Using grinded amaranth grain in the meat foods production

The purpose of the study is to develop technology for sausage products with the addition of crushed amaranth grains to improve the chemical composition of the finished product. A recipe for sausage products with the addition of amaranth grain was experimentally developed, which included: raw meat, flavoring, colorforming components, coarsely ground amaranth grain from three local populations: A. hypohondriaticus L. (var. alba) (white amaranth); A. hypohondriaticus L. (red amaranth); A. Paniculatus (cruentus) (paniculate or purple amaranth). Crushed amaranth grains (red, crimson, white), harvested at the fruit and berry experimental station of the Primorsky Research Institute of Agriculture, were used in equal parts, the amount in the minced meat ranged from 50-100 % of the starch content. An organoleptic assessment of product options showed that partial (50 %) or complete replacement of potato starch (100 %) with crushed amaranth grain had virtually no effect on the consistency of the products, and a more intense taste and aroma were noted. Physico-chemical indicators show a slight increase in the mass fraction of moisture (up to 0.5 %), the content of protein (0.41 and 0.6 %) and carbohydrate components (0.2 and 1.0 %) and a decrease in the mass fraction of fat ( 1.9 and 1.5 %) compared to the control. With an increase in the concentration of crushed amaranth grains in the product, the value of water-binding capacity increased slightly; the study of water-holding capacity did not reveal such dependence. Microbiological parameters of the samples were determined at 3 time points during storage and were within normal limits.