Contributions to the Knowledge of Qualitative Parameters for Egg Powder
Abstract
The current paper is focused on the quality indexes of integral egg powder stored in different microclimate conditions. Failure of temperature and air moisture content leads to depreciation of egg powder quality in a more accelerated way than at eggs. From those reasons we aimed to study the evolution of qualitative parameters during storage in different environmental conditions. For that, we constituted 3 batches were we have determine the sensorial characteristics of the product, solubility and pH value. In addition with those determinations were effectuated a series of chemical analysis, tracking water content which was determined by drying stove, dry matter (%) and content in mineral substances (mg/100g) which was determined through atomic absorption spectrometric method (AAS) with a GBC-AVANTA spectrophotometer type. The first observed modifications, after sensorial control, were mentioned in the 90th day at batch Lexp-2 which presented modifications of aspect and consistency (instable agglomerations). Regarding pH value this one suffer modifications during those 180 days of storage, the recorded values at final being higher with 1.84% at batch Lc, 8.91% at batch Lexp-1 and with 10.38% at batch Lexp-2. Regarding the chemical content of analysed product, experimental factors influenced only water content respectively the dry matter content, determinations being made on mineral substances (Fe, Zn, Ca, Mg). In conclusion we can say that the failure of pack type and of microclimate factors assured during storage leads to depreciation of the product in a quite short time.
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