2026-04-14T03:15:38Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/1332025-10-22T11:08:54Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Bou, Ricard
author
Llauger, Mar
author
Arnau, Jacint
author
Fulladosa, Elena
other
Indústries Alimentàries
group
Qualitat i Tecnologia Alimentària
2025-10-22T11:08:54Z
2025-10-22T11:08:54Z
2018-02-01
Bou, Ricard, Mar Llauger, Jacint Arnau, and Elena Fulladosa. 2018. "Zinc-Protoporphyrin Content In Commercial Parma Hams Is Affected By Proteolysis Index And Marbling". Meat Science 139: 192-200. Elsevier BV. doi:10.1016/j.meatsci.2018.01.027.
0309-1740
http://hdl.handle.net/20.500.12327/133
https://doi.org/10.1016/j.meatsci.2018.01.027
The contents of zinc-protoporphyrin (ZnPP) and heme in twenty-four sliced Parma hams made without the addition of curing agents were determined. Expressed on a dry weight basis, ZnPP averaged 45 mg/kg and ranged from 23 to 85 mg/kg. The heme content averaged 37 mg/kg on a dry matter basis and ranged from 17 to 73 mg/kg. A Principal Component Analysis (PCA) and Partial Least Squares (PLS) regression analyses were carried out to examine the existing correlations between these pigments and various physicochemical parameters in the final product. PCA showed the existence of associations between ZnPP, sensory redness and salt content. PLS suggests that the conversion of ZnPP from heme is facilitated in those hams with a higher proteolysis index and higher marbling.
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling
info:eu-repo/semantics/article