# Substitution of Pork Fat with Beeswax-Structured Oleogels in Semi-Smoked Sausages
## 3 Results and Discussion
### Fatty Acid Composition of Semi-Smoked Sausages
If the control sample had 12.372% of this acid, then in the OG7 sample it increased to 45.293%, and in the OG10 sample, it increased to 47.887%. Linoleic acid may have several potential health benefits. It has been shown to help lower LDL cholesterol levels, which can reduce the risk of heart disease. It also plays a role in maintaining healthy skin, hair, and nails [60; 61]. The results of the study indicate that substituting pork fat with deoegel can have a significant impact on the fatty acid composition of sausages (Figure 3). Oleogel is a fat replacer that can provide a healthier fatty acid profile by reducing the amount of saturated fatty acids, such as stearic and palmitic acids, which have been associated with an increased risk of cardiovascular disease. \begin{table}
\begin{tabular}{l c c c c} \hline \hline
**Name of Fatty Acid** & **Control** & **OG7** & **OG10** & \(p\)**-Value** \\ \hline
**PUFA, \%** & **12.95** & **47.32** & **49.64** & \\ \hline C 18:2n6t linoleidine & 0.03 \(\pm\) 0.00 b & nd & 0.01 \(\pm\) 0.00 a & \textless{}0.05 \\ \hline C 18:2n6c linoleic & 12.37 \(\pm\) 0.21 a & 45.29 \(\pm\) 0.87 b & 47.89 \(\pm\) 0.79 b & \textless{}0.001 \\ \hline C 18:3n6 Y-linolenic & 0.32 \(\pm\) 0.00 a & 1.65 \(\pm\) 0.02 c & 1.36 \(\pm\) 0.02 b & \textless{}0.001 \\ \hline C18:3n3 linolenic & 0.03 \(\pm\) 0.00 & nd & nd & \\ \hline C 20:3n6c & nd & 0.31 \(\pm\) 0.01 a & 0.32 \(\pm\) 0.01 a & \textgreater{}0.50 \\ \hline C 20:3n3c & & & & \\ (cis-11,14,17) eicosatrieno & 0.20 \(\pm\) 0.00 b & 0.06 \(\pm\) 0.00 a & 0.06 \(\pm\) 0.00 a & \textless{}0.05 \\ \hline \hline \end{tabular} \(\frac{\pi\pi}{\pi\pi}\) means within the same row, with different letters meaning there is a significant difference among different samples of sausages (\(p<0.05\)); nd—not detected.  
\end{table} 
Table 4: _Cont._  
Figure 3: Comparative analysis of fatty acid content in control and experimental samples of semi-smoked sausages: SFA—saturated fatty acids; MUFA—monounsaturated fatty acids; PUFA—polyunsaturated fatty acids; OG7—sausage with 7% of deoegel; OG10—sausage with 10% of deoegel; Control—sausage without deoegel. Different letters above the bars indicate significant differences between samples (\(p<0.05\)). The partial incorporation of oleogels had a significant impact on the fatty acid profile. It was found that partial replacement led to an improvement in the fatty acid profile, with a decrease in the content of saturated fatty acids (SFA) from 40.89% in the control sausage to 26.37% when 7% of pork fat was replaced by oleogel, and to 25.27% when 10% was replaced (\(p<0.05\)). The ratio of polyunsaturated (PUFA) to monounsaturated fatty acids (MUFA) increased. Similar reductions have been observed in previous studies [24; 57]. Substituting beef tallow with HPMC oleogels proved highly efficient in reducing the saturated to unsaturated fat ratio from 0.73 to 0.18, leading to the creation of meat patties that exhibit enhanced nutritional qualities [62]. The obtained results may suggest a lower content of saturated fatty acids (SFA) in sunflower oil than in pork fat. It should be noted that reducing the content of SFA is recommended by the World Health Organization (WHO). The WHO recommends that individuals limit their intake of SFAs to less than 10% of their total energy intake to reduce the risk of noncommunicable diseases such as cardiovascular disease [63].