L-Lactic Acid test in Egg and Egg Products
The verify of the hygienic condition of the eggs used in the preparation of egg products, is based on the analysis of indicators of microbial metabolism such as lactic acid. The total bacterial count is not a suitable index because it is reduced by the pasteurization treatment.
To ensure that the handling of eggs and egg products is made in respect of the rules of hygiene, the REGULATION (EC) No 853/2004 states that the lactic acid content must not be greater than 1000 mg / kg of dry matter.
Method
Method
Test principle
L-Lactic acid reacts, by an enzymatic reaction, with a phenolic derivate and forms a pink colored complex. The absorbance of the complex, read at 505 nm is directly proportional to the concentration of L-lactic acid in the sample. The result is expressed in ppm.
Calibration curve
CDR method shows a very good correlation with Official Method.
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Reagent test Kits
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
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The Analyzers for quality control of egg products
CDR FoodLab®
- Complete analysis panel, supplied already configured
- Up to 16 determinations simultaneously
- Possibility of carrying out analyses of the same sample
- Integrated printer
- Full connections (LAN - USB - Bluetooth barcode/QR code reader)
CDR FoodLab® Jr
- Partial analysis panel, supplied configured with 3 analyses of your choice, implementable
- Up to 3 determinations simultaneously
- Wireless connection to external printer
- USB connections