Research Faculty of Agriculture, Hokkaido University, Kita-9 Nishi-9, Sapporo, Hokkaido 060-8589, Japan.
Meat Sci. 2022 Oct;192:108905. doi: 10.1016/j.meatsci.2022.108905. Epub 2022 Jul 14.
A large amount of zinc protoporphyrin IX (ZnPP) is found in nitrite/nitrate-free dry-cured meat products, such as Parma ham, and is known to contribute to the favorable bright red color of the latter. ZnPP is a metalloporphyrin, in which zinc is coordinated, instead of iron, in the porphyrin ring. ZnPP proved to be more stable than heme, and its formation should be favored in dried meat products to improve color without the addition of nitrites or nitrates. Toward that, understanding the mechanisms of formation of ZnPP in nitrite/nitrate-free dry-cured ham would be important. In this lecture, I introduce some of our research group's findings regarding the endogenous and exogenous factors contributing to the formation and distribution of ZnPP in Parma ham and why ZnPP formation is suppressed in common cured meat products.
大量的锌原卟啉 IX（ZnPP）存在于亚硝酸盐/硝酸盐含量低的干腌火腿等产品中，这使其呈现出后者特有的鲜艳的红色。ZnPP 是一种金属卟啉，其卟啉环中的铁被锌取代。ZnPP 比血红素更稳定，其形成应该在干腌肉产品中得到促进，以改善颜色，而无需添加亚硝酸盐或硝酸盐。为此，了解无亚硝酸盐/硝酸盐的干腌火腿中 ZnPP 的形成机制非常重要。在本次演讲中，我将介绍我们研究小组的一些发现，这些发现涉及到影响 ZnPP 在帕尔马火腿中形成和分布的内源性和外源性因素，以及为什么 ZnPP 的形成在普通腌肉产品中受到抑制。
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