## 3 Results and Discussion
### Fatty Acid Composition and Nutritional Indices  
The fatty acid composition of the minced meat products, both as individual fatty acids and as different lipid classes, is presented in Table 5. Myristic (C14:0), palmitic (C16:0), and stearic (C18:0) acids were the predominant saturated fatty acids in the products across all treatments. Oleic acid (C18:1 _cis-9_) and linoleic acid (C18:2 _n-6 cis_) were the primary monounsaturated and polyunsaturated fatty acids, respectively. Significant differences (\(p<0.05\)) were observed in the levels of eicosatrienoic acid (C20:3 _n-3_), arachidonic acid (C20:4 _n-6_), and lignoercic acid (C24:0); these differences could be related to product formulation, i.e., decreasing levels of breadcrumbs and increasing levels of hemp flour. Regarding lipid classes, variations were noted only in the levels of _n-3_ fatty acids, which also decreased gradually with an increasing hemp flour content. Overall, there were no differences in the fatty acid profiles between treatments, indicating that the addition of hemp flour did not favourably impact the fatty acid composition of the minced meat products. The most abundant fatty acids in the hemp flour were linoleic (C18:2 _n-6_), oleic (C18:1), and linolenic acid (C18:3 _n-3_) (Table 3), and this result is in general agreement with the findings of [PERSON] et al. [54]. Hemp flour is a defatted product; this factor, along with the relatively low added amount, could explain why the favourable fatty acid profile of hemp flour (Table 3) was not reflected in the fatty acid composition of the minced meat products. \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Variable**} & \multicolumn{4}{c}{**Treatment**} & \multirow{2}{*}{**Significance**} \\ \cline{2-2} \cline{4-4}  & **HF0** & & **HF4** & & **HF6** \\ \hline Moisture (g/100 g) & 61.19 \(\pm\) 0.69 & 62.33 \({}^{\text{b}}\)\(\pm\) 1.82 & 60.02 \({}^{\text{a}}\)\(\pm\) 0.71 & * \\ Ash (g/100 g) & 2.46 \({}^{\text{b}}\)\(\pm\) 0.21 & 2.19 \({}^{\text{a}}\)\(\pm\) 0.17 & 2.11 \({}^{\text{a}}\)\(\pm\) 0.05 & ** \\ Protein (g/100 g) & 14.30 \(\pm\) 1.10 & 13.99 \(\pm\) 0.37 & 14.87 \(\pm\) 1.66 & NS \\ Fat (g/100 g) & 15.08 \(\pm\) 2.36 & 13.78 \(\pm\) 1.80 & 16.14 \(\pm\) 2.46 & NS \\ Carbohydrate (g/100 g) & 6.96 \(\pm\) 2.72 & 7.70 \(\pm\) 3.20 & 6.86 \(\pm\) 3.19 & NS \\ Sodium chloride (g/100 g) & 1.49 \({}^{\text{b}}\)\(\pm\) 0.11 & 1.39 \({}^{\text{b}}\)\(\pm\) 0.04 & 1.27 \({}^{\text{a}}\)\(\pm\) 0.05 & *** \\ Sodium nitrite (mg/kg) & 2.98 \({}^{\text{b}}\)\(\pm\) 0.03 & 1.54 \({}^{\text{a}}\)\(\pm\) 0.08 & 1.60 \({}^{\text{a}}\)\(\pm\) 0.04 & *** \\ \hline NS = Non-significant; \({}^{\text{a}}\) = \(p<0.05\); \({}^{\text{a}}\) = \(p<0.01\); \({}^{\text{a}}\) = \(p<0.001\); Superscripts a and b differ at \(p<0.05\). & \\ \end{tabular}
\end{table} 
Table 4: Proximate composition of the minced meat products (mean values \(\pm\) SD). The composition of meat products is primarily influenced by the fatty acid composition of the meat used. Similar findings were reported by [PERSON] et al. [17] for pork meat loaves containing 5% hemp flour. However, these researchers found differences in fatty acid composition when the pork meat loaves contained either hemp protein, hemp seeds, or hehulled hemp seeds. The effect of hemp addition on the lipid quality nutritional indices of the minced meat products is shown in Table 6. The PUFA/SFA ratio is commonly used to assess the nutritional quality of consumed fats. This ratio suggests that polyunsaturated fatty acids (PUFA) might lower levels of low-density lipoprotein cholesterol and total serum cholesterol, whereas saturated fatty acids (SFA) tend to raise serum cholesterol levels. Therefore, a higher PUFA/SFA ratio is associated with a more beneficial effect on cardiovascular health [33], with the recommended threshold value being 0.45 [55].