Spermine and spermidine concentrations in pork loin as affected by storage, curing and thermal processing.

摘要

This study investigated spermine and spermidine concn. in pork loin as affected by 3 sets of processing conditions: immersion-curing in 10% brine (NaNO2 and NaCl contents of 0.6 and 99.4 g/l, respectively) and 20% brine (NaNO2 and NaCl content of 0.6 and 199.4 g/l, respectively); boiling and grilling (70 degrees C core temp.); and storage of raw loin chops ('non-stored' vs storage at 4 degrees C for 5 days). Spermidine and spermine concn. of the 'non-stored' raw loin chops were 2.7 +or- 0.7 and 19.8 +or- 1.5 mg/kg (fresh wt.), respectively. Storage effects were negligible. Curing in 20% brine resulted in statistically significant decreases in spermidine concn. as compared to non-cured meat (P = 0.04). Statistically significant decreases in spermine contents were observed after curing in 20% brine as compared with 10% brine (P = 0.08) and after boiling of meat in an equal amount of water compared to raw meat and grilled meat (P = 0.03). Combined curing in 20% brine and cooking in an equal amount of water resulted in 2.0 +or- 1.0 mg/kg spermidine and 14.4 +or- 2.6 mg/kg spermine. Combined common food processing techniques resulted in <=26% decreases in spermine and spermidine concn. in pork loin.