Determination of egg yolk content in egg liqueurs
Cizkova, H.(Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa)E-mail:[email protected] | Voldrich, M.(Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa) | Prokoratova, V.(Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa) | Kvasnicka, F.(Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin a Technologie Masa)
The presented study deals with the development and evaluation of the analytical methods for the determination of egg yolk content in egg liqueurs. Due to the high variability of the egg composition and a possible effect of processing on the composition of the product, several chemical markers were taken into the consideration: dry matter, phosphorus, fat, cholesterol, fatty acids, and lysozyme concentrations. The egg yolk content was estimated by means of multiple regression analyses of the calibration set (model samples) and the data obtained for raw materials and described in literature. According to the egg yolk content determined, only 6 out of 10 analysed samples of egg liqueurs obtained from the local market met the limit of 140 g/L (calculated with the 10% standard deviation error of estimation) required by the recent Czech legislation.
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