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Introduction <p>The processing stages of PDO Parma ham involve complex chemical transformations. This study leverages untargeted metabolomics based on UHPLC-QTOF-MS to explore these changes, with a focus on zinc protoporphyrin IX (ZnPP) role in color stability.</p> Objective <p>To identify key metabolite shifts during 12 months of ripening and elucidate ZnPP biosynthesis pathways.</p> Results <p>Significant changes in lipid and protein oxidation markers were observed, including glutathione disulfide and 13-hydroperoxylinolenic acid. ZnPP levels increased after 12 months, highlighting its biosynthesis from hemoglobin and myoglobin modifications.</p> Conclusions <p>ZnPP formation, driven by oxidative and enzymatic processes, is pivotal for maintaining PDO Parma ham’s distinctive red color during ripening.</p>

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Untargeted metabolomics depicts the chemical changes of PDO dry-cured Parma Ham during different processing stages

  • 期刊论文

  • 发表日期：

    2025年6月22日

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  • Gabriele Rocchetti,
  • Biancamaria Senizza,
  • Pier Paolo Becchi,
  • Michele Dallolio,
  • Luigi Lucini

摘要

Introduction

The processing stages of PDO Parma ham involve complex chemical transformations. This study leverages untargeted metabolomics based on UHPLC-QTOF-MS to explore these changes, with a focus on zinc protoporphyrin IX (ZnPP) role in color stability.

Objective

To identify key metabolite shifts during 12 months of ripening and elucidate ZnPP biosynthesis pathways.

Results

Significant changes in lipid and protein oxidation markers were observed, including glutathione disulfide and 13-hydroperoxylinolenic acid. ZnPP levels increased after 12 months, highlighting its biosynthesis from hemoglobin and myoglobin modifications.

Conclusions

ZnPP formation, driven by oxidative and enzymatic processes, is pivotal for maintaining PDO Parma ham’s distinctive red color during ripening.