1
|
Schivazappa C, Simoncini N, Pinna A, Faccioli A, Zambonelli P, Virgili R. Zinc-protoporphyrin formation in nitrite-free Parma Ham and its relationship with intrinsic parameters and red color profile of processed hams. Meat Sci 2024; 213:109477. [PMID: 38492321 DOI: 10.1016/j.meatsci.2024.109477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 02/26/2024] [Accepted: 02/29/2024] [Indexed: 03/18/2024]
Abstract
A total of 134 fresh hams, assayed for Ferrochelatase (FeCH) activity and ultimate pH (pH48), were processed in compliance with the procedures established for PDO Parma ham and finally, analyzed for salt, moisture, Zinc Protoporphyrin IX (ZnPP), heme, iron and zinc contents, and proteolysis index (PI). The variation in ZnPP content was related to the intrinsic parameters of fresh and matured hams by a Partial Least Square Regression model. The most favorable factors on the formation of ZnPP were total iron content (representative of the initial hemoprotein content), and FeCH activity, demonstrating the main role played by these raw matter-specific predictors in the long matured dry-cured hams. To a lesser extent, zinc content and pH48 were involved with a positive and negative role, respectively. Salt content and PI of matured hams showed an inhibitory and a favorable influence, respectively, toward the ZnPP formation. Principal Component Analysis showed the associations between the sensory red color profile and the physicochemical traits of matured hams. The red color intensity increased in agreement with the red-violet and red-pink hues scores. The formation of a high amount of ZnPP was associated with the increased perception of the red-violet shade, with a lower lightness (L*) and Hue angle (h°). Moisture increase contributed to the shift in color perception to red-pink, while marked progress in PI strengthened the perception of the red-brown shade. ZnPP and final heme favored the red color of matured hams, although a high concentration of these pigments increased in particular the red-violet perception.
Collapse
Affiliation(s)
- Cristina Schivazappa
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121 Parma, Italy.
| | - Nicoletta Simoncini
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121 Parma, Italy.
| | - Anna Pinna
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121 Parma, Italy.
| | - Angela Faccioli
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121 Parma, Italy.
| | - Paolo Zambonelli
- Dipartimento di Scienze e Tecnologie Agroalimentari (DISTAL), Alma Mater Studiorum University of Bologna, Viale Fanin 46, I-40127 Bologna, Italy.
| | - Roberta Virgili
- SSICA - Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Faustino Tanara 31/A, 43121 Parma, Italy.
| |
Collapse
|
2
|
Wu Y, Deng J, Xu F, Li X, Kong L, Li C, Xu B. Zinc protoporphyrin IX generation by Leuconostoc strains isolated from bulged pasteurized vacuum sliced hams. Food Res Int 2023; 174:113500. [PMID: 37986415 DOI: 10.1016/j.foodres.2023.113500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 09/20/2023] [Accepted: 09/22/2023] [Indexed: 11/22/2023]
Abstract
The colour of meat typically fades as it decays. However, it has been observed that certain vacuum-packaged spoiled hams can maintain a pink colour even when the packaging is bulged. A large amount of Zinc protoporphyrin IX (ZnPP) was found in these hams, compared to fresh red hams or spoiled and grey hams. Combined with high-throughput sequencing and cultural isolation, the potential cultures of Leuconostoc mesenteroides S-13 (LM), Leuconostoc citreum OCLC11 (LC), and Leuconostoc mesenteroides subsp. IMAU:80679 (LS) were selected based on their ability to produce ZnPP. Subsequently, these cultures were introduced into a fermented sausage model to assess their effect on colour conversion. The analysis of absorption and fluorescent spectra showed that Nitrite sausages contained nitrosyl heme pigment, while bacteria-inoculated sausages were predominantly composed of ZnPP. In addition, the a* value of the LS sausage was close to the Nitrite group at the end of fermentation, significantly higher than control, indicating the effect of bacterial metabolism on the redness. Meanwhile, the Ferrochelatase (FECH) activity of LM, LC and LS groups were 140 ± 13, 113 ± 16 and 201 ± 20 U/g sausage, respectively, providing a potential method on compensating for nitrite/nitrate substitution based on the presence of ZnPP in meat products.
Collapse
Affiliation(s)
- Ying Wu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Jieying Deng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Feiran Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; Anhui Qingsong Food Co., Ltd., No.28 Ningxi Road, Hefei 231299, China
| | - Xiaomin Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Lingjie Kong
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Cong Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
| |
Collapse
|
3
|
Llauger M, Arnau J, Albano-Gaglio M, Bover-Cid S, Martín B, Bou R. Utilization of Porcine Livers through the Formation of Zn-Protoporphyrin Pigment Optimized by a Response Surface Methodology. Foods 2023; 12:foods12091903. [PMID: 37174439 PMCID: PMC10178239 DOI: 10.3390/foods12091903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 05/02/2023] [Accepted: 05/04/2023] [Indexed: 05/15/2023] Open
Abstract
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 (Listeria monocytogenes, Salmonella spp., and Clostridium perfringens). A significant reduction (>6 log units) was observed in the selected conditions for L. monocytogenes and Salmonella, whereas C. perfringens spores remained at the inoculated levels. The optimized procedure is proven to be microbiologically safe, and may improve the color of nitrite-free meat products.
Collapse
Affiliation(s)
- Mar Llauger
- Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Jacint Arnau
- Food Quality and Technology Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Michela Albano-Gaglio
- Food Quality and Technology Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Sara Bover-Cid
- Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Belén Martín
- Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s/n, 17121 Monells, Spain
| | - Ricard Bou
- Food Quality and Technology Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s/n, 17121 Monells, Spain
| |
Collapse
|
4
|
Abril B, Contreras M, Bou R, Llauger M, García-Pérez J, Benedito J. Influence of ultrasonic application on the enzymatic formation of zinc protoporphyrin. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
5
|
Wakamatsu JI. Evidence of the mechanism underlying zinc protoporphyrin IX formation in nitrite/nitrate-free dry-cured Parma ham. Meat Sci 2022; 192:108905. [PMID: 35842957 DOI: 10.1016/j.meatsci.2022.108905] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 07/06/2022] [Accepted: 07/10/2022] [Indexed: 11/17/2022]
Abstract
A large amount of zinc protoporphyrin IX (ZnPP) is found in nitrite/nitrate-free dry-cured meat products, such as Parma ham, and is known to contribute to the favorable bright red color of the latter. ZnPP is a metalloporphyrin, in which zinc is coordinated, instead of iron, in the porphyrin ring. ZnPP proved to be more stable than heme, and its formation should be favored in dried meat products to improve color without the addition of nitrites or nitrates. Toward that, understanding the mechanisms of formation of ZnPP in nitrite/nitrate-free dry-cured ham would be important. In this lecture, I introduce some of our research group's findings regarding the endogenous and exogenous factors contributing to the formation and distribution of ZnPP in Parma ham and why ZnPP formation is suppressed in common cured meat products.
Collapse
Affiliation(s)
- Jun-Ichi Wakamatsu
- Research Faculty of Agriculture, Hokkaido University, Kita-9 Nishi-9, Sapporo, Hokkaido 060-8589, Japan.
| |
Collapse
|
6
|
Sánchez-Torres EA, Abril B, Benedito J, Bon J, Toldrà M, Parés D, García-Pérez JV. Airborne ultrasonic application on hot air-drying of pork liver. Intensification of moisture transport and impact on protein solubility. ULTRASONICS SONOCHEMISTRY 2022; 86:106011. [PMID: 35483166 PMCID: PMC9171244 DOI: 10.1016/j.ultsonch.2022.106011] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 03/22/2022] [Accepted: 04/16/2022] [Indexed: 05/05/2023]
Abstract
Nowadays, there is increasing interest in developing strategies for the efficient and sustainable use of animal by-products, such as pork liver. In order to stabilize the product, a prior dehydration stage may be required due to its high perishability. The water removal process of pork liver is energy costly and time consuming, which justifies its intensification using novel technologies. In this sense, the aim of this study was to assess the effect of the airborne application of power ultrasound on the hot air-drying of pork liver. For that purpose, drying experiments were carried out at 30, 40, 50, 60 and 70 °C on pork liver cylinders at 2 m·s-1 with (US) and without ultrasonic application (AIR). The drying process was modeled from the diffusion theory and, in the dried pork liver, the protein solubility was analyzed in order to determine the effect of drying on the protein quality. The ultrasound application increased the drying rate, shortening the drying time by up to 40% at 30 °C. The effect of power ultrasound at high temperatures (60 and 70 °C) was of lesser magnitude. Drying at 70 °C involved a noticeable reduction in the protein solubility for dried liver, while the impact of ultrasound application on the solubility was not significant (p > 0.05).
Collapse
Affiliation(s)
- E A Sánchez-Torres
- UPV, Universitat Politècnica de València. Department of Food Technology. Camí de Vera, s/n, 46022, Valencia, Spain
| | - B Abril
- UPV, Universitat Politècnica de València. Department of Food Technology. Camí de Vera, s/n, 46022, Valencia, Spain
| | - J Benedito
- UPV, Universitat Politècnica de València. Department of Food Technology. Camí de Vera, s/n, 46022, Valencia, Spain
| | - J Bon
- UPV, Universitat Politècnica de València. Department of Food Technology. Camí de Vera, s/n, 46022, Valencia, Spain
| | - M Toldrà
- UdG, University of Girona, Institute of Food and Agricultural Technology (INTEA), XIA (Catalonian Network on Food Innovation), Escola Politècnica Superior, C/ Maria Aurèlia Capmany 61, 17003 Girona, Spain
| | - D Parés
- UdG, University of Girona, Institute of Food and Agricultural Technology (INTEA), XIA (Catalonian Network on Food Innovation), Escola Politècnica Superior, C/ Maria Aurèlia Capmany 61, 17003 Girona, Spain
| | - J V García-Pérez
- UPV, Universitat Politècnica de València. Department of Food Technology. Camí de Vera, s/n, 46022, Valencia, Spain.
| |
Collapse
|
7
|
Murbach TS, Glávits R, Maragheh NM, Endres JR, Hirka G, Goodman RE, Lu G, Vértesi A, Béres E, Szakonyiné IP. Evaluation of the genotoxic potential of protoporphyrin IX and the safety of a protoporphyrin IX-rich algal biomass. J Appl Toxicol 2022; 42:1253-1275. [PMID: 35104912 DOI: 10.1002/jat.4293] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 01/18/2022] [Accepted: 01/26/2022] [Indexed: 11/06/2022]
Abstract
Chlamydomonas reinhardtii is a nonpathogenic, nontoxigenic green algae used as a sustainable source of protein in foods. In order to mimic meat-like qualities, a strain rich in protoporphyrin IX (PPIX), an endogenous heme/chlorophyll precursor, was developed using an evolution and selection strategy, and investigations were carried out to evaluate the safety of the novel strain, C. reinhardtii (red), strain TAI114 (TAI114). Digestibly and proteomic evaluations were conducted to determine whether any potentially allergenic or toxic proteins occurred as the result of the mutation process. The genotoxic potential of pure PPIX was evaluated using a bacterial reverse mutation test, an in vitro mammalian chromosomal aberration test, and an in vivo mammalian micronucleus test. Finally, the novel TAI114 biomass was evaluated for general toxicity and identification of target organs in a 90-day repeated-dose oral toxicity study in rats. All proteins were rapidly degraded in pepsin at pH 2.0 suggesting low allergenic potential. The proteomic evaluation indicated that TAI114 biomass contains typical C. reinhardtii proteins. PPIX was unequivocally negative for genotoxic potential and no target organs or adverse effects were observed in rats up to the maximum feasible dose of 4000 mg/kg bw/day TAI114 biomass, which was determined to be the no-observed-adverse-effect-level (NOAEL). These results support the further development and risk characterization of TAI114 biomass as a novel ingredient for use in the meat analogue category of food.
Collapse
Affiliation(s)
- Timothy S Murbach
- AIBMR Life Sciences, Inc., 1425 Broadway, Suite 458, Seattle, WA, USA
| | - Róbert Glávits
- Toxi-Coop Zrt., Berlini utca 47-49, H-1045, Budapest, Hungary
| | - Niloofar Moghadam Maragheh
- Goodman Laboratory, Food Allergy Research and Resource Program (FARRP), University of Nebraska, Dept. of Food Science & Technology, Lincoln, NE, USA
| | - John R Endres
- AIBMR Life Sciences, Inc., 1425 Broadway, Suite 458, Seattle, WA, USA
| | - Gábor Hirka
- Toxi-Coop Zrt., Berlini utca 47-49, H-1045, Budapest, Hungary.,Toxi-Coop Zrt., Arácsi út 97, 8230, Balatonfüred, Hungary
| | - Richard E Goodman
- Goodman Laboratory, Food Allergy Research and Resource Program (FARRP), University of Nebraska, Dept. of Food Science & Technology, Lincoln, NE, USA
| | - Guihua Lu
- Triton Algae Innovations, 11760 Sorrento Valley Road, Suite R, San Diego, California, USA
| | - Adél Vértesi
- Toxi-Coop Zrt., Arácsi út 97, 8230, Balatonfüred, Hungary
| | - Erzsébet Béres
- Toxi-Coop Zrt., Arácsi út 97, 8230, Balatonfüred, Hungary
| | | |
Collapse
|
8
|
Abril B, Sanchez-Torres EA, Bou R, Garcia-Perez JV, Benedito J. Ultrasound intensification of Ferrochelatase extraction from pork liver as a strategy to improve ZINC-protoporphyrin formation. ULTRASONICS SONOCHEMISTRY 2021; 78:105703. [PMID: 34388654 PMCID: PMC8363878 DOI: 10.1016/j.ultsonch.2021.105703] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 07/15/2021] [Accepted: 07/29/2021] [Indexed: 05/06/2023]
Abstract
The enzyme Ferrochelatase (FeCH), which is naturally present in pork liver, catalyses the formation of Zinc-protoporphyrin (ZnPP), a natural pigment responsible for the typical color of dry-cured Italian Parma ham. The aim of this study was to evaluate the feasibility of using high power ultrasound in continuous and pulsed modes to intensify the extraction of the enzyme FeCH from pork liver. US application during FeCH extraction led to an improved enzymatic activity and further increase in the formation of ZnPP. The optimal condition tested was that of 1 min in continuous US application, in which time the enzymatic activity increased by 33.3 % compared to conventional extraction (30 min). Pulsed US application required 5 min treatments to observe a significant intensification effect. Therefore, ultrasound is a potentially feasible technique as it increases the catalytic activity of FeCH and saves time compared to the conventional extraction method.
Collapse
Affiliation(s)
- B Abril
- Department of Food Technology, Universitat Politècnica de València, Camí de Vera, s/n, Valencia 46022, Spain
| | - E A Sanchez-Torres
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, Monells, Girona E-17121, Spain
| | - R Bou
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, Monells, Girona E-17121, Spain
| | - J V Garcia-Perez
- Department of Food Technology, Universitat Politècnica de València, Camí de Vera, s/n, Valencia 46022, Spain
| | - J Benedito
- Department of Food Technology, Universitat Politècnica de València, Camí de Vera, s/n, Valencia 46022, Spain.
| |
Collapse
|
9
|
Sánchez-Torres E, Abril B, Benedito J, Bon J, García-Pérez J. Water desorption isotherms of pork liver and thermodynamic properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111857] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
10
|
Coll-Brasas E, Possas A, Berg P, Grabež V, Egelandsdal B, Bover-Cid S, Fulladosa E. Physicochemical characterisation of restructured Fenalår and safety implications of salt and nitrite reduction. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107460] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
11
|
Influence of meat source, pH and production time on zinc protoporphyrin IX formation as natural colouring agent in nitrite-free dry fermented sausages. Meat Sci 2017; 135:46-53. [PMID: 28889035 DOI: 10.1016/j.meatsci.2017.08.024] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2017] [Revised: 08/20/2017] [Accepted: 08/29/2017] [Indexed: 11/22/2022]
Abstract
Nitrite is commonly used in meat products due to its plural technological advantages. However, it is controversial because of its detrimental side effects on health. Within the context of nitrite reduction, zinc protoporphyrin IX (Zn(II)PPIX) formation in meat products as natural red colouring agent has been suggested. This investigation presents the evaluation of naturally occurring pigments, namely Zn(II)PPIX, protoporphyrin IX (PPIX) and heme in nitrite-free dry fermented sausages in function of time, meat source (pork, horsemeat and a combination of both meat sources) and pH condition. In function of time, Zn(II)PPIX and PPIX were formed and heme content decreased. Higher pH conditions promoted Zn(II)PPIX and PPIX formation, whereas the influence of pH on heme was less clear. The use of horsemeat also promoted Zn(II)PPIX formation. Moreover, even similar amounts were formed when it was combined with pork. Product redness, however, could not be related to Zn(II)PPIX formation.
Collapse
|