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Concentration of biologically active polyamines in meat and liver of sheep and lambs after slaughter and their changes in mutton during storage and cooking
E. Dadáková, T. Pelikánová, P. Kalač
Language English Country England, Great Britain
Document type Journal Article
- MeSH
- Liver chemistry MeSH
- Food Handling methods MeSH
- Meat analysis MeSH
- Sheep MeSH
- Polyamines analysis MeSH
- Cooking methods MeSH
- Animals MeSH
- Check Tag
- Animals MeSH
- Publication type
- Journal Article MeSH
Putrescine (PUT), spermidine (SPD) and spermine (SPM) concentrations using a UPLC method, in chilled mutton, lamb and livers 24 h after slaughter were determined. PUT concentrations were quantifiable only in some samples. Mean SPD concentrations were 4-6, 13.5 and 16.8 mg kg-1 in the meats, sheep and lamb livers, respectively. The respective SPM concentrations were 17-25, 128 and 79 mg kg-1. SPD and SPM losses of about one fifth and half of the initial level, respectively, were apparent in mutton loins stored at -18°C for 6 months. Significant losses of SPD and SPM were found in mutton loins stored aerobically, vacuum-packaged or in a modified atmosphere at +2°C. Boiling and stewing of mutton legs caused SPD and SPM losses of about 40% and roasting of about 60% of the initial content.
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- $a Putrescine (PUT), spermidine (SPD) and spermine (SPM) concentrations using a UPLC method, in chilled mutton, lamb and livers 24 h after slaughter were determined. PUT concentrations were quantifiable only in some samples. Mean SPD concentrations were 4-6, 13.5 and 16.8 mg kg-1 in the meats, sheep and lamb livers, respectively. The respective SPM concentrations were 17-25, 128 and 79 mg kg-1. SPD and SPM losses of about one fifth and half of the initial level, respectively, were apparent in mutton loins stored at -18°C for 6 months. Significant losses of SPD and SPM were found in mutton loins stored aerobically, vacuum-packaged or in a modified atmosphere at +2°C. Boiling and stewing of mutton legs caused SPD and SPM losses of about 40% and roasting of about 60% of the initial content.
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