INVESTIGATION OF THE CHEMICAL COMPOSITION, PHYSICOCHEMICAL PROPERTIES, AND MICROSTRUCTURE OF MEAT PATTIES WITH AMARANTH FLOUR
Suychinov A.K. Zhumanova G.T. Mironova I.V. Akhmadullina E.T. Kadirov N.N. Galiyeva Z.A. Neverova O.V.
2023V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences
Theory and Practice of Meat Processing
2023#8Issue 3183 - 190 pp.
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.
beef , composite mixture , microstructure , organoleptic , physico-chemical parameters , water-holding capacity
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Kazakh Research Institute of Processing and Food Industry (Semey Branch), 29, Baitursynova str, Semey, 071420, Kazakhstan
Department of Food Production Technology and Biotechnology, Shakarim University, 20A, Glinkа srt, Semey, 071412, Kazakhstan
Bashkir State Agrarian University, 34, 50th Anniversary of October str, Ufa, 450001, Russian Federation
Department of Technology of Meat, Dairy Products and Chemistry, Ufa State Petroleum Technological University, 1, Kosmonavtov str, Ufa, 450064, Russian Federation
Department of Biotechnology and Food, Ural State Agrarian University, 42, Karl Liebknecht str, Yekaterinburg, 620075, Russian Federation
Kazakh Research Institute of Processing and Food Industry (Semey Branch)
Department of Food Production Technology and Biotechnology
Bashkir State Agrarian University
Department of Technology of Meat
Department of Biotechnology and Food
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