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Color Formation in Nitrite‐Free Dried Hams as Related to Zn‐Protoporphyrin IX and Zn‐Chelatase Activity
Author(s) -
Parolari Giovanni,
Benedini Riccardo,
Toscani Tania
Publication year - 2009
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.1750-3841.2009.01193.x
Subject(s) - chemistry , nitrite , pigment , food science , protoporphyrin , sodium nitrite , raw meat , biochemistry , organic chemistry , porphyrin , nitrate
The development of red pigment Zn‐protoporphyrin IX (ZPP) in nitrite‐free Parma hams was investigated in 5 leg muscles at several stages of processing and the activity of muscle Zn‐chelatase was concurrently assayed for its potential role in ZPP formation. A steady increase of the pigment was observed throughout the manufacturing stages at mild temperatures while no development was observed during the prior cold resting phase. The enzyme was partly inactivated according to a muscle‐dependent pattern, resulting in similar ZPP contents, hence color, in finished hams. It is concluded that enzyme‐dependent synthesis of ZPP in nitrite‐free dried hams contributes to color development, enabling muscles in dried hams to become more similar in redness than in green thighs. Therefore, checking raw meat for the enzyme content may be a means to control color formation in nitrite‐free dry‐cured meat derivatives.