September 24, 2023 | Foods |
Conducted by the University of Life Sciences in Lublin, Poland, this study explores the nutritional impact of incorporating lyophilized dragon fruit pulp into baked pork meat products. Examining doses ranging from 0.5% to 4%, the research evaluates changes in chemical composition, essential mineral content, fatty acid profile, and product characteristics during 21 days of refrigerated storage. The results reveal that higher lyophilizate doses, specifically 2.5% and 4%, significantly enhance the nutritional profile of meat products, elevating concentrations of vital minerals like calcium, magnesium, potassium, and iron. Notably, these improvements occur without altering the fundamental chemical composition, except for increased fat and carbohydrate content in the 4% lyophilizate sample. The study suggests that incorporating 4.0% lyophilized dragon fruit pulp holds promise for augmenting the nutritional value of pork meat products. Read more