Assessment of poultry eggs freshness using FTIR spectroscopy combined with HCA and PCA methods

• Autorzy: Michalczyk E. , Kurczab R.

Identyfikatory

DOI

10.5604/01.3001.0012.1414

• Języki publikacji: EN

Abstrakty

EN

The main aim of this study was to investigate the use of Attenuated Total Reflection Fourier Transform Infrared Spectroscopy (ATR FTIR) and selected chemometric methods to classify eggs in terms of the laying hen farming method, as well as to identify changes in the individual egg compositions during storage. In total, 50 eggs were used for the study; 10 eggs per classes: 0, 1, 2, 3 and rural. Eggs were stored by 29 days period, which was divided on the 10 measuring days in which one egg from each class was tested by recording two FTIR spectra for the shell, albumen and egg yolk. The chemometric analysis, including Hierarchical Cluster Analysis (HCA) and the Principal Component Analysis (PCA), was performed based on the recorded FTIR spectra. Changes in chemical composition during the experiment in individual egg elements were analyzed. Furthermore, by analyzing the graphs (HCA and PCA) obtained by the chemometric analysis, it was noted that the largest changes in the chemical composition of eggs occurred in the shell and yolk, while in the albumen it was less insignificant. The chemometric analysis of the recorded spectra also showed that combination of chemometric methods and FTIR spectroscopy can potentially be used to develop a non-destructive method for classifying eggs in terms of the hen culture method and to monitor of their freshness.

Słowa kluczowe

EN

egg freshness; FTIR spectroscopy; chemometrics

PL

świeżość jaja; spektroskopia FTIR; chemometria

• Wydawca: Państwowa Wyższa Szkoła Zawodowa w Tarnowie
• Czasopismo: Science, Technology and Innovation
• Rocznik: 2018
• Tom: Vol. 2, no. 1
• Strony: 7--12
• Opis fizyczny: Bibliogr. 9 poz., rys., tab.

Twórcy

autor

Michalczyk E.

• State Higher Vocational School in Tarnow, Mickiewicza 8, 33-100 Tarnów, Poland

autor

Kurczab R.

• State Higher Vocational School in Tarnow, Mickiewicza 8, 33-100 Tarnów, Poland

Bibliografia

• 1. Rodríguez-Navarro A.B., Dominiguez-Gasca N, Muñoz A, Ortega-Huertas M, Change in chicken eggshell cuticle with age and egg freshness, Poultry Science, 2013, 92, 3026–3035.
• 2. Karoui R, Kemps B, Bamelis F, de Ketelaere B, Decuypere E, de Baerdemaeker J, Methods to evaluate egg freshness in research and industry: A review, European Food Research and Technology, 2006, 222, 727–732.
• 3. Giunchi A, Berardinelli A, Ragni L, Fabbri A, Silaghi F.A., Non-destructive freshness assessment of shell eggs using FT-NIR spectroscopy, Journal of Food Engineering, 2008, 89, 142–148.
• 4. Abdel-Nour N, Ngadi M, Prasher S, Karimi Y, Prediction of Egg Freshness and Albumen Quality Using Visible/Near Infrared Spectroscopy, Food and Bioprocess Technology, 2011, 4, 731–736.
• 5. Menges F, Spectragryph – optical spectroscopy software, Version 1.0.7, 2017, http://www.effemm2.de/spectragryph/
• 6. R Core Team (2017). R: A language and environment for statistical computing. R Foundation for Statistical Computing, Vienna, Austria. URL https://www.R-project.org/.
• 7. Hanson B.A., ChemoSpec: Exploratory Chemometrics for Spectroscopy, 2016. R package version 4.4.x.
• 8. https://webbook.nist.gov/cgi/cbook.cgi?ID=C7732185&Type=IR-SPEC&Index=1
• 9. Barth A, Infrared spectroscopy of proteins, Biochimica et Biophysica Acta – Bioenergetics, 2007, 9, 1073–1101.

Uwagi

Opracowanie rekordu w ramach umowy 509/P-DUN/2018 ze środków MNiSW przeznaczonych na działalność upowszechniającą naukę (2019).