Influence of pork liver drying on ferrochelatase activity for zinc protoporphyrin formation. (15th December 2022)

• Record Type: Journal Article
• Authors: Abril, B.; Sanchez-Torres, E.A.; Bou, R.; Benedito, J.; Garcia-Perez, Jose V.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 171(2022)
• Publication Date: 2022-12-15
• Subjects: Ferrochelatase -- Zinc protoporphyrin -- Drying -- Pork liver -- Coproduct -- Revalorisation; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2022.114128
• Languages: English
• ISSNs: 0023-6438

Abstract

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. Highlights: Air drying of pork liver causes a noticeable negative impact on FeCH enzyme. The reduction of apparent-FeCH concentration was dependent on the drying temperature used. The lowest apparent-FeCH concentration was found at extreme drying temperatures (−10 and 70 °C). Air drying at 10 and 20 °C preserved better the FeCH activity.