Polyamine Content in Fresh and Processed Pork

Abstract

A survey on the occurrence of four polyamines, spermine, spermidine, putrescine and cadaverine, in fresh and processed pork has been conducted. The effect of deterioration on the concentrations of these polyamines in pork has been examined, and, in addition, determination was made of these four polyamines in various portions of swine rejected on the basis of having tumors. The concentrations of polyamines per 1OOg of fresh and processed pork purchased in the areas of Tokyo and Kanagawa Prefecture ranged from 2.0-6.9 mg for spermine, 0.1-0.9 mg for spermidlne, N.D.-0.1 mg for putrescine, and N.D.-0.8 mg for cadaverine. When fresh pork samples were stored at 4" or 2O"C, no significant increase in polyamine content was observed until the samples reached the initial stage of decomposition. Almost no appreciable difference in the polyamine levels could be observed between the muscle of swine having embryonal nephroma or malignant melanoma, and those taken from healthy swine.

Use of carbon dioxide enriched atmospheres in the refrigerated storage (2 °C) of salmon (Salmo salar ) steaks

“…The presence of regular amounts of both polyamines seems to be usual since a similar behaviour has also been reported in refrigerated [36] and vacuum-packed meat [43] and in meat [25] and fish [10] stored in CO 2 -enriched atmospheres.…”

“…An increase in putrescine (higher in air-stored samples) was observed in the three atmospheres studied. This is usual in refrigerated proteinaceous foods aerobically stored such as fish [10,35] and meat [36,37] because the dominant Pseudomonas [38,39] and many Enterobacteriaceae [39] are able to decarboxylate ornithine, although the formation of putrescine requires the presence of bacteria which use arginine for ornithine production [40]. The accumulation of putrescine in samples stored in air may be due to the activity of both bacterial groups but the organisms responsible for this increase in the two CO 2 -enriched atmospheres were obviously the Enterobacteriaceae since no Pseudomonas were detected in either case.…”

Effects of γ-irradiation upon biogenic amine formation in Egyptian ripened sausages during storage

“…histamine, Him; tyramine, Tym; putrescine, Put; cadaverine, Cad; spermidine, Spd; and spermine, Spm) could be found -meat and meat products are known to contain all such BAs (Koehler & Eitenmiller, 1978;Nakamura, Wada, Saway, & Kawabata, 1993;Santos-Buelga, PenaEgido, & Rivas-Gonzalo, 1986;Shalaby, 1993Shalaby, , 1996. Kim et al (2005) reported 6 different biogenic amines in pepperoni sausage (viz.…”

Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage

“…2a; six different BAs (viz. histamine, tyramine, putrescine, cadaverine, spermidine and spermine) could be found-meat and meat products are known to contain all such BAs (Koehler and Eitenmiller 1978;Nakamura et al 1993;Santos-Buelga et al 1986;Shalaby 1993Shalaby , 1996. Kim et al (2005) reported 6 different biogenic amines in pepperoni sausage (viz.…”