FLUORESCENCE AS A MEASUREMENT OF QUALITY IN DRIED WHOLE EGG POWDER

Authors:
  • JPJ. A. Pearce
    J. A. Pearce
  • MTM. W. Thistle
    M. W. Thistle
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Abstract
Quality in dried whole egg powder may be objectively assessed by measurement of the fluorescence of a potassium chloride extract of the egg powder after defatting with chloroform. Measurements on a large number of samples of widely varying quality showed that the fluorescence readings were closely correlated with quality ratings assigned by flavour panels. The method attains a satisfactory level of precision, and can be standardized objectively with quinine sulphate.
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