In Vitro Zinc Protoporphyrin IX Formation in Different Meat Sources Related to Potentially Important Intrinsic Parameters

Maere, Hannelore De; Chollet, Sylvie; Claeys, Erik; Michiels, Chris W.; Govaert, Marlies; Mey, Eveline De; Paelinck, Hubert; Fraeye, Ilse

doi:10.1007/s11947-016-1804-0

Cited by 13 publications

(14 citation statements)

References 34 publications

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“…Depending on the meat source used, the meat batter showed clear differences in total heme amount, with the pork treatments having the lowest total heme concentrations, the horse treatments having the highest total heme concentrations and the combi treatments resulted in intermediate total heme concentrations. The higher concentrations of total heme in horsemeat compared to pork corresponds to what was already described in literature (De Maere et al, 2016b). During the production process, generally a decrease in total heme was seen (except for the combi-low treatment), although the course of this decrease differed between treatments, with no clear effect of meat source or pH treatment.…”

Section: Total Heme Analysissupporting

confidence: 87%

Influence of meat source, pH and production time on zinc protoporphyrin IX formation as natural colouring agent in nitrite-free dry fermented sausages

Maere¹,

Chollet

Brabanter³

et al. 2018

Meat Science

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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.

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Section: Total Heme Analysissupporting

confidence: 87%

Influence of meat source, pH and production time on zinc protoporphyrin IX formation as natural colouring agent in nitrite-free dry fermented sausages

Maere¹,

Chollet

Brabanter³

et al. 2018

Meat Science

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“…However, in this study, this higher formation rate in lamb has not been observed. Lower ZnPP concentration found in lamb Fenalår could be related to the shorter maturation period (4 months) in comparison to the Parma and Spanish dry-cured hams (12-24 months), since processing time is a crucial factor for ZnPP formation (De Maere et al, 2017). These results suggest that redness of NNSR Fenalår could be improved by optimizing elaboration procedures, i.e.…”

Section: Characterization Of Colour and Texturementioning

confidence: 83%

Physicochemical characterisation of restructured Fenalår and safety implications of salt and nitrite reduction

Coll-Brasas¹,

Possas²,

Berg

et al. 2021

Food Control

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There is a new trend to produce dry-cured ham from lamb in shorter times by boning the ham before salting to later obtain restructured hams that are easier to dry and slice. However, little information about the physicochemical characteristics of Norwegian Fenalårs during the process or the safety implications of their elaboration procedures is reported in the literature. The aim of this study was to characterize the colour, texture and physicochemical properties of restructured Fenalårs when using Standard Salting (SS), Salt Reduced (SR) and a Non-Nitrite Salt Reduced (NNSR) treatments. Microbiological safety implications of the elaboration process when using the different salting treatments were also assessed using predictive microbiology. To do so, sixty Fenalårs were elaborated using a Standard Salting (SS), a Salt reduced (SR) and a Non-Nitrite Salt Reduced (NNSR) treatments. Physicochemical characterization (instrumental colour and texture and Zinc Protoporphyrin content) was performed at the end of the process using thirty Fenalårs. The rest of the Fenalårs were used to characterize the product through the elaboration process (pH and aw) for the evaluation of microbiological hazards when using the different salting treatments using predictive microbiology. Results showed a significant increase in softness when reducing salt content and a decrease of redness when no nitrite was used, attributed to the formation of ZnPP content instead of nitrosylmyoglobin. In terms of risk assessment, the decrease of aw through the elaboration process reduced the growth capacity of all the microorganisms evaluated. However, microbiological safety implications in salt reduced Fenalårs are important, especially when no nitrite was added, because the considerable increase of growth potential of L. monocytogenes. The increase of growth potential of proteolytic C. botulinum is very little and no relevant effect of nitrite on growth potential of S. aureus was observed. Predictive microbiology and optimization of the process to enhance ZnPP formation can help to ensure safety and quality of salt reduced restructured Fenalårs without additives.

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“…This could be due to the fact that the reaction for the ZnPP formation was carried out using purified FeCH, obtained by solubilization, ammonium sulfate fractionation and blue Sepharose CL-6B chromatography while in the present study, an unpurified extract was used. The direct comparison of the values reported in this study and the ones found by De Maere et al [38] is complex, due to there being different factors, such as differences in the content of endogenous metals, which could affect the reaction rate. In this sense, divalent ions from the endogenous metals (Fe 2+ , Co 2+ , Ni 2+ …) which are present in the mitochondrial membranes can modify the enzymatic activity, since they can serve as substrates, competing against and limiting the formation of ZnPP [39] .…”

Section: Resultsmentioning

confidence: 49%

“…1 ), the specific enzymatic activity (SEA) was 7.6 nmol of ZnPP/g dry matter × min and the product formed at 120 min of 0.684 μmol/L ZnPP. However, if the burst phase is not considered and the ZnPP formed at 45 min is used to calculate the SEA [38] , a value of 18.2 nmol of ZnPP/g dry matter × min is obtained. De Maere et al [38] reported a higher value of SEA for pork liver (123.81 nmol of ZnPP/g dry matter × min) and a value of 31.51 nmol of ZnPP/g dry matter × min for pork shoulder.…”

Section: Resultsmentioning

confidence: 99%

“…However, if the burst phase is not considered and the ZnPP formed at 45 min is used to calculate the SEA [38] , a value of 18.2 nmol of ZnPP/g dry matter × min is obtained. De Maere et al [38] reported a higher value of SEA for pork liver (123.81 nmol of ZnPP/g dry matter × min) and a value of 31.51 nmol of ZnPP/g dry matter × min for pork shoulder. Parolari et al [32] showed enzymatic activities ranging from 4.42 to 0.88 nmol of ZnPP/g dry matter × min throughout the different stages of Parma ham processing (from green to dry-cured hams).…”

Section: Resultsmentioning

confidence: 99%

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Ultrasound intensification of Ferrochelatase extraction from pork liver as a strategy to improve ZINC-protoporphyrin formation

Abril

Sánchez-Torres

Bou

et al. 2021

Ultrasonics Sonochemistry

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In Vitro Zinc Protoporphyrin IX Formation in Different Meat Sources Related to Potentially Important Intrinsic Parameters

Cited by 13 publications

References 34 publications

Influence of meat source, pH and production time on zinc protoporphyrin IX formation as natural colouring agent in nitrite-free dry fermented sausages

Influence of meat source, pH and production time on zinc protoporphyrin IX formation as natural colouring agent in nitrite-free dry fermented sausages

Physicochemical characterisation of restructured Fenalår and safety implications of salt and nitrite reduction

Ultrasound intensification of Ferrochelatase extraction from pork liver as a strategy to improve ZINC-protoporphyrin formation

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