Yılmaz, EminToksoz, Buse2025-01-272025-01-2720220309-17401873-4138https://doi.org/10.1016/j.meatsci.2022.108875https://hdl.handle.net/20.500.12428/26132The aims of the present study were to partially replace tallowfat with oleogels in sucuk formulations, and compare the samples. Flaxseed oil-sunflower wax (SWO) and beeswax oleogels (BWO) were included at 17.17% in the same recipe against control with tallowfat. Sucuk-BWO had higher fat and lower moisture contents. There were color and pH differences, and weight (16.56%) and cooking loss (16.03%) values were highest in the control sample. Sucuk-SWO and Sucuk-BWO had around 32.20% and 33.32% of polyunsaturated fatty acids, while it was only 1.86% in the control sample. The instrumental texture values of oleogel-containing samples were usually lower. The number of volatiles were 11, 14, and 20 in control, Sucuk-SWO, and Sucuk-BWO samples. Almost all sensory descriptive attributes (appearance, hardness, chewiness, fattiness, juiciness, aroma, and flavor) were lower in the oleogel-containing samples. Likewise, consumer hedonic scores of the oleogel-containing samples were lower. Overall, oleogel replacement in sucuk yielded some nutritional benefits, but improvements are required for other quality traits.eninfo:eu-repo/semantics/closedAccessOleogelReplacementTextureCooking lossSensoryConsumerArticle19210.1016/j.meatsci.2022.108875Q1WOS:0008695283000032-s2.0-8513145513335671628Q1