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Storage deterioration and detection of egg multi-scale structure: A review
Bowen Deng1, Ziyuan Wang1, Nan Xiao1
1The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, College of Food Science, South China Agricultural University, 510642, China.
Food Chemistry
|October 16, 2024
Summary
This review details egg deterioration mechanisms, including egg white thinning, yolk lipid hydrolysis, and cuticle degradation. It also covers microbial spoilage and methods for assessing egg freshness.
Area of Science:
- Food Science
- Biochemistry
- Microbiology
Background:
- Egg quality significantly declines during storage due to complex biochemical and physical changes.
- Understanding these deterioration processes is crucial for extending egg shelf life and maintaining food safety.
Purpose of the Study:
- To comprehensively review the mechanisms of deterioration in various egg components during storage.
- To elucidate the biochemical and microbial factors contributing to egg spoilage.
- To summarize methods for assessing egg freshness.
Main Methods:
- Literature review of scientific studies on egg deterioration.
- Analysis of biochemical pathways involved in egg white and yolk degradation.
- Examination of microbial spoilage mechanisms and cuticle changes.
- Review of traditional and modern egg freshness assessment techniques.
Main Results:
- Egg white thinning is linked to reduced glycosylation, ovomucin degradation, and weakened lysozyme-ovomucin interactions.
- Ovalbumin degradation and S-conformation changes occur, with potential implications for solubility-viscosity properties.
- Lipid hydrolysis in egg yolk involves glycerophospholipid and glycerolipid pathways, leading to fatty acid auto-oxidation.
- Cuticle thinning and microbial spoilage strategies were detailed, alongside an overview of freshness assessment methods.
Conclusions:
- Egg deterioration is a multifaceted process involving biochemical changes in proteins and lipids, physical degradation of the cuticle, and microbial activity.
- Preservation strategies and accurate freshness assessment are vital for maintaining egg quality and safety.
