Utilization of Porcine Livers through the Formation of Zn-Protoporphyrin Pigment Optimized by a Response Surface Methodology.
color
heme
ingredient
offal
porphyrin
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
06 May 2023
06 May 2023
Historique:
received:
14
04
2023
revised:
02
05
2023
accepted:
04
05
2023
medline:
13
5
2023
pubmed:
13
5
2023
entrez:
13
5
2023
Statut:
epublish
Résumé
There is a growing demand for clean-label products. This study aimed to obtain a food-grade coloring ingredient for meat products based on the formation of Zn-protoporphyrin from porcine livers, thus contributing to the development of nitrite-free products. First, the effects of sodium disulfite and acetic, ascorbic, and lactic acids on the formation of Zn-protoporphyrin and the total microbial count were studied. The combination of ascorbic and acetic acids resulted in a higher Zn-protoporphyrin content than acetic acid alone, and microbial levels were maintained (ca. 3 log CFU/mL). Second, a response surface methodology was used to maximize Zn-protoporphyrin while maintaining microbiological food standards. To that end, the effects of pH (4.2-5.4), incubation time (3-30 h), and temperature (25-50 °C) were studied. The selected conditions for Zn-protoporphyrin formation involved anaerobic incubation at pH 4.8 and 45 °C for 24 h. The safety was validated through challenge testing for relevant pathogens (
Identifiants
pubmed: 37174439
pii: foods12091903
doi: 10.3390/foods12091903
pmc: PMC10178239
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Spanish Ministry of Economy and Competitiveness
ID : PDC2021-121822-C21-01
Organisme : Spanish Ministry of Economy and Competitiveness
ID : RTA2017-00024-C04-01
Organisme : Generalitat de Catalunya and CERCA Program
ID : 2017 SGR 1650
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