A preliminary study was carried out to test the possibility of using uracil as a hygienic quality index for egg products, by comparing it with the legal European indices. Whole egg products prepared at the laboratory scale from eggs with different hygienic quality, as well as industrial egg samples were analyzed. Pasteurization caused a reduction of succinic acid levels, while uracil, lactic and 3-hydroxybutyric acids were not affected. Egg products obtained from sound shell eggs and stored at 4degreesC for up to 28 days had satisfactory hygienic quality and uracil was not detectable; uracil was detectable in samples made with contaminated raw material. Almost 50% of the industrial samples had detectable uracil values, while only 16% of them exceeded the legal limits using lactic and succinic acids. Preliminary studies proved that uracil, outstanding for its thermostability and high sensitivity, could be a reliable index for evaluating the hygienic quality of the raw material used in manufacturing egg products.

Uracil as an index of hygienic quality in egg products / A. Hidalgo Vidal, M. Rossi, C. Pompei, E. Casiraghi. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 16:4(2004), pp. 429-436.

Uracil as an index of hygienic quality in egg products

A. Hidalgo Vidal
Primo
;
M. Rossi
Secondo
;
C. Pompei
Penultimo
;
E. Casiraghi
Ultimo
2004

Abstract

A preliminary study was carried out to test the possibility of using uracil as a hygienic quality index for egg products, by comparing it with the legal European indices. Whole egg products prepared at the laboratory scale from eggs with different hygienic quality, as well as industrial egg samples were analyzed. Pasteurization caused a reduction of succinic acid levels, while uracil, lactic and 3-hydroxybutyric acids were not affected. Egg products obtained from sound shell eggs and stored at 4degreesC for up to 28 days had satisfactory hygienic quality and uracil was not detectable; uracil was detectable in samples made with contaminated raw material. Almost 50% of the industrial samples had detectable uracil values, while only 16% of them exceeded the legal limits using lactic and succinic acids. Preliminary studies proved that uracil, outstanding for its thermostability and high sensitivity, could be a reliable index for evaluating the hygienic quality of the raw material used in manufacturing egg products.
3OH-butyric acid; Egg product; Hygienic quality; Lactic acid; Succinic acid; Uracil
Settore AGR/15 - Scienze e Tecnologie Alimentari
2004
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/22069
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