无硝干腌火腿中红色素形成机制研究进展

干腌火腿经过长时间腌制发酵成熟，富含生物活性物质，具有良好的感官特性。在传统干腌火腿加工过程中常添加硝盐（硝酸盐或亚硝酸盐）以获得稳定的色泽，然而，由亚硝酸盐与仲胺反应生成的亚硝胺具有致癌风险，已引起人们的广泛关注。研究发现，国外的著名干腌火腿如帕尔玛火腿，在腌制过程中不添加硝盐，其红色的主要贡献者被证实为Zn-原卟啉IX。本文综述了添加硝盐与未添加硝盐干腌火腿中红色素的研究进展，重点探讨Zn-原卟啉IX在无硝干腌火腿加工过程中的形成机制，以期为干腌火腿加工过程的色泽调控提供科学理论依据。

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.