Direct demonstration of the presence of zinc in the acetone-extractable red pigment from Parma ham
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference6 articles.
1. Zn-porphyrin formation in cured meat products: effect of added salt and nitrite;Adamsen;Meat Science,2006
2. Changes in Zn-porphyrin and proteinous pigments in Italian dry-cured ham during processing and maturation;Adamsen;Meat Science,2006
3. Mass spectrometric evidence for a zinc-porphyrin complex as the red pigment in dry-cured Iberian and Parma ham;Møller;Meat Science,2007
4. A Zn-porphyrin complex contributes to bright red color in Parma ham;Wakamatsu;Meat Science,2004
5. Establishment of a model experiment system to elucidate the mechanism by which Zn-protoporphyrin IX is formed in nitrite-free dry-cured ham;Wakamatsu;Meat Science,2004
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1. Evidence of the mechanism underlying zinc protoporphyrin IX formation in nitrite/nitrate-free dry-cured Parma ham;Meat Science;2022-10
2. Influence of high-pressure processing and varying concentrations of curing salts on the color, heme pigments and oxidation of lipids and proteins of Iberian dry-cured loins during refrigerated storage;LWT;2022-04
3. Formation of Lipid and Protein Oxidation Products during In Vitro Gastrointestinal Digestion of Dry-Cured Loins with Different Contents of Nitrate/Nitrite Added;Foods;2021-07-29
4. Searching for high ZnPP-forming edible bacteria to improve the color of fermented meat products without nitrite/nitrate;Meat Science;2020-07
5. Quenching of excited states of red-pigment zinc protoporphyrin IX by hemin and natural reductors in dry-cured hams;European Food Research and Technology;2010-12-17
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