Egg quality during storage o The yolk enlarges and the membrane weakens (water moves from white to yolk, viscosity decreases, yolk becomes flatter and spreads farther) Deterioration of odor flavor Increased storage temperature accelerates loss of quality
Egg quality during storage •The yolk enlarges and the membrane weakens (water moves from white to yolk, viscosity decreases, yolk becomes flatter and spreads farther) • Deterioration of odor & flavor • Increased storage temperature accelerates loss of quality
Functionality of Eggs Coagulation ■Emu| sification FoamIng
Functionality of Eggs ◼ Coagulation ◼ Emulsification ◼ Foaming