Zinc protoporphyrin IX formation in relation to the colouring of nitrite-free dry fermented sausages. KU Leuven
Bioengineering Technology, Ghent and Aalst Technology Campuses, Centre for Food and Microbial Technology
The colour of fresh meat is mainly determined by myoglobin, which is found in large quantities in mammalian muscles (≈ 30% of the total muscle proteins). Myoglobin has a globular structure and consists of one chain of 153 amino acids enclosing a non-protein heme group. This heme group, an iron-containing protoporphyrin IX, is the active center of myoglobin and directly responsible for the colour of meat.
Traditionally, sodium nitrite ...