A large amount of zinc protoporphyrin IX (ZnPP) is found in nitrite/nitrate-free dry-cured meat products, such as Parma ham, and is known to contribute to the favorable bright red color of the latter. ZnPP is a metalloporphyrin, in which zinc is coordinated, instead of iron, in the porphyrin ring. ZnPP proved to be more stable than heme, and its formation should be favored in dried meat products to improve color without the addition of nitrites or nitrates. Toward that, understanding the mechanisms of formation of ZnPP in nitrite/nitrate-free dry-cured ham would be important. In this lecture, I introduce some of our research group's findings regarding the endogenous and exogenous factors contributing to the formation and distribution of ZnPP in Parma ham and why ZnPP formation is suppressed in common cured meat products.

大量的锌原卟啉 IX (ZnPP) 存在于不含亚硝酸盐/硝酸盐的干腌肉制品中，例如帕尔马火腿，并且已知有助于后者呈现出良好的鲜红色。ZnPP 是一种金属卟啉，其中锌在卟啉环中配位，而不是铁。ZnPP 被证明比血红素更稳定，它的形成应该有利于肉干制品的形成，以在不添加亚硝酸盐或硝酸盐的情况下改善颜色。为此，了解亚硝酸盐/无硝酸盐干腌火腿中 ZnPP 的形成机制将很重要。在本次讲座中，我将介绍我们研究小组的一些研究结果，这些研究结果是关于影响帕尔马火腿中 ZnPP 形成和分布的内源性和外源性因素，以及为什么在常见的腌制肉类产品中 ZnPP 的形成受到抑制。