Industrial and culinary practice effects on biologically active polyamines level in turkey meat

Abstract

Polyamines, including putrescine, spermidine, and spermine, are biological compounds present in nearly all food items. Their desirable physiological effects include cell division and growth. Hence, are undesirable in the diet of patients with tumor. This study aimed to assess the impact of curing agents (sodium chloride (0–2 g), sodium nitrite (0–200 ppm), sodium polyphosphate (0–0.5 g), and ascorbic acid (0–500 ppm)), cooking (frying (180°C), and boiling (100°C)) on polyamine contents in turkey breast meat using response surface methodology based on central composite design and dispersive liquid-liquid microextraction. Postprocessing changes were investigated using a high-performance liquid chromatography equipped with an ultraviolet detector. Study outcomes showed the presence of sodium chloride, sodium nitrite, and sodium polyphosphate in turkey meat reduced the putrescine and spermine content significantly (P < 0.0001). The addition of ascorbic acid as a curing agent slightly increased the concentration of polyamines, while no significant linear effects were associated with the thermal processes. The study observed that curing agents like sodium chloride, sodium nitrite, sodium polyphosphate, and ascorbic acid at 2 g, 200 ppm, 0.5 g, and 382 ppm, respectively, in frying mode minimized spermine and putrescine content with more than 96% desirability. In conclusion, curing additives and cooking are promising procedures for polyamine reduction in turkey breast meat.

New Insights into Identification, Distribution, and Health Benefits of Polyamines and Their Derivatives

“…In animal-derived foods, the content of polyamines is also closely related to their source, processing, and storage conditions . Meat and its products contain high concentrations of spermidine and spermine, especially spermine. ,− In fresh meat (including beef, chicken, duck, lamb, pork, and rabbit), the content of spermine exceeds 20 mg/kg, while the highest levels are found in the liver, for example, 197 mg/kg in beef liver and 137 mg/kg in chicken liver (Table ). − There is no significant difference in the contents of spermidine and spermine between meat and meat products .…”

Exploring the effects of comminution level and natural antioxidant incorporation on the quality and oxidative stability of turkey meat system

“…Due to its high levels of polyunsaturated fatty acids, B vitamins, and low cholesterol, many nutritionists advocate the incorporation of turkey meat into our diet. Consequently, the demand for poultry and chicken products has substantially increased over the last decade (Bashiry et al, 2021).…”