Eggs are animal products that contain the essential amino acids, the human body needs. Despite having a high nutrient content, eggs are easily damaged due to Salmonella bacteria, and the impact or friction.
Ambar Turatminah, Chairman of the Temple P Jaya, which produce eggs salted shrimp flavors, say, fresh eggs with good quality stored no more than two weeks. When stored over time, the eggs will be damaged.
Damage occurs due to the release of carbon dioxide gas from the egg thereby increasing the degree of acidity of the product.
Storage of eggs in a long time without curing can lead to evaporation so that the weight of eggs and egg whites declined to be diluted.
"Eggs are preserved can extend the shelf life of at least a week without reducing the nutritional value in it," said Ambar who choose to preserve eggs by using a slurry of a mixture of clay, brick powder, rub ashes, and salt with a specific composition.
According to him, the preservation of eggs can be done with decrease in temperature, ie, put in a refrigerator at a temperature of 5 degrees Celsius. This makes the eggs resistant to 30 days.
Another preservation by using vegetable oil or, wax dilute, which is applied to the eggs. Preserving this way can make the egg stand one month to two months.
(Kompas)
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