Abstract
This study investigated the effect of beeswax concentration and cooling temperature on the properties of rapeseed oil oleogels, and the effects of using the oleogels to replace 100% beef fat on the physico-chemical and oxidative stability of beef heart patties stored at 4 °C for 14 days. The results indicated that the 10% beeswax oleogel cooled at 4 °C was in a gel state, and it had higher lightness (L*), melting points, and melting enthalpies than that cooled at 25 °C. Beef heart patties, prepared with the oleogel had a reduction in SFA from 54.08 to 8.34, and an increase in PUFA from 8.88 to 34.37 g/100 g patties. During cold storage, compared with the beef fat patties, the raw oleogel patties had higher moisture and lower fat contents, while the cooked oleogel patties had lower hardness and gumminess values over time. However, in the oleogel patties, the thiobarbituric acid (TBARS), peroxide (POV), and carbonyl values increased until day 14. In conclusion, the oleogel addition improved fatty acid profiles and nutritional index of beef heart patties, but the texture and oxidative stability of patties still need further improvement.
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