POLYAMINE CONTENT IN FRESH AND PROCESSED PORK

ABSTRACT A survey on the occurrence of four polyamines, spermine, spermidine, putrescine and cadaverine, in fresh and processed pork has been conducted. The effect of deterioration on the concentrations of these polyamines in pork has been examined, and, in addition, determination was made of these four polyamines in various portions of swine rejected on the basis of having tumors. The concentrations of polyamines per 100g of fresh and processed pork purchased in the areas of Tokyo and Kanagawa Prefecture ranged from 2.0‐6.9 mg for spermine, 0.1‐0.9 mg for spermidine, N.D.‐0.1 mg for putrescine, and N.D.‐0.8 mg for cadaverine. When fresh pork samples were stored at 4° or 20° C, no significant increase in poly‐amine content was observed until the samples reached the initial stage of decomposition. Almost no appreciable difference in the polyamine levels could be observed between the muscle of swine having embryonal nephroma or malignant melanoma, and those taken from healthy swine.