Bio-Fortified Pork Cracklings with UVB LED Tailored Content of Vitamin D3

Petra Ložnjak Švarc, Marzia Rahimi, Jesper Tønnesen, Dennis Dan Corell, Paul Michael Petersen, Grethe Hyldig, Jette Jakobsen*, Charles Desmarchelier (Editor)

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Abstract

Since few foods are naturally rich in vitamin D, novel food products with a high content of vitamin D are needed to decrease the prevalence of vitamin D deficiency. Pork cracklings are Danish snacks with high contents of protein and fat. They are consumed mostly during wintertime when sun exposure cannot fulfil human needs for vitamin D3. Pork cracklings were produced in an industrially friendly manner from UVB LED illuminated pork rind, using a combination of sous vide (85 °C, 60 min) and roasting in the oven (200 °C, 20 min). Thermal processing resulted in a significant loss of vitamin D3 (>90%). Thus, the process was optimized by the UVB exposure of pork cracklings, i.e., after thermal processing. The produced pork cracklings had a vitamin D3 level of ~10 µg/100 g, with a possibility of tailoring its final content. Furthermore, the fat content at 15–20% was a reduction of 50% compared to marketed products in 2021. No significant difference was found in the content of vitamin D3 during 31 days of storage in the air. A consumer preference test (n = 53) indicated that >80% of participants liked the product and saw its potential as a new food source of vitamin D3.
Original languageEnglish
JournalFoods
Volume11
Issue number5
Pages (from-to)726
Number of pages1
ISSN2304-8158
DOIs
Publication statusPublished - 2022

Keywords

  • Novel food
  • UVB exposure
  • Pork rind
  • Processing
  • Stability
  • Storage
  • Sensory analysis

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