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Protoporphyrin‐IX as a Substitute for Nitrite in Cured‐Meat Color Production
Author(s) -
SMITH J. SCOTT,
BURGE DONALD L.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb05915.x
Subject(s) - pigment , nitrite , hue , emulsion , protoporphyrin ix , chemistry , food science , protoporphyrin , lightness , biochemistry , organic chemistry , porphyrin , computer science , photodynamic therapy , artificial intelligence , nitrate , computer vision
ABSTRACT The iron‐free heme derivative protoporphyrin‐IX, was added to a cooked emulsified beef product to mimic the typical cured‐color obtained with nitrite. Although the pigment was stable and could be recovered from the emulsion it imparted a purple hue as noted by visual observation and Hunterlab color values (L,a,b). The possible implications of this pigment as a meat colorant are discussed.