Chromatographic analysis of cadaverine to detect incipient spoilage in mutton

Suitability of measuring cadaverine for rapid assessment of bacterial quali ty of fresh and stale mutton (showing signs of incipient spoilage) was exam ined, HPTLC for rapid screening and detection and HPLC for accurate quantif ication was employed. Analysis of over 150 samples of varying degrees of fr eshness and postmortem age showed that in more than 90% of the samples, no cadaverine was detectable when meat was deemed acceptable with < 10(6) orgs /g. However, when meat showed incipient spoilage, as judged by off odour an d dull colour, cadaverine was detected in the range of 1-5 ppm. Such meat s amples had a bacterial load of 10(7) orgs / g or more. HPTLC analysis allow ed the simultaneous analysis of 5-6 samples and the total time including ex traction was 1.5-2 h. As only easily available chemicals and equipment were required, it was a simple, rapid and inexpensive technique. HPTLC detectio n of cadaverine can therefore be recommended for the rapid assessment of ba cterial quality of mutton and HPLC can be used for accurate quantification. (C) 2001 Elsevier Science Ltd. All rights reserved.