[en] In a context of high productivity, eggs’ quality assessment is necessary for enhanced safety
and quality assurance towards the consumers and feedback for producers. The quality
assessment of eggs and egg products is performed using destructive and time-consuming
methods, therefore the use of rapid tools becomes mandatory, especially in the case of a
high production rate. Near Infrared (NIR) spectroscopy is considered a very reliable and
rapid technique with large use in food industry. At the farm level, NIR spectroscopy
technique would be an interesting tool to determine the chemical and physical properties of
eggs, eggshell and internal quality and, moreover, this information may help the layer farm
manager when a problem occurs in the flock. Its application in the egg industry is aimed at
the quality changes in eggs during storage and quality assessment of the egg products,
through the compositional analysis. It is possible and in some cases successful the
prediction and/or determination of different parameters such as: protein, total lipid and
total solids content (for liquid egg products), polyunsaturated fatty acids (for freeze-dried
egg yolk), moisture, fat and protein content (for spray-dried whole eggs). In addition, for
the white colored shell eggs, the detection of blood and meat spots is also successful.
Further studies with NIR and near infrared hyper spectral imaging system (NIR-HSI) are
needed in this direction, as the results obtained until now are very promising for the
development of a rapid tool for quality assessment of eggs and egg products.
Research Center/Unit :
Zootechnie, Gembloux Agro-Biotech
Disciplines :
Food science
Author, co-author :
GALIŞ, Anca
Dale, Laura ; Université de Liège - ULiège > Doct. sc. agro. & ingé. biol.
