Related Experiment Videos
Trimethylamine and egg taint
British Poultry Science
|November 1, 1979
Summary
Tainted eggs exhibit "crabby" and "fishy" sensory qualities similar to trimethylamine solutions. This taint occurs when eggs contain over 0.8 microgram/g of trimethylamine, a concentration higher than its odor threshold in water.
Area of Science:
- Food Science
- Sensory Analysis
- Analytical Chemistry
Background:
- Egg spoilage can lead to undesirable sensory attributes.
- Trimethylamine (TMA) is a volatile compound associated with fishy odors.
Purpose of the Study:
- To characterize the sensory qualities of tainted eggs.
- To determine the trimethylamine (TMA) concentration associated with egg taint.
- To compare TMA levels in tainted eggs to its odor threshold.
Main Methods:
- Sensory evaluation of tainted eggs and trimethylamine solutions.
- Quantification of trimethylamine in eggs using analytical techniques.
Main Results:
- The sensory profile of tainted eggs closely resembles an aqueous solution of trimethylamine (1 x 10^-2 µg/g).
- The odor threshold for trimethylamine in water was determined to be 5 ± 1 x 10^-4 µg/g.
- Egg taint was observed in eggs containing more than 0.8 µg/g of trimethylamine.
Conclusions:
- A significant concentration of trimethylamine is responsible for the "crabby" and "fishy" taint in eggs.
- The higher trimethylamine concentration required to elicit taint in eggs compared to water warrants further investigation into potential matrix effects.