POLYAMINE CONTENT IN FRESH AND PROCESSED PORK

A survey on the occurrence of 4 polyamines, spermine, spermidine, putrescine and cadaverine, in fresh and processed pork was conducted. The effect of deterioration on the concentrations of these polyamines in pork was examined and determination was made of these 4 polyamines in various portions of swine rejected on the basis of having tumors. The concentrations of polyamines/100 g of fresh and processed pork purchased in the areas of Tokyo and Kanagawa Prefecture [Japan] 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.degree. C, no significant increase in polyamine content was observed until the samples reached the initial stage of decomposition. Almost no apprciable difference in the polyamine levels could be observed between the muscle of swine having embyronal nephroma or malignant melanoma, and those taken from healthy swine.