Nondestructive Assessment of Egg Freshness using a Synchronous Fluorescence Spectral Technique
Jianhu Wu, Guifeng Li, Yankun Peng, Junjie Du, Jianguo Xu and Gang Gao
DOI : 10.3844/ajbbsp.2019.230.240
American Journal of Biochemistry and Biotechnology
Volume 15, Issue 4
Freshness is an important index of egg quality. In this study, a synchronous fluorescence spectral technique was employed to determine the freshness of an intact egg. Synchronous fluorescence spectra of intact eggs were acquired using a fluorescence spectrometer supported by a laboratory fluorescence acquisition device and egg freshness (Haugh Unit) was obtained using destructive methods. Eggs feature fluorescence signals were mainly concentrated in two regions: A (excitation wavelength of 290 nm over the emission wavelength range of 320-380 nm) and B (excitation wavelength range of 380-570 nm over the emission wavelength range of 610-735 nm). The two regions were selected as regions of interest, which include 2581 Excitation-Emission (Ex-Em) wavelengths; stepwise discrimination analysis was performed on the 2581 Ex-Em wavelengths to choose optimal Ex-Em wavelength combinations. A Multiple Linear Regression (MLR) prediction model was built using fluorescence signals based on the optimal Ex-Em wavelength combinations. The results revealed that the freshness of an egg could be accurately predicted with Rp2 of 0.8879 and a root mean square error estimated by validation (SEP) of 6.2896. This work demonstrates that the synchronous fluorescence spectral technique has high potential for nondestructive sensing of egg freshness.
© 2019 Jianhu Wu, Guifeng Li, Yankun Peng, Junjie Du, Jianguo Xu and Gang Gao. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.