TY  - JOUR
A1  - Khozroughi, Amin Ghadiri
A1  - Jander, Elisabeth
A1  - Schirrmann, Michael
A1  - Rawel, Harshadrai Manilal
A1  - Kroh, Lothar W.
A1  - Schlueter, Oliver
T1  - The role of myoglobin degradation in the formation of zinc protoporphyrin IX in the longissimus lumborum of pork
JF  - LWT - food science and technology : an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)
N2  - Investigations on the post mortal formation of fluorescent zinc protoporphyrin (ZnPP) IX in pork meat are currently in focus of meat science research. The role of myoglobin degradation in this context appears to be one of the most diversely discussed issues. To address this question meat-extracts of longissimus lumborum (LL) muscle (0.8 mg/mL) were incubated at 30 degrees C for up to 72 h and investigated by HPSEC-UV-fluorescence, SDS-PAGE and MALDI-TOF-MS. Between 0 and 72 h of incubation the fluorescence intensity (lambda(ex)./(em). = 420/590 nm) of the meat-extracts rose significantly (p < 0.001) from 10.9 +/- 0.8 to 34.8 +/- 0.3 (rel. units) while the staining intensity of the SDS-PAGE of myoglobin non-significantly (p > 0.4) changed from 6.2 +/- 0.5 x 105 to 5.0 +/- 0.3 x 105 (rel. units). The results indicate that ZnPP is formed by a Fe(II)-Zn(II)-substitution in myoglobin heme where an accompanying myoglobin degradation is not necessarily obligatory. (C) 2017 Elsevier Ltd. All rights reserved.
KW  - Meat
KW  - Fluorescence
KW  - Proteolysis
KW  - Post mortem chemistry
Y1  - 2017
U6  - https://doi.org/10.1016/j.lwt.2017.06.047
SN  - 0023-6438
SN  - 1096-1127
VL  - 85
SP  - 22
EP  - 27
PB  - Elsevier
CY  - Amsterdam
ER  -