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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Detalles Bibliográficos
Autores principales: Giménez-Campillo, Claudia, Hernández, Juan de Dios, Guillén, Isidro, Campillo, Natalia, Arroyo-Manzanares, Natalia, de Torre-Minguela, Carlos, Viñas, Pilar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777776/
https://www.ncbi.nlm.nih.gov/pubmed/36553797
http://dx.doi.org/10.3390/foods11244055

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777776/
https://www.ncbi.nlm.nih.gov/pubmed/36553797
http://dx.doi.org/10.3390/foods11244055

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