这项研究评估了含有冻干火龙果果肉的烤猪肉产品的营养价值。用剂量为0.5%的冻干紫罗兰果肉强化的烤猪肉产品的选定营养特性,1.5%,2.5%,4%进行了评估。对于这个评估,产品基本化学成分的变化,钙的含量,镁,钾,铁,和磷,并考虑了脂肪酸的概况。此外,肉制品的典型特征,如pH值,水活动,氧化还原电位或硫代巴比妥酸反应性物质,和抗氧化性能的产品在21天的冷藏储存,被评估。研究结果表明,使用较高剂量的冻干剂,即,分别为2.5%和4%,显著(p<0.05)提高了肉制品的营养价值,导致对人体正常运作重要的必需矿物质浓度增加(钙,镁,钾,和铁)。这些变化在不影响基本化学组成的情况下发生(除了添加4%冻干物后样品中脂肪和碳水化合物的含量增加)。强化处理的引入改善了脂肪酸谱,导致C14:0、C16:0、C20:0和C20:5n3的含量增加。此外,在4%剂量的变体中,C8:0、C10:0、C16:1n7、C18:0、C18:1n9C+C18:1n9t含量增加,C18:2n6C+C18:2n6t,C18:3n3(阿尔法),C20:1n15和C20:1n9。在这个特定的变体中,饱和度的增加-,monounsaturated-,还观察到多不饱和脂肪酸,这与肉制品中TBARS水平的增加有关。然而,冻干剂剂量的增加导致肉类提取物的抗自由基作用增加。根据获得的结果,在猪肉肉制品的生产中,以冻干火龙果果肉的形式使用4.0%的植物添加剂似乎是合理的。
This study evaluates the nutritional value of a baked pork meat product containing
lyophilized dragon fruit pulp. The selected nutritional properties of a baked pork meat product fortified with
lyophilized Hylocereus undatus pulp in doses of 0.5%, 1.5%, 2.5%, and 4% were evaluated. For this assessment, changes in the basic chemical composition of the products, the content of calcium, magnesium, potassium, iron, and phosphorus, and the profile of fatty acids were considered. Additionally, characteristics typical for meat products, such as pH, water activity, oxidation-reduction potential or thiobarbituric acid reactive substances, and antioxidant properties of the product during 21 days of refrigerated storage, were assessed. The findings indicate that the use of higher doses of lyophilizate, i.e., in the amounts of 2.5% and 4%, significantly (p < 0.05) increases the nutritional value of meat products, leading to an increase in the concentration of essential minerals important for the proper functioning of the human body (calcium, magnesium, potassium, and iron). These changes occurred without affecting the basic chemical composition (except for an increase in the content of fat and carbohydrates in the sample with the addition of 4% lyophilizate). The introduction of the fortification treatment improved the fatty acid profile, resulting in an increase in the content of C14:0, C16:0, C20:0, and C20:5n3. In addition, in the variant with a 4% dosage, there was an increased content of C8:0, C10:0, C16:1n7, C18:0, C18:1n9C + C18:1n9t, and C18:2n6C + C18:2n6t, C18:3n3 (alpha), C20:1n15, and C20:1n9. In this particular variant, an increase in saturated-, monounsaturated-, and polyunsaturated fatty acids was also observed, which was associated with an increased level of TBARS in meat products. However, the increase in the dose of lyophilizate caused an increase in the antiradical effect of meat extracts. Based on the results obtained, it seems reasonable to use a plant additive in the form of
lyophilized dragon fruit pulp in the amount of 4.0% in the production of pork meat products.