The contents of zinc-protoporphyrin (ZnPP) and heme in twenty-four sliced Parma hams made without the addition of curing agents were determined. Expressed on a dry weight basis, ZnPP averaged 45 mg/kg and ranged from 23 to 85 mg/kg. The heme content averaged 37 mg/kg on a dry matter basis and ranged from 17 to 73 mg/kg. A Principal Component Analysis (PCA) and Partial Least Squares (PLS) regression analyses were carried out to examine the existing correlations between these pigments and various physicochemical parameters in the final product. PCA showed the existence of associations between ZnPP, sensory redness and salt content. PLS suggests that the conversion of ZnPP from heme is facilitated in those hams with a higher proteolysis index and higher marbling.

测定了二十四片未添加固化剂的帕尔马火腿中锌原卟啉（ZnPP）和血红素的含量。以干重计，ZnPP平均为45 mg / kg，范围为23至85 mg / kg。以干物质计，血红素含量平均为37 mg / kg，范围为17至73 mg / kg。进行了主成分分析（PCA）和偏最小二乘（PLS）回归分析，以检查这些颜料与最终产品中各种理化参数之间的现有相关性。PCA显示ZnPP，感官发红和含盐量之间存在关联。PLS表明，在那些具有更高蛋白水解指数和更高大理石花纹的火腿中，ZnPP从血红素的转化得到了促进。