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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | De Maere, Hannelore Fraeye, Ilse De Mey, Eveline Dewulf, Lore Michiels, Chris Paelinck, Hubert Chollet, Sylvie |
| Description | Author Affiliation: De Maere H ( Research Group for Technology and Quality of Animal Products, Department M(2)S, member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium); Fraeye I ( Research Group for Technology and Quality of Animal Products, Department M(2)S, member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium.); De Mey E ( Research Group for Technology and Quality of Animal Products, Department M(2)S, member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium.); Dewulf L ( Research Group for Technology and Quality of Animal Products, Department M(2)S, member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium.); Michiels C ( Centre for Food and Microbial Technology, Department M(2)S, member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 23 box 2457, B-3001 Leuven, Belgium.); Paelinck H ( Research Group for Technology and Quality of Animal Products, Department M(2)S, member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium.); Chollet S ( Groupe ISA, Food Quality Laboratory, Boulevard Vauban 48, F-59046 Lille Cedex, France.) |
| Abstract | This study investigates the potential of producing red coloured dry fermented sausages without the addition of nitrite and/or nitrate. Therefore, the formation of zinc protoporphyrin IX (Zn(II)PPIX) as naturally occurring pigment, and the interrelated protoporphyrin IX (PPIX) and heme content were evaluated during nitrite-free dry fermented sausage production at different pH conditions. Zn(II)PPIX was only able to form in dry fermented sausages at pH conditions higher than approximately 4.9. Additionally, the presence of Zn(II)PPIX increased drastically at the later phase of the production process (up to day 177), confirming that in addition to pH, time is also a crucial factor for its formation. Similarly, PPIX also accumulated in the meat products at increased pH conditions and production times. In contrast, a breakdown of heme was observed. This breakdown was more gradual and independent of pH and showed no clear relationship with the formed amounts of Zn(II)PPIX and PPIX. A statistically significant relationship between Zn(II)PPIX formation and product redness was established. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Volume Number | 114 |
| e-ISSN | 18734138 |
| Journal | Meat Science |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2016-04-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Nutritional Discipline Sciences Color Fermentation Heme Metabolism Meat Products Analysis Nitrites Protoporphyrins Biosynthesis Zinc Animals Humans Hydrogen-ion Concentration Nitrates Journal Article Research Support, Non-u.s. Gov't |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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