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Formation of zinc protoporphyrin IX in Parma‐like ham without nitrate or nitrite
Author(s) -
WAKAMATSU Junichi,
UEMURA Juichi,
ODAGIRI Hiroko,
OKUI Jun,
HAYASHI Nobutaka,
HIOKI Shoji,
NISHIMURA Takanori,
HATTORI Akihito
Publication year - 2009
Publication title -
animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.606
H-Index - 38
eISSN - 1740-0929
pISSN - 1344-3941
DOI - 10.1111/j.1740-0929.2008.00619.x
Subject(s) - nitrite , chemistry , salt (chemistry) , nitrate , sea salt , zinc , protoporphyrin , pigment , food science , curing (chemistry) , environmental chemistry , biochemistry , organic chemistry , aerosol , polymer chemistry , porphyrin
ABSTRACT Zinc protoporphyrin IX (ZPP) is a characteristic red pigment in meat products that are manufactured without the addition of a curing agent such as nitrate or nitrite. To examine the effects of impurities such as mineral components in sea salt on the formation of ZPP, we manufactured Parmatype dry‐cured hams that were salted with refined salt or sea salt and examined the involvement of oxidation‐reduction potential (ORP) in the formation of ZPP. The content of ZPP was increased drastically after 40 weeks. Microscopic observation showed strong fluorescence caused by ZPP muscle fiber after 40 weeks. Conversely, heme content varied considerably during processing. ORP increased during processing. However, there was no obvious difference between ham salted with refined salt and that salted with sea salt. Therefore, it was concluded that impurities in sea salt were not involved in the formation of ZPP.