Production of comminuted meat products such as sausage is
progressively increasing in Egypt. Amaranth plant grows rapidly, with a high tolerance to
arid conditions and poor soils. So, a trial was made to use whole amaranth meal in
producing sausage. The quality attributes of sausage produced from beef meat as main
ingredients or substituted by different levels of whole amaranth meal were studied.
Chemical composition, freshness tests, physicochemical evaluation, microbiological
examinations were determined. The energy values for produced sausage were estimated.
Texture properties were measured using the food texture Instron Universal Testing
Machine (Model 4302) (Penetration test (PT) and Compression test (CT). Sensory
evaluation for produced sausage was carried out and the data were statistically analyzed.
Obtained results showed that using of whole amaranth meal increased total carbohydrate
and ash but the other chemical composition were decreased in sausage. While there are
changing in chemical composition, the nutritional values for all produced sausage were
nearly the same. The TVN and TBA were increased with increasing storage time. The
increase in TVN and TBA of substituted samples were lesser than control sample. In the
same time TVN and TBA for all produce sausage samples were within the Egyptian
standard requirements. Whole amaranth meal increased cooking yield and decreased
frying and cooking loss. The microbiological quality of all produced sausage was within
the Egyptian standard requirements. The sausage substituted with 5, 10 % of whole
amaranth meal were accepted nearly as control sausage. Texture properties of sausage are
affected by substitute levels of whole amaranth meal and storage period. The results
indicated that whole amaranth meal can be utilized in making sausage.