Associate Professor Zhu Yi, College of Food Science and Nutritional Engineering, China Agricultural University, pointed out
First analyze the causes of egg yellowing:
First, during the transportation process, the egg oscillates violently and causes the yolk membrane to rupture, resulting in the phenomenon of scattered yellow. The nutritional value of such eggs remains basically unchanged.
Second, during the storage of eggs, protein thinning, the water slowly penetrated into the egg yolk. When the volume of the egg yolk swelled to break the yolk membrane, yellow scattering would also occur.
Third, after the eggs that have been refined have hatched over a period of time, the egg yolk will also diverge.
Fourth, bacteria and molds invade the interior of eggs through eggshell pores, which can also cause yellowish eggs.
According to reports, the first three causes of scattered yellow eggs can continue to eat, and bacteria and mold caused by scattered yellow eggs may bring food safety risks. The specific method of judgment is to smell the egg yellow and smell it first. If there is no odor, it can be eaten after cooking at high temperature. It is recommended to use frying and frying methods, because this cooking has a cover effect on the phenomenon of yellow dispersal, and changes in taste when cooked or steamed will be more obvious.
If the eggs have become odorized, it means that the bacteria has been bred in the egg and cannot be eaten.
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