Detection of Egg Freshness Using Impedance Method

doi:10.7506/spkx1002-6630-201724033

Abstract

Abstract: A series of physical and chemical changes occur during the storage of eggs. In reality, the freshness of eggs is mostly measured by sensory evaluation. In this study, we tested the freshness of eggs stored under different conditions of temperature (4 and 25 ℃) and humidity (RH 75%, RH 85%, and RH 98%) by Haugh unit, egg yolk index, pH and impedance. The results showed good correlations of impedance with three other properties. The correlations were plotted, indicating that the freshness of eggs can be determined by using impedance values. The method could be performed simply and rapidly with accurate results, providing a promising tool for the detection of egg freshness in the egg industry.

Key words: egg, freshness, Haugh unit, egg yolk index, pH, impedance

CLC Number:

TS253.4

YU Jinlu, ZHANG Lei, SUN Yajing, ZHANG Jing, GUO Ailing. Detection of Egg Freshness Using Impedance Method[J]. FOOD SCIENCE, 2017, 38(24): 208-212.

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Detection of Egg Freshness Using Impedance Method

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