Investigation of the chemical composition, physicochemical properties, and microstructure of meat patties with amaranth flour
A. K. Suychinov,
G. T. Zhumanova,
I. V. Mironova,
E. T. Akhmadullina,
N. N. Kadirov,
Z. A. Galiyeva,
O. V. Neverova https://doi.org/10.21323/2414-438X-2023-8-3-183-190
Abstract
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.
About the Authors
A. K. Suychinov
Kazakh Research Institute of Processing and Food Industry (Semey Branch)
Kazakhstan
Kazakhstan
Anuarbek K. Suychinov, PhD, Director
29, Baitursynova str., 071420, Semey
Tel.: +7–701–233–18–14
G. T. Zhumanova
Shakarim University
Kazakhstan
Kazakhstan
Gulnara Т. Zhumanova, PhD, Department of Food Production Technology and Biotechnology
20A, Glinkа srt., Semey, 071412
Tel.: +7–708–260–39–86
I. V. Mironova
Bashkir State Agrarian University; Ufa State Petroleum Technological University
Russian Federation
Russian Federation
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
E. T. Akhmadullina
Bashkir State Agrarian University
Russian Federation
Russian Federation
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
N. N. Kadirov
Bashkir State Agrarian University
Russian Federation
Russian Federation
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
Z. A. Galiyeva
Bashkir State Agrarian University
Russian Federation
Russian Federation
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
O. V. Neverova
Ural State Agrarian University
Russian Federation
Russian Federation
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
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For citations:
Suychinov A.K., Zhumanova G.T., Mironova I.V., Akhmadullina E.T., Kadirov N.N., Galiyeva Z.A., Neverova O.V. Investigation of the chemical composition, physicochemical properties, and microstructure of meat patties with amaranth flour. Theory and practice of meat processing. 2023;8(3):183-190. https://doi.org/10.21323/2414-438X-2023-8-3-183-190
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