The paper presents a critical examination of the European legislation on shell egg classification. Eggs are divided in different classes on the basis of some indices which merely consider the outer and inner egg appearance. Among these, the height of the air cell is the only quantifiable parameter for the egg freshness assessment although it may be criticized as it depends on egg weight ad on storage relative humidity, as well as on temperature. Similar criticisms can be done for the Haugh Unit measurement. Based on the chemical and physical modifications occurring in eggs during aging, some new indices are here proposed. Pyroglutamic acid, uridine and furosine, especially, in albumen result as the chemical indices most suitable for freshness assessment. Some rapid methods of analysis are also proposed which do not require a complex apparatus or a high technology laboratory. Among these, a method based on the albumen capacity to link metals and a rapid test for albumen stability to alcool were investigated as possible rapid methods for describing egg freshness. Some tentative limits for class A and A-extra eggs are also given.

Esame critico della legislazione e nuovi parametri di freschezza per l’uovo in guscio / M. Rossi, C. Pompei, A. Hidalgo - In: Atti del 2° Congresso di Chimica degli Alimenti (24-27 Maggio 1995). Vol II. / [a cura di] G. Dugo, A. Cotroneo. - [s.l] : Società Chimica Italiana, 1995. - pp. 445-451 (( Intervento presentato al 2. convegno Congresso di Chimica degli Alimenti tenutosi a Giardini Naxos nel 1995.

Esame critico della legislazione e nuovi parametri di freschezza per l’uovo in guscio

M. Rossi
Primo
;
C. Pompei
Secondo
;
A. Hidalgo
Ultimo
1995

Abstract

The paper presents a critical examination of the European legislation on shell egg classification. Eggs are divided in different classes on the basis of some indices which merely consider the outer and inner egg appearance. Among these, the height of the air cell is the only quantifiable parameter for the egg freshness assessment although it may be criticized as it depends on egg weight ad on storage relative humidity, as well as on temperature. Similar criticisms can be done for the Haugh Unit measurement. Based on the chemical and physical modifications occurring in eggs during aging, some new indices are here proposed. Pyroglutamic acid, uridine and furosine, especially, in albumen result as the chemical indices most suitable for freshness assessment. Some rapid methods of analysis are also proposed which do not require a complex apparatus or a high technology laboratory. Among these, a method based on the albumen capacity to link metals and a rapid test for albumen stability to alcool were investigated as possible rapid methods for describing egg freshness. Some tentative limits for class A and A-extra eggs are also given.
Settore AGR/15 - Scienze e Tecnologie Alimentari
1995
Società Chimica Italiana
Book Part (author)
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/198623
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