Eggs are a food product, valuable for their composition: they contain complete proteins, as well as fats, minerals, vitamins. During storage, especially if these are inappropriate conditions, during transportation and for other reasons, various defects appear in the egg, and it deteriorates.
Eggs are classified as perishable foods, therefore, during storage they always lose their original properties. A fertilized egg cannot withstand a long break in development and after a couple of days it loses the ability to incubate. Immediately after the egg is laid, its qualities during storage are influenced by biochemical and physical processes. Physical processes - first of all, this is weight loss due to water evaporation, i.e. … there is a drying process. The drying process is influenced by the following storage parameters: temperature, humidity and air velocity, gas parameters of the atmosphere. At high temperatures and low air humidity, the egg very quickly decreases in volume due to moisture evaporation. The thickness of the egg shell affects the loss of its mass. Eggs with a brown shell have fewer pores and a greater shell thickness, as a result of this, weight loss will be less, the shrinkage process will occur much slower. During storage, the color of the yolk of the eggs becomes darker, the white becomes yellowish, the layer around the yolk also darkens. Biochemical processes - biochemical degradation is increased by the contrast of the chemical composition as a result of the fact that the shell allows moisture, gases, microbes, and the protein and yolk are incompletely isolated from external factors. Aging of eggs leads to the formation of a "stale" taste, this happens as a result of storage at temperatures above the established norms. Under such favorable conditions, microorganisms penetrate and multiply. Some penetrate the pores, others, such as mold, grow through the thickness of the shell. Microbiological processes are one of the main causes of egg spoilage. An egg just laid is sterile. When stored properly, eggs are protected from microflora by their shells. But with more contamination of the egg, it deteriorates faster. Bacteria produce enzymes that, dissolving the shell under the shell, tend inward. Also, the appearance of green spots (mold of bacteria), blotches on the film under the shell, liquefying protein, rotting smell, sour-bitter taste are confirmed. During storage, protein and yolk occur change in viscosity and density. Longer storage can rupture the vitelline membrane, the protein mixes with the yolk, forming a cloudy liquid. Egg spoilage can occur if the eggs are stored at elevated temperatures and the development of the embryo begins.
