Influence of pork liver drying on ferrochelatase activity for zinc protoporphyrin formation
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Publication date
2022-10-27ISSN
0023-6438
Abstract
Pork liver contains an endogenous enzyme, ferrochelatase (FeCH), which catalyses the formation of zinc protoporphyrin (ZnPP), a natural pigment of great interest for the meat industry. The aim of this study was to analyse the effect of pork liver drying (from −10 to 70 °C), as a stabilisation method, on the FeCH activity (EA) and the apparent concentration (ECapp). Drying temperatures close to room conditions (from 10 to 20 °C) allowed to preserve well the ECapp, while the EA was slightly lower (−15.2%) than in raw liver. However, when drying was conducted at extreme conditions (−10 and 70 °C), the lowest values of ECapp and EA were manifested. Therefore, the drying process at moderate temperatures close to room conditions (10 - 20 °C) was considered to be an effective method for FeCH preservation since it was possible to stabilise the liver and the loss of FeCH activity was minimised.
Document Type
Article
Document version
Published version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
8
Publisher
Elsevier
Is part of
LWT - Food Science and Technology
Citation
Abril, B., E.A. Sanchez-Torres, R. Bou, J. Benedito, and Jose V. Garcia-Perez. 2022. "Influence Of Pork Liver Drying On Ferrochelatase Activity For Zinc Protoporphyrin Formation". LWT 171: 114128. doi:10.1016/j.lwt.2022.114128.
Grant agreement number
INIA/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTA2017-00024-C04-03/ES/Tecnologías emergentes para la obtención de zinc-protoporfirina y proteinas funcionales a partir de co-productos cárnicos/
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/
Program
Funcionalitat i Seguretat Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2503]
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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/