Location: Quality & Safety Assessment ResearchTitle: Shelf life study of egg albumin in pasteurized and non-pasteurized eggs using visible-near infrared spectroscopy) Author
Submitted to: Pittsburg Conference on Analytical Chemistry and Applied Spectroscopy
Publication Type: Abstract Only
Publication Acceptance Date: 1/27/2012
Publication Date: N/A
Citation: Interpretive Summary:
Technical Abstract: A twelve week shelf life study was conducted on the egg albumen from both pasteurized and non-pasteurized shell eggs using visible-near infrared spectroscopy. The goal of the study was to correlate the chemical changes detected in the spectra to the measurement of Haugh units (measure of interior egg quality) and determine how pasteurization affects both shelf life and egg quality. Eight-four dozen eggs were involved in this study, with 12 dozen eggs scanned initially and biweekly for the remainder of the study. The samples were divided into two dozen control and two dozen treated samples, run in triplicate, for each day of data collection. The shell eggs were kept refrigerated at 4°C until ready for data collection. The Haugh units were measured followed by the separation of egg components and 60 second homogenization of the egg albumen. Approximately 2 mL of the albumen from each egg was used for spectral data collection in a UV/VIS/NIR spectrometer. The data was then processed and analyzed using chemometric software. Both principal component analysis and principal component regression were used to correlate the spectral data to the other sample variables, i.e. shelf life time and Haugh unit measurements. The chemometric data analysis demonstrates that chemical changes can be correlated both to the length of time that the eggs were stored and to the egg quality measurements. This work was supported by the U.S. Dept. of Agriculture.