Formation of zinc protoporphyrin IX in Parma-like ham without nitrate or nitrite.
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.
Wakamatsu
Jun-ichi
J
Research Faculty of Agriculture, Hokkaido University, Kita, Sapporo, Hokkaido, Japan. jwaka@anim.agr.hokudai.ac.jp
Uemura
Juichi
J
Odagiri
Hiroko
H
Okui
Jun
J
Hayashi
Nobutaka
N
Hioki
Shoji
S
Nishimura
Takanori
T
Hattori
Akihito
A
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
D004791:Enzyme Inhibitors; D005505:Food Coloring Agents; D009566:Nitrates; D009573:Nitrites; D011524:Protoporphyrins; D017673:Sodium Chloride, Dietary; C017803:zinc protoporphyrin; D006418:Heme