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Considering the pivotal role of eggs in the food industry and theirnutritional significance, this study employed micro-Raman spectroscopy of eggs,examining both shells and yolks to assess the quality and freshness of eggs.Raman spectra were collected at different temperatures and time intervals toinvestigate temperature and time effects, potentially indicating Raman peakreduction due to Maillard reaction and oxidation of proteins and lipids andcarotenoid depletion, respectively. By calculating the ratio of Raman peaks,lipids, fatty acids, and choline methyl were introduced as biomarkers oftemperature and time. Notable correlations were identified between Raman peaksand egg quality coefficients, including egg coefficient and peak 1002 cm$^{-1}$(protein), total weight and 1301 cm$^{-1}$ (Lipids), yolk weight and 2934 and3057 cm$^{-1}$, total weight with peak 710 cm$^{-1}$, and egg shape index andpeak 3057 cm$^{-1}$. Analysis of eggshells at different time intervals revealedRaman peak reduction during time, demonstrating Raman's effectiveness inassessing egg quality from its shell. Using the PLS-DA method, theclassification of eggs at different temperatures and storage times using eggyolk Raman spectra was performed with 80% accuracy, predominantly influenced bycarotenoid peaks, showing Raman a practical, and non-destructive method for eggquality and freshness control.

Quality control of eggs using multivariate analysis of micro-Raman spectroscopy