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

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...

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Bibliographic Details
Published in:European food research & technology 2003-04, Vol.216 (4), p.290-296
Main Authors: MØLLER, Jens K. S, ADAMSEN, Christina E, SKIBSTED, Leif H
Format: Article
Language:English
Subjects:
Acetone
Amino acids
Biological and medical sciences
Curing
Fads
Food industries
Food science
Fundamental and applied biological sciences. Psychology
Lipids
Meat and meat product industries
Meat products
Myoglobins
Oxidation
Peptides
Pigments
Pork
Sodium
Spectrum analysis
Studies
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Summary: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 [PUBLICATION ABSTRACT]
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-003-0668-5