Predicting the S-ovalbumin content and determining the freshness of chicken eggs via transmittance spectroscopy

Predicting the S-ovalbumin content and determining the freshness of chicken eggs via transmittance spectroscopy

Abstract The quality and freshness of eggs deteriorate during storage, impacting their role as a crucial dietary and industrial component. This study utilizes transmittance spectroscopy (200–1000 nm) to predict the S-ovalbumin content and to identify optimal wavelengths for assessing egg freshness l...

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Bibliographic Details
Main Authors: Golestan Rouhollahi, Kaveh Mollazade, Himan Nourbakhsh
Format: Article
Language:English
Published: Nature Portfolio 2024-11-01
Series:Scientific Reports
Subjects:
Chemometrics
Non-invasive test
Quality evaluation
UV/VIS/SWIR spectroscopy
Wavelength selection
Online Access:https://doi.org/10.1038/s41598-024-79975-y
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https://doi.org/10.1038/s41598-024-79975-y

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