Let me tell you about “egg”

Adapted from my lecturer: Mr. Nur Rahman, S.TP., MP

(Thank you for the knowledge)

An egg will be damaged in 10-14 days (room temperature). Kinds of damage include:

1. Cracked eggshell, it cause of :

- collision, pressure --> they make alteration of smell, microorganism attack, loss of H₂O and CO₂

- Thin eggshell with wrong packaging and distribution.

2. The growth of embrio ( Heat Spot). It looks like little red ring on egg yolk (“Blood ring”). It cause of: embrio temperature (38^oC) and it make embrio to be dead.

3. The absorbtion of egg water. It cause of overheat storage temperature and low of RH (Relative Humidity). Lack of water ensued: reduction of egg weight, dilation of air space, and reduction of Spesific Weight. The reduction of Spesific Weight and weight are use for egg quality detection. Eggs that storaged 3 months can decrease Spesific Weight (normal: 1,085). Dilation of air space can be detected with “Canling”.

4. Alteration Chemistry composition. It cause of overheat storage temperature. Kinds of alteration include: breakage of albumine, alteration of lipid, and other reaction that involve reaction with CaCo₃ from eggshell. It will be known with different smell and volatile oils

5. Watery of egg substance. It is condition where is

Continue reading...