# Substitution of Pork Fat with Beeswax-Structured Oleogels in Semi-Smoked Sausages
## 3 Results and Discussion  
### Physicochemical Characteristics of Semi-Smoked Sausages  
The chemical composition of the oleogel contains: 98.4 g/100 g fat, 0.59 g/100 g protein, 0.82 g/100 g carbohydrates, 0.13 g/100 g ash, and 0.06 g/100 g water. The energy value is 3728 kJ/100 g. The nutritional profile of the oleogel indicates that it is a high-energy food, with a relatively low protein and carbohydrate content. This suggests that it may be more appropriate for use in products where energy density is a key consideration, such as high-calorie supplements or energy bars, rather than as a primary ingredient in everyday food products [53; 54]. The high fat content of the oleogel makes it suitable for use in many food formulations, including baked goods, spreads, and dressings, while the low water content can help to extend the shelf life of products. The fatty acid composition of the oleogel is presented in Table 2.  
The polyunsaturated fatty acids (PUFAs) are the most abundant fatty acids in the oleogel, comprising 62.611% of the total fatty acid content. The main PUFA is C 18:2n6c linoleic acid, which represents 99.3% of the PUFA content. Monounsaturated fatty acids (MUFAs) are present in a lower amount than PUFAs, accounting for 17.248% of the total fatty acid content. The main MUFA is C 18:1 (cis-9) oleic acid, representing 99.7% of the MUFA content. Saturated fatty acids (SFAs) are the least abundant fatty acids in the oleogel, accounting for 20.141% of the total fatty acid content. The main SFA is C 16:0 palmitic acid, representing 60.4% of the SFA content. The oleogel has a high PUFAs/SFAs ratio, which is desirable for a healthy diet. High PUFA/SFA ratios have been associated with reduced risks of cardiovascular disease and other health benefits. Overall, the fatty acid composition of the oleogel appears to be beneficial for health, with high levels of PUFAs and a high PUFAs/SFAs ratio. The physicochemical characteristics of semi-smoked sausages are presented in Table 3 for both the control and experimental samples. The statistical analysis conducted revealed no significant differences in the physicochemical properties. According to the data presented, the samples of sausages with 7% and 10% replacement of pork fat with oleogel showed an increase in moisture content by 3.56% and 2.78%, respectively. Partial replacement of pork fat with oleogel by 7% and 10% reduced the mass fraction of fat by 1.46% and 1.61%, respectively. No significant changes were observed in the mass fraction of protein, carbohydrates, and ash content. These findings can be attributed to the fact that the number of ingredients in all recipes of semi-smoked sausages was practically the same, except for the replacement of 7% and 10% of pork fat with oleogel in the experimental samples, which led to a slight reduction in the mass fraction of fat. The obtained physicochemical data are in agreement with previous studies conducted on Bologna sausages and frankfurter sausages [55; 56]. However, a slight increase in the mass fraction of moisture was observed, in contrast to the studies described by the aforementioned authors.