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

Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Meat Science Elsevier

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

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Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0309-1740
D.O.I.
10.1016/j.meatsci.2018.01.027
Publisher site
See Article on Publisher Site

Abstract

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.

Journal

Meat ScienceElsevier

Published: May 1, 2018

References

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