Uracil as a potentially useful indicator of spoilage in egg products
1989
Morris, C.E. | Hoerning, E.F. | St. Angelo, A.J.
The relationship between sensory acceptability of egg products and their uracil content was investigated. Pasteurized liquid whole egg, albumen, and yolk were allowed to deteriorate for 5-8 days at temperatures not exeeding 22 degrees C. Periodically a panel of USDA inspectors evaluated the products' odors and samples were frozen for analysis. Uracil and uridine were determined by high performance liquid chromatography. Uridine contents decreased and uracil contents increased as the products deteriorated. Spoilage ordors were detected only in products containing greater than or equal to 1.7 microgram/g uracil. Analysis for uracil is potentially useful for objectively detecting egg decomposition.
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