Journal
FOOD CHEMISTRY
Volume 106, Issue 3, Pages 1031-1038Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2007.07.019
Keywords
discriminant partial least-squares regression; egg quality; functional property; housing system; shell breaking resistance
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To study the differences among commercial eggs from four housing systems i.e. cage, barn, free range and organic, 41 physical and chemical parameters were evaluated on 28 fresh egg samples from the Italian market. The univariate statistic analysis evidenced that organic eggs had the highest whipping capacity and foam consistency but the lowest freshness (the highest air cell height) and albumen quality (the lowest Haugh Unit); cage eggs presented instead the lowest whipping capacity and the highest shell resistance to breaking. The multivariate technique discriminant partial least-squares regression was unable to correctly classify the eggs from the four housing systems but successfully differentiated cage eggs from alternative (organic + barn + free range) eggs. The variables with the most discriminant power were she'll breaking resistance, overrun, protein content, and shell thickness. (C) 2007 Elsevier Ltd. All rights reserved.
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