Research On Freshness Change In The Processof Egg Storage

To some extent,egg freshness is interpreted as a number ofsensory,chemical,microbiological and physical paraments,which is the mian indicatorsof eggs and their products.This experiment was designed to determine the changes ofegg freshness during storage.Then get the shelf life of fresh eggs and guide people toconsume eggs properly.The test materials are eggs and quail eggs,which people often choose to eat. In theconditions of room temperature(25℃~28℃),determin the sensory indicators ofeggs,the phenomenon of light transmission eggs contents,relative density of eggs,eggsflorescence test indicators and microbial indicators of eggs during different time inorder to judge whether they are fresh.The experiment results:The indicators of fresh eggs are the best,we should choosefresh eggs to eat,which have high nutritional value and low microbial contamination.The index of fresh eggs changed little during storage from1to8days; From8to16days eggs changed into Chen;From16to20days period, the quality of eggs becameworse;20days later, the eggs should not be eaten.The index of fresh quail eggschanged little during storage from1to8days; From8to16days quail eggs changedinto Chen.From16to20days period, the quality of eggs became worse;20days later,the eggs should not be eaten.Before purchase of eggs,it is best to buy the eggs which shaking with no soundsand the surface of the eggs should be clean and rough and no peculiar smell;We shouldbetter not by the eggs which shaking with sounds or we shoud eat it as soon as possibleafter buying;We should not by the eggs which the surface smooth、the eggshell brokenor black spot on surface.