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

@article{Wakamatsu2004AZC,
  title={A Zn-porphyrin complex contributes to bright red color in Parma ham.},
  author={Jun-ichi Wakamatsu and Takanori Nishimura and Akihito Hattori},
  journal={Meat science},
  year={2004},
  volume={67 1},
  pages={95-100}
}
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 derivative other than acid hematin were contained in the HCl-containing acetone extract from Parma ham. A strong fluorescence peak at 588 nm and a weak fluorescence peak at 641 nm were observed. By HPLC analysis the acetone… CONTINUE READING

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