# Substitution of Pork Fat with Beeswax-Structured Oleogels in Semi-Smoked Sausages
## 3 Results and Discussion
### Fatty Acid Composition of Semi-Smoked Sausages  
In the recipe for sausage, pork fat was replaced with oleogel at a quantity of 7% (OG7) and 10% (OG10). The addition of oleogel in sausage products significantly reduces (\(p<0.05\)) the amount of stearic acid from 14.422% (control) to 6.691% (OG10) and 6.312% (OG7) for products containing saturated fatty acids (Table 4). Furthermore, substituting pork fat with oleogel reduces the amount of palmitic acid to 18.10% (OG7) and 16.896% (OG10) as compared to the control at 24.285% (\(p<0.05\)). High intake of palmitic and stearic acid is linked to an increased risk of cardiovascular disease, insulin resistance, and type 2 diabetes. This is because palmitic acid is a saturated fatty acid, which can increase levels of low-density lipoprotein (LDL) cholesterol in the blood, also known as \"bad\" cholesterol. High levels of LDL cholesterol have been linked to an increased risk of cardiovascular disease, including heart attacks and stroke [58; 59]. In the control sample, oleic acid significantly predominates (\(p<0.05\)) among the monounsaturated fatty acids, accounting for 43.272% of the total. In sausage products with oleogel, the amount of oleic acid decreased to 23.867% in OG7 and 22.988% in OG10. Furthermore, the proportion of C20:1 (cis-11) eicosenoic acid is significantly reduced (\(p<0.05\)). \begin{table}
\begin{tabular}{l c c c c} \hline \hline
**Name of Fatty Acid** & **Control** & **OG7** & **OG10** & \(p\)**-Value** \\ \hline
**SFA, \%:** & **40.90** & **26.37** & **25.27** & \\ \hline C 10:0 caprine & 0.04 \(\pm\) 0.00 & nd & nd & \\ \hline C 12:0 lauric & 0.05 \(\pm\) 0.00 b  & 0.04 \(\pm\) 0.00 a  & nd & \textless{}0.05 \\ \hline C 14:0 myrstictic & 1.27 \(\pm\) 0.02 c  & 1.10 \(\pm\) 0.01 b  & 0.87 \(\pm\) 0.01 a  & \textless{}0.01 \\ \hline C 15:0 pentadecanoic & 0.08 \(\pm\) 0.00 a  & 0.13 \(\pm\) 0.00 c  & 0.11 \(\pm\) 0.00 b  & \textless{}0.05 \\ \hline C 16:0 palmitinic & 24.28 \(\pm\) 0.39 c  & 18.01 \(\pm\) 0.20 b  & 16.89 \(\pm\) 0.19 a  & \textless{}0.01 \\ \hline C 17:0 margarine & 0.28 \(\pm\) 0.01 c  & 0.21 \(\pm\) 0.01 b  & 0.17 \(\pm\) 0.00 a  & \textless{}0.01 \\ \hline C 18:0 stearic & 14.42 \(\pm\) 0.22 b  & 6.31 \(\pm\) 0.09 a  & 6.69 \(\pm\) 0.06 a  & \textless{}0.001 \\ \hline C 20:0 archatinic & nd & 0.06 \(\pm\) 0.00 b  & 0.03 \(\pm\) 0.00 a  & \textless{}0.05 \\ \hline C 21:0 geneicosan & 0.40 \(\pm\) 0.01 b  & 0.13 \(\pm\) 0.00 a  & 0.12 \(\pm\) 0.00 a  & \textless{}0.05 \\ \hline C 22:0 bgeneic & 0.06 \(\pm\) 0.00 a  & 0.06 \(\pm\) 0.00 a  & \textgreater{}0.50 \\ \hline C23:0 tricosan & nd & 0.32 \(\pm\) 0.00 a  & 0.32 \(\pm\) 0.00 a  & \textgreater{}0.50 \\ \hline
**MUFA, \%** & **46.15** & **26.32** & **25.08** & \\ \hline C 14:1 (cis-9) myristoleic & nd & 0.06 \(\pm\) 0.00 b  & 0.05 \(\pm\) 0.00 a  & \textless{}0.05 \\ \hline C 15:1 (cis-10) & \multirow{2}{*}{nd} & \multirow{2}{*}{0.04 \(\pm\) 0.00 a  & 0.03 \(\pm\) 0.00 a  & \textgreater{}0.50 \\ \hline C 16:1 (cis-9) palmitoleic & 1.99 \(\pm\) 0.02 b  & 1.87 \(\pm\) 0.03 b  & 1.54 \(\pm\) 0.02 a  & \textless{}0.05 \\ \hline C 17:1 (cis-10) margarinoleic & 0.26 \(\pm\) 0.00 c  & 0.19 \(\pm\) 0.00 b  & 0.17 \(\pm\) 0.00 a  & \textless{}0.05 \\ \hline C 18:1 (cis-9) oleic & 43.27 \(\pm\) 0.74 b  & 23.87 \(\pm\) 0.33 a  & 22.99 \(\pm\) 0.25 a  & \textless{}0.01 \\ \hline C 20:1 (cis-11) eicosene & 0.62 \(\pm\) 0.01 b  & 0.23 \(\pm\) 0.00 a  & 0.19 \(\pm\) 0.00 a  & \textless{}0.001 \\ \hline C 22:1 (cis-13) erucic & nd & nd & 0.03 \(\pm\) 0.00 & \\ \hline C 24:1 selacholic & nd & 0.06 \(\pm\) 0.00 a  & 0.06 \(\pm\) 0.00 a  & \textgreater{}0.50 \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Fatty acid composition of semi-smoked sausages expressed as percentages (mean values \(\pm\) standard deviation). The addition of deoegel to sausages from polyunsaturated fatty acids (PUFAs) significantly increased (\(p<0.05\)) the content of linoleic acid.