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

IntroductionThe 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.ObjectiveTo identify key metabolite shifts during 12 months of ripening and elucidate ZnPP biosynthesis pathways.ResultsSignificant 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.ConclusionsZnPP formation, driven by oxidative and enzymatic processes, is pivotal for maintaining PDO Parma ham's distinctive red color during ripening.