Biologically active polyamines in pig kidneys and spleen: Content after slaughter and changes during cold storage and cooking

Polyamines putrescine, spermidine (SPD) and spermine (SPM) were determined as dansyl derivatives using an HPLC method. Distribution of SPD and SPM in pair kidneys was homogenous. The mean SPD and SPM contents in pig kidneys 24 h after slaughter were 9.39 ± 3.35 and 53.1 ± 14.0 mg kg⁻¹, respectively with no significant differences between barrows and gilts. Putrescine content was below the detection limit of 1.2 mg kg⁻¹. In kidneys stored aerobically or vacuum-packaged at 2–3 °C for 7 and 21 days, respectively, SPD and SPM decreased significantly. Stewing decreased both polyamines more extensively in kidneys processed on day-1 after slaughter than on day-7 after storage at 2–3 °C. The mean SPD and SPM in 10 spleens 24 h after slaughter were 36.7 ± 5.70 and 34.0 ± 7.64 mg kg⁻¹, respectively. Thus, both pork kidney and spleen are foods with a high level of SPM and SPD.