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.
| Verfasserangaben: | 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 |
| Titel des übergeordneten Werks (Englisch): | Food chemistry |
| Verlag: | Elsevier |
| Verlagsort: | Oxford |
| Publikationstyp: | Wissenschaftlicher Artikel |
| Sprache: | Englisch |
| Jahr der Erstveröffentlichung: | 2018 |
| Erscheinungsjahr: | 2018 |
| Datum der Freischaltung: | 20.10.2021 |
| Freies Schlagwort / Tag: | Fluorescence; Meat storage; Microorganisms; Post mortem chemistry; Pseudomonas |
| Band: | 256 |
| Seitenanzahl: | 6 |
| Erste Seite: | 25 |
| Letzte Seite: | 30 |
| Fördernde Institution: | Avicenna foundation from the Federal Ministry of Education and Research - Germany |
| Organisationseinheiten: | Mathematisch-Naturwissenschaftliche Fakultät / Institut für Biochemie und Biologie |
| DDC-Klassifikation: | 5 Naturwissenschaften und Mathematik / 57 Biowissenschaften; Biologie / 570 Biowissenschaften; Biologie |
| Peer Review: | Referiert |
