TY  - JOUR
A1  - Khozroughi, Amin Ghadiri
A1  - Kroh, Lothar W.
A1  - Schlueter, Oliver
A1  - Rawel, Harshadrai Manilal
T1  - Assessment of the bacterial impact on the post-mortem formation of zinc protoporphyrin IX in pork meat
JF  - Food chemistry
N2  - 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.
KW  - Meat storage
KW  - Pseudomonas
KW  - Post mortem chemistry
KW  - Microorganisms
KW  - Fluorescence
Y1  - 2018
U6  - https://doi.org/10.1016/j.foodchem.2018.01.045
SN  - 0308-8146
SN  - 1873-7072
VL  - 256
SP  - 25
EP  - 30
PB  - Elsevier
CY  - Oxford
ER  -