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Reaction between albumen and 3,3',5,5'-tetramethylbenzidine as a method to evaluate egg freshness.
1Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Sez. Tecnologie Alimentari, Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy. margherita.rossi@unimi.it
Journal of Agricultural and Food Chemistry
|August 22, 2001
Summary
The 3,3
Area of Science:
- Food Science
- Analytical Chemistry
- Biochemistry
Background:
- Assessing shell egg freshness is crucial for food quality and safety.
- Traditional methods like Haugh Unit and air-cell height have limitations.
- The 3,3',5,5'-tetramethylbenzidine (TMB) colorimetric test offers a potential alternative.
Purpose of the Study:
- To evaluate the 3,3',5,5'-tetramethylbenzidine colorimetric test for shell egg freshness.
- To simplify and optimize the TMB method for albumen analysis.
- To investigate the TMB reaction kinetics and influencing factors.
Main Methods:
- A simplified 3,3',5,5'-tetramethylbenzidine colorimetric test was applied to egg albumen.
- The TMB reaction development was studied in eggs stored at various temperatures and times.
- Reagent stability and analytical method repeatability were assessed.
- The role of iron and copper ions in the colorimetric response was investigated.
Main Results:
- The modified TMB method demonstrated a coefficient of variation of 10.3% due to natural egg variability.
- This variability is comparable to furosine but lower than Haugh Unit or air-cell height.
- Iron ions play a predominant role in the colorimetric response, with copper ions enhancing it.
- The TMB reagent solution showed adequate stability.
Conclusions:
- The simplified 3,3',5,5'-tetramethylbenzidine colorimetric test is a viable method for assessing shell egg freshness.
- The TMB test offers comparable or better precision than existing egg freshness indices.
- Understanding the reaction mechanism, particularly the role of metal ions, aids in method optimization.