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 <50% of control sample. This is while cooked burger color did not significantly change. The 11% reduction of cooking loss and 1.6% reduction of fat absorption was considered as pros aspects of the oleogel incorporation to beef burger. However, cooking shrinkage and lipid oxidation increased significantly.

评估了蜂蜡（BW）浓度（5、7.5、10％）和冷却温度（4、25°C）对芝麻油油凝胶性能的影响，并将其与从牛肋和小腿中提取的脂肪进行了比较。研究了酸和过氧化物的值，脂肪酸组成，颜色，质地，热性能和晶体形态。然后，用油凝胶（10％BW，冷却至4°C）代替牛肉汉堡中0、25和50％的动物脂肪。确定汉堡的近似组成，质地，颜色，脂肪吸收，蒸煮损失，收缩，微结构，氧化稳定性和感官接受度。结果表明，BW浓度影响油酸的酸值和热性能。但是，油蛋白的过氧化物值和脂肪酸谱没有随变量而变化。油条的硬度低于动物脂肪，从而使生汉堡的硬度，胶质和咀嚼性降低至对照样品的<50％。这是煮熟的汉堡颜色没有明显变化的时候。减少11％的烹饪损失和1.6％的脂肪吸收被认为是将油凝胶掺入牛肉汉堡的有利方面。然而，烹饪收缩率和脂质氧化显着增加。