Determination of egg yolk content in egg liqueurs
The recent Czech Food law (Decree No. 264/2003, 93/2000 and 57/2003 of the law No. 110/1997 as amended) requires the minimal concentration of egg or egg yolk content in relevant food products (mayonnaises, egg pastas, egg liqueurs), however, the methods for the determination of egg and/or egg yolk c...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2004-02-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200401-0002_determination-of-egg-yolk-content-in-egg-liqueurs.php |
| _version_ | 1797899917063094272 |
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| author | H. Čížková M. Voldřich V. Prokorátová F. Kvasnička |
| author_facet | H. Čížková M. Voldřich V. Prokorátová F. Kvasnička |
| author_sort | H. Čížková |
| collection | DOAJ |
| description | The recent Czech Food law (Decree No. 264/2003, 93/2000 and 57/2003 of the law No. 110/1997 as amended) requires the minimal concentration of egg or egg yolk content in relevant food products (mayonnaises, egg pastas, egg liqueurs), however, the methods for the determination of egg and/or egg yolk content are not sufficiently specified. The presented study deals with the development and evaluation of the analytical methods for the determination of egg yolk content in egg liqueurs. Due to the high variability of the egg composition and a possible effect of processing on the composition of the product, several chemical markers were taken into the consideration: dry matter, phosphorus, fat, cholesterol, fatty acids, and lysozyme concentrations. The egg yolk content was estimated by means of multiple regression analyses of the calibration set (model samples) and the data obtained for raw materials and described in literature. According to the egg yolk content determined, only 6 from 10 analysed samples of egg liqueurs obtained from the local market met the limit of 140 g/l (calculated with the 10% standard deviation error of estimation) required by the recent Czech legislation. |
| first_indexed | 2024-04-10T08:37:35Z |
| format | Article |
| id | doaj.art-ec852937b08c4f829cee4b1db3040504 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:37:35Z |
| publishDate | 2004-02-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-ec852937b08c4f829cee4b1db30405042023-02-23T03:26:54ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172004-02-0122191510.17221/3401-CJFScjf-200401-0002Determination of egg yolk content in egg liqueursH. Čížková0M. Voldřich1V. Prokorátová2F. Kvasnička3H ČÍŽKOVÁ, M VOLDŘICH, V PROKORÁTOVÁ and F KVASNIČKAH ČÍŽKOVÁ, M VOLDŘICH, V PROKORÁTOVÁ and F KVASNIČKAH ČÍŽKOVÁ, M VOLDŘICH, V PROKORÁTOVÁ and F KVASNIČKAH ČÍŽKOVÁ, M VOLDŘICH, V PROKORÁTOVÁ and F KVASNIČKAThe recent Czech Food law (Decree No. 264/2003, 93/2000 and 57/2003 of the law No. 110/1997 as amended) requires the minimal concentration of egg or egg yolk content in relevant food products (mayonnaises, egg pastas, egg liqueurs), however, the methods for the determination of egg and/or egg yolk content are not sufficiently specified. The presented study deals with the development and evaluation of the analytical methods for the determination of egg yolk content in egg liqueurs. Due to the high variability of the egg composition and a possible effect of processing on the composition of the product, several chemical markers were taken into the consideration: dry matter, phosphorus, fat, cholesterol, fatty acids, and lysozyme concentrations. The egg yolk content was estimated by means of multiple regression analyses of the calibration set (model samples) and the data obtained for raw materials and described in literature. According to the egg yolk content determined, only 6 from 10 analysed samples of egg liqueurs obtained from the local market met the limit of 140 g/l (calculated with the 10% standard deviation error of estimation) required by the recent Czech legislation.https://cjfs.agriculturejournals.cz/artkey/cjf-200401-0002_determination-of-egg-yolk-content-in-egg-liqueurs.phpegg yolkestimation of egg contentegg liqueuradulterationauthenticity |
| spellingShingle | H. Čížková M. Voldřich V. Prokorátová F. Kvasnička Determination of egg yolk content in egg liqueurs Czech Journal of Food Sciences egg yolk estimation of egg content egg liqueur adulteration authenticity |
| title | Determination of egg yolk content in egg liqueurs |
| title_full | Determination of egg yolk content in egg liqueurs |
| title_fullStr | Determination of egg yolk content in egg liqueurs |
| title_full_unstemmed | Determination of egg yolk content in egg liqueurs |
| title_short | Determination of egg yolk content in egg liqueurs |
| title_sort | determination of egg yolk content in egg liqueurs |
| topic | egg yolk estimation of egg content egg liqueur adulteration authenticity |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200401-0002_determination-of-egg-yolk-content-in-egg-liqueurs.php |
| work_keys_str_mv | AT hcizkova determinationofeggyolkcontentineggliqueurs AT mvoldrich determinationofeggyolkcontentineggliqueurs AT vprokoratova determinationofeggyolkcontentineggliqueurs AT fkvasnicka determinationofeggyolkcontentineggliqueurs |