Chemistry of Shell Egg Deterioration: The Egg White Proteins

INTRODUCTION DURING the past decade methods have been developed for the specific chemical analysis or biochemical assay of several of the egg white proteins. In the present study we have used these methods to obtain further information on the causes and mechanisms of the non-microbial deteriorations of shell eggs occurring during storage. Analytical data are presented on whites from fresh and stored eggs and on whites which were aseptically separated from fresh eggs and stored in a sterile condition. Comparative analyses on thick and thin egg white are also presented. Recent studies at this Laboratory have shown that a cause of the thinning of egg white during storage exists or arises in the egg white itself (Feeney, Silva and MacDonnell, 1950 and 1951) and that treatment of eggs with small amounts of reducing chemicals can cause changes of the white and yolk similar to the changes occurring during storage (MacDonnell, . . .