Identification Method of Egg Freshness by Principal Component and Discriminant Analysis

Eggs with relatively low cost contain all essential amino acids which human body needs. The freshness of the eggs reduces gradually with the extension of time. Albumen pH, yolk color, haugh units, density, weight loss and increasing rate of gas chamber diameter are often considered as the evaluation indexes under egg preservation. In this paper, the study about the freshness was undertaken on the screening of measurement indicators by principal component and discriminant analysis. The results showed that water loss and protein degeneration were two principal components of its freshness. Typical discriminant functions were built based on different days of diversified index. 30 unknown samples were analysed by discriminant functions, with accuracy of nearly 63%.