权益分类	功能权益	普通用户	{{item.name}}会员
{{category.name}}	{{benefitItem.name}}

Studies on mechanism by which zinc protoporphyrin IX is formed in meat product and its applications

肉制品中锌原卟啉IX的形成机制及其应用研究

基本信息

批准号：
20580288
负责人：
WAKAMATSU Jun-ichi
金额：
$ 3万
依托单位：
Hokkaido University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2008
资助国家：
日本
起止时间：
2008 至 2010
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-20580288/
关键词：
亜鉛プロトポルフィリンIX パルマハム色調食肉製品食肉制品

项目摘要

Our objectives in this study are to elucidate the mechanism by which zinc protoporphyrin IX (ZPP) in meat products with no addition of nitrite or nitrate and to improve the color of meat products by using ZPP. Protoporphyrin IX (PPIX), to which metal ion is not coordinated, was formed both from heme biosynthesis route and heme. It seems to be that nitric oxide (NO) inhibits the formation of PPIX and consequently inhibits the formation of ZPP. Water-soluble component(s) and water-insoluble component(s) in meat are essential for the formation of ZPP. The water-soluble component(s) seems not to be myoglobin with heme. Water-soluble ZPP in Parma ham could be separated as a single peak by using gel chromatography. It was suggested that ZPP is bound a glycolytic enzyme. Although pork liver in which a large amount of ZPP has been formed was added to cooked sausage, the color was not improved because of liver color. As to salami, raw sausage, the addition of liver and the adjustment of pH (5.5) increased ZPP content and improved the color of salami. The amount of ZPP formed in model experiment varied with acidifiers. By selecting proper acidifier and adjusting pH, a large amount of ZPP was likely to be formed in meat product, resulting in improvement of its color.

本研究的目的是阐明锌原卟啉IX（ZPP）在不添加亚硝酸盐或硝酸盐的肉制品中的作用机理，并利用ZPP改善肉制品的色泽。原卟啉IX（PPIX）是由血红素生物合成途径和血红素生成的，其上不与金属离子配位。似乎是一氧化氮（NO）抑制PPIX的形成并因此抑制ZPP的形成。肉中的水溶性成分和水不溶性成分对ZPP的形成至关重要。水溶性成分似乎不是含血红素的肌红蛋白。凝胶色谱法可将巴马火腿中的水溶性ZPP分离为单一峰。这表明ZPP与糖酵解酶结合。虽然将其中已经形成大量ZPP的猪肝添加到熟香肠中，但是由于肝颜色，颜色没有改善。对萨拉米香肠而言，生香肠、肝脏的添加和pH值的调节（5.5）提高了ZPP的含量，改善了萨拉米香肠的色泽。模型实验中ZPP的形成量随酸化剂的不同而不同。通过选择合适的酸化剂和调节pH值，可以使肉制品中形成大量的ZPP，从而改善肉制品的色泽。