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Bioactive amines and quality of egg from Dekalb hens under different storage conditions

G. E. Oliveira^*, T. C. Figueiredo, M. R. Souza, A. L. Oliveira, S. V. Cançado and M. B. A. Gloria^*,1

^* Laboratório de Bioquímica de Alimentos (LBqA), Faculdade de Farmácia, and Departamento de Inspeção e Tecnologia de Produtos de Origem Animal, Escola de Veterinária, Universidade Federal de Minas Gerais, Av. Antonio Carlos 6627, Belo Horizonte, Minas Gerais, Brazil 31270-901

¹ Corresponding author: mbeatriz{at}ufmg.br

The objective of this study was to investigate the possibility of using bioactive amines as an index of quality of fresh and stored eggs. Large white eggs from 24-wk-old Dekalb layers were randomly distributed in 3 groups: (i) 10 freshly laid eggs, (ii) 60 eggs stored at 25 ± 1°C and 60% RH for 30 d, and (iii) 50 eggs stored at 6 ± 1°C and 60% RH for 50 d. The eggs were weighed and the internal quality was evaluated by Haugh units (HU), pH of albumen, total solids, total volatile bases, and bioactive amines in the albumen and yolk. The fresh eggs had, on average, 56.85 g, 98.55 HU, albumen pH of 8.02, total solids of 12.17 g/100 g in the albumen and 52.43 g/100 g in the yolk, and absence of volatile bases. None of the 10 amines investigated were detected in the albumen; however, the yolk contained 0.37 mg/kg of spermidine. Throughout storage, there was a significant decrease in the weight of the egg and HU and a significant increase in the pH and in the total solids of the albumen. The decrease in HU and the increase in the total solids of the albumen were faster at 25 ± 1°C compared with 6 ± 1°C. At 50 and 30 d of storage at 6 ± 1 and 25 ± 1°C, respectively, significant levels of total volatile bases were detected. The levels of spermidine in the yolk increased significantly at the 40th and 15th days of storage at 6 ± 1 and 25 ± 1°C, respectively. At these storage times, the presence of putrescine and agmatine was also detected. Therefore, the presence of other amines besides spermidine or spermidine levels higher than 1.0 mg/kg in the yolk could be used as an index of quality of fresh eggs and throughout storage.

Key Words: egg • quality • storage • bioactive amine • Haugh unit