The effect of storage temperature on the metabolic profiles derived from chicken eggs

Johnson, A.E., Sidwick, K.L., Pirgozliev, V., Edge, A. and Thompson, D.F. (2019) The effect of storage temperature on the metabolic profiles derived from chicken eggs. Food Control, 109.

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Abstract

Metabonomic profiling, using High Performance Liquid Chromatography Quadrupole Time-of-Flight Mass Spectrometry (HPLC-Q-ToF-MS), was adopted in this study to uncover differences in the small molecule profiles of egg yolks, between two sets of six eggs that were stored at 5 °C and 23 °C for five weeks. Choline, a compound that has previously been shown to have potential use as a biomarker of egg age, was observed to have a significantly lower abundance in the yolks of eggs that were stored at 5 °C for five weeks compared to eggs stored at 23 °C for the same length of time. A follow-up targeted study observed that the previously discovered trend of increasing choline concentration in egg yolk, with increasing egg age, is not repeatable when the eggs are stored at 5 °C rather than 23 °C. It concluded that, by refrigerating eggs at 5 °C, the accurate prediction of egg age using choline as a biomarker can be prevented.

Item Type: Article
Keywords: Metabonomics, Chromatography, Mass spectrometry, Eggs, Fraud, Choline
Divisions: Animal Production, Welfare and Veterinary Sciences
Depositing User: Ms Kath Osborn
Date Deposited: 08 Nov 2019 16:06
Last Modified: 08 Nov 2019 16:06
URI: http://hau.repository.guildhe.ac.uk/id/eprint/17456

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