In Vitro Zinc Protoporphyrin IX Formation in Different Meat Sources Related to Potentially Important Intrinsic Parameters
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- 作者：Hannelore De Maere ; Sylvie Chollet ; Erik Claeys…
- 关键词：Zinc chelatase activity ; Total heme ; Iron and zinc content ; Zinc protoporphyrin IX formation
- 刊名：Food and Bioprocess Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：10
- 期：1
- 页码：131-142
- 全文大小：
- 刊物类别：Chemistry and Materials Science
- 刊物主题：Food Science; Chemistry/Food Science, general; Agriculture; Biotechnology;
- 出版者：Springer US
- ISSN：1935-5149
- 卷排序：10
文摘
For several years, researchers have studied the formation of zinc protoporphyrin IX in meat, as it is considered to be an important natural colouring agent in dry cured or fermented meat products in the absence of nitrite and/ or nitrate. Until now, however, mainly pork meat is used for these investigations. The goal of this research was to relate in vitro zinc protoporphyrin IX and protoporphyrin IX formation in eight meat sources (chicken, turkey, pork, lamb, beef, veal, horse and porcine liver) to eight intrinsic parameters using partial least squares regression (PLS) analysis. Significant differences in pH, initial metmyoglobin formation, metmyoglobin reduction ability, total heme, zinc chelatase activity, and total iron and zinc concentration between meat sources were found. Water activity, however, was not significantly different between meat sources. Liver tissue and horse meat showed the best ability to form zinc protoporphyrin IX. Formation of protoporphyrin IX was limited in all meat sources. PLS analysis revealed that mainly zinc chelatase activity, followed by total heme, total iron and zinc content, were predominant intrinsic parameters to explain variations in zinc protoporphyrin IX formation. These findings could be important for meat industry in order to establish the production of red coloured nitrite-free meat products.