Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt
Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt
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DOI：
10.1007/s00217-004-0891-8
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发表时间：
2004-04-01
影响因子：
3.3
通讯作者：
Skibsted, LH
中科院分区：
文献类型：
--
作者：
Adamsen, CE;Moller, JKS;Skibsted, LH
分别用丙酮/水（75/25 v/v %）溶液和磷酸盐缓冲液制备巴马火腿红色素和亚硝酸盐腌制干腌火腿亚硝基化色素的亲脂性和亲水性提取物。与用亚硝酸盐生产的干腌火腿相比，亲脂性和亲水性帕尔马火腿色素的光谱特性不同。发现从帕尔马火腿中提取的红色亲脂性色素在丙酮/水（75/25 v/v %）溶液中对于高达70 ℃的温度对热降解非常稳定，与从用亚硝酸盐生产的干腌火腿中提取的亲脂性色素相反，发现其具有99 kJ/mol的热降解活化能。相比之下，亲脂性火腿色素暴露于366 nm（420 nm）单色光下的光降解量子产率，帕尔马火腿大于亚硝酸盐固化火腿[1.6x10（-5）（6.9x10（-6））vs1.6x10（-6）（2x10（-6））mol einstein（-1）]，如丙酮/水（75/25 v/v %）溶液所测定。与提取的亲脂性色素的这些发现一致，当在低氧浓度下在黑暗中储存时，切片帕尔马火腿显示出比用亚硝酸盐生产的切片干腌火腿更好的颜色稳定性，与帕尔马火腿暴露于光时更快的初始变色相反，如图所示，在零售条件下冷藏35天，这两种产品各自以两种氧气水平（0.4和21%）包装。
Lipophilic and hydrophilic extracts of the red pigments from Parma ham and nitrosylated pigment of dry-cured ham produced with nitrite salt were prepared with acetone/water (75/25 v/v %) solution and aqueous phosphate buffer, respectively. The spectral characteristics differed for both the lipophilic and the hydrophilic Parma ham pigment compared with the dry-cured ham produced with nitrite salt. The red lipophilic pigment(s) extractable from Parma ham was(were) found to be very stable towards thermal degradation in acetone/water (75/25 v/v %) solution for temperatures up to 70degreesC in contrast to the lipophilic pigment(s) extractable from dry-cured ham produced with nitrite salt, which was(were) found to have an energy of activation of 99 kJ/mol for thermal degradation. In contrast, quantum yields for photodegradation of the lipophilic ham pigments exposed to 366 nm (420 nm) monochromatic light were larger for Parma ham than for nitrite-cured ham [1.6x10(-5) (6.9x10(-6)) versus 1.6x10(-6) (2x10(-6)) mol einstein(-1)] as determined for acetone/water (75/25 v/v %) solution. In agreement with these findings for the extracted lipophilic pigments, sliced Parma ham showed better colour stability than sliced dry-cured ham produced with nitrite salt, when stored in the dark at low oxygen concentration, in contrast to a faster initial discolouration for Parma ham when exposed to light, as shown for chilled storage for 35 days under retail conditions for the two products each packed at two oxygen levels (0.4 and 21%).