Contribution of the ZN-protoporphyrin IX complex to colour development in typical Italian ham.

摘要

Typical Italian hams are characterised by their ability to develop a red colour without the use of additives such as nitrates or nitrites. In Parma ham, literature indicates that the water-soluble red colour is not due to myoglobin, but rather to a pigment involving a Zn-myogloblin porphyrin complex (Zn-protoporphyrin IX complex). This research looked at the presence of the complex in different muscle fractions of hams produced without any additives using instrumental, spectrophotometric and chromatographic characterisation of the aqueous and organic extracts responsible for the red muscle colour.