Formation of zinc protoporphyrin IX from myoglobin with pork loin extract

Journal of the Faculty of Agriculture, Kyushu University

Volumn 51, Issue 1, 2006, Pages 93-97

  Ishikawa, Hiroya ^a   Yoshihara, Miyuki ^a   Baba, Ai ^a   Kawabuchi, Taiki ^a   Sato, Masahiko ^a,b   Numata, Masahiro ^a,b   Matsumoto, Kiyoshi ^a  

^a KYUSHU UNIVERSITY   (Japan)

^b Itoham Foods Inc   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33644929985     PISSN: 00236152     EISSN: None     Source Type: Journal    
DOI: 10.5109/4716     Document Type: Article

References (13)

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2. Camadro, J. M, and P. Labbe 1982 Kinetic studies of ferrochelatase in yeast. Zinc or iron as competing substrate. Biochimica et Biophysica Acta, 707: 280-288
3. Cassens, R. G., M. L. Greaser, T. Ito, and M. Lee 1979 Reactions of nitrite in meat. Food Technology, 33(7): 46-57
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12. Wakamatsu, J., T. Nishimura, and A. 2004a Hattori A Zn-porphyrin complex contributes to bright red color in Parma ham. Meet Science, 67: 95-100
13. Wakamatsu, J., J. Okui, Y. Ikeda, T. Nishimura, and A. Hattori 2004b Establishment of a model experiment system to elucidate the mechanism by which Zn-protoporphyrin IX is formed in nitrite-free dry-cured ham. Meat Science 68: 313-31