Assessment of the bacterial impact on the post-mortem formation of zinc protoporphyrin IX in pork meat
- 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.
| Author details: | Amin Ghadiri KhozroughiGND, Lothar W. KrohGND, Oliver Schlueter, Harshadrai Manilal RawelORCiDGND |
|---|---|
| DOI: | https://doi.org/10.1016/j.foodchem.2018.01.045 |
| ISSN: | 0308-8146 |
| ISSN: | 1873-7072 |
| Pubmed ID: | https://pubmed.ncbi.nlm.nih.gov/29606445 |
| Title of parent work (English): | Food chemistry |
| Publisher: | Elsevier |
| Place of publishing: | Oxford |
| Publication type: | Article |
| Language: | English |
| Year of first publication: | 2018 |
| Publication year: | 2018 |
| Release date: | 2021/10/20 |
| Tag: | Fluorescence; Meat storage; Microorganisms; Post mortem chemistry; Pseudomonas |
| Volume: | 256 |
| Number of pages: | 6 |
| First page: | 25 |
| Last Page: | 30 |
| Funding institution: | Avicenna foundation from the Federal Ministry of Education and Research - Germany |
| Organizational units: | Mathematisch-Naturwissenschaftliche Fakultät / Institut für Biochemie und Biologie |
| DDC classification: | 5 Naturwissenschaften und Mathematik / 57 Biowissenschaften; Biologie / 570 Biowissenschaften; Biologie |
| Peer review: | Referiert |
