Development of a rapid method based on front-face fluorescence spectroscopy for the monitoring of egg freshness: 2 - evolution of egg yolk.

摘要

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..