A Zn-porphyrin complex contributes to bright red color in Parma ham

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Wakamatsu, J.; Nishimura, T.; Hattori, A.;
(2004)
  • Publisher: Elsevier Ltd.
  • Journal: Meat Science,volume 67,issue 1,pages95-100 (issn: 0309-1740)
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  • Subject: Substitution | Zn–protoporphyrin IX | Heme | Parma ham | Zinc
    mesheuropmc: polycyclic compounds

The Italian traditional dry-cured ham (Parma ham) shows a stable bright red color that is achieved without the use of nitrite and/or nitrate. In this study we examined the pigment spectroscopically, fluoroscopically and by using HPLC and ESI-HR-MASS analysis. Porphyrin ... View more
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