meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2023-8-3-183-190meat-280Research ArticleСтатьиInvestigation of the chemical composition, physicochemical properties, and microstructure of meat patties with amaranth flourhttps://orcid.org/0000-0003-4862-3293SuychinovA. K.

Anuarbek K. Suychinov, PhD, Director

29, Baitursynova str., 071420, Semey

Tel.: +7–701–233–18–14

asuychinov@gmail.comhttps://orcid.org/0000-0003-1785-2739ZhumanovaG. T.

Gulnara Т. Zhumanova, PhD, Department of Food Production Technology and Biotechnology

20A, Glinkа srt., Semey, 071412

Tel.: +7–708–260–39–86 

G-7290@mail.ruhttps://orcid.org/0000-0002-5948-9563MironovaI. V.

Irina V. Mironova, Doctor of Biological Sciences, Professor

34, 50th Anniversary of October str., Ufa, 450001, 

1, Kosmonavtov str., Ufa, 450064

Tel.: +7–919–619–75–73

mironova_irina-v@mail.ruhttps://orcid.org/0000-0003-4226-9465AkhmadullinaE. T.

Elmira T. Akhmadullina, Candidate of Biology Sciences, Docent, Department of Physical Culture, Health Improvement and Sports

34, 50th Anniversary October’s str., Ufa, 450001

Tel.: +7–906–371–20–00

elmirakbn@rambler.ruhttps://orcid.org/0000-0003-3999-4252KadirovN. N.

Nazgat N. Kadirov, Docent, Department of Physical Culture, Health Improvement and Sports

34, 50th anniversary October’s str., Ufa, 450001

Tel.: +7–917–479–22–54

michelsonk@mail.ruhttps://orcid.org/0000-0001-9973-7165GaliyevaZ. A.

Zulfiya A. Galiyeva, Candidate of Agricultural Sciences, Docent, Department of Technology of Meat, Dairy Products and Chemistry

34 50th anniversary October’s St., Ufa, 450001

Tel.: +7–347–248–28–70

zulfia2704@mail.ruhttps://orcid.org/0000-0002-2474-2290NeverovaO. V.

Olga P. Neverova, Candidate of Biological Sciences, Docent, Department of Biotechnology and Food

42, Karl Liebknecht str., Yekaterinburg, 620075

Tel.: +7–912–634–94–62

opneverova@mail.ruKazakh Research Institute of Processing and Food Industry (Semey Branch)KazakhstanShakarim UniversityKazakhstanBashkir State Agrarian University; Ufa State Petroleum Technological UniversityRussian FederationBashkir State Agrarian UniversityRussian FederationUral State Agrarian UniversityRussian Federation20230910202383183190Copyright © Suychinov A.K., Zhumanova G.T., Mironova I.V., Akhmadullina E.T., Kadirov N.N., Galiyeva Z.A., Neverova O.V., 20232023Suychinov A.K., Zhumanova G.T., Mironova I.V., Akhmadullina E.T., Kadirov N.N., Galiyeva Z.A., Neverova O.V.Suychinov A.K., Zhumanova G.T., Mironova I.V., Akhmadullina E.T., Kadirov N.N., Galiyeva Z.A., Neverova O.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/280

This study aimed to investigate the effect of adding amaranth flour to meat patties on their chemical composition. Four different variations of meat patties were prepared, with amaranth flour added at concentrations of 5%, 10%, and 15% in place of beef. The control sample was prepared without any addition. The results of the study showed that the addition of amaranth flour led to a significant decrease in the moisture content of the meat patties, while the proportions of carbohydrates, fat, and ash increased. Specifically, the patties with the highest concentration of amaranth flour (15%) had the highest proportions of carbohydrates and fat with the lowest proportion of moisture. The control sample had the highest moisture content and the lowest proportion of carbohydrates, fat, and ash. The addition of amaranth flour increased the water-holding capacity of the meat patties, with the highest increase observed in the sample with 15% amaranth flour (82.21%). The overall score of sensory evaluation of the meat patties did not significantly decrease with the addition of up to 10% amaranth flour, according to the sensory evaluation. The study provides evidence that up to 10% amaranth flour can be used as a substitute for beef in meat patties, which can lead to an increase in the fat and carbohydrate content and mineral composition and improvement of the water-holding capacity of the final product.

composite mixturebeeforganolepticphysico-chemical parameterswater-holding capacitymicrostructureReferencesOkuskhanova, E., Smolnikova, F., Kassymov, S., Zinina, O., Mustafayeva, A., Rebezov, M. et al. (2017). Development of minced meatball composition for the population from unfavorable ecological regions. Annual Research and Review in Biology, 13(3), Article ARRB.33337. https://doi.org/10.9734/ARRB/2017/33337Okuskhanova, E., Smolnikova, F., Kassymov, S., Zinina, O., Mustafayeva, A., Rebezov, M. et al. (2017). Development of minced meatball composition for the population from unfavorable ecological regions. Annual Research and Review in Biology, 13(3), Article ARRB.33337. https://doi.org/10.9734/ARRB/2017/33337Zhumanova, G., Rebezov, M., Assenova, B., Okuskhanova, E. (2018). Prospects of using Poultry by-Products in the technology of chopped semi-finished products. International Journal of Engineering and Technology, 7(3.34), Special Issue 34, 495–498. https://doi.org/10.14419/ijet.v7i3.34.19367Zhumanova, G., Rebezov, M., Assenova, B., Okuskhanova, E. (2018). Prospects of using Poultry by-Products in the technology of chopped semi-finished products. International Journal of Engineering and Technology, 7(3.34), Special Issue 34, 495–498. https://doi.org/10.14419/ijet.v7i3.34.19367Argel, N.S., Lorenzo, G., Domínguez, R., Fraqueza, M.J., Fernández-López, J., Sosa, M.E. et al. (2022). Hybrid meat products: Incorporation of white bean flour in lean pork burgers. Applied Sciences, 12(15), Article 7571. https://doi.org/10.3390/app12157571Argel, N.S., Lorenzo, G., Domínguez, R., Fraqueza, M.J., Fernández-López, J., Sosa, M.E. et al. (2022). Hybrid meat products: Incorporation of white bean flour in lean pork burgers. Applied Sciences, 12(15), Article 7571. https://doi.org/10.3390/app12157571Chomanov, U., Kenenbay, G., Tursynov, A., Zhumalieva, T., Tultabayev, N., Suychinov, A. (2022). Nutritive profile of canned goat meat food with added carrot. Applied Sciences, 12(19), Article 9911. https://doi.org/10.3390/app12199911Chomanov, U., Kenenbay, G., Tursynov, A., Zhumalieva, T., Tultabayev, N., Suychinov, A. (2022). Nutritive profile of canned goat meat food with added carrot. Applied Sciences, 12(19), Article 9911. https://doi.org/10.3390/app12199911dos Santos, M., da Rocha, D.A.V.F., Bernardinelli, O.D., Oliveira Júnior, F.D., de Sousa, D.G., Sabadini, E. et al. (2022). Understanding the performance of plant protein concentrates as partial meat substitutes in hybrid meat emulsions. Foods, 11(21), Article 3311. https://doi.org/10.3390/foods11213311dos Santos, M., da Rocha, D.A.V.F., Bernardinelli, O.D., Oliveira Júnior, F.D., de Sousa, D.G., Sabadini, E. et al. (2022). Understanding the performance of plant protein concentrates as partial meat substitutes in hybrid meat emulsions. Foods, 11(21), Article 3311. https://doi.org/10.3390/foods11213311Idyryshev, B., Nurgazezova, A., Rebezov, M., Kassymov, S., Issayeva, K., Dautova, A. et al. (2022). Study of the nutritional value and microstructure of veal cutlets with the addition of siberian cedar nut seed cake. OnLine Journal of Biological Sciences, 22(3), 375–387. https://doi.org/10.3844/ojbsci.2022.375.387Idyryshev, B., Nurgazezova, A., Rebezov, M., Kassymov, S., Issayeva, K., Dautova, A. et al. (2022). Study of the nutritional value and microstructure of veal cutlets with the addition of siberian cedar nut seed cake. OnLine Journal of Biological Sciences, 22(3), 375–387. https://doi.org/10.3844/ojbsci.2022.375.387Antipova, L.V., Oboturova, N.P., Klimov, L.Y., Stoyan, M.V., Masalova, V.V. (2018). Development and evaluation of efficiency of inclusion of specialized meat semi-finished products in the diet of children and teenager with celiac disease. Voprosy Pitaniia, 87(2), 85–93. https://doi.org/10.24411/0042-8833-2018-10022Antipova, L.V., Oboturova, N.P., Klimov, L.Y., Stoyan, M.V., Masalova, V.V. (2018). Development and evaluation of efficiency of inclusion of specialized meat semi-finished products in the diet of children and teenager with celiac disease. Voprosy Pitaniia, 87(2), 85–93. https://doi.org/10.24411/0042-8833-2018-10022Kambarova, A., Nurgazezova, A., Nurymkhan, G., Atambayeva, Z., Smolnikova, F., Rebezov, М. et al. (2021). Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: Physicochemical analysis and sensory evaluation. Food Science and Technology (Brazil), 41(1), 203–209. https://doi.org/10.1590/fst.00720Kambarova, A., Nurgazezova, A., Nurymkhan, G., Atambayeva, Z., Smolnikova, F., Rebezov, М. et al. (2021). Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: Physicochemical analysis and sensory evaluation. Food Science and Technology (Brazil), 41(1), 203–209. https://doi.org/10.1590/fst.00720Rebezov, M., Tokhtarov, Z., Tretyak, L., Kenijz, N., Gayvas, A., Konovalov, S. et al. (2020). Role of beetroot as a dietary supplement in food products: Review. Plant Cell Biotechnology and Molecular Biology, 21(57–58), 8–16.Rebezov, M., Tokhtarov, Z., Tretyak, L., Kenijz, N., Gayvas, A., Konovalov, S. et al. (2020). Role of beetroot as a dietary supplement in food products: Review. Plant Cell Biotechnology and Molecular Biology, 21(57–58), 8–16.Rebezov, M., Suychinov, A., Burakovskaya, N., Shadrin, M., Ermolaev, V., Sherstneva, O. et al. (2020). Effect of bean flour on the chemical composition, vitamin, mineral level and organoleptic properties of meat roll. Journal of Experimental Biology and Agricultural Sciences, 8(Special Issue 2), 368–373. https://doi.org/10.18006/2020.8(spl-2-aabas).s368.s373Rebezov, M., Suychinov, A., Burakovskaya, N., Shadrin, M., Ermolaev, V., Sherstneva, O. et al. (2020). Effect of bean flour on the chemical composition, vitamin, mineral level and organoleptic properties of meat roll. Journal of Experimental Biology and Agricultural Sciences, 8(Special Issue 2), 368–373. https://doi.org/10.18006/2020.8(spl-2-aabas).s368.s373Assenova, B., Okuskhanova, E., Rebezov, M., Zinina, O., Baryshnikova, N., Vaiscrobova, E. et al. (2020). Effect of germinated wheat (Triticum Aestivum) on chemical, amino acid and organoleptic properties of meat pate. Potravinarstvo Slovak Journal of Food Sciences, 14, 580–586. https://doi.org/10.5219/1273Assenova, B., Okuskhanova, E., Rebezov, M., Zinina, O., Baryshnikova, N., Vaiscrobova, E. et al. (2020). Effect of germinated wheat (Triticum Aestivum) on chemical, amino acid and organoleptic properties of meat pate. Potravinarstvo Slovak Journal of Food Sciences, 14, 580–586. https://doi.org/10.5219/1273Tavdidishvili, D., Khutsidze, T., Pkhakadze, M., Kalandia, A., Vanidze, M. (2020). The effect of antioxidants on the quality of semi-finished minced rabbit meat. Potravinarstvo Slovak Journal of Food Sciences, 14, 429–436. https://doi.org/10.5219/1335Tavdidishvili, D., Khutsidze, T., Pkhakadze, M., Kalandia, A., Vanidze, M. (2020). The effect of antioxidants on the quality of semi-finished minced rabbit meat. Potravinarstvo Slovak Journal of Food Sciences, 14, 429–436. https://doi.org/10.5219/1335Dabija, A., Ciocan, M.E., Chetrariu, A., Codină, G.G. (2022). Buckwheat and amaranth as raw materials for brewing, a Review. Plants, 11(6), Article 756. https://doi.org/10.3390/plants11060756Dabija, A., Ciocan, M.E., Chetrariu, A., Codină, G.G. (2022). Buckwheat and amaranth as raw materials for brewing, a Review. Plants, 11(6), Article 756. https://doi.org/10.3390/plants11060756Haber, T., Obiedziński, M., Biller, E., Waszkiewicz-Robak, B., Achremowicz, B., Ceglińska, A. (2017). Pseudocereals and the possibilities of their application in food technology, General characteristics of Amaranth. Polish Journal of Applied Sciences, 3(2), 45–52. https://doi.org/10.19260/PJAS.2017.3.2.01Haber, T., Obiedziński, M., Biller, E., Waszkiewicz-Robak, B., Achremowicz, B., Ceglińska, A. (2017). Pseudocereals and the possibilities of their application in food technology, General characteristics of Amaranth. Polish Journal of Applied Sciences, 3(2), 45–52. https://doi.org/10.19260/PJAS.2017.3.2.01Sarker, U., Oba, S., Daramy, M. A. (2020). Nutrients, minerals, antioxidant pigments and phytochemicals, and antioxidant capacity of the leaves of stem amaranth. Scientific Reports, 10(1), Article 3892. https://doi.org/10.1038/s41598–020–60252–7Sarker, U., Oba, S., Daramy, M. A. (2020). Nutrients, minerals, antioxidant pigments and phytochemicals, and antioxidant capacity of the leaves of stem amaranth. Scientific Reports, 10(1), Article 3892. https://doi.org/10.1038/s41598–020–60252–7Schmidt, D., Verruma-Bernardi, M.R., Forti, V.A., Borges, M.T.M.R. (2021). Quinoa and amaranth as functional foods: A Review. Food Reviews International, 39(4), 2227–2296. https://doi.org/10.1080/87559129.2021.1950175Schmidt, D., Verruma-Bernardi, M.R., Forti, V.A., Borges, M.T.M.R. (2021). Quinoa and amaranth as functional foods: A Review. Food Reviews International, 39(4), 2227–2296. https://doi.org/10.1080/87559129.2021.1950175Singh, N., Singh, P., Shevkani, K., Virdi, A. S. (2019). Amaranth: Potential source for flour enrichment. Chapter in a book: Flour and breads and their fortification in health and disease prevention. Academic Press, 2019.Singh, N., Singh, P., Shevkani, K., Virdi, A. S. (2019). Amaranth: Potential source for flour enrichment. Chapter in a book: Flour and breads and their fortification in health and disease prevention. Academic Press, 2019.Park, S.J., Sharma, A., Lee, H.J. (2020). A Review of recent studies on the antioxidant activities of a third-millennium food: Amaranthus spp. Antioxidants, 9(12), Article 1236. https://doi.org/10.3390/antiox9121236Park, S.J., Sharma, A., Lee, H.J. (2020). A Review of recent studies on the antioxidant activities of a third-millennium food: Amaranthus spp. Antioxidants, 9(12), Article 1236. https://doi.org/10.3390/antiox9121236Olimjonov, S.S., Ziyavitdinov, J.F., Bozorov, S.S., Ishimov, U.J., Berdiev, N.S., Abrekova, N.N. et al. (2020). Comparative chemical composition of seeds of amaranth varieties introduced in Uzbekistan. Nova Biotechnologica Et Chimica, 19(1), 61–69. https://doi.org/10.36547/nbc.v19i1.578Olimjonov, S.S., Ziyavitdinov, J.F., Bozorov, S.S., Ishimov, U.J., Berdiev, N.S., Abrekova, N.N. et al. (2020). Comparative chemical composition of seeds of amaranth varieties introduced in Uzbekistan. Nova Biotechnologica Et Chimica, 19(1), 61–69. https://doi.org/10.36547/nbc.v19i1.578Akin-Idowu, P. E., Odunola, O. A., Gbadegesin, M. A., Oke, A., Orkpeh, U. (2013). Assessment of the protein quality of twenty-nine grain amaranth (Amaranthus spp. L.) accessions using amino acid analysis and one-dimensional electrophoresis. African Journal of Biotechnology, 12(15), 1802–1815. https://doi.org/10.5897/AJB12.2971Akin-Idowu, P. E., Odunola, O. A., Gbadegesin, M. A., Oke, A., Orkpeh, U. (2013). Assessment of the protein quality of twenty-nine grain amaranth (Amaranthus spp. L.) accessions using amino acid analysis and one-dimensional electrophoresis. African Journal of Biotechnology, 12(15), 1802–1815. https://doi.org/10.5897/AJB12.2971Mlakar, S.G., Turinek, M., Jakop, M., Bavec, M., Bavec, F. (2009). Nutrition value and use of grain amaranth: Potential future application in bread making. Agricultura, 6, 43–53.Mlakar, S.G., Turinek, M., Jakop, M., Bavec, M., Bavec, F. (2009). Nutrition value and use of grain amaranth: Potential future application in bread making. Agricultura, 6, 43–53.Zhu, F. (2022). Amaranth proteins and peptides: Biological properties and food uses. Food Research International, 142, Article 112405. https://doi.org/10.1016/j.foodres.2021.112405Zhu, F. (2022). Amaranth proteins and peptides: Biological properties and food uses. Food Research International, 142, Article 112405. https://doi.org/10.1016/j.foodres.2021.112405Venskutonis, P. R., Kraujalis, P. (2013). Nutritional components of amaranth seeds and vegetables: A review on composition, properties, and uses. Comprehensive Reviews in Food Science and Food Safety, 12(4), 381–412. https://doi.org/10.1111/1541-4337.12014Venskutonis, P. R., Kraujalis, P. (2013). Nutritional components of amaranth seeds and vegetables: A review on composition, properties, and uses. Comprehensive Reviews in Food Science and Food Safety, 12(4), 381–412. https://doi.org/10.1111/1541-4337.12014Kobzhasarova, Z., Kassymova, M., Orymbetova, G., Nurseitova, Z., Arapbayeva, D. (2022). Functional meat product. AIP Conference Proceedings, 2650(1), Article 020012. https://doi.org/10.1063/5.0126684Kobzhasarova, Z., Kassymova, M., Orymbetova, G., Nurseitova, Z., Arapbayeva, D. (2022). Functional meat product. AIP Conference Proceedings, 2650(1), Article 020012. https://doi.org/10.1063/5.0126684Zhou, C., Zhang, L., Wang, H., Chen, C. (2012). Effect of Amaranthus pigments on quality characteristics of pork sausages. Asian-Australasian Journal of Animal Sciences, 25(10), 1493–1498. https://doi.org/10.5713/ajas.2012.12208Zhou, C., Zhang, L., Wang, H., Chen, C. (2012). Effect of Amaranthus pigments on quality characteristics of pork sausages. Asian-Australasian Journal of Animal Sciences, 25(10), 1493–1498. https://doi.org/10.5713/ajas.2012.12208Yessimbekov, Z., Kakimov, A., Caporaso, N., Suychinov, A., Kabdylzhar, B., Shariati, M. A. et al. (2021). Use of meat-bone paste to develop calcium-enriched liver pâté. Foods, 10(9), Article 2042. https://doi.org/10.3390/foods10092042Yessimbekov, Z., Kakimov, A., Caporaso, N., Suychinov, A., Kabdylzhar, B., Shariati, M. A. et al. (2021). Use of meat-bone paste to develop calcium-enriched liver pâté. Foods, 10(9), Article 2042. https://doi.org/10.3390/foods10092042Okuskhanova, E., Assenova, B., Rebezov, M., Yessimbekov, Z., Kulushtayeva, B., Zinina, O. et al. (2016). Mineral composition of deer meat pate. Pakistan Journal of Nutrition, 15(3), 217–222. https://doi.org/10.3923/pjn.2016.217.222Okuskhanova, E., Assenova, B., Rebezov, M., Yessimbekov, Z., Kulushtayeva, B., Zinina, O. et al. (2016). Mineral composition of deer meat pate. Pakistan Journal of Nutrition, 15(3), 217–222. https://doi.org/10.3923/pjn.2016.217.222ISO 2917:74. (1974). “Meat and meat products — Measurement of pH (Reference method)” International Organization for Standardization.ISO 2917:74. (1974). “Meat and meat products — Measurement of pH (Reference method)” International Organization for Standardization.Kenenbay, G., Chomanov, U., Tultabayeva, T., Tultabayev, N., Yessimbekov, Z., Shariati, M. A. (2022). Nutritive, chemical, and technological properties of liver paté formulated with beef offal, sheep tail fat and liquorice, and ginger root. Potravinarstvo Slovak Journal of Food Sciences, 16(1), 733–749. https://doi.org/10.5219/1800Kenenbay, G., Chomanov, U., Tultabayeva, T., Tultabayev, N., Yessimbekov, Z., Shariati, M. A. (2022). Nutritive, chemical, and technological properties of liver paté formulated with beef offal, sheep tail fat and liquorice, and ginger root. Potravinarstvo Slovak Journal of Food Sciences, 16(1), 733–749. https://doi.org/10.5219/1800Kenijz, N.V., Varivoda, A.A., Bychkova, T.S., S’yanov, D.A., Nikolaev, I.A. (2020). The use of vegetable proteins in summer sausage production. IOP Conference Series: Earth and Environmental Science, 613(1), Article 012051.Kenijz, N.V., Varivoda, A.A., Bychkova, T.S., S’yanov, D.A., Nikolaev, I.A. (2020). The use of vegetable proteins in summer sausage production. IOP Conference Series: Earth and Environmental Science, 613(1), Article 012051.Zinina, O., Merenkova, S., Tazeddinova, D., Rebezov, M., Stuart, M., Okuskhanova, E. et al. (2019). Enrichment of meat products with dietary fibers: A review. Agronomy Research, 17(4), 1808–1822. https://doi.org/10.15159/AR.19.163Zinina, O., Merenkova, S., Tazeddinova, D., Rebezov, M., Stuart, M., Okuskhanova, E. et al. (2019). Enrichment of meat products with dietary fibers: A review. Agronomy Research, 17(4), 1808–1822. https://doi.org/10.15159/AR.19.163Pérez-Ramírez, I.F., Sotelo-González, A.M., López-Echevarría, G., Martínez-Maldonado, M.A. (2023). Amaranth seeds and sprouts as functional ingredients for the development of dietary fiber, betalains, and polyphenol-enriched minced tilapia meat gels. Molecules, 28, Article 117. https://doi.org/10.3390/molecules28010117Pérez-Ramírez, I.F., Sotelo-González, A.M., López-Echevarría, G., Martínez-Maldonado, M.A. (2023). Amaranth seeds and sprouts as functional ingredients for the development of dietary fiber, betalains, and polyphenol-enriched minced tilapia meat gels. Molecules, 28, Article 117. https://doi.org/10.3390/molecules28010117Verma, A.K., Rajkumar, V., Kumar, S. (2019). Effect of amaranth and quinoa seed flour on rheological and physicochemical properties of goat meat nuggets. Journal of Food Science and Technology, 56, 5027–5035. https://doi.org/10.1007/s13197-019-03975-4Verma, A.K., Rajkumar, V., Kumar, S. (2019). Effect of amaranth and quinoa seed flour on rheological and physicochemical properties of goat meat nuggets. Journal of Food Science and Technology, 56, 5027–5035. https://doi.org/10.1007/s13197-019-03975-4Bağdatli, A. (2018). The influence of quinoa (Chenopodium quinoa Willd.) flour on the physicochemical, textural and sensorial properties of beef meatball. Italian Journal of Food Science, 30(2), 280–288. https://doi.org/10.14674/IJFS-945Bağdatli, A. (2018). The influence of quinoa (Chenopodium quinoa Willd.) flour on the physicochemical, textural and sensorial properties of beef meatball. Italian Journal of Food Science, 30(2), 280–288. https://doi.org/10.14674/IJFS-945Augustyńska-Prejsnar, A., Ormian, M., Sokołowicz, Z., Kačániová, M. (2022). The effect of the addition of hemp seeds, amaranth, and golden flaxseed on the nutritional value, physical, sensory characteristics, and safety of poultry pâté. Applied Sciences, 12, Article 5289. https://doi.org/10.3390/app12105289Augustyńska-Prejsnar, A., Ormian, M., Sokołowicz, Z., Kačániová, M. (2022). The effect of the addition of hemp seeds, amaranth, and golden flaxseed on the nutritional value, physical, sensory characteristics, and safety of poultry pâté. Applied Sciences, 12, Article 5289. https://doi.org/10.3390/app12105289Venskutonis, P.R., Kraujalis, P. (2013). Nutritional components of amaranth seeds and vegetables: A review on composition, properties, and uses. Comprehensive Reviews in Food Science and Food Safety, 12(4), 381–412. https://doi.org/10.1111/1541-4337.12021Venskutonis, P.R., Kraujalis, P. (2013). Nutritional components of amaranth seeds and vegetables: A review on composition, properties, and uses. Comprehensive Reviews in Food Science and Food Safety, 12(4), 381–412. https://doi.org/10.1111/1541-4337.12021Meyers, L.D., Hellwig, J.P., Otten, J.J. (2006). Dietary reference intakes: The essential guide to nutrient requirements. Washington, DC: National Academies Press, 2006. https://doi.org/10.17226/11537Meyers, L.D., Hellwig, J.P., Otten, J.J. (2006). Dietary reference intakes: The essential guide to nutrient requirements. Washington, DC: National Academies Press, 2006. https://doi.org/10.17226/11537Kostov, K., Halacheva, L. (2018). Role of magnesium deficiency in promoting atherosclerosis, endothelial dysfunction, and arterial stiffening as risk factors for hypertension. International Journal of Molecular Sciences, 19(6), Article 1724. https://doi.org/10.3390/ijms19061724Kostov, K., Halacheva, L. (2018). Role of magnesium deficiency in promoting atherosclerosis, endothelial dysfunction, and arterial stiffening as risk factors for hypertension. International Journal of Molecular Sciences, 19(6), Article 1724. https://doi.org/10.3390/ijms19061724Prasad, A.S. (2020). Lessons learned from experimental human model of zinc deficiency. Journal of Immunology Research, 2020, Article 9207279. https://doi.org/10.1155/2020/9207279Prasad, A.S. (2020). Lessons learned from experimental human model of zinc deficiency. Journal of Immunology Research, 2020, Article 9207279. https://doi.org/10.1155/2020/9207279Udechukwu, M.C., Downey, B., Udenigwe, C.C. (2018). Influence of structural and surface properties of whey-derived peptides on zinc-chelating capacity, and in vitro gastric stability and bioaccessibility of the zinc-peptide complexes. Food Chemistry, 240, 1227–1232. https://doi.org/10.1016/j.foodchem.2017.08.063Udechukwu, M.C., Downey, B., Udenigwe, C.C. (2018). Influence of structural and surface properties of whey-derived peptides on zinc-chelating capacity, and in vitro gastric stability and bioaccessibility of the zinc-peptide complexes. Food Chemistry, 240, 1227–1232. https://doi.org/10.1016/j.foodchem.2017.08.063Lorenz, K., Wright, B. (1984). Phytate and tannin content of amaranth. Food Chemistry, 14(1), 27–34. https://doi.org/10.1016/0308-8146(84)90015-3Lorenz, K., Wright, B. (1984). Phytate and tannin content of amaranth. Food Chemistry, 14(1), 27–34. https://doi.org/10.1016/0308-8146(84)90015-3Kobzhasarova, Z.I., Kasyimova, M.K., Orymbetova, G.E., Kaipova, Z.N. (2018). Influence on cooked sausage products of Amaranthous flour. Eurasian Union of Scientists (ESU), 5–1(50), 53–58. (In Russian)Kobzhasarova, Z.I., Kasyimova, M.K., Orymbetova, G.E., Kaipova, Z.N. (2018). Influence on cooked sausage products of Amaranthous flour. Eurasian Union of Scientists (ESU), 5–1(50), 53–58. (In Russian)Behailu, B., Abebe, M. (2020). Effect of soybean and finger millet flours on the physicochemical and sensory quality of beef meat sausage. Asian Journal of Chemical Sciences, 7(1), 6–14. https://doi.org/10.9734/ajocs/2020/v7i119010Behailu, B., Abebe, M. (2020). Effect of soybean and finger millet flours on the physicochemical and sensory quality of beef meat sausage. Asian Journal of Chemical Sciences, 7(1), 6–14. https://doi.org/10.9734/ajocs/2020/v7i119010Garrido-Cruz, J.L., Muñoz, R.S., Rodriguez-Huezo, M.E. (2020). Physicochemical and sensory characterization of a functional meat product added with pomegranate peel flour. Nacameh, 7(2), 61–77. https://doi.org/10.24275/uam/izt/dcbs/nacameh/2020v14n2/GarridoGarrido-Cruz, J.L., Muñoz, R.S., Rodriguez-Huezo, M.E. (2020). Physicochemical and sensory characterization of a functional meat product added with pomegranate peel flour. Nacameh, 7(2), 61–77. https://doi.org/10.24275/uam/izt/dcbs/nacameh/2020v14n2/GarridoHuang, S., Mejía, S.M.V., Murch, S.J., Bohrer, B.M. (2019). Cooking loss, texture properties, and color of comminuted beef prepared with breadfruit (Artocarpus altilis) flour. Meat and Muscle Biology, 3(1), 231–243. https://doi.org/10.22175/mmb2018.11.0039Huang, S., Mejía, S.M.V., Murch, S.J., Bohrer, B.M. (2019). Cooking loss, texture properties, and color of comminuted beef prepared with breadfruit (Artocarpus altilis) flour. Meat and Muscle Biology, 3(1), 231–243. https://doi.org/10.22175/mmb2018.11.0039Muchekeza, J. T., Jombo, T. Z., Magogo, C., Mugari, A., Manjeru, P., Manhokwe, S. (2021). Proximate, physico-chemical, functional and sensory properties of quinoa and amaranth flour as potential binders in beef sausages. Food Chemistry, 365, Article 130619. https://doi.org/10.1016/j.foodchem.2021.130619Muchekeza, J. T., Jombo, T. Z., Magogo, C., Mugari, A., Manjeru, P., Manhokwe, S. (2021). Proximate, physico-chemical, functional and sensory properties of quinoa and amaranth flour as potential binders in beef sausages. Food Chemistry, 365, Article 130619. https://doi.org/10.1016/j.foodchem.2021.130619Ostoja, H., Cierach, M., Konopko, H., Majewska, K. (2002). Effect of addition of grit made of crude and expanded amaranth seeds on the quality of canned meat. Food/ Nahrung, 46(4), 270–275. https://doi.org/10.1002/1521–3803(20020701)46:4<270::AID-FOOD270>3.0.CO;2-QOstoja, H., Cierach, M., Konopko, H., Majewska, K. (2002). Effect of addition of grit made of crude and expanded amaranth seeds on the quality of canned meat. Food/ Nahrung, 46(4), 270–275. https://doi.org/10.1002/1521–3803(20020701)46:4<270::AID-FOOD270>3.0.CO;2-QHarper, T., Clarke, A. D. (2018). Utilization of psyllium husk powder as a dietary fiber source for improving the quality of a processed turkey product. Meat and Muscle Biology, 2(2), 75. https://doi.org/10.221751/rmc2018.065Harper, T., Clarke, A. D. (2018). Utilization of psyllium husk powder as a dietary fiber source for improving the quality of a processed turkey product. Meat and Muscle Biology, 2(2), 75. https://doi.org/10.221751/rmc2018.065Zhao, Y., Hou, Q., Zhuang, X., Wang, Y., Zhou, G., Zhang, W. (2018). Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage. LWT, 97, 157–163. https://doi.org/10.1016/j.lwt.2018.06.053Zhao, Y., Hou, Q., Zhuang, X., Wang, Y., Zhou, G., Zhang, W. (2018). Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage. LWT, 97, 157–163. https://doi.org/10.1016/j.lwt.2018.06.053

The authors declare that there are no conflicts of interest present.