Effects of amaranth gel on model system meat emulsion properties and quality parameters

This study aimed to investigate the use of amaranth gel containing amaranth and beetroot powder to replace beef meat at different concentrations (20%, 30%, and 40%) to evaluate its effects on product quality. The chemical composition analysis revealed that adding amaranth gel led to significant changes in the emulsions’ nutritional profile. Higher concentrations of amaranth gel resulted in increased protein content, attributed to the inherent protein content of amaranth, while concurrently reducing the fat content of the emulsions. The total fat content was reduced by as much as 58.75%, and the energy content was lowered by up to 30.70% in the reformulated products. The emulsions exhibited enhanced water holding capacity and improved stability with the addition of amaranth gel, as evidenced by increased resistance to phase separation and enhanced emulsion stability over time, which is crucial for maintaining moisture during processing and storage. Moreover, rheological measurements demonstrated that the elastic modulus (G′) predominated over viscous (G″) behavior. Beetroot powder, used as a natural coloring agent, significantly altered the color parameters of the samples. Furthermore, oxidative stability assessments revealed that amaranth gel effectively mitigated lipid oxidation, extending the emulsions’ shelf life and enhancing product stability during storage. The results indicated that amaranth gel could be successfully incorporated into emulsified meat formulations as an alternative to animal-based ingredients, providing desired technological, rheological, and oxidative qualities.