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  • Title: Estimation of egg freshness using S-ovalbumin as an indicator.
    Author: Huang Q, Qiu N, Ma MH, Jin YG, Yang H, Geng F, Sun SG.
    Journal: Poult Sci; 2012 Mar; 91(3):739-43. PubMed ID: 22334751.
    Abstract:
    The aim of this research was to study S-ovalbumin as a reference index for the freshness of commercial shell eggs in terms of equivalent egg age. The S-ovalbumin content, yolk index, albumen pH, and Haugh units were determined at the storage temperature of 25 and 37°C, respectively, using 85 fresh-laid eggs. A correlation analysis showed a high correlation coefficient of S-ovalbumin content to storage time as well as to the 3 frequently used freshness indices (Haugh unit, yolk index, and albumen pH). Furthermore, a prediction model of equivalent egg age at 25°C was established using S-ovalbumin content as an index on the basis of the correlation analysis. This study confirmed the possibility of using S-ovalbumin as a reference index to express commercial shell egg freshness as equivalent egg age.
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