Dissociation of ferriheme from oxidized heme proteins and re-reduction of ferriheme to ferroheme are crucial for the formation of zinc protoporphyrin IX in nitrite/nitrate-free dry-cured meat products-Reference-Cited by-同舟云学术

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Dissociation of ferriheme from oxidized heme proteins and re-reduction of ferriheme to ferroheme are crucial for the formation of zinc protoporphyrin IX in nitrite/nitrate-free dry-cured meat products

Published:2023-11 Issue: Volume:427 Page:136755
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhai Yang,Abe Haruka,Wang Hung-Cheng,Hayakawa Toru,Kumura Haruto,Wakamatsu Jun-ichi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Ultrasound intensification of Ferrochelatase extraction from pork liver as a strategy to improve ZINC-protoporphyrin formation;Abril;Ultrasonics Sonochemistry,2021

2. Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite;Adamsen;Meat Science,2006

3. Alternatives to nitrite in processed meat: Up to date;Alahakoon;Trends in Food Science & Technology,2015

4. Infrared studies of azide bound to myoglobin and hemoglobin temperature dependence of ionicity;Alben;Biochemistry,1972

5. Hemoglobin and heme scavenging;Ascenzi;IUBMB Life,2005

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