Abstract
This preliminary study is devoted to the application of front-face fluorescence spectroscopy to the study of egg yolks during storage. A total of 79 eggs stored for 1, 2, 3, 4, 5, 9, 10, 12, 16, 18, 23, 25 and 29 days at room temperature were analysed. The fluorescence emission spectra of tryptophan residues (excitation: 290 nm; emission: 305–430 nm) of proteins and the excitation spectra of vitamin A (emission: 410 nm; excitation: 270–350 nm) were recorded directly on egg yolk samples. Factorial discriminant analysis (FDA) was used to classify the eggs according to their date after they were laid. Using tryptophan fluorescence spectra, correct classification was observed for 57.1 and 51.9% for the calibration and the validation sets, respectively. Better classification (94.9 and 91.4% of the calibration and validation samples, respectively) was obtained from the vitamin A fluorescence spectra. The first five principal components (PCs) of the principal component analysis (PCA) extracted from each data set (tryptophan and vitamin A fluorescence spectra) were pooled (concatenated) into a single-matrix and analysed by FDA. Correct classifications were obtained for 97.5% of the calibration and 96.3.1% of the validation spectra. The discrimination of the investigated egg yolks according to their storage time was excellent. It was concluded that the concatenation of different fluorescence spectra might be considered as a promising indicator of shell egg freshness when they are used in egg products.
Similar content being viewed by others
References
Lucisano M, Hidalgo A, Comelli EM, Rossi M (1996) J Agric Food Chem 44:1235–1240
Burley RW, Vadehra DV (1989) In Burley RW, Vadehra D (eds) The avian egg. chemistry and biology. Wiley, New York, pp 65–128
European Economic Community (EEC) (1991) Regulation 1274/91, May 15
USDA (1995) US standards, grades, and weight classes for shell eggs. USDA Agricultural Marketing Service, Washington, DC
Sauveur B, De Reviers M (1988) In: Sauveur B, De Reviers M (eds) Reproduction des Volailles et Production d’œufs. INRA, Paris, pp 377–436
Kessler C, Sinell HJ, Wiegner J (1990) Arch Lebensmitte 41:81–85
Eisen EJ, Bohren BB, McKean HE (1962) Poultry Sci 41:1461–1468
Silversides FG, Twizeyimana F, Villeneuve P (1993) Poultry Sci 72:760–764
Silversides FG, Villeneuve P (1994) Poultry Sci 73:50–55
Hidalgo A, Rossi M, Pompei C (1995) J Agric Food Chem 43:1673–1677
Rossi M, Hidalgo A, Pompei C (1995) In: Proceedings of the VI European Symposium on the quality of eggs and egg products, Zaragoza, Spain, pp 23–31
Rossi M, Pompei C, Hidalgo A (1995) Ital J Food Sci 7:147–156
Hidalgo A, Lucisano M, Comelli EM, Rossi M (1996) J Agric Food Chem 44:1447–1452
Rossi M, Pompei C, Dal Corno P (1999) In: Proceedings of the VIII European Symposium on the quality of eggs and egg products, Bologna, Italy, pp 431–437
Hidalgo A, Rossi M, Pompei C (2006) Food Chem 94:608–612
Heath JL (1975) Poultry Sci 54:2007–2014
Romanoff AL, Romanoff AJ (1949) The avian egg. Wiley, New York
Cardetti MM, Rhorer AR, Stadelman WJ (1979) Poultry Sci 58:1403–1405
Lackowicz JR (1983) In: Lackowicz JR (ed) Principles of fluorescence spectroscopy. Plenum, New York, pp 341–389
Dufour E, Riaublanc A (1997) Lait 77:657–670
Dufour E, Lopez C, Riaublanc A, Mouhous Riou N (1998) In Proceedings of the X Rencontres Agoral, Massy, France, pp 209–215
Dufour E, Mazerolles G, Devaux MF, Duboz G, Duployer MH, Mouhous Riou N (2000) Int Dairy J 10:81–93
Herbert S, Mouhous Riou N, Devaux MF, Riaublanc A, Bouchet B, Gallant JD, Dufour E (2000) Lait 80:621–634
Dufour E, Karoui R, Bosset JO (2003) Mitt Lebens Hyg 94:379–393
Karoui R, Dufour E (2003) Int Dairy J 13:973–985
Karoui R, Laguet A, Dufour E (2003) Lait 83:251–264
Karoui R (2004) PhD thesis, University of Clermont Ferrand II, France
Rampon V, Lethuaut L, Mouhous-Riou N, Genot C (2001) J Agric Food Chem 49:4046–4051
Dufour E, Frencia JP, Elhousseynou K (2003) Food Res Int 36:415–423
Ruoff K, Karoui R, Dufour E, Luginbühl W, Bosset JO, Bogdanov S, Amadò R (2005) J Agric Food Chem 53:1343–1347
Marangoni AG (1992) Food Res Int 25:67–80
Reddy MS, Panda B (1969) J Food Sci Technol 6:257–261
Nys Y, Sauveur B (2004) INRA Prod Anim 17:385–393
Bertrand D, Scotter CNG (1992) Appl Spectros 46:1420–1425
Karoui R, Kemps B, Bamelis F, De Ketelaere B, Mertens K, Schoonheydt R, Decuypere E, De Baerdemaeker J (2005) Eur Food Res Technol (in press)
Safar M, Bertrand PR, Devaux MF, Genot C (1994) JAOCS 71:371–377
Du M, Ahn DU, Sell JL (1999) Poultry Sci 78:1639–1645
Karoui R, Dufour E, Pillonel L, Picque D, Cattenoz T, Bosset JO (2004) Eur Food Res Technol 219:184–189
Acknowledgements
We gratefully acknowledge the financial support for this research from K.U. Leuven, FWO grant G.0286.04, IWT Flanders and Ministry of health
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Karoui, R., Kemps, B., Bamelis, F. et al. Development of a rapid method based on front-face fluorescence spectroscopy for the monitoring of egg freshness: 2—evolution of egg yolk. Eur Food Res Technol 223, 180–188 (2006). https://doi.org/10.1007/s00217-005-0179-7
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-005-0179-7