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Eggs
Cholesterol
L-Lactic acid
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Eggs are foodstuff of high nutritional interest since they contain proteins with high biological value that are almost completed adsorbed by our organism.
Though, due to the high level of cholesterol contained in the egg yolk it is recommended moderate use.
Recently many producers have started offering eggs with peculiar compositions (e.g.: “Omega-DHA eggs”, “Cholesterol-free eggs”), which contains many unsaturated acid fats and/or few cholesterol.
The mean value of cholesterol present in the egg is constant and it is used in the alimentary industry as an indicator of the percentage of egg present in a specific foodstuff.
Eggs, as ingredient of foodstuff, bring a high risk for alimentary toxic infections since can they can be easily contaminated with bacteria and permit a quick proliferation of them.
Chemical analysis on eggs are very important for the quality control of foodstuff preparations since they can determine the right quantity to be used and their freshness.
Foodlab system (www.foodlab.cdr-mediared.it) produced by CDR (www.cdr-mediared.it) can measure in a few minutes the concentration of some parameters of interest on liquid egg (egg white, egg yolk, omelettes) or egg powder.
The sample can be used as it is (in case of powder it has to be reconstituted).
Foodlab system is made of a portable system and dedicated reagents developed by CDR research laboratories. Reagents are prepared in pre-dispensed non-returnable cuvettes. Reagents do not need any preparation and the system does not need specialized personnel.
Each test is done dispensing a minimum quantity of the sample in the cuvette, which already contains the buffer. Then a specific reagent will activate a colorimetric reaction.
The chemical analyses currently available on eggs are:
Cholesterol
Cholesterol value is used to easily determine the quantity of egg needed in the foodstuff preparation. Thanks to the extreme velocity and easiness of the test it can be used to adjust the egg quantity present in the foodstuff also during the preparation phase.
L-Lactic acid
L-lactic acid is the result of the fermentation of lactose induced by the macrobiotic activity.
Its concentration is correlated to the total amount of bacteria present and it is an indicator of the state of conservation of the egg.
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» A new concept in quality analysis of food.
Foodlab is a quick, reliable and practical system for chemical tests on olive oil, seed oils, alimentary fats, vegetable purées, milk, cheese and other dairy products. |
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