Non-destructive and online egg freshness assessment from the egg shell based on Raman spectroscopy. (December 2020)

• Record Type: Journal Article
• Authors: Liu, Yuliang; Ren, Xiaona; Yu, Hang; Cheng, Yuliang; Guo, Yahui; Yao, Weirong; Xie, Yunfei
• Is Part Of: Food control. Volume 118(2020)
• Publication Date: 2020-12
• Subjects: Egg freshness -- Non-destructive testing -- Raman spectroscopy -- Partial least squares regression (PLSR); Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2020.107426
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: Fresh eggs are important to food processing and people consumption. In this study, Raman technique combined with chemometrics method were carried out to monitor egg freshness by scanning external information of egg shell. The Raman spectra were collected from the top, waist, and bottom of 125 eggs' shell surface monitored for 60 days, respectively. Then the partial least squares regression model of 100–3000 cm −1 was established with the physical and chemical indices of freshness. During the process of modeling, various pre-processing methods were performed on the Raman spectrum, and it was found that the first derivative or the second derivative would produce the best effect. In addition, by comparing the modeling effects of the Raman spectrum at different detection sites, it was found that the model at the egg top was the best. The correlation coefficients with Haugh unit, albumen pH and air chamber diameter were all above 0.9, and air chamber height was above 0.8, which indicated that there was a strong correlation between the Raman spectrum of the egg shell surface and the freshness. This study provided a new, rapid and simple method for the non-destructive and on-site testing of egg freshness. Highlights: The chemical information outside eggshell was used to characterize freshness. Raman combined with chemometrics method could predict egg freshness. The non-destructive testing of egg freshness might be achieved at the egg top.