ABSTRACT
Antimicrobial potential of ethanolic extract of clove (Eugenia caryophyllata) on fresh mutton during storage at 25 ± 2 °C was evaluated. The extract inhibited spoilage and pathogenic microflora of mutton previously treated with acidulants to reduce surface microbial load and the surface pH, up to 4 days without any deleterious change in sensory and physical qualities. Biomarker cadaverine, an indicator of spoiling/spoiled mutton, was present in 1 day stored control samples and absent up to 4 days in treated mutton. The levels of other biomarkers like biogenic amine index (0.31 mg/100 g) and free fatty acids (1.52%) were lower in 4 days stored treated samples than 1 day stored control samples (3.6 mg/100 g and 2.4%, respectively). Thus, ethanolic extract of clove can be effectively used to improve the keeping quality of fresh mutton up to 4 days at 25 ± 2 °C.
ABSTRACT
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 <10(6) 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 10(7) 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.
ABSTRACT
Chromatographic profiles of neutral lipids from canned mutton products can indicate the presence of spoiled meat presterilization, particularly from changes in free fatty acid levels. Gas liquid chromatography analysis of free fatty acids of lean meat showed a 15-fold increase in palmitic, stearic and oleic acid contents as a result of canning spoiled meat when compared to insignificant increases in canned fresh meat.
