A Zn-porphyrin complex contributes to bright red color in Parma ham

Wakamatsu, J.; Nishimura, T.; Hattori, A.

doi:10.1016/j.meatsci.2003.09.012


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A Zn-porphyrin complex contributes to bright red color in Parma ham

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Title:	A Zn-porphyrin complex contributes to bright red color in Parma ham
Authors:	Wakamatsu, J. Browse this author →KAKEN DB
	Nishimura, T. Browse this author
	Hattori, A. Browse this author
Keywords:	Zn–protoporphyrin IX
	Parma ham
	Heme
	Zinc
	Substitution
Issue Date:	May-2004
Publisher:	Elsevier Ltd.
Journal Title:	Meat Science
Volume:	67
Issue:	1
Start Page:	95
End Page:	100
Publisher DOI:	10.1016/j.meatsci.2003.09.012
PMID:	22061121
Abstract:	The Italian traditional dry-cured ham (Parma ham) shows a stable bright red color that is achieved without the use of nitrite and/or nitrate. In this study we examined the pigment spectroscopically, fluoroscopically and by using HPLC and ESI-HR-MASS analysis. Porphyrin derivative other than acid hematin were contained in the HCl-containing acetone extract from Parma ham. A strong fluorescence peak at 588 nm and a weak fluorescence peak at 641 nm were observed. By HPLC analysis the acetone extract of Parma ham was observed at the single peak, which eluted at the same time as Zn-protoporphyrin IX and emitted fluorescence. The results of ESI-HR-MS analysis showed both agreement with the molecular weight of Zn-protoporphyrin IX and the characteristic isotope pattern caused by Zn isotopes. These results suggest that the bright red color in Parma ham is caused by Zn-protoporphyrin IX.
Relation:	http://www.sciencedirect.com/science/journal/03091740
Type:	article (author version)
URI:	http://hdl.handle.net/2115/14763
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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