How to preserve eggs? (3 ways)
By
Dr Fernanda Papa Spada (PhD)
Author bio
Dr Fernanda Papa Spada (PhD) is a Food Scientist with expertise in Food Technology, eggs, meat, fruits, vegetable, and volatile compounds. She writes and reviews content on these topics.
Dr Spada’s Highlights:
Research at the University of São Paulo
PhD in Food Science and Technology at the University of São Paulo/ Brazil and six-month visitor Recherche at Reading University/ United Kingdom.
Bachelor of Food Science at the University of São Paulo/ Brazil and a one-year scholarship at the Agrosup and Institute of Agronomic Research (INRA) Dijon/ France.
The most important qualities that could be presented are determination and persistence. I am always willing to learn and have new goals. I have abilities to work in group, and technical abilities in languages (French and English), and in many computational tools such as data analysis and bio-statistical advanced analysis.
Professional Experience:
Dr Spada is PhD in Food Science and Technology. I have a partnership with the “Flavor center”; at the University of Reading-UK specialising in analysis chromatography olfactometry (GCO) and technical aids for identifying volatile compounds (GCMS and SPE).
Dr Fernanda Spada did her interuniversity exchange graduation (Brazil/France) in Food Science at USP/ESALQ and the Institut National de la Recherche Agronomique (INRA-Dijon). In mid-2010 she returned to USP / ESALQ in 2012 and completed her Master’s in food science and technology, focusing on products with reduced fat and high sensory acceptance from consumer groups at different ages.
Education:
2019 – 2022 Post-doctorate
Faculty of Pharmaceutical Sciences, FCF/USP, Brazil
Knowledge area: Science and Technology of the Food
2013 – 2017 Doctorate Food Science.
Luiz de Queiroz College of Agriculture, ESALQ, Brazil
with Sandwich Doctorate in University of Reading
Title: Roasted jackfruit seed as a potential substitute for chocolate aroma: obtainment, composition, olfactometry, and application, Year of degree: 2017
2011 – 2013 Masters in Food Science.
Luiz de Queiroz College of Agriculture, ESALQ, Brazil
Title: Reducing fat levels in mortadella bologna and its sensory influence on tasters of different ages, Year of Degree: 2013
2005 – 2010 Undergraduate in Food Science.
Luiz de Queiroz College of Agriculture, ESALQ/USP, Brazil
Title: Analysis of the water-soluble fraction in human milk and its impact on infants’ taste preferences.
Relevant Published Work:
Articles Published in Scientific Journals
- SPADA, F. P.; LAZARINI, J. G.; BATISTA, P. S.; SARTORI, A. G. O.; SALIBA, A. S. M. C.; AMARAL, J. E. P. G.; PURGATTO, E.; ALENCAR, S. M.
Cocoa powder and fermented jackfruit seed flour: a comparative cell-based study on their potential antioxidant and anti-inflammatory activities after simulated gastrointestinal digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. Impact factor (2021 JCR): 4,1250, v.xx, p.10.1002/jsfa.12, 2023.
Home page: [https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsfa.12568]
- SPADA, FERNANDA PAPA; DE ALENCAR, SEVERINO MATIAS; PURGATTO, EDUARDO
Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder. Future Foods., v.6, p.100158, 2022.
Home page: [https://www.sciencedirect.com/science/article/pii/S2666833522000466]
- GIOVANINI DE OLIVEIRA SARTORI, ALAN; PAPA SPADA, FERNANDA; PENA RIBEIRO, VICTOR; ROSALEN, PEDRO LUIZ; IKEGAKI, MASAHARU; KENUPP BASTOS, JAIRO; DE ALENCAR, SEVERINO MATIAS. An insight into the botanical origins of propolis from permanent preservation and reforestation areas of southern Brazil. Scientific Reports. Impact factor (2021 JCR): 4,9960, v.11, p.22043 (2021), 2021.
Home page: [https://doi.org/10.1038/s41598-021-01709-1]
- SPADA, FERNANDA PAPA; BALAGIANNIS, DIMITRIOS P.; PURGATTO, EDUARDO; DO ALENCAR, SEVERINO MATIAS; CANNIATTI-BRAZACA, SOLANGE GUIDOLIN; PARKER, JANE K. Characterisation of the chocolate aroma in roast jackfruit seeds. FOOD CHEMISTRY. Impact factor (2021 JCR): 9,2310, v.354, p.129537, 2021.
Home page: [https://www.sciencedirect.com/science/article/abs/pii/S0308814621005434]
- SPADA, F. P.; MANDRO, GABRIELA FERNANDA; DA MATTA, MANOEL DIVINO; CANNIATTI-BRAZACA, S. G. Functional properties and sensory aroma of roasted jackfruit seed flours compared to cocoa and commercial chocolate powder. Food Bioscience. Impact factor (2021 JCR): 5,3180, v.37, p.100683, 2020.
Home page: [https://www.sciencedirect.com/science/article/pii/S2212429220310208]
- SPADA, F. P.; SILVA, P. P. M.; MANDRO, G. F.; MARGIOTTA, G. B.; SPOTO, M. H. F.; BRAZACA, S. G. C. Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder. PLoS One. Impact factor (2021 JCR): 3,7520, v.13, p.e0197654, 2018.
Home page: [https://doi.org/10.1371/journal.pone.0197654] or
[https://journals.plos.org/plosone/article/authors?id=10.1371/journal.pone.0197654]
- SPADA, FERNANDA PAPA; ZERBETO, LAIS MASSON; RAGAZI, GABRIEL BERNARDES CABREIRA; GUTIERREZ, ÉRIKA MARIA ROEL; DE SOUZA, MIRIAM COELHO; PARKER, JANE K.; CANNIATTI BRAZACA, SOLANGE GUIDOLIN. Optimization of Chocolate Aroma Production in Roasted Jackfruit Seeds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. Impact factor (2021 JCR): 5,8950, v.21, p.2017 – 1208, 2017.
Home page: [ http://pubs.acs.org/doi/abs/10.1021/acs.jafc.6b04836]
- SELANI, M.; SHIRADO, G. A. N.; MARGIOTTA, G. B.; SPADA, F. P.; PIEDADE, S. M. S.; CASTILLO, C.J.C.; BRAZACA, S. G. C. Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger. Meat Science. Impact factor (2021 JCR): 7,0770, v.112, p.69 – 76, 2016.
Home page: [http://www.sciencedirect.com/science/article/pii/S0309174015301157]
- SPADA, F. P.; SELANI, M.; COELHO, A.A.D.; SAVINO, V.J.M.; RODELLA, A. A.; SOUZA, M.C.; Fávia Salgado Fischer; LEMES, D. E. A.; Solange Guidolin Canniatti. Influence of natural and synthetic carotenoids on the color of egg yolk. SCIENTIA AGRICOLA. Impact factor (2015 JCR): 0,9540, v.73, p.234 – 242, 2016.
Home page: [https://doi.org/10.1590/0103-9016-2014-0337]
- SALDANA, E.; LEMOS, A. L. C.; SELANI, M.; SPADA, F. P.; ALMEIDA, M. A.; CASTILLO, C.J.C. Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids. SCIENTIA AGRICOLA. Impact factor (2015 JCR): 0,9540, v.72, p.495 – 503, 2015.
Home page:
[http://www.scielo.br/scielo.php?pid=S0103-90162015000600495&script=sci_arttext]
Conference Papers:
- SPADA, FERNANDA PAPA; GIOVANINI DE OLIVEIRA SARTORI, ALAN; ALENCAR, S. M.; PURGATTO, EDUARDO. Brown propolis as an authentical functional ingredient to food industry, 2021. (Symposium, Presentations in Events). Additional references: Canada/English. Home page: http://www.pangbornsymposium.com/; Canada; Vancouver; Pangborn2021; Elsevier.
- SPADA, FERNANDA PAPA; SALIBA, A. S. M. C.; DE ALENCAR, SEVERINO MATIAS; PURGATTO, E. Evaluating the peculiar aroma of Syzygium malaccense, 2021. (Symposium,Presentations in Events). Additional references: China/English. Online; SenseAsia2021; Elsevier.
- SPADA, F. P.; BATISTA, P. S.; PURGATTO, E.; JACOMINO, A. P.; ALENCAR, S. M. Evaluating the peculiar aroma of Eugenia pyriformis Cambess, 2020. (Congress,Presentations in Events). Additional references: Holanda/English. Netherlands – Online; Netherlands; Evento: Eurosense; Elsevier.
- SPADA, F. P.; ALENCAR, S. M.; PURGATTO, E. Production of natural chocolate aroma by jackfruit seeds applied and their application in beverages, 2020. (Congress,Presentations in Events). Additional references: Holanda/English. Netherlands – Online; Netherlands; Eurosense; Elsevier.
- SPADA, FERNANDA PAPA. The use of jackfruit seeds as a chocolate aroma in food, beverages and make-be products., 2020. (Conference or lecture, Presentations in Events). Additional references: Great Britain/English. England; London; 29th World Conference on Food and Beverages; Food Tec Conferences.
- SPADA, F. P.; METHVEN, L.; Solange Guidolin Canniatti; PARKER, J. K. Jackfruit seed as a potential substitute for chocolate aroma, 2015. (Congress,Presentations in Events). Additional references: Great Britain /English. Home page: https://www.northumbria.ac.uk/about-us/news-events/events/2015/07/3rd-nursten-postgraduate-flavour-symposium/; Local: Newcastle; Newcastle; Evento: 3rd Nursten Postgraduate Flavour Symposium; Northumbria University.
Other References:
Reading University -SPADA 2017
https://centaur.reading.ac.uk/68248/1/FINAL%20Paper%20Jack%20I%20-22nd%20Jan%202017.pdf
Confectionery News – SPADA 2017
PubMed SPADA 2023 https://pubmed.ncbi.nlm.nih.gov/36960787/
EUREKALERT – SPADA 2018 – https://www.eurekalert.org/news-releases/506333
LIVEKINDLY – SPADA 2018 – https://www.livekindly.com/chocolatey-aroma-jackfruit-seeds/
DAILY NEWS – SPADA 2018 – http://dailynews.lk/2018/11/05/tc/167435/jackfruit-seed-may-soon-be-substitute-cocoa?page=16
You can view some of Dr. Spada’s research, as well as links to her professional profile:
In this article, we will explore the question, “How to preserve eggs?” We will also explore various methods of preserving eggs and discuss their implications.
How to preserve eggs?
The storage temperature is the key factor impacting the deterioration rate of eggs. When eggs are stored closer to freezing point, the decline in quality slows down (1).
Eggs stored for 10 days at 27°C degrade similarly to those stored for several months at -1°C (1).
However, in certain developing regions where refrigeration is uncommon, surface coating is an alternative method to preserve egg quality internally and protect against microbial contamination (1 and 2).
Thus, there are three common methods for preserving eggs: refrigeration, freezing, and surface coating.
How does temperature and humidity affect the storage of eggs?
Eggs in the shell in refrigeration could be able to consume 3 to 5 weeks. However, it is crucial to monitor humidity levels carefully. Ideally, the humidity should remain consistently around 75% (1).
If the humidity drops too low, the eggs may dry out, while excessively high humidity can lead to mold growth.
It’s important to avoid washing or dry buffing eggs as it removes the protective outer coating, making it easier for bacteria to enter and spoil the eggs. Therefore, refrigerating the eggs directly is a simpler method for short-term egg preservation (1 and 2) .
What is the optimal method for storing eggs in the fridge?
Storing eggs at 39°F or 4ºC preserves their internal quality and extends the shelf life of at least 20% of eggs by a minimum of 5 weeks (2).
Refrigeration is highly effective in preserving the quality of eggs. Keeping them at temperatures below 46°F or 8ºC inhibits the growth of most microorganisms and mesophiles, while also slowing down the deterioration of their internal quality (2).
How can eggs be frozen at home?
Eggs can be easily frozen by placing them in freezer bags or containers. Once thawed, these frozen eggs retain their properties and can be used just like fresh ones (2).
You have the option to freeze the yolk and egg white together or separately, depending on their future application. Steps to freeze eggs:
- Crack the eggs and pour them into the bag or container.
- Freeze the eggs.
By freezing eggs in smaller portions, they can be quickly thawed and used to prepare fast meals (2).
How does coating eggs with mineral oil help store them for a long time?
Surface coating is a different way to protect the quality of eggs and prevent the growth of bacteria. Coatings made of emulsions can help maintain the internal quality of eggs, extend their shelf life, and reduce weight loss while they are stored (3).
Surface coating is an alternative method to preserve egg quality, although it is much less effective than refrigeration (Nahed)
Surface coating extended the shelf-life of eggs for at least 3 weeks longer than non coated eggs at 25 ◦C (1).
The procedure involves cleaning the eggs using warm water at 108 °F or 42°C and a chlorine solution (50 ppm). Each egg is soaked in the sanitizer for 1 minute and then left to dry for 5 minutes.
Afterward, the eggs are individually dipped in the coating solutions at a temperature of 75 °F or 24°C for 1 minute, ensuring full coverage of the shell surface. Finally, the eggs are allowed to dry (3).
What are the other ways to preserve eggs?
Dehydrated eggs offer a commercially viable solution for preserving surplus eggs with an extended shelf life. They are also available as egg powder. One significant advantage of dehydrated eggs is their resistance to microbial spoilage due to their low water activity (4).
There are two primary methods of dehydrating eggs. The first method involves using raw eggs directly, known as wet-dying. The second method involves using precooked eggs, referred to as the dry method (4).
The choice between the two methods depends on several factors, including convenience, product characteristics, safety considerations, and the available processing facilities (4).
Dehydrated eggs provide a convenient and versatile alternative for long-term storage and use in various culinary applications (4).
Pickled eggs are a type of egg product that preserves the shape of fresh poultry eggs using salt, alkali, rice wine, and other ingredients. They are part of the broader category of egg processing, along with salted eggs and eggs preserved in rice wine (5).
High-quality salted eggs have fresh, tender whites and orange-red, oily, and nutrient-rich yolks. Salted egg yolks are commonly used as fillings in traditional Chinese foods (5).
.
Other FAQs about Eggs that you may be interested in.
Can you cook an egg with just hot water?
Conclusion
In this article, we have addressed the question, ‘How to preserve eggs?’ The storage temperature plays a crucial role in determining the rate of egg deterioration. Refrigeration, within the appropriate humidity range, is considered the optimal preservation method. Additionally, freezer storage and surface coatings are alternative methods that can be employed to extend the shelf life of eggs.
References
1. Torrico DD, No HK, Prinyawiwatkul W, Janes M, Corredor JA, Osorio LF. Mineral oil–chitosan emulsion coatings affect quality and shelf‐life of coated eggs during refrigerated and room temperature storage. Journal of Food Science. 2011 May;76(4):S262-8. Available from:
2. Wahba NA, Mel-Shereif WA, Amin M. The effect of different preservation methods on egg quality and validity. Assiut Veterinary Medical Journal. 2014 Oct 1;60(143):42-8. Available from: https://avmj.journals.ekb.eg/article_171048.html
3. Pires PGS, Machado GS, Franceschi CH, Kindlein L, Andretta I. Rice protein coating in extending the shelf-life of conventional eggs. Poult Sci [Internet]. 2019;98(4):1918–24. Available from:
4. Sharif MK, Saleem M, Javed K. Chapter 15 – Food Materials Science in Egg Powder Industry. In: Grumezescu AM, Holban AMBT-R of MS in FB, editors. Handbook of Food Bioengineering [Internet]. Academic Press; 2018. p. 505–37. Available from: https://www.sciencedirect.com/science/article/pii/B9780128114483000152
5. Zheng M, Chen S, Yao Y, Wu N, Xu M, Zhao Y, et al. A review on the development of pickled eggs: rapid pickling and quality optimization. Poult Sci [Internet]. 2023;102(3):102468. Available from: https://www.sciencedirect.com/science/article/pii/S0032579122007623
