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

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

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

Wakamatsu, J.; Odagiri, H.; Nishimura, T. et al.

Meat Science, 2006, 74(3), 594-599

Permalink : https://hdl.handle.net/2115/14762

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アクセス権	open access
URI	https://hdl.handle.net/2115/14762
タイトル	Observation of the distribution of Zn protoporphyrin IX (ZPP) in Parma ham by using purple LED and image analysis
著者	Wakamatsu, J. ; Odagiri, H. ; Nishimura, T. ; Hattori, A.
e-Rad_Researcher 30344493 著者名 Wakamatsu, J.
著者名 Odagiri, H.
著者名 Nishimura, T.
著者名 Hattori, A.
言語	英語
キーワード	Parma ham
	Color
	Zn protoporphyrin IX
	Distribution
	Autofluorescence
発行日	2006-11
出版者	Elsevier Ltd
収録物名	Meat Science
巻(号)	74(3)
ページ	594-599
抄録	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.
資源タイプ	学術雑誌論文
出版タイプ	Accepted Manuscript
PISSN	0309-1740
関連情報	PMID 22063064
関連情報	URI http://www.sciencedirect.com/science/journal/03091740
関連情報 (isVersionOf)	出版社版DOI https://doi.org/10.1016/j.meatsci.2006.05.011