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This study investigates the use of quinoa flour (QF), in both dry (WQF) and hydrated (HWQF) forms, as an innovative ingredient in emulsified sausage formulations. The focus is on its influence on physicochemical aspects, oxidative stability, sensory qualities, and nutritional value. HWQF-enhanced emulsions exhibited exceptional water-holding capacities (82.56%) compared to WQF (79.84%) and control samples (53.45%). Quinoa flour also improved emulsion stability, indicated by reduced expressible fluid and fat. PCA analysis showed that quinoa positively impacted taste, texture, juiciness, and overall acceptability, particularly in HWQF sausages, without significantly altering the fatty acid profile. The study underscores quinoa’s potential as a health-promoting and sustainable meat binder alternative. Future research directions include assessing long-term storage effects, consumer acceptance, and the impact of different quinoa varieties, aiming to enhance the commercial and environmental appeal of quinoa-enriched meat products for health-conscious markets.

Micronutrients are trace elements required in very small amounts in the diet. Metals such as copper (Cu), iron (Fe), and zinc (Zn) are essential nutrients that are required for various biochemical and physiological functions. Cadmium, which is considered as systemic toxicant that is known to induce multiple organ damage, even at lower levels of exposure, has been also determined. Therefore, in this paper the concentrations of Cu, Fe, Zn and Cd have been determined in the white quinoa and amaranth by ICP-MS analysis. Concentrations of all examined metals were higher in the amaranth. This research has shown that amaranth and white quinoa could be good sources of essential micronutrients. The concentration of cadmium in amaranth was very close to maximum permitted concentration in food. [ABSTRACT FROM AUTHOR]