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Egg product freshness evaluation: A metabolomic approach.

Daniele Cavanna1,2, Dante Catellani1, Chiara Dall'Asta2

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This study identifies 31 key chemical markers for assessing egg product freshness using a metabolomic approach. This method enhances food safety by detecting spoilage and microbial growth indicators.

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LC-HRMSegg productfreshnessmetabolomicsnontargeted mass spectrometry

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Metabolomics

Background:

  • Egg product freshness is vital for safety and quality.
  • Current methods assess limited compounds, impacting result robustness.
  • Simultaneous analysis of multiple molecules offers improved accuracy.

Purpose of the Study:

  • To identify reliable chemical markers for egg product freshness.
  • To develop a robust analytical method for freshness assessment.
  • To detect metabolites indicative of microbial spoilage.

Main Methods:

  • Utilized a metabolomic approach to select 31 freshness-related compounds.
  • Employed ultra-high-pressure liquid chromatography-high-resolution mass spectrometry (UHPLC-HRMS).
  • Applied chemometric models for feature selection, extraction, and identification.

Main Results:

  • Successfully identified 31 chemical markers for egg product freshness and spoilage.
  • Validated the UHPLC-HRMS approach on independent sample sets.
  • Detected a broader range of metabolites linked to microbial growth over time.

Conclusions:

  • The 31 identified molecules serve as reliable chemical markers for egg product freshness.
  • The UHPLC-HRMS metabolomic strategy effectively detects spoilage and microbial indicators.
  • This approach significantly enhances food safety monitoring in egg production.