.

Fabrication and characterisation of Pickering emulsion‐based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation

“…A similar result was reported by Hamidioglu et al . (2022) for the rice bran and candelilla wax oleogels. The results explained that the stability of oleogel depends on the properties and fatty acid composition of the oleogelator used (Kupiec et al ., 2020; Hamidioglu et al ., 2022).…”

“…(2022) for the rice bran and candelilla wax oleogels. The results explained that the stability of oleogel depends on the properties and fatty acid composition of the oleogelator used (Kupiec et al ., 2020; Hamidioglu et al ., 2022). Gedikoglu et al found that the utilisation of citrus fibre at either 3% or 5% levels in ground beef showed a pro‐oxidative influence (Hwang et al ., 2018); they proposed that the pro‐oxidant impact does not stem from hydrocarbons or wax esters.…”

A comprehensive review: Impact of oleogel application on food texture and sensory properties

“…In another study by Hamidioglu et al. ( 2022 ), wax‐based oleogels were found to match the texture properties of pork fat, such as spreadability and adhesiveness, in meat patties. However, they also resulted in a decrease in juiciness and taste intensity when compared to meat patties containing 100% pork fat.…”

“…These oleogels have been shown to reduce hardness, cohesiveness, gumminess, and chewiness values in products like sucuk (Yilmaz & Toksoz, 2022). In another study by Hamidioglu et al (2022), wax-based oleogels were found to match the texture properties of pork fat, such as spreadability and adhesiveness, in meat patties. However, they also resulted in a decrease in juiciness and taste intensity when compared to meat patties containing 100% pork fat.…”

Impact of Fat Replacement by Using Organic-Candelilla-Wax-Based Oleogels on the Physicochemical and Sensorial Properties of a Model Cookie

“…It has been reported that some structural arrangements occur during oleogel formation due to the presence of self-assembled molecules, crystalline structures, or polymers through the physical modification of the oil entrapping the liquid oil and limiting its flowability [ 13 ]. Thus, recent studies demonstrated that food products with modified composition resulting from fat replacement by using different candelilla-wax-based oleogel formulations led to different improved technological parameters in various food models, including a chocolate butter substitute, meat, and bakery products [ 13 , 14 , 15 ]. Moreover, according to Cabrera et al [ 16 ], oils rich in unsaturated fatty acids result in stronger gels, which could provide more health benefits.…”