Parma ham

Fig. 2.149. HPLC elution profile of the red pigment from Parma ham. Traces 1 and l, standard solutions. Traces 2 and 2, Parma ham extract. Peaks are as follows H, hemin Z, zinc protoporphyrin IX and P, protoporphyrin IX. Reprinted with permission from J. Wakamatsu et al. [323].

J. Wakamatsu, T. Nishimura and A. Hattori, A Zn-porphyrin complex contributes to the bright red color in Parma ham. Meat Sci. 67 (2004) 95-100. 

Preparation Halve the pineapple slices and fry them on both sides. Lower the heat and top them with Capri honey. Preheat the oven to 180°C. Halve the cheese and place them on top of each of the two pineapple slices. Drop a little bit of honey Provencal on each portion, and bake it shortly until the cheese starts to caramelize. Serve immediately with the rest of the aromatized honeys dispersed on the surface, fresh herbs above, the sour cream on top, and with Parma ham or fresh salad aside. 

The aroma compounds of dry cured Parma ham have been analyzed by thermal desorption GC-MS after extraction by means of the DHS technique [7], Using GC MS, 122 substances, including hydrocarbons, aldehydes, alcohols and esters, were identified in the volatile fraction. The same research group used DHS and SDE techniques to isolate aroma components from Parmesan cheese [8], By means of GC MS, more than 100 substances were characterized in the extracts. This application is discussed later in this chapter in section 3. 

Mpller JKS, Parolari G, Gabba L, Christensen J, Skibsted LH. Monitoring chemical changes of dry-cured parma ham during processing by surface autofluorescence spectroscopy. J Agric Food Chem 2003 51 1224-30. 

Table 1. Odorants found in dry-cured ham (Parma and Iberian ham) ...

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