Preparation and Characterization of Black Seed Oil Oleogel and Its Application in Reduced Animal Fat Beef Hamburger Formulations

ABSTRACT

This study aimed to produce an oleogel with comparable properties to animal fat for using as fat replacer in beef hamburger. Various ratios of beeswax (B) and adipic acid (A) gelators in black seed oil oleogels were investigated at a total concentration of 5% w/w of oil. The combined use of beeswax and adipic acid gelators did not result in any synergistic effects on the textural and rheological characteristics. Sample B5 (beeswax gelator) was selected as the most suitable oleogel. A needle‐shaped crystal morphology and the highest melting point and storage modulus were observed for B5 oleogel. The effects of replacement ratio (6%–12%) and storage time (1, 15, and 30 days) on the physicochemical properties of the hamburgers were evaluated. Increasing the percentage of oleogel replacement led to a decrease in oil absorption (0.45% ± 0.06%), wrinkling (5.14% ± 0.03%), and cooking loss (9.43% ± 0.03%), while the amount of moisture retention increased. However, these parameters showed an increasing trend over time. The oleogel formulated hamburgers had lower TBARS during storage. Overall, this research demonstrated that substituting animal fat with black seed oil oleogel is able to decrease saturated and trans‐fatty acids in beef hamburger.