Zinc-Protoporphyrin Content in Commercial Parma Hams and its Relationship with Composition Parameters

R. Bou; M. Llauger; J. Arnau; E. Fulladosa

Zinc-Protoporphyrin Content in Commercial Parma Hams and its Relationship with Composition Parameters

In: 63rd International Congress of Meat Science and Technology

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R. Bou

R. Bou Food Technology Programme, Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Monells (Girona), Spain; ricard.bou@irta.cat

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M. Llauger

M. Llauger Food Technology Programme, Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Monells (Girona), Spain; ricard.bou@irta.cat

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J. Arnau

J. Arnau Food Technology Programme, Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Monells (Girona), Spain; ricard.bou@irta.cat

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, and

E. Fulladosa

E. Fulladosa Food Technology Programme, Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Monells (Girona), Spain; ricard.bou@irta.cat

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Type:: Chapter

Pages:: 842–843

DOI:: https://doi.org/10.3920/9789086868605_376

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Zinc-protoporphyrin (ZnPP) and heme content were determined in twenty-three Parma hams made without the addition of curing agents. A Principal Component Analysis was carried out to examine the existing correlations between these pigments and various physicochemical parameters in the final product. Results showed the existence of associations between ZnPP, color scores, type of producer and salt content. Moreover, the conversion of ZnPP from heme seems to be facilitated in those hams with a higher proteolysis index which suggests the existence of complex interactions.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Zinc-Protoporphyrin Content in Commercial Parma Hams and its Relationship with Composition Parameters

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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