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Spectral characterisation of red pigment in Italian-type dry-cured ham. Increasing lipophilicity druing processing and maturation

Møller, Jens K.S.; Adamsen, Christina E. and Skibsted, Leif H. (2003) Spectral characterisation of red pigment in Italian-type dry-cured ham. Increasing lipophilicity druing processing and maturation. European Food Research and Technology. Zeitschrift für Lebensmittel-Untersuchung und -Forschung A., 216, pp. 290-296.

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Spectroscopic studies of Parma ham during processing revealed a gradual transformation of muscle myoglobin, initiated by salting and continuing during ageing. Electron spin resonance spectra did, however, conclusively show that the pigment in dry-cured Parma ham at no stage is a nitrosyl complex of ferrous myoglobin as found in brine-cured ham and Spanish Serrano hams. Both near-infra red reflectance spectra of sliced ham and UV/visible absorption spectra of extract of hams, obtained with aqueous buffer or acetone, showed the presence of different red pigments at varying processing stages for both solvents. Especially, the pigment extracted with aqueous buffer exhibited unique spectral features different from those of well-known myoglobin derivatives. At the end of processing, the pigment(s) becomes less water extractable, while the fraction of red pigment(s) extractable with acetone/water (75%/25%) increases throughout the processing time up to full maturation at 18 months. The chemical identity of the 6th ligand of myoglobin could not be conclusively established, but possible candidates are discussed. The partition of the pigment(s) between pentane and acetone/water showed a strong preference for pentane, suggesting that only the heme moiety is present in the acetone/water extract, and that Parma ham pigment is gradually transformed from a myoglobin derivative into a non-protein heme complex, which was found to be thermally stable in acetone/water solution

EPrint Type:Journal paper
Keywords:Colour, Red myoglobin derivatives, Dry-curing, Parma ham, ESR spectroscopy
Subjects: Food systems > Processing, packaging and transportation
Research affiliation: Denmark > SOAR - Research School for Organic Agriculture and Food Systems
Deposited By: Adamsen, Ph.D. student, M.Sc. Food Science Christina Elslund
ID Code:3255
Deposited On:10 Sep 2004
Last Modified:12 Apr 2010 07:29
Document Language:English
Refereed:Not peer-reviewed

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