Journal of the science of food and agriculture vol:86 issue:9 pages:1399-1406
The objective of this research was to investigate the feasibility of visible transmission spectroscopy for the non-destructive assessment of the freshness of an individual egg. A total of 600 intact white-shelled eggs of the same flock (Lohmann, 40 weeks of age) were measured. To obtain a considerable variation in freshness, groups consisting of 60 eggs were stored (18 degrees C, 55% RH) for 0, 2, 4, 6, 8, 10, 12, 14, 16 and 18 days. The non-destructive spectral measurements were compared with the two most widely used destructive freshness parameters, namely Haugh units and albumen pH. A partial least squares (PLS1) model was built in order to predict Haugh units and pH of the albumen based on the transmission spectra. The correlation coefficients between the predicted value and the measured value were 0.842 and 0.867 for Haugh unit and pH of the albumen, respectively. These results show that the light transmission spectrum of an egg provides quantitative information about egg freshness. Relevant information concerning egg freshness is restricted to the interval between 5 70 and 750 nm. Furthermore, the models obtained for both destructive parameters were strikingly similar, indicating that Haugh unit and pH have the same physico-chemical background. (c) 2006 Society of Chemical Industry.