?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=Thermal+and+photochemical+degradation+of+myoglobin+pigments+in+relation+to+colour+stability+of+sliced+dry-cured+Parma+ham+and+sliced+dry-cured+ham+produced+with+nitrite+salt&rft.creator=Adamsen%2C+Christina+E.&rft.creator=M%C3%83%C2%B8ller%2C+Jens+K.S.&rft.creator=Hismani%2C+Ramadan&rft.creator=Skibsted%2C+Leif+H.&rft.subject=+Processing%2C+packaging+and+transportation&rft.description=Lipophilic+and+hydrophilic+extracts+of+the+red+pigments+from+Parma+ham+and+nitrosylated+pigment+of+dry-cured+ham+produced+with+nitrite+salt+were+prepared+with+acetone%2Fwater+(75%2F25+v%2Fv+%25)+solution+and+aqueous+phosphate+buffer%2C+respectively.+The+spectral+characteristics+differed+for+both+the+lipophilic+and+the+hydrophilic+Parma+ham+pigment+compared+with+the+dry-cured+ham+produced+with+nitrite+salt.+The+red+lipophilic+pigment(s)+extractable+from+Parma+ham+was(were)+found+to+be+very+stable+towards+thermal+degradation+in+acetone%2Fwater+(75%2F25+v%2Fv+%25)+solution+for+temperatures+up+to+70+%C3%82%C2%B0C+in+contrast+to+the+lipophilic+pigment(s)+extractable+from+dry-cured+ham+produced+with+nitrite+salt%2C+which+was(were)+found+to+have+an+energy+of+activation+of+99+kJ%2Fmol+for+thermal+degradation.+In+contrast%2C+quantum+yields+for+photodegradation+of+the+lipophilic+ham+pigments+exposed+to+366+nm+(420+nm)+monochromatic+light+were+larger+for+Parma+ham+than+for+nitrite-cured+ham+[1.6%C3%83%C2%9710%C3%A2%C2%80%C2%935+(6.9%C3%83%C2%9710%C3%A2%C2%80%C2%936)+versus+1.6%C3%83%C2%9710%C3%A2%C2%80%C2%936+(2%C3%83%C2%9710%C3%A2%C2%80%C2%936)+mol+einstein%C3%A2%C2%80%C2%931]+as+determined+for+acetone%2Fwater+(75%2F25+v%2Fv+%25)+solution.+In+agreement+with+these+findings+for+the+extracted+lipophilic+pigments%2C+sliced+Parma+ham+showed+better+colour+stability+than+sliced+dry-cured+ham+produced+with+nitrite+salt%2C+when+stored+in+the+dark+at+low+oxygen+concentration%2C+in+contrast+to+a+faster+initial+discolouration+for+Parma+ham+when+exposed+to+light%2C+as+shown+for+chilled+storage+for+35+days+under+retail+conditions+for+the+two+products+each+packed+at+two+oxygen+levels+(0.4+and+21%25).%0D%0A&rft.contributor=Klostermeyer%2C+H.&rft.date=2004-03&rft.type=Journal+paper&rft.type=NonPeerReviewed&rft.format=application%2Fpdf&rft.identifier=http%3A%2F%2Forgprints.org%2F3260%2F1%2Fartikel.pdf&rft.identifier=Adamsen%2C+Christina+E.%3B+M%C3%83%C2%B8ller%2C+Jens+K.S.%3B+Hismani%2C+Ramadan+and+Skibsted%2C+Leif+H.+(2004)+Thermal+and+photochemical+degradation+of+myoglobin+pigments+in+relation+to+colour+stability+of+sliced+dry-cured+Parma+ham+and+sliced+dry-cured+ham+produced+with+nitrite+salt.+European+Food+Research+and+Technology.+Zeitschrift+f%C3%83%C2%BCr+Lebensmittel-Untersuchung+und+-Forschung+A%2C+218+(5)%2C+pp.+403-409.+*&rft.relation=http%3A%2F%2Forgprints.org%2F3260%2F