Food and Fermentation Industries >

2023 , Vol. 49 >Issue 15: 344 - 350

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032829

Research progress of Zinc-protoporphyrin formation in meat products

  • ZHAO Gaiming ,
  • WANG Xinghui ,
  • ZHU Chaozhi ,
  • CUI Wenming ,
  • WANG Xiaopeng ,
  • WEN Yaohan ,
  • ZHANG Wenhua ,
  • LI Hang
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  • 1(College of Food Science and Technology, Henan Agriculture University, Zhengzhou 450002, China)
    2(National Industrial Technology System of Beef Cattle and Yak, Zhongwei Station, Zhongwei 750000, China)
    3(Henan Hengdu Food Industry Limited Company, Biyang 463700, China)

Received date: 2022-06-30

  Revised date: 2022-07-21

  Online published: 2023-08-31

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Abstract

Zinc-protoporphyrin IX (ZnPP) is a kind of red pigment that is mainly produced naturally in the mature stage of meat processing (such as nitrate free dry cured ham). It is coordinated with protoporphyrin IX (PPIX) in the form of Zn2+, which has a stable property and can effectively improve the color of meat products. To enrich the regulatory mechanism of the influencing factors in the formation process of ZnPP, the influencing factors of ZnPP formation in meat products were reviewed in this paper, and three hypotheses of ZnPP formation mechanism were introduced, including a non-enzymatic substitution of metal ions under anaerobic conditions, ferrochelatase (FECH) directly participates in the enzymatic reaction, and enzymatic reactions of bacteria. The related research directions and application prospects of ZnPP were looked forward to. Besides, the paper provided a scientific reference for obtaining ZnPP to the greatest extent and improved its high-value utilization rate in the meat product industry.

Key words： meat products; Zinc-protoporphyrin IX; without nitrate; influencing factors; formation mechanism

Cite this article

ZHAO Gaiming , WANG Xinghui , ZHU Chaozhi , CUI Wenming , WANG Xiaopeng , WEN Yaohan , ZHANG Wenhua , LI Hang . Research progress of Zinc-protoporphyrin formation in meat products[J]. Food and Fermentation Industries, 2023 , 49(15) : 344 -350 . DOI: 10.13995/j.cnki.11-1802/ts.032829

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