Maintaining the predictive abilities of egg freshness models on new variety based on VIS-NIR spectroscopy technique

Dong, Xiaoguang; Dong, Jun; Li, Yanlei; Xu, Hubo; Tang, Xiuying

doi:10.1016/j.compag.2018.12.012

Cited by 53 publications

(24 citation statements)

References 29 publications

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“…Although physical methods such as UV irradiation fluoroscopy, visible light and near-infrared transmission fluoroscopy, etc. [ 13 , 14 , 15 ] were employed to increase the foaming properties of egg yolk or whole egg liquids, they could not eliminate the egg yolk in egg white. In order to decrease or eliminate the negative effects of egg yolk on the foaming properties of egg white, the components of egg yolk should be deeply understood.…”

Section: Introductionmentioning

confidence: 99%

Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates

Wang²,

Sun

et al. 2021

Foods

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As an excellent foaming agent, egg white protein (EWP) is always contaminated by egg yolk in the industrial processing, therefore, decreasing its foaming properties. The aim of this study was to simulate the industrial EWP (egg white protein with 0.5% w/w of egg yolk) and characterize their foaming and structural properties when hydrolyzed by two types of esterase (lipase and phospholipase A2). Results showed that egg yolk plasma might have been the main fraction, which led to the poor foaming properties of the contaminated egg white protein compared with egg yolk granules. After hydrolyzation, both foamability and foam stability of investigated systems thereof (egg white protein with egg yolk, egg white protein with egg yolk plasma, and egg white protein with egg yolk granules) increased significantly compared with unhydrolyzed ones. However, phospholipids A2 (PLP) seemed to be more effective on increasing their foaming properties as compared to those systems hydrolyzed by lipase (LP). The schematic diagrams of yolk fractions were proposed to explain the aggregation and dispersed behavior exposed in their changes of structures after hydrolysis, suggesting the aggregated effects of LP on yolk plasma and destructive effects of PLP on yolk granules, which may directly influence their foaming properties.

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Section: Introductionmentioning

confidence: 99%

Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates

Wang²,

Sun

et al. 2021

Foods

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“…Thus, some authors tried different approaches to manage differences linked to shell colour. For instance,Dong et al (2019) developed predictive models for albumen pH considering both white-and brown-shelled eggs. A total of 192 eggs, 96 from White Leghorns hens and 96 from Bantam hens, were purchased and then stored under controlled conditions (30 °C, 60% RH) up to three weeks, in order to promote pH changes (from 8.24 to 9.76).…”

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confidence: 99%

Spectroscopic approaches for non-destructive shell egg quality and freshness evaluation: Opportunities and challenges

2021

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Shell egg quality and freshness are traditionally assessed by destructive laboratorylevel methods, thus restricting the possibilities to be easily guaranteed in the industrial chain. Non-destructive techniques are therefore of paramount importance, giving accuracy, speed, and instantaneous results. Among these techniques, spectroscopy is promising because it would allow the development of on-line applications for shell egg grading, with clear benefits for both industries and consumers. However, there are still few works in the literature about this topic. Thus, this review presents recently published (years 2015-2020) applications of spectroscopy methods (i.e., VIS-NIR, NIR, Raman, microwaves, hyperspectral imaging, pulsed IR thermography) to the nondestructive assessment of shell egg quality and freshness, with the aim of boosting the research in this field giving some directions for the fulfilment of industrial needs. Indeed, spectroscopic techniques have been proven to be useful tools for the evaluation of shell egg quality and freshness. The advances in instrumentation and data analysis allow to predict shell egg quality by non-destructive, fast, and environmentally friendly approaches. However, the industrial implementation still requires robust calibration transfer to simplified hand-held systems for low-cost and easy use.

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“…Different incident angles cause different information to be contained in the light collected by the camera, resulting in different accuracy of egg freshness. The freshness is closely related to the internal composition of an egg, yolk index [ 43 ], the pH of protein [ 1 ], and air chamber index [ 44 ]. The spectra collected about the more internal information of an egg is the precondition for establishing a model with higher accuracy.…”

Section: Discussionmentioning

confidence: 99%

“…The freshness of eggs is related to their nutritional value. It is the most concerned index of processing companies and consumers, and an important index in transportation and processing [ 1 ]. It can be detected using traditional biochemical methods, but they are destructive, time-consuming, and inefficient.…”

Section: Introductionmentioning

confidence: 99%

Nondestructive Detection for Egg Freshness Based on Hyperspectral Scattering Image Combined with Ensemble Learning

Dai

Jiang

Lü

et al. 2020

Sensors

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Scattering hyperspectral technology is a nondestructive testing method with many advantages. Here, we propose a method to improve the accuracy of egg freshness, research the influence of incident angles of light source on the accuracy, and explain its mechanism. A variety of weak classifiers classify eggs based on the spectra after preprocessing and feature wavelength extraction to obtain three classifiers with the highest accuracy. The three classifiers are used as metamodels of stacking ensemble learning to improve the highest accuracy from 96.25% to 100%. Moreover, the highest accuracy of scattering, reflection, transmission, and mixed hyperspectral of eggs are 100.00%, 88.75%, 95.00%, and 96.25%, respectively, indicating that the scattering hyperspectral for egg freshness detection is better than that of the others. In addition, the accuracy is inversely proportional to the angle of incidence, i.e., the smaller the incident angle, the camera collects a larger proportion of scattering light, which contains more biochemical parameters of an egg than that of reflection and transmission. These results are very important for improving the accuracy of non-destructive testing and for selecting the incident angle of a light source, and they have potential applications for online non-destructive testing.

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Maintaining the predictive abilities of egg freshness models on new variety based on VIS-NIR spectroscopy technique

Cited by 53 publications

References 29 publications

Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates

Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates

Spectroscopic approaches for non-destructive shell egg quality and freshness evaluation: Opportunities and challenges

Nondestructive Detection for Egg Freshness Based on Hyperspectral Scattering Image Combined with Ensemble Learning

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