1. AUTHENTICITY OF EGG PRODUCTS Marika Šurkovská Marika Šurkovská

2. Egg products – legislation Mayonnaises: 2 mass % egg yolkMayonnaises: 2 mass % egg yolk Egg liqueurs: 140 g egg yolk/lEgg liqueurs: 140 g egg yolk/l Egg pastas: 2 eggs/kg flourEgg pastas: 2 eggs/kg flour Bakery products: 180 g eggs nebo 64 gBakery products: 180 g eggs nebo 64 g egg yolk/kg mill products egg yolk/kg mill products

3. Characteristic markers CholesterolCholesterol PhosphorusPhosphorus FatFat Total content and composition of fatty acidTotal content and composition of fatty acid LysozymeLysozyme Egg white proteinsEgg white proteins

4. Samples for analysis Model samplesModel samples (MV) (MV) Samples from czech marketSamples from czech market (M01-M12 a L1-3) (M01-M12 a L1-3)

5. Determination of egg content Based on characteristic markers or their combinationBased on characteristic markers or their combination Based on calculation method presented in literature (egg liqueurs and egg pastas)Based on calculation method presented in literature (egg liqueurs and egg pastas) Mayonnaises: developed calculation methodMayonnaises: developed calculation method

6. Egg yolk content - mayonaises Phosphorus:Phosphorus: EY = P/5000. 100 EY = P/5000. 100 Cholesterol:Cholesterol: EY = CH/10000. 100 EY = CH/10000. 100 Equation:Equation: EY = -0,558 + 0,0197P EY = -0,558 + 0,0197P + 0,004CH + 0,004CH EY …egg yolk (mass %) EY …egg yolk (mass %) P … phosphorus (mg/kg) P … phosphorus (mg/kg) CH … cholesterol (mg/kg) CH … cholesterol (mg/kg)

7. MarkersMarkers - cholesterol - phosphorus (correction) (correction) - fatty acids - fat Egg yolk content – egg liqueurs

8. Conclusion Cholesterol - suitable marker of all examined productsCholesterol - suitable marker of all examined products Phosphorus - suitable marker of mayonnaises and egg liqueursPhosphorus - suitable marker of mayonnaises and egg liqueurs (correction) (correction) Lysozyme - suitable marker of egg pastas and bakery productsLysozyme - suitable marker of egg pastas and bakery products Egg white proteins - suitable marker of egg pastas and bakeryEgg white proteins - suitable marker of egg pastas and bakery products products For better estimation of egg content – combination of several markers – at once gives more accurate estimation of egg content and prevents adulteration of raw materialsFor better estimation of egg content – combination of several markers – at once gives more accurate estimation of egg content and prevents adulteration of raw materials

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