Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams

Ricard Bou,Mar Llauger,Jacint Arnau, Alejandro Olmos,Elena Fulladosa

Food Research International（2020）

引用 7|浏览24

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摘要

•Hams with high post mortem pH resulted in low Zn-protoporphyrin (ZnPP) content.•Reduced salting time did not affect ZnPP and heme contents in dry-cured hams.•Porphyrin content correlated with lipolytic and proteolytic processes.•Instrumental redness was unaffected by the ZnPP content.

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关键词

Porphyrin content,Clean label,Color development,Ham processing,Salt reduction

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