Advances in Understanding the Formation Mechanism of Red Pigment in Nitrate-Free Dry-Cured Ham

Dry-cured ham, produced through long-term curing, fermentation and ripening, is rich in bioactive substances and has good sensory characteristics. In the traditional production process of dry-cured ham, nitrate or nitrite is often added to obtain a stable color. However, nitrite reacts with secondary amines to produce carcinogenic nitrosamines, which have attracted extensive attention. Research has found that zinc protoporphyrin Ⅸ contributes mainly to the red color of Parma ham, cured without added nitrate or nitrite. This paper summarizes the rescent progress in research on the red pigment in dry-cured ham with or without added nitrate, focusing on the formation mechanism of Zn protoporphyrin Ⅸ in nitrate-free dry-cured ham. The purpose of this review is to provide a scientific theoretical basis for the color regulation of dry-cured ham.