Quantitative determination of Zn protoporphyrin IX, heme and protoporphyrin IX in Parma ham by HPLC

Wakamatsu, Jun‐ichi; Odagiri, Hitoshi; Nishimura, Takanori; Hattori, Akihito

doi:10.1016/j.meatsci.2008.12.011

Cited by 31 publications

(23 citation statements)

References 14 publications

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“…Because ZPP is absent or negligible in raw hams, their ratios will be larger ( P < 0.05) than at subsequent sampling times, when average values fall below 0.70 (matured hams) and even below (aged hams). These findings are in agreement with recent observations from Wakamatsu and others (2009) who reported 2 porphyrin forms (Fe and Zn complex) to be concurrently present in several muscles of finished Parma hams, of which ZPP is the major contributor to visible color.…”

Section: Resultssupporting

confidence: 93%

Color Formation in Nitrite‐Free Dried Hams as Related to Zn‐Protoporphyrin IX and Zn‐Chelatase Activity

Parolari¹,

Benedini²,

Toscani³

2009

Journal of Food Science

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The development of red pigment Zn-protoporphyrin IX (ZPP) in nitrite-free Parma hams was investigated in 5 leg muscles at several stages of processing and the activity of muscle Zn-chelatase was concurrently assayed for its potential role in ZPP formation. A steady increase of the pigment was observed throughout the manufacturing stages at mild temperatures while no development was observed during the prior cold resting phase. The enzyme was partly inactivated according to a muscle-dependent pattern, resulting in similar ZPP contents, hence color, in finished hams. It is concluded that enzyme-dependent synthesis of ZPP in nitrite-free dried hams contributes to color development, enabling muscles in dried hams to become more similar in redness than in green thighs. Therefore, checking raw meat for the enzyme content may be a means to control color formation in nitrite-free dry-cured meat derivatives.

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Section: Resultssupporting

confidence: 93%

Color Formation in Nitrite‐Free Dried Hams as Related to Zn‐Protoporphyrin IX and Zn‐Chelatase Activity

Parolari¹,

Benedini²,

Toscani³

2009

Journal of Food Science

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“…ZnPP was quantitatively extracted in subdued light conditions with ethyl acetate/acetic acid solvent mixture (4:1, v/v) as described elsewhere with minor changes (Wakamatsu et al 2009a). The chromatographic elution of this extract as described in the determination of heme iron showed traces or the absence of demetallated protoporphyrin in our samples (data not shown).…”

Section: Determination Of Zinc-protoporphyrinmentioning

confidence: 71%

“…However, the main pigments in drycured hams produced without the addition of curing agents (e.g. Prosciutto di Parma) are heme and zinc-protoporphyrin IX (ZnPP) chromophores (Wakamatsu et al 2004a;Adamsen et al 2006a;Wakamatsu et al 2009a). In ZnPP, the porphyrin moiety coordinates with Zn(II) instead of Fe(II) and is responsible for the distinctive bright, stable colour of non-nitrified Parma hams (Wakamatsu et al 2004a;Adamsen et al 2004).…”

Section: Introductionmentioning

confidence: 99%

Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling

et al. 2018

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The contents of zinc-protoporphyrin (ZnPP) and heme in twenty-four sliced Parma hams made without the addition of curing agents were determined. Expressed on a dry weight basis, ZnPP averaged 45 mg/kg and ranged from 23 to 85 mg/kg. The heme content averaged 37 mg/kg on a dry matter basis and ranged from 17 to 73 mg/kg. A Principal Component Analysis (PCA) and Partial Least Squares (PLS) regression analyses were carried out to examine the existing correlations between these pigments and various physicochemical parameters in the final product. PCA showed the existence of associations between ZnPP, sensory redness and salt content. PLS suggests that the conversion of ZnPP from heme is facilitated in those hams with a higher proteolysis index and higher marbling.

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“…Zinc protoporphyrin IX (ZnPP) is abundant in nitrite/nitrate‐free dry‐cured ham such as Parma ham and mainly contributes to its color (Wakamatsu et al . , ). Since ZnPP is stable to light and heat (Morita et al .…”

Section: Introductionmentioning

confidence: 99%

“…Zinc protoporphyrin IX (ZnPP) is abundant in nitrite/ nitrate-free dry-cured ham such as Parma ham and mainly contributes to its color (Wakamatsu et al 2004a(Wakamatsu et al , 2009). Since ZnPP is stable to light and heat (Morita et al 1996;Adamsen et al 2004), it might be useful for improving the color of meat products with no nitrite/nitrate.…”

Section: Introductionmentioning

confidence: 99%

A comparative study of zinc protoporphyrin IX‐forming properties of animal by‐products as sources for improving the color of meat products

Wakamatsu

Murakami

Nishimura

2014

Animal Science Journal

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The objective of this study was to obtain fundamental data for improving the color of meat products by using animal by-products. We investigated zinc protoporphyrin IX (ZnPP)-forming properties of various internal organs from pigs and chickens. ZnPP was formed in the liver, heart and kidney, whereas the porcine spleen and bile, which are involved in the metabolism of heme, did not have ZnPP-forming properties. The optimum pH values were different among the internal organs and the ZnPP-forming properties of porcine organs were better than those of chicken organs. The porcine liver showed the greatest ZnPP-forming properties among all of the internal organs investigated in this study. The optimum pH value for ZnPP formation in the liver was lower than that of skeletal muscle. Oxygen did not inhibit the formation of ZnPP in the liver, unlike in skeletal muscle. Animal by-products such as the liver have good ability for the formation of ZnPP and might be useful for improving the color of meat products.

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Quantitative determination of Zn protoporphyrin IX, heme and protoporphyrin IX in Parma ham by HPLC

Cited by 31 publications

References 14 publications

Color Formation in Nitrite‐Free Dried Hams as Related to Zn‐Protoporphyrin IX and Zn‐Chelatase Activity

Color Formation in Nitrite‐Free Dried Hams as Related to Zn‐Protoporphyrin IX and Zn‐Chelatase Activity

Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling

A comparative study of zinc protoporphyrin IX‐forming properties of animal by‐products as sources for improving the color of meat products

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