Journal
MEAT SCIENCE
Volume 90, Issue 3, Pages 796-800Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2011.11.017
Keywords
Dietary polyamines; Spermidine; Spermine; Rabbit; Meat; Liver
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Funding
- Czech Ministry of Education, Youth and Sports [MSM 6007665806]
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The concentration of putrescine (PUT), spermidine (SPD) and spermine (SPM) was determined in chilled meat and kidneys of 18 rabbits and in liver of 12 animals 24 h after slaughter. Very low PUT concentrations were detected only in kidneys. Mean SPD levels were 2.2, 22, 61.7 and 32.7 mg kg(-1) in saddle, leg, liver and kidneys, respectively. The respective SPM concentrations were 14.7, 8.0, 115 and 88.4 mg kg(-1). SPD and SPM losses of about one third of the initial levels were apparent in saddles stored at -18 degrees C for 8 months. Losses of both polyamines of about 15-20% of the initial concentrations were found in saddles stored aerobically at + 2 degrees C for up to 9 days. Stewing of saddles caused significant SPD and SPM losses of about 20-25%, while upon roasting and pan-roasting without oil a decrease of about 50% of the initial concentration was observed. (C) 2011 Elsevier Ltd. All rights reserved.
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