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Liver homogenates were used to develop nitrite-free sterile pork liver p\u00e2t\u00e9s. These homogenates were applied in the formulation of p\u00e2t\u00e9s 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 p\u00e2t\u00e9s with and without antioxidant (0.5% ascorbate plus 0.1% tocopherol) addition. P\u00e2t\u00e9s 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 p\u00e2t\u00e9s 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 p\u00e2t\u00e9s with a stable red color and could thus be potentially applied in other uncured cooked meat products.<\/jats:p>","DOI":"10.3390\/foods13040533","type":"journal-article","created":{"date-parts":[[2024,2,9]],"date-time":"2024-02-09T08:12:03Z","timestamp":1707466323000},"page":"533","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver P\u00e2t\u00e9s"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6900-6054","authenticated-orcid":false,"given":"Mar","family":"Llauger","sequence":"first","affiliation":[{"name":"Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s.n., 17121 Monells, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7062-874X","authenticated-orcid":false,"given":"Luis","family":"Guerrero","sequence":"additional","affiliation":[{"name":"Food Technology and Product Quality Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s.n., 17121 Monells, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jacint","family":"Arnau","sequence":"additional","affiliation":[{"name":"Food Technology and Product Quality Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s.n., 17121 Monells, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Afra","family":"Morera","sequence":"additional","affiliation":[{"name":"Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s.n., 17121 Monells, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3104-3404","authenticated-orcid":false,"given":"Jun-ichi","family":"Wakamatsu","sequence":"additional","affiliation":[{"name":"Research Faculty of Agriculture, Hokkaido University, Kita-9 Nishi-9, Sapporo 060-8589, Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7725-9294","authenticated-orcid":false,"given":"Jos\u00e9 M.","family":"Lorenzo","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, R\u00faa Galicia N\u00ba 4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"},{"name":"\u00c1rea de Tecnolog\u00eda de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5907-7318","authenticated-orcid":false,"given":"Ricard","family":"Bou","sequence":"additional","affiliation":[{"name":"Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s.n., 17121 Monells, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,2,9]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"361","DOI":"10.1016\/j.meatsci.2014.06.025","article-title":"Consumer Preference, Behavior and Perception about Meat and Meat Products: An Overview","volume":"98","author":"Guerrero","year":"2014","journal-title":"Meat Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1080\/10408398209527346","article-title":"Nitrite, Nitrite Alternatives, and the Control of Clostridium Botulinum in Cured Meats","volume":"17","author":"Pierson","year":"1982","journal-title":"Crit. 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