title: Formation of zinc protoporphyrin IX in Parma-like ham without nitrate or nitrite.
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.
authors.affiliation: Research Faculty of Agriculture, Hokkaido University, Kita, Sapporo, Hokkaido, Japan. jwaka@anim.agr.hokudai.ac.jp
authors.forename: Jun-ichi
authors.initials: J
authors.lastname: Wakamatsu
authors.forename: Juichi
authors.initials: J
authors.lastname: Uemura
authors.forename: Hiroko
authors.initials: H
authors.lastname: Odagiri
authors.forename: Jun
authors.initials: J
authors.lastname: Okui
authors.forename: Nobutaka
authors.initials: N
authors.lastname: Hayashi
authors.forename: Shoji
authors.initials: S
authors.lastname: Hioki
authors.forename: Takanori
authors.initials: T
authors.lastname: Nishimura
authors.forename: Akihito
authors.initials: A
authors.lastname: Hattori
mesh_terms: D000818:Animals; D004791:Enzyme Inhibitors / Q000032:analysis / Q000737:chemistry; D005505:Food Coloring Agents; D005511:Food Handling; D005524:Food Technology; D006418:Heme / Q000032:analysis / Q000737:chemistry; D008461:Meat Products / Q000032:analysis*; D009566:Nitrates / Q000737:chemistry; D009573:Nitrites / Q000737:chemistry; D010084:Oxidation-Reduction; D011524:Protoporphyrins / Q000032:analysis / Q000737:chemistry*; D017673:Sodium Chloride, Dietary; D013552:Swine
chemical_list: D004791:Enzyme Inhibitors; D005505:Food Coloring Agents; D009566:Nitrates; D009573:Nitrites; D011524:Protoporphyrins; D017673:Sodium Chloride, Dietary; C017803:zinc protoporphyrin; D006418:Heme