| Popis: |
The aim of this study was to assess the influence of pH to maintaining the mass of eggs and their physical and chemical parameters. Egg mass from company X was used, 16 non-frozen packages of 1 litre: 4 packages were without additives and stored at -18 °C as a control group (K), while the rest of the packagings were opened, their content was treated with acid and then frozen at up to -18 °C temperature: 4 packagings were treated with lactic acid of up to 1 pct. concentration, 4 packagings – with lactic acid of up to 1.5 %, and 4 packagings – with acetic acid of up to 1.5 % concentration. Packagings 1, 60, 120, and 180 were opened one by one on the examination day, cooled to room temperature, and their contents were analysed for an effect. There were prepared 4 samples, each of 4 packagings. During the study it was found out that acetic acid of 1.5 % reliably reduces active acidity pH of the examined egg mass (p≤0.05). During the investigation there were detected D (-) lactic acid isomers in samples that were treated with 1.5 % acetic acid (p≤0.05). The increase of peroxide was mostly influenced by 1.5 % lactic acid and 1.5 % acetic acid (p>0.05). The egg mass with 1.5 % acetic acid additives also stood out in terms of better conservation; after 6 months of storage the total amount of examined biogenic amines was the lowest (p≤0.05). A strong positive connection of linear correlation was found between the pH of active acidity and peroxide in egg mass samples that were acidified with 1.5 % acetic acid (r=0.998). There was determined a moderate negative correlation (r= -0.664) in samples that were affected by 1.5 % acetic acid between active acidity pH and total number of biogenic amines, which showed that while during the investigation the pH increased, the total investigated biogenic amines decreased. This indicates that the amount of decreased biogenic amines is influenced by the choice of organic acid as well as its chemical and physical properties. |
