Chromatographic analysis of cadaverine to detect incipient spoilage in mutton

Suitability of measuring cadaverine for rapid assessment of bacterial quality of fresh and stale mutton (showing signs of incipient spoilage) was examined. HPTLC for rapid screening and detection and HPLC for accurate quantification was employed. Analysis of over 150 samples of varying degrees of freshness and postmortem age showed that in more than 90% of the samples, no cadaverine was detectable when meat was deemed acceptable with <10⁶ orgs/g. However, when meat showed incipient spoilage, as judged by off odour and dull colour, cadaverine was detected in the range of 1–5 ppm. Such meat samples had a bacterial load of 10⁷ orgs / g or more. HPTLC analysis allowed the simultaneous analysis of 5–6 samples and the total time including extraction was 1.5–2 h. As only easily available chemicals and equipment were required, it was a simple, rapid and inexpensive technique. HPTLC detection of cadaverine can therefore be recommended for the rapid assessment of bacterial quality of mutton and HPLC can be used for accurate quantification.