title: Estimation of egg freshness using S-ovalbumin as an indicator.
abstract: The aim of this research was to study S-ovalbumin as a reference index for the freshness of commercial shell eggs in terms of equivalent egg age. The S-ovalbumin content, yolk index, albumen pH, and Haugh units were determined at the storage temperature of 25 and 37°C, respectively, using 85 fresh-laid eggs. A correlation analysis showed a high correlation coefficient of S-ovalbumin content to storage time as well as to the 3 frequently used freshness indices (Haugh unit, yolk index, and albumen pH). Furthermore, a prediction model of equivalent egg age at 25°C was established using S-ovalbumin content as an index on the basis of the correlation analysis. This study confirmed the possibility of using S-ovalbumin as a reference index to express commercial shell egg freshness as equivalent egg age.
authors.affiliation: National R & D Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, [corrected] China.
authors.forename: Q
authors.initials: Q
authors.lastname: Huang
authors.forename: N
authors.initials: N
authors.lastname: Qiu
authors.forename: M H
authors.initials: MH
authors.lastname: Ma
authors.forename: Y G
authors.initials: YG
authors.lastname: Jin
authors.forename: H
authors.initials: H
authors.lastname: Yang
authors.forename: F
authors.initials: F
authors.lastname: Geng
authors.forename: S G
authors.initials: SG
authors.lastname: Sun
authors.forename: S H
authors.initials: SH
authors.lastname: Sun
mesh_terms: D000818:Animals; D002645:Chickens; D004531:Eggs / Q000592:standards*; D007700:Kinetics; D010047:Ovalbumin / Q000032:analysis*
chemical_list: C104026:S-ovalbumin; D010047:Ovalbumin