Oleogel-Based Beef Burger Formulation: A Modification of the Choi et al. (2012) Method

This study explored the feasibility of utilizing oleogels as a substitute for animal fat in the preparation of beef burger patties. The formulation employed a modified approach based on the method outlined by Choi et al. (2012). Each sample consisted of 70 g of meat, 12 g of either beef tallow, sunflower oil, or oleogels, 18 g of water, and additional ingredients including 1.5 g of salt, 0.15 g of sodium tripolyphosphate, 3.0 g of garlic powder, 3.0 g of onion powder, 0.7 g of ginger powder, 2 g of wheat flour, and 0.8 g of sugar. The mixture was ground using a 5 mm plate grinder and subsequently shaped into burgers with a diameter of 10 cm and a thickness of 1 cm. The prepared burger samples were stored at -18 °C for subsequent analytical procedures.