Biologically active polyamines in duck meat and giblets
Researchers at the department of Applied Chemistry at the University of South Bohemia, Czech Republic, have published a study on the presence of biologically active polyamines in duck meat and giblets after slaughter and how amounts of the polyamines changed during storage and cooking.
Dietary polyamines (PA), putrescine (PUT), spermidine (SPD) and spermine (SPM), participate in numerous physiological roles, particularly in protein and DNA biosynthesis, but also in tumour growth. Reliable information on their content in foods is thus needed.
Aim
The team therefore determined PA content in duck meat and giblets (n = 15) after extraction with perchloric acid, as dansyl derivatives, using a UPLC method.
The team therefore determined PA content in duck meat and giblets (n = 15) after extraction with perchloric acid, as dansyl derivatives, using a UPLC method.
Results
Mean PUT contents ranged between 3.0 and 5.2 mg kg− 1 in meat and liver. Mean SPD values were 10.5, 5.8, 30.9, 4.1 and 4.1 mg kg− 1 and SPM values were 49.4, 24.1, 77.0, 17.5 and 12.1 mg kg− 1 in breast, thigh, liver, heart and gizzard, respectively, 24 h after slaughter. SPD and SPM contents decreased by about 25% during 6-month freeze-storage and by about 30–40% during 9-day cold-storage under aerobic or a modified atmosphere packagings. PA losses were higher in roasted than in stewed breast meat.
Mean PUT contents ranged between 3.0 and 5.2 mg kg− 1 in meat and liver. Mean SPD values were 10.5, 5.8, 30.9, 4.1 and 4.1 mg kg− 1 and SPM values were 49.4, 24.1, 77.0, 17.5 and 12.1 mg kg− 1 in breast, thigh, liver, heart and gizzard, respectively, 24 h after slaughter. SPD and SPM contents decreased by about 25% during 6-month freeze-storage and by about 30–40% during 9-day cold-storage under aerobic or a modified atmosphere packagings. PA losses were higher in roasted than in stewed breast meat.
Conclusion
Polyamine contents are high in duck meat and particularly liver after slaughter. But the polyamines decreases during cold-storage, freeze-storage of duck meat and through cooking. Furthermore meat roasting causes higher losses than boiling. Consumption of duck meat and particularly of liver can participate considerably in PA daily intake.
Polyamine contents are high in duck meat and particularly liver after slaughter. But the polyamines decreases during cold-storage, freeze-storage of duck meat and through cooking. Furthermore meat roasting causes higher losses than boiling. Consumption of duck meat and particularly of liver can participate considerably in PA daily intake.
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