AMARANTH IN PÂTÉ FORMULATIONS: INNOVATIVE APPROACHES TO NUTRITIONAL ENHANCEMENT AND SHELF-LIFE EXTENSION

Abstract

In today’s context of increasing attention to the quality and safety of food products, the development of meat products that combine high nutritional value with consumer convenience is of particular relevance. Liver pâtés enjoy significant popularity due to their rich content of proteins, vitamins, and minerals, making them an important component of a balanced diet. However, traditional formulations of these products often contain a high proportion of fat, which limits their appeal among individuals who prefer a healthy lifestyle. This article focuses on improving the consumer properties of liver pâtés through the use of amaranth-based raw materials and examines the impact of this factor on the product’s shelf life. The aim of the study was to investigate the effect of amaranth flakes on the nutritional value and stability of liver–plant pâtés, which enables optimization of the formulation, improvement of the product’s functional and technological characteristics, and development of a product with enhanced biological value and extended shelf life. The study employed general scientific methods, including analysis, synthesis, comparison, systematization, as well as experimental modeling of technological processes. A promising direction for formulation improvement is the incorporation of plant-based ingredients, particularly amaranth flakes, which are a source of easily digestible protein, dietary fiber, minerals, and natural antioxidants. They contribute to strengthening the immune system, normalizing metabolism, increasing nutritional value, improving organoleptic characteristics, and extending storage life by slowing oxidative processes. The plant component significantly influences the flavor, aroma, and appearance of liver-plant pâtés. Amaranth flakes help balance the product’s fat content and serve as a natural preservative, while onions enhance its aromatic profile. At the same time, the effect of amaranth flakes on the quality, nutritional value, and stability of liver pâtés during storage remains insufficiently studied. Therefore, investigating these aspects is important for the development of modern technologies in the meat processing industry. The results obtained indicate that the addition of plant components has a positive effect on pâté quality, although the degree of this influence depends on their concentration in the formulation.