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The Effect of Storage Temperature on the Metabolic Profiles Derived from Chicken Eggs

Johnson, Amy E.; Sidwick, Kate L.; Pirgozliev, Vasil R.; Edge, Anthony; Thompson, David F.

Authors

Amy E. Johnson

Kate L. Sidwick

Vasil R. Pirgozliev

Anthony Edge



Abstract

Metabonomic profiling, using High Performance Liquid Chromatography Quadrupole Time-of-Flight Mass Spectrometry (HPLC-Q-ToF-MS), was adopted in this study to uncover differences in the small molecule profiles of egg yolks, between two sets of six eggs that were stored at 5°C and 23°C for five weeks. Choline, a compound that has previously been shown to have potential use as a biomarker of egg age, was observed to have a significantly lower abundance in the yolks of eggs that were stored at 5°C for five weeks compared to eggs stored at 23°C for the same length of time. A follow-up targeted study observed that the previously discovered trend of increasing choline concentration in egg yolk, with increasing egg age, is not repeatable when the eggs are stored at 5°C rather than 23°C. It concluded that, by refrigerating eggs at 5°C, the accurate prediction of egg age using choline as a biomarker can be prevented.

Acceptance Date Oct 3, 2019
Publication Date Mar 1, 2020
Journal Food Control
Print ISSN 0956-7135
Publisher Elsevier
Pages 106930 -106930
DOI https://doi.org/10.1016/j.foodcont.2019.106930
Keywords Metabonomics, Chromatography, Mass spectrometry, Eggs, Fraud, Choline
Publisher URL https://doi.org/10.1016/j.foodcont.2019.106930

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