A proton NMR relaxation study of hen egg quality.
A quantitative analysis of NMR proton relaxation in hen egg albumen and yolk is undertaken to research the causes of quality loss during the first few days of storage and to access the feasibility of an on-line NMR sensor of internal egg quality. It is shown that the change in the transverse relaxation in thick egg albumen mainly results from an increase in proton exchange rate resulting from a pH increase attributed to loss of carbon dioxide by diffusion through the eggshell. The results suggest that the low-field T1 is the best relaxation time indicator of albumen quality.
Laghi
Luca
L
Department of Food Science, University of Bologna, Via Ravennate 1020, 47023 Cesena, Italy.
Cremonini
Mauro A
MA
Placucci
Giuseppe
G
Sykora
Stanislav
S
Wright
Kevin
K
Hills
Brian
B
D000818:Animals; D002645:Chickens; D004530:Egg Yolk / Q000737:chemistry*; D005260:Female; D009682:Magnetic Resonance Spectroscopy / Q000379:methods*; D010047:Ovalbumin / Q000737:chemistry*; D011522:Protons; D011786:Quality Control
D011522:Protons; D010047:Ovalbumin