Abstract
The quality changes in whole egg powders (WEP) during accelerated storage ( 40 °C, 50 °C, and 60 °C for 35 days ) were characterized by monitoring its moisture, pH, color, volatile flavor component, sensory attribute, particle size, and lipid oxidation. The general stability index (GSI) and multivariate accelerated shelf-life test (MASLT) were used to estimate the shelf-life of WEP. GSI evaluated the sensory scores, hydroperoxide (ROOH) content, malondialdehyde content, and acid value (AV), representing the shelf-life quality loss of WEP. For the MASLT, the data set was spatially compressed by principal components analysis (PCA) to obtain scores for the time-dependent components for further shelf-life evaluation. The predicted shelf-life at 25 °C storage using the GSI and MASLT model were 500 and 452 days, respectively. Overall, the MASLT model was more comprehensive and considered a more stringent predictor of shelf-life. • The general stability index (GSI) model was used to evaluate the multi-quality indicators of whole egg powder (WEP). • The GSI model can effectively predict the shelf-life of WEP. • The multivariate accelerated shelf-life test (MASLT) model can simultaneously estimate the deterioration of several quality attributes.
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