Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés
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Author
Morera, Afra
Wakamatsu, Jun-ichi
Lorenzo, José M.
Publication date
2024-02-09ISSN
2304-8158
Abstract
This study aimed to investigate the coloring ingredient potential of liver homogenates that form Zn protoporphyrin (ZnPP), a natural red pigment, after anaerobic incubation. Liver homogenates were used to develop nitrite-free sterile pork liver pâtés. These homogenates were applied in the formulation of pâtés directly or after centrifugation to obtain a pellet that was highly concentrated in ZnPP. Both the whole homogenate and its insoluble fraction were adjusted to pH 7.5 before their use in the formulation of pâtés with and without antioxidant (0.5% ascorbate plus 0.1% tocopherol) addition. Pâtés formulated with the whole homogenate showed color and texture characteristics that were similar to those of the positive control with nitrite. However, high levels of the insoluble fraction also led to pâtés with improved color characteristics but with a two-fold softened texture. Therefore, the form and amount of ZnPP added played roles in the final appearance of the product. The ZnPP pigment was more stable than heme in the sterilization treatment, and antioxidant addition proved to be unnecessary. The ZnPP-rich ingredients allowed for the preparation of nitrite-free cooked liver pâtés with a stable red color and could thus be potentially applied in other uncured cooked meat products.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
17
Publisher
MDPI
Is part of
Foods
Citation
Llauger, Mar, Luis Guerrero, Jacint Arnau, Afra Morera, Jun-ichi Wakamatsu, José M. Lorenzo, and Ricard Bou. 2024. “Zinc Protoporphyrin-Rich pork liver homogenates as coloring ingredients in Nitrite-Free liver pâtés”. Foods 13(4): 533. doi:10.3390/foods13040533.
Grant agreement number
INIA/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTA2017-00024-C04-01/ES/Obtención de zinc-protoporfirina y ferroquelatasa para la mejora del color y la reducción de los agentes de curado en productos cárnicos/
MICINN/Programa Estatal de I+D+I orientada a los retos de la sociedad/PDC2021-121822-C21/ES/Escalado del proceso de obtención de un ingrediente en polvo basado en la formación de protoporfirina de Zn y el secado mediante combustión por pulsos/
Program
Funcionalitat i Seguretat Alimentària
Qualitat i Tecnologia Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2555]
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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/