Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7585185 | Food Chemistry | 2018 | 24 Pages |
Abstract
The post-mortem accumulation of the heme biosynthesis metabolite zinc protoporphyrin IX (ZnPP) in porcine muscle is associated with both a meat-inherent and a bacterial enzymatic reaction during meat storage. To estimate the bacterial impact on ZnPP formation, meat and meat-like media were investigated by HPLC-FLD (and MALDI-TOF-MS) after inoculation with a representative microorganism (P. fluorescens). Results indicate the principal ability of meat-inherent bacteria to form ZnPP in meat extracts and meat-like media, but not on the meat muscle. Thus it was concluded that the ZnPP formation in meat is due to a meat-inherent enzymatic reaction induced by porcine ferrochelatase (FECH), while the bacterial (FECH) induced reaction seems to be not significant.
Keywords
CFUICP-OESIron protoporphyrin IXZnPPferrochelataseFECHDMFN,N-dimethylformamideCHCACellulose acetateInductively coupled plasma optical emission spectrometryα-cyano-4-hydroxycinnamic acidMeat storagePseudomonasFluorescenceMALDI-TOF-MSGrowth mediumMatrix-assisted laser desorption/ionization time of flight mass spectrometryMyoglobinmicroorganismsheme oxygenasecolony forming unitsprotoporphyrin IXzinc protoporphyrin IXhigh-performance liquid chromatographyHPLC
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Amin Ghadiri Khozroughi, Lothar W. Kroh, Oliver Schlüter, Harshadrai Rawel,