## 5 Conclusions  
The obtained results of the assessment of the colour of the cross-section of poultry pates showed that the products with the addition of hemp seeds, amaranth and golden  
\begin{table}
\begin{tabular}{l c c c c} \hline \hline \multirow{2}{*}{**Parameter**} & \multicolumn{4}{c}{**Poultry Patés**} \\ \cline{2-5}  & **Group I** & **Group II** & **Group III** & **Group IV** \\ \hline Odour intensity & 3.70 \({}^{\text{b}}\)\(\pm\) 0.48 & 4.67 \({}^{\text{a}}\)\(\pm\) 0.43 & 4.72 \({}^{\text{a}}\)\(\pm\) 0.26 & 4.72 \({}^{\text{a}}\)\(\pm\) 0.26 \\ \hline Flavour intensity & 4.20 \(\pm\) 0.59 & 4.22 \(\pm\) 0.44 & 4.28 \(\pm\) 0.44 & 4.39 \(\pm\) 0.42 \\ \hline Odour desirability & 3.80 \({}^{\text{b}}\)\(\pm\) 0.59 & 4.72 \({}^{\text{a}}\)\(\pm\) 0.44 & 4.72 \({}^{\text{a}}\)\(\pm\) 0.36 & 4.72 \({}^{\text{a}}\)\(\pm\) 0.36 \\ \hline Flavour desirability & 3.90 \({}^{\text{b}}\)\(\pm\) 0.57 & 3.94 \(\pm\) 0.46 & 4.00 \(\pm\) 0.50 & 4.61 \({}^{\text{a}}\)\(\pm\) 0.49 \\ \hline Juiciness & 4.00 \({}^{\text{b}}\)\(\pm\) 0.33 & 4.61 \({}^{\text{a}}\)\(\pm\) 0.38 & 4.72 \({}^{\text{a}}\)\(\pm\) 0.48 & 4.67 \({}^{\text{a}}\)\(\pm\) 0.43 \\ \hline Tenderness & 4.60 \({}^{\text{a}}\)\(\pm\) 0.59 & 3.89 \({}^{\text{b}}\)\(\pm\) 0.42 & 3.61 \({}^{\text{b}}\)\(\pm\) 0.55 & 3.89 \({}^{\text{b}}\)\(\pm\) 0.49 \\ \hline Connection & 3.90 \({}^{\text{b}}\)\(\pm\) 0.57 & 3.89 \({}^{\text{b}}\)\(\pm\) 0.49 & 4.00 \({}^{\text{b}}\)\(\pm\) 0.56 & 4.67 \({}^{\text{a}}\)\(\pm\) 0.50 \\ \hline Consistent/strukture & 4.44 \(\pm\) 0.30 & 4.33 \(\pm\) 0.43 & 4.17 \(\pm\) 0.43 & 4.44 \(\pm\) 0.46 \\ \hline Spreadability & 4.83 \({}^{\text{a}}\)\(\pm\) 0.25 & 3.83 \({}^{\text{b}}\)\(\pm\) 0.50 & 3.89 \({}^{\text{b}}\)\(\pm\) 0.33 & 4.00 \({}^{\text{b}}\)\(\pm\) 0.35 \\ \hline Total destrability & 4.13 \(\pm\) 0.58 & 4.23 \(\pm\) 0.55 & 4.23 \(\pm\) 0.57 & 4.46 \(\pm\) 0.50 \\ \hline \hline \end{tabular}  
* Explanations: Group I—whent roll 24%; group II—hemp seeds 8%, amaranth 10%, golden flavseed 6%; group III—hemp seeds 8%, amaranth 6%, golden flavseed 10%; Group IV—hemp seeds, amaranth, golden flaxseed each in 8%; \({}^{\text{ab}}\) values in rows with different letters differ significantly, \(p<\) 0.05.  
\end{table}
Table 6: Effect of the addition of hemp seeds, amaranth and golden flaxseed on the sensory traits of poultry patés (points).  
flaxseed in all tested groups were characterised by a brighter colour, a higher degree of saturation towards yellow and greater hardness. Pates from group III, which contained 10% flaxseeds and 6% amaranth seeds, exhibited greater hardness in comparison with the other research groups.  
The results of the study show that the addition of a mixture of hemp seeds, amaranth and golden flaxseed allows for obtaining pates with increased nutritional value without the use of any synthetic additives. Poultry pates prepared with the addition of a mixture of hemp seeds, amaranth and golden flaxseed have health-promoting properties. They are rich in protein, essential amino acids, fibre and vitamin E, have a favourable fatty acid profile and a healthy omega-6/omega-3 ratio (3:1). They are safe for the consumer.  
In the sensory assessment, the connection and tenderness in pates with the addition of seeds were rated lower compared to the control pates; however, the flavour desirability and spreadability was rated the highest for pates with 8% plant additives.  
The use of turkey leg as the raw meat allows the product to retain wholesome protein and favourable processing properties. The use of a mixture of flaxseed, hemp and amaranth seeds in appropriate proportions and the technology of their preparation allows the valuable properties of plant materials in the final product to be preserved.