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

Wakamatsu, J.; Okui, J.; Ikeda, Y. et al.

Meat Science, 2004, 68(2), 313-317

Permalink : https://hdl.handle.net/2115/14764

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アクセス権
open access
URI
https://hdl.handle.net/2115/14764
タイトル
Establishment of a model experiment system to elucidate the mechanism by which Zn–protoporphyrin IX is formed in nitrite-free dry-cured ham
著者
Wakamatsu, J. ; Okui, J. ; Ikeda, Y. ; Nishimura, T. ; Hattori, A.
e-Rad_Researcher
30344493
著者名
Wakamatsu, J.
著者名
Okui, J.
著者名
Ikeda, Y.
著者名
Nishimura, T.
著者名
Hattori, A.
言語
英語
キーワード
Parma ham
Zn–protoporphyrin IX
Heme
Microorganism
発行日
2004-10
出版者
Elsevier Ltd.
収録物名
Meat Science
巻(号)
68(2)
ページ
313-317
抄録
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.
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
22062242
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.2004.03.014