Changes and the relationship of inosine-5'-monophosphate and biogenic amine of chilled pork during storage

Changes of inosine-5'-monophosphate(IMP),putrescine,cadaverine,histamine,tyramine,spermidine and spermine contents in longissimus dorsi at 4℃ were analyzed by HPLC,and the relationship was further discussed.The results showed that storage time affected the concentration of IMP,concentration of IMP increased until reached the top on the next day,then decreased gradually;The content of spermine basically maintained at about 4.0mg/kg.The content of histamine kept low during the storage.Others all increased,especially cadaverine.Although the contents of putrescine and spermidine were low,but the changes were significant,so as tyramine.From the part of the person correlation coefficient,IMP had remarkable negative relationship with spermidine,cadaverine and the correlation coefficient were-0.981 and-0.960 respectively,which was the highest between spermidine and IMP on the level of 0.01.IMP also had remarkable negative relationship with tyramine except for putrescine,histamine and spermine.Therefore,the fresh degree of pork could be forecasted by determining the change of IMP,and it was one of the major quality variables during storage and process.