Reddish Colour in Cooked Ham Is Developed by a Mixture of Protoporphyrins Including Zn-Protoporphyrin and Protoporphyrin IX

Reddish Colour in Cooked Ham Is Developed by a Mixture of Protoporphyrins Including Zn-Protoporphyrin and Protoporphyrin IX

The nitrosyl–heme complex is considered the pigment responsible for the development of reddish colour in cooked hams. However, the same reddish colour was observed in a nitrite-free product elaborated with polyphenols, suggesting the presence of other red pigments that can contribute to generate thi...

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Bibliographic Details
Main Authors: Claudia Giménez-Campillo, Juan de Dios Hernández, Isidro Guillén, Natalia Campillo, Natalia Arroyo-Manzanares, Carlos de Torre-Minguela, Pilar Viñas
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
natural pigments
protoporphyrins
Zn-protoporphyrin IX
cooked ham colour
Online Access:https://www.mdpi.com/2304-8158/11/24/4055

Internet

https://www.mdpi.com/2304-8158/11/24/4055

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