Table 5. Fatty acid composition and cholesterol contents of meat emulsions

Fatty acid	Treatments¹⁾
Fatty acid	C	OG50	OG75	OG100
Myristic acid (C14:0)	3.27±0.03^a	2.93±0.04^b	2.29±0.03^c	1.53±0.03^d
Palmitic acid (C16:0)	26.61±0.07^b	27.30±0.02^a	24.11±0.09^c	18.21±0.01^d
Stearic acid (C18:0)	22.93±0.11^a	21.51±0.04^b	21.30±0.17^b	14.55±0.05^c
∑SFA	58.07±0.15^a	55.03±0.04^b	55.07±0.05^b	52.10±0.06^c
Myristoleic acid (C14:1)	0.10±0.01^a	0.10±0.02^a	0.08±0.01^b	0.05±0.01^c
Palmitoleic acid (C16:1)	1.84±0.04^c	1.90±0.01^b	1.63±0.03^d	2.12±0.03^a
Heptadecanoic acid (C17:0)	0.81±0.02^c	1.13±0.02^a	0.74±0.06^d	1.01±0.02^b
Oleic acid (C18:1)	38.85±0.06^a	35.07±0.06^b	33.07±0.06^c	23.15±0.05^d
∑MUFA	41.20±0.10^a	38.60±0.50^b	35.48±0.40^c	26.72±0.41^d
Linoleic acid (C18:2, ∑n-6)	2.37±0.03^d	3.15±0.04^c	4.12±0.02^b	4.59±0.03^a
Linolenic acid (C18:3, ∑n-3)	0.49±0.01^c	0.57±0.02^b	0.57±0.01^b	0.72±0.02^a
Punicic-Linolenic acid	NA	0.58±0.01^c	0.79±0.01^b	4.15±0.02^a
Eicosenoic acid (C20:1, ∑n-9)	0.39±0.01^c	0.60±0.01^a	0.60±0.01^a	0.48±0.03^b
∑PUFA	3.55±0.05^d	5.98±0.03^c	9.54±0.16^b	17.24±0.10^a
∑PUFA/∑SFA	0.07±0.01^d	0.11±0.01^c	0.17±0.01^b	0.26±0.01^a
Total cholesterol (mg/100 g)	83.88±0.70^a	73.26±0.75^b	72.80±0.06^b	68.56±1.22^c

Data was presented as the mean±SD.
The treatments were formulated by: C: Standard-fat control (20% beef fat), OG50: 50% beef fat replacement with oleogel, OG75: 75% beef fat replacement with oleogel, OG100: 100% beef fat replacement with oleogel.
Different letters in the same row indicate significant differences (p<0.05).
MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids.
NA, not applicable.