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Changes in the content of biologically active polyamines during pork loin storage and culinary treatments

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Abstract

Dietary polyamines putrescine (PUT), spermidine (SPD) and spermine (SPM) participate in numerous human physiological processes, including tumour growth. Physicians and dieticians thus need reliable information on their contents in foods. However, data for processed meat are rather limited. Eight experiments with pork loin were therefore carried out. Loins were stored at −18 °C for 168 days in three experiments, in next three ones pork was stored aerobically, vacuum-packaged and packaged in a modified atmosphere (70% N2 and 30% CO2, v/v) at +2 °C for 9, 21 and 21 days, respectively. The effects of five usual culinary treatments were tested in two experiments. The polyamines were determined as dansyl derivatives using a HPLC method. Only SPM was determined at levels 20.3–25.2 mg kg−1 in fresh loins; PUT and SPD contents were below the detection limits. SPM content slightly, but significantly (P < 0.05) increased during frozen storage, while it mildly and insignificantly (P > 0.05) decreased during all three variants of cold storage. SPM losses of about 40% of the initial content were observed during boiling, stewing, pan-roasting without oil and breaded pork frying, while roasting caused the loss of about 55%. Similar losses were found for loins processed 24 h and 7 days after slaughter. No SPM content was detectable in broth and grease produced during the processing.

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Acknowledgments

The authors acknowledge the financial support for the project MSM 6007665806 from the Czech Ministry of Education. Help of Ing. J. Kozel during meat sampling and packaging, Dr. J. Špička with the statistical evaluation and beneficial comments of three anonymous reviewers were highly acknowledged.

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Authors and Affiliations

  1. Department of Applied Chemistry, Faculty of Agriculture, University of South Bohemia, 370-05, České Budějovice, Czech Republic

    Petra Krausová, Pavel Kalač, Martin Křížek & Tamara Pelikánová

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  1. Petra Krausová
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  2. Pavel Kalač
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  3. Martin Křížek
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  4. Tamara Pelikánová
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Correspondence to Pavel Kalač.

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Krausová, P., Kalač, P., Křížek, M. et al. Changes in the content of biologically active polyamines during pork loin storage and culinary treatments. Eur Food Res Technol 226, 1007–1012 (2008). https://doi.org/10.1007/s00217-007-0625-9

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  • DOI: https://doi.org/10.1007/s00217-007-0625-9

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