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Lactic acid in egg

Lactic acid in egg

Lactic acid is produced by the fermentation of lactose due principally to the microbic activity. Its concentration is correlated with the total bacterial charge; hence, a chemical test aimed to determine the concentration of lactic acid in egg is a useful index of the good state of preservation of food. In addition, this chemical test can be used to determine if the concentration of lactic acid in egg is below fixed law limits.

Instruments to Use

FoodLab

Reagents

R1 (pre-filled in test tube): Phenolic derivatives - phosphate stopper
R1a (dropper): catalyst
R2 (lyophylic): Lactate oxidase Peroxidase

Test method

Test type End Point
Color reading at 545 nm or 505 nm
Test time: 8 minutes
It is possible to carry out several test sessions with a maximum of 14 samples.
Calibration can be performed by aligning the test to reference values.

Test principle

Lactic acid , in presence of the lactate oxidase and the peroxidase, reacts with a phenolic derivative and forms a violet complex whose intensity, measured at 505 nm, or at 545 nm, is directly proportional to the concentration of lactic acid in the sample. CDR innovative method is simple and fast and thanks to the reduced handling of the sample, it minimizes the risks for the operator to be contaminated.

Sample

Whisked egg, reconstituted egg powder.

Reagent Kits

The reagents are provided in sealed bags, each containing 10 test tubes. They have a 12 months duration, starting from the production date. Stocking requirements are described on the bag label.
Reagents do not contain dangerous solvents and are ready for use.