Abstract
Hen’s egg has been known as a valuable source of nutrition, but the egg yolk contains high cholesterol. Each egg yolk cholesterol content was reported to vary from each other. We studied non-destructive determination of hen’s egg-cholesterol by near infrared (NIR) spectroscopy to estimate each egg cholesterol content before cooking. Transmittable spectra of samples were scanned in the range of wavelength region between 400 and 1100 nm by NIRS model 6500 (Foss NIR Systems, Laurel, USA). The first derivative spectra were used to develop calibration equations by partial least square (PLS) regression. The prediction accuracy was evaluated in terms of square of correlation coefficients (RSQ), standard error of cross validation (SECV) and ratio of standard deviation of reference data in predicted sample set to SECV ; SD/SECV (RPD) values. We obtained the first derivation data by NIR spectroscopy with enzymatic destructive egg yolk cholesterol data. Both data were performed using by partial least square (PLS) regression analysis and predicted values were estimated by cross validation method. The total cholesterol concentration of egg yolk (mg/100 g egg yolk) and total cholesterol contents (mg/egg) showed high correlation coefficient with the enzymatic analysis value. Their coefficients of determination (R2) were 0.885 and 0.893, respectively.
