## 4 Results and Overview
The addition of raw seeds reduced the redness of the meat mass to a greater extent than the expanded ones and the degree of saturation towards yellowness (b *) in both pasteurised and sterilised products. However, these visual changes were judged negative. Texture assessment is of great importance for the acceptability of a product by consumers. The instrumental test of texture profile analysis (TPA) allows researchers to obtain parameters characterising the texture and complementing the sensory tests [23]. Our own research showed that poultry gates with the use of seeds in all research groups were characterised by significantly (\(p<0.05\)) higher hardness compared to gates with the addition of wheat roll. The value of TPA parameters was influenced by the amount of ingredients used. The gates from group III, with 10% flaxseed content and 6% amaranth seed content, had higher hardness compared to other research groups. The analysis of the results of the Warner-Batzler maximum shear showed a similar trend for the hardness of the gate (Table 2). Increasing the firmness (increase in cutting force) of chicken meat burgers with the addition of flaxseed flour was reported by [PERSON] et al. [8]. The authors showed that the hardness of the meat product increased with the increase in the content of the addition of flaxseed flour. In a study by [PERSON] et al. [13], the addition of hepp ingredients (hemp flour, hemp protein and whole hepp seeds) increased the hardness of pork gates measured by the TPA test. In the authors' own research, it was noted that the changes in the parameters of the texture profile (springiness, gumminess and chewiness) depended on the amount and interaction between the ingredients of the gates. It can be assumed that the component having the greatest influence on the textural features was the addition of flaxseeds (Table 2). Similar results were obtained by [PERSON] and [PERSON] [16] when evaluating pork-liver gates with the addition of hepp seeds and flaxseed. The effect of the addition of amaranth and quinoa flour on the springiness, gumminess and chewiness of meat nuggets was demonstrated by [PERSON] et al. [18]. [PERSON] et al. [8] indicated that the addition of golden flaxseed flour can be used as a healthy component of meat products, improving technological properties and the bio-functional potential of the product resulting from the content of bioactive compounds contained in the seed. An indicator of the health safety of a meat product is the total number of aerobic bacteria. It was shown that the addition of a seed mixture allowed for obtaining products of good microbiological quality after 48 h of storage. In the conducted research, it was noted that the applied plant additives reduced the total number of microorganisms in poultry gates (\(p<0.05\)) in groups II and IV with a higher proportion of amaranth seeds. This can be explained by the fact that amaranth seeds contain squalene, a substance with antioxidant properties. In studies by [PERSON] et al. [17], it was reported that the addition of amaranth seeds ingredients increases the antioxidant properties of raw burgers. Proteins are a basic nutrient, and their proper consumption, both in quantitative and qualitative terms, is of key importance for human health [36]. In the conducted research, the use of a mixture of hepp seeds, amaranth and golden flaxseed as a substitute for a wheat roll had a beneficial (\(p<0.05\)) effect on increasing the share of protein in all research groups (Table 3) and maintaining the high biological value of the protein (Table 4). Poultry pates with a higher addition of golden flaxseeds (groups III and IV) had a higher content of essential amino acids (lysine, aspartic acid, leucine, isoleucine and arginine). An increase in protein content in meatballs with the addition of amaranth seeds was demonstrated by [PERSON] et al. [18] in beef cutlets with flaxseed flour by [PERSON] and [PERSON] [10], and in pates with flaxseed by [PERSON] et al. [11].