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Assessment of the bacterial impact on the post-mortem formation of zinc protoporphyrin IX in pork meat
Food Chemistry ( IF 8.8 ) Pub Date : 2018-01-05 , DOI: 10.1016/j.foodchem.2018.01.045
Amin Ghadiri Khozroughi , Lothar W. Kroh , Oliver Schlüter , Harshadrai Rawel

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.



中文翻译:

评估细菌对猪肉中原卟啉IX的死后形成的影响

猪肌肉中血红素生物合成代谢产物锌原卟啉IX(ZnPP)的死后积累与肉类储存过程中的肉类固有反应和细菌酶促反应有关。为了评估细菌对ZnPP形成的影响,在接种代表性微生物(P. fluorescens)后,通过HPLC-FLD(和MALDI-TOF-MS)研究了肉类和类似肉类的培养基。结果表明,肉类固有细菌在肉类提取物和类似肉类的介质中形成ZnPP的主要能力,但在肉类肌肉上却没有。因此可以得出结论,肉中ZnPP的形成是由于猪铁螯合酶(FECH)诱导的与肉相关的酶促反应,而细菌(FECH)诱导的反应似乎并不重要。

更新日期:2018-01-05
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