@article{YANG2022, 
author = {Zijiang YANG and Lihong ZHANG and Guozhou LIAO and Mei TIAN and Donglin LÜ and Ying HE and Guiying WANG},
title = {Advances in Understanding the Formation Mechanism of Red Pigment in Nitrate-Free Dry-Cured Ham},
year = {2022},
journal = {Food Science},
volume = {43},
number = {19},
pages = {359-366},
keywords = {red pigment, dry-cured ham, nitrite, zinc protoporphyrin Ⅸ},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20210924-295},
doi = {10.7506/spkx1002-6630-20210924-295},
abstract = {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.}
}