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Eggs are nutritionally interesting for humans as they are a source of proteins, vitamins, and minerals and are widely used in the food industry as they combine nutritional, organoleptic, and functional properties, such as clarifying agent, binder, gelling, and emulsifying. There are several factors that can affect egg quality: genetics and age hen, feeding program, diseases, housing system, temperature, humidity, handling, and storage. The longer the storage time, the greater the deterioration of the internal quality, due to the higher CO2 movement through the eggshell, especially at room temperature.

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The use of edible coatings to improve the safety and extend the shelf life of eggs

  • 章节

  • 发表日期：

    2025年

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  • Paula Gabriela da Silva Pires

摘要

Eggs are nutritionally interesting for humans as they are a source of proteins, vitamins, and minerals and are widely used in the food industry as they combine nutritional, organoleptic, and functional properties, such as clarifying agent, binder, gelling, and emulsifying. There are several factors that can affect egg quality: genetics and age hen, feeding program, diseases, housing system, temperature, humidity, handling, and storage. The longer the storage time, the greater the deterioration of the internal quality, due to the higher CO2 movement through the eggshell, especially at room temperature.