The pasteurization of egg products is based on the use of not high temperatures, because egg proteins are sensitivity to heat.
The pasteurization of egg products is based on the use of not high temperatures, because egg proteins are sensitivity to heat. For this reason, the use of bad eggs, increases the health risk and reduces the shelf-life of the fresh egg products. The use of incubated or decayed eggs can be detected verifying the presence of some organic acids indicative of metabolic products and microbial decomposition such as succinic acid, lactic acid and D-3-hydroxybutyric acid.
The best method currently highlighting this fraud is the test of D-3-hydroxybutyric acid, very low in fresh eggs (<1mg/kg), but much higher in the wastes of incubator. The analysis is generally carried out by extraction and gas chromatography. The N.853/2004 REGULATION (CE) states that the level of D-3-hydroxybutyric acid in egg products should not exceed 10mg/kg of dry matter.
| Available Pack Sizes | 10 pcs, 100 pcs |
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Gallery
Determination of Acidity (Free Fatty Acids) in egg products
L-Lactic Acid test in Egg and Egg Products
Determination of Cholesterol Content in Egg
Determination of the value of Xanthophylls in powder added to poultry feed
Colour of the Egg and Egg Products
