Establishment of a model experiment system to elucidate the mechanism by which Zn-protoporphyrin IX is formed in nitrite-free dry-cured ham

被引：59

作者：

Wakamatsu, J ^{[1
]}

Okui, J ^{[1
]}

Ikeda, Y ^{[1
]}

Nishimura, T ^{[1
]}

Hattori, A ^{[1
]}

机构：

[1] Hokkaido Univ, Grad Sch Agr, Div Bioresource & Product Sci, Meat Sci Lab,Kita Ku, Sapporo, Hokkaido, Japan

来源：

MEAT SCIENCE | 2004年 / 68卷 / 02期

关键词：

parma ham; Zn-protoporphyrin IX; heme; microorganism;

D O I：

10.1016/j.meatsci.2004.03.014

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to establish a model experiment system to elucidate the mechanism by which Zn-protoporphyrin IX (ZPP) is formed in Parma ham. The established model consisted of myoglobin, meat and antibiotics, and incubation under anaerobic conditions resulted in a greater yield of ZPP. Formation of ZPP was observed even in the presence of various antiseptics. The amount of ZPP formed increased as the period of incubation increased. ZPP formation was inhibited by heating meat homogenate depending on the heating temperature. Our results show that anaerobic conditions are suitable for the formation of ZPP in meat products without nitrate or nitrite and that endogenous enzymes as well as microorganisms may be involved in ZPP formation. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：313 / 317

页数：5

共 14 条

[1] CONVERSION OF METMYOGLOBIN TO BRIGHT RED MYOGLOBIN DERIVATIVES BY CHROMOBACTERIUM-VIOLACEUM, KURTHIA SP, AND LACTOBACILLUS-FERMENTUM JCM1173 [J].