Content of polyamines in by-products of slaughter pigs

被引：5

作者：

Fuchs, T. ^{[1
]}

Bauer, F. ^{[1
]}

Paulsen, P. ^{[1
]}

机构：

[1] Univ Vet Med Vienna, Inst Meat Hyg Meat Technol & Food Sci, Dept Farm Anim & Vet Publ Hlth, A-1210 Vienna, Austria

来源：

MEAT SCIENCE | 2009年 / 83卷 / 01期

关键词：

Putrescine; Spermidine; Spermine; Pigs; Slaughter by-products; BIOLOGICALLY-ACTIVE POLYAMINES; BIOGENIC-AMINES; PORK LOIN; STORAGE; CANCER; FOOD; METABOLISM; GROWTH; MEAT;

D O I：

10.1016/j.meatsci.2009.04.018

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The concentrations of putrescine, spermidine and spermine were assessed in various by-products of slaughtered pigs (Pietrain x Landrace breed, with a carcass weight of 90-105 kg). A total of 210 samples of muscular tissues (heart, tongue, diaphragm and esophagus) and inner organs (liver, kidney, spleen, lung, salivary gland and pancreas) were tested. Polyamine concentrations in non-skeletal Muscles of pigs were similar to the polyamine concentrations reported for skeletal muscle. Inner organs, however, were characterized by approximately three times higher polyamine concentrations. These data can be useful to assess the alimentary polyamine exposure of humans or pets. The median spermidine: spermine ratio (weight base) was >0.1, and, thus, higher than that observed in skeletal muscles. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：161 / 164

页数：4

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