FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (19): 359-366.doi: 10.7506/spkx1002-6630-20210924-295

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Advances in Understanding the Formation Mechanism of Red Pigment in Nitrate-Free Dry-Cured Ham

YANG Zijiang, ZHANG Lihong, LIAO Guozhou, TIAN Mei, LÜ Donglin, HE Ying, WANG Guiying   

  1. (1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2. Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China)
  • Online:2022-10-15 Published:2022-10-26

Abstract: Dry-cured ham, produced through long-term curing, fermentation and ripening, is rich in bioactive substances and has good sensory characteristics. In the traditional production process of dry-cured ham, nitrate or nitrite is often added to obtain a stable color. However, nitrite reacts with secondary amines to produce carcinogenic nitrosamines, which have attracted extensive attention. Research has found that zinc protoporphyrin IX contributes mainly to the red color of Parma ham, cured without added nitrate or nitrite. This paper summarizes the rescent progress in research on the red pigment in dry-cured ham with or without added nitrate, focusing on the formation mechanism of Zn protoporphyrin IX in nitrate-free dry-cured ham. The purpose of this review is to provide a scientific theoretical basis for the color regulation of dry-cured ham.

Key words: dry-cured ham; red pigment; nitrite; zinc protoporphyrin IX

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