ABSTRACT
Grit made of crude and expanded amaranth seeds was added to meat-fat batter in order to determine its effect on its quality. Amaranthus cruentus seeds were expanded by the nonpressure method and graded by density (degree of expansion) into three fractions: 341, 208 and 135 kg/m3; crude seed density was 800 kg/m3. Then the seeds were ground to a homogeneous mass with granulation of 0.8 mm. The water-holding capacity and viscosity of grit made of crude and expanded seeds were determined. Class II pork was used for the production of meat-fat batter. Cooking losses were determined in model meat-fat batter, pasteurized and sterilized cans. The texture and color parameters of canned meat were also determined, and a taste-panel evaluation was made. It was found that expanded seed grit was characterized by worse hydration and gelling properties than crude seed grit. Grit made of crude amaranth seeds had a positive effect on the water-holding capacity of stuffing and allowed to reduce the cooking losses in cans. Better water-holding capacity resulted in an improvement in the tenderness, juiciness and taste of canned meat. Its quality deteriorated when large amounts of highly-expanded seed grit were used.
