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Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages
(MDPI, 2023-04-21)
Dry fermented sausage innovation trends are linked to consumer preferences for clean label and sodium-reduced foods. This study aims to evaluate the effect of the formulation and production process ...
Influence of ultrasonic application on the enzymatic formation of zinc protoporphyrin
(Elsevier, 2023-02-03)
Ferrochelatase (FeCH), present in pork liver, catalyses the formation of zinc-protoporphyrin (ZnPP), a stable purple-red pigment found in Parma ham. Kinetics of ZnPP formation is especially slow. Thus, ...
Utilization of Porcine Livers through the Formation of Zn-Protoporphyrin Pigment Optimized by a Response Surface Methodology
(MDPI, 2023-05-06)
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 ...