L-Lactic Acid test in Egg and Egg Products
The verify of the hygienic condition of the eggs used in the preparation of egg products, is based on the analysis of indicators of microbial metabolism such as lactic acid. The total bacterial count is not a suitable index because it is reduced by the pasteurization treatment.
To ensure that the handling of eggs and egg products is made in respect of the rules of hygiene, the REGULATION (EC) No 853/2004 states that the lactic acid content must not be greater than 1000 mg/kg of dry matter.
Method
Test type: End Point.
Testing time: 8 minutes.
Analysis sessions with multiple samples are possible up to a maximum of 16 tests for CDR FoodLab® and 3 tests for CDR FoodLab® Junior.
Sample treatment
Powdered egg: reconstitute 1 grams of powdered egg with 3 mL of distillate water and mix for 1 minute. Use the liquid sample obtained for the analysis.
Liquid egg or egg white: use the sample as is.
Principle of the test
L-Lactic acid reacts, by an enzymatic reaction, with a phenolic derivate and forms a pink colored complex. The absorbance of the complex, read at 505 nm is directly proportional to the concentration of L-lactic acid in the sample. The result is expressed in ppm.
Calibration curve
CDR method shows a very good correlation with Official Method.
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Reagent test Kits
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
|---|---|---|---|
| Lactic acid liquid egg | 5 - 4000 ppm | 0.1 ppm | 8 ppm |
| Lactic acid egg white | 5 - 1030 ppm | 0.1 ppm | 13.8 ppm |
| Lactic acid powder egg | 100 - 6000 ppm | 1 ppm | 70 ppm |
The Analyzers for quality control of egg products
CDR FoodLab®
Complete analysis panel, supplied already configured
Up to 16 determinations simultaneously
Possibility of carrying out analyses of the same sample
Integrated printer
Full connections (LAN - USB - Bluetooth barcode/QR code reader)
CDR FoodLab® Jr
Partial analysis panel, customisable configuration
Up to 3 determinations simultaneously
Wireless connection to external printer
USB connections