Changes in composition of egg white during storage

Abstract

Hen eggs are an important source of nutrients, but their quality is highly affected by changes that may occur during storage. In this study are presented the results of the investigation of the change of the properties of eggs within 5 weeks of storage at room temperature and in the refrigerator. It can be observed an increased value of alkalinity of egg white and acidity of egg yolk. A migration of same components (phosphates, iron) occurs from yolk to white. The most optimal regime, which keeping quality of eggs during storage is maintenance in the refrigerator.