caa a22 4500 463156323 CHVBK 20180406164735.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s00217-006-0464-0 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0464-0 Spermine and spermidine concentrations in pork loin as affected by storage, curing and thermal processing [Elektronische Daten] [Peter Paulsen, Friedrich Bauer] Spermine and spermidine concentrations in pork loin as affected by three factors used in food processing [immersion-curing (10% brine: NaNO2 and NaCl content of 0.6 and 99.4g/l, respectively, and 20% brine: NaNO2 and NaCl content of 0.6 and 199.4g/l, respectively), boiling and grilling (70°C core temperature) and storage of raw loin chops ("non-stored” versus storage at 4°C for 5 days)] were studied. Spermidine and spermine concentrations of the "non-stored” raw loin chops were 2.7±0.7 and 19.8±1.5mg/kg (fresh weight), respectively. Storage effects were negligible. Curing in 20% brine resulted in statistically significant spermidine decreases as compared to non-cured meat (p=0.04). Statistically significant decreases of spermine were observed for curing in 20% brine as compared with 10% brine (p=0.08), and 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±1.0mg/kg spermidine and 14.4±2.6mg/kg spermine. Combined common food processing techniques resulted in a decrease of spermine and spermidine concentrations in pork loin of maximum 26% only. The latter should be considered as relevant for consumers for which the dietary polyamine uptake is critical. Springer-Verlag, 2006 Spermine nationallicence Spermidine nationallicence M. longissimus nationallicence Pork nationallicence Curing nationallicence Boiling nationallicence Grilling nationallicence Paulsen Peter Institute of Meat Hygiene, Meat Technology and Food Science, Department of Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinaerplatz 1, A 1210, Vienna, Austria aut Bauer Friedrich Institute of Meat Hygiene, Meat Technology and Food Science, Department of Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinaerplatz 1, A 1210, Vienna, Austria aut European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 921-924 1438-2377 225:5-6<921 2007 225 217 https://doi.org/10.1007/s00217-006-0464-0 text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0464-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Paulsen Peter Institute of Meat Hygiene, Meat Technology and Food Science, Department of Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinaerplatz 1, A 1210, Vienna, Austria aut NATIONALLICENCE 700 1- Bauer Friedrich Institute of Meat Hygiene, Meat Technology and Food Science, Department of Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinaerplatz 1, A 1210, Vienna, Austria aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 921-924 1438-2377 225:5-6<921 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer