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Observation of the distribution of Zn protoporphyrin IX (ZPP) in Parma ham by using purple LED and image analysis

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Title: Observation of the distribution of Zn protoporphyrin IX (ZPP) in Parma ham by using purple LED and image analysis
Authors: Wakamatsu, J. Browse this author →KAKEN DB
Odagiri, H. Browse this author
Nishimura, T. Browse this author
Hattori, A. Browse this author
Keywords: Parma ham
Color
Zn protoporphyrin IX
Distribution
Autofluorescence
Issue Date: Nov-2006
Publisher: Elsevier Ltd
Journal Title: Meat Science
Volume: 74
Issue: 3
Start Page: 594
End Page: 599
Publisher DOI: 10.1016/j.meatsci.2006.05.011
PMID: 22063064
Abstract: We investigated the distribution of Zn protoporphyrin IX (ZPP) in Parma ham by using purple LED light and image analysis in order to elucidate the mechanism of ZPP formation. Autofluorescence spectra of Parma ham revealed that ZPP was present in both lean meat and fat, while red emission other than that of ZPP was hardly detected. Although ZPP was found to be distributed widely in Parma ham, it was more abundant in intermuscular fat and subcutaneous fat than in lean meat. The intensity of red emission was weak in muscles that were exposed during the processing. ZPP in both lean meat and subcutaneous fat tended to be more abundant in the inner region than in the outer region. It was thought that ZPP is transferred from lean meat to fat tissue during the processing, resulting in the small amount of ZPP in the lean meat adjacent to subcutaneous fat. Our results led to a completely new hypothesis that ZPP is formed in lean meat and transferred to fat tissue.
Relation: http://www.sciencedirect.com/science/journal/03091740
Type: article (author version)
URI: http://hdl.handle.net/2115/14762
Appears in Collections:農学院・農学研究院 (Graduate School of Agriculture / Faculty of Agriculture) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 若松 純一

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