Concentration of biologically active polyamines in rabbit meat, liver and kidney after slaughter and their changes during meat storage and cooking |
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Authors: | Dadáková Eva Pelikánová Tamara Kalač Pavel |
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Affiliation: | Department of Applied Chemistry, Faculty of Agriculture, University of South Bohemia, 370 05 ?eské Budějovice, Czech Republic |
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Abstract: | 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, 2.2, 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 °C for 8 months. Losses of both polyamines of about 15-20% of the initial concentrations were found in saddles stored aerobically at + 2 °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. |
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Keywords: | Dietary polyamines Spermidine Spermine Rabbit Meat Liver |
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