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Evaluation of egg yolk colour

Author

Listed:
  • Helena BOVŠKOVÁ

    (Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Kamila MÍKOVÁ

    (Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Zdenka PANOVSKÁ

    (Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

Abstract

We compare visual evaluation of yolk colour estimated by the usual method applying La Roche scale with spectrophotometric determination of β-carotene by AOAC method, and by new rapid analyser iCheckTM Egg photometer (BioAnalyt). The eggs under consideration were purchased on a current Czech market. The eggs originated from various countries and various types of breeding including some specialities. The yolk colour varied between the values of 4-13 of La Roche scale. The carotenoid content expressed as β-carotene measured by AOAC method varied between 11-87 mg/kg. The carotenoid content expressed as β-carotene measured with the analyser iCheckTM Egg photometer was lower and varied between 7.5-68.5 mg/kg. The correlation between the colour hue measured visually and the carotenoid content was not proved. Slovak eggs from cages which contained 28.3 mg carotenoids in 1 kg of yolk had the darkest yolks (value 13), Czech bio eggs which contained 20.2 mg carotenoids in 1 kg of yolk had the palest yolks (value 6). The highest content of carotenoids was found in eggs from home hen breeding (72.5 mg carotenoids in 1 kg of yolk) whose colour hue had the value of 10.

Suggested Citation

  • Helena BOVŠKOVÁ & Kamila MÍKOVÁ & Zdenka PANOVSKÁ, 2014. "Evaluation of egg yolk colour," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(3), pages 213-217.
    • Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:3:id:47-2013-cjfs
    DOI: 10.17221/47/2013-CJFS
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