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Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Agriculture / Faculty of Agriculture >
Peer-reviewed Journal Articles, etc >

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

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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/14764

Title: Establishment of a model experiment system to elucidate the mechanism by which Zn–protoporphyrin IX is formed in nitrite-free dry-cured ham
Authors: Wakamatsu, J. Browse this author →KAKEN DB
Okui, J. Browse this author
Ikeda, Y. Browse this author
Nishimura, T. Browse this author
Hattori, A. Browse this author
Keywords: Parma ham
Zn–protoporphyrin IX
Heme
Microorganism
Issue Date: Oct-2004
Publisher: Elsevier Ltd.
Journal Title: Meat Science
Volume: 68
Issue: 2
Start Page: 313
End Page: 317
Publisher DOI: 10.1016/j.meatsci.2004.03.014
PMID: 22062242
Abstract: 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.
Relation: http://www.sciencedirect.com/science/journal/03091740
Type: article (author version)
URI: http://hdl.handle.net/2115/14764
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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