Determination of liquid egg composition using ATR-FTIR spectroscopy and chemometrics

摘要： BACKGROUND: The use of liquid whole egg (LWE) in food industry as a substitute for shell eggs has been on the increase lately. Since the composition of LWE can easily be changed, determination of protein, lipid, moisture, and total soluble solid (TSS) contents of LWE has also gained importance. Traditional methods usually require more time and effort, and the use of toxic chemicals for sample preparation, where more efficient techniques (faster, cheaper, and more reliable) are needed. In this concern, a novel technique that determines LWE components using ATR-FTIR spectroscopy with partial least square regression (PLS) is presented in this study. RESULTS: The actual values of LWE components were detected by applying reference methods. The accuracy of PLS model was demonstrated by comparing the obtained predictions with the actual values of the component. High coefficients of determination values, which are 0.950, 0.992, 0.994, and 0.972, were achieved for protein, lipid, moisture, and TSS validation data sets, respectively. The error values, namely RMSEC, RMSECV, and RMSEP, were obtained in the range of 0.404-0.978, 0.57-1.82, and 0.83-1.84, respectively. CONCLUSION: ATR-FTIR spectroscopy coupled with chemometrics can provide a rapid and sensitive method for quality control of liquid egg composition.