A perishable product, or how long can egg whites be stored in the refrigerator?

In addition to the usual use of egg whites immediately before eating or for preparing various dishes, sometimes it becomes necessary to ensure its storage for a while.

Considering that protein without shell protection is a perishable product, you should know under what conditions and for how long it remains suitable for consumption.

We will tell you further how long egg whites can be stored in the refrigerator.

How long can it be stored?

The shelf life of egg whites depends on a combination of factors that provide the product with comfortable conditions under which it does not spoil.

The shelf life is affected by several indicators:

1. How fresh and high quality the product was at the time of storage. If the shelf life of a whole egg expires or its shell has been damaged, then the protein extracted from it cannot be stored for long.
2. Temperature conditions. At low, but not sub-zero, temperatures, protein products are stored longer.
3. Humidity. In dry air, the product quickly dries out and deteriorates.
4. The influence of light. Exposure to sunlight leads to rapid drying and spoilage of products.

According to GOST and SanPiN recommendations, the shelf life of whole eggs is 30 days at a positive temperature of no higher than 5-6°. For damaged shells – no more than 5 days. As for proteins removed from the shell, the requirements for their storage differ significantly.

In room conditions

Raw egg whites should not be stored at room temperature at all. They lose their taste, absorb smell and dry out., which leads to the rapid dispersal of pathogenic agents.

Raw protein mass without refrigeration remains suitable for no more than 2 hours. In this case, it must be placed in a container with a tight-fitting lid.

It is advisable to use dark glass or ceramic dishes. If you place the protein in the basement, where the same temperature is maintained (no higher than 6°), then its storage can last 2 days.

In the refrigerator

The best place for storage is a refrigeration unit, which maintains an optimal temperature of 4 to 6 degrees Celsius.

In this case, you should pay attention to some nuances storage, affecting the shelf life of the product:

• in a sealed container, the whites will remain edible for 3-5 days;
• a product kept uncovered cannot be stored even in the refrigerator for more than 2 days;
• in close proximity to products with a strong odor, the protein will absorb them and lose its taste;
• next to meat and fish dishes, the product will deteriorate faster.

Raw whipped

Whipped whites cannot be stored.This does not make sense, since the air mass obtained during the beating process falls off during storage. During shock freezing, the airiness will remain, but during defrosting it will still decrease.

Boiled

Heat-treated protein It is advisable to consume within 3 days provided that the product has been placed in a refrigerated compartment.

You cannot store boiled squirrel in the refrigerator door, as due to temperature fluctuations the product will spoil very quickly. Therefore, its place is on the shelf.

It is not advisable to freeze boiled protein. After defrosting, it loses its taste, becomes loose, and does not hold its shape. But frozen boiled protein is quite suitable for making salads.

What to keep?

The container in which proteins are stored is an important criterion for ensuring the shelf life of the product. Will not spoil longer:

• in a dark glass container with a tight-fitting lid;
• ceramic containers also provide a long shelf life;
• for placing in the freezer, a plastic container with cells that can be sealed with cling film is suitable;
• You can put stirred, but not whipped, whites into the freezer by filling the cells of the ice container.

How to increase the shelf life?

Longer storage is possible only when storing them in the freezer. Frozen proteins retain their properties and remain edible for up to 12 months.

The freezing technology is as follows:

1. Before freezing the product, it is better to prepare protein melange, that is, mix the proteins thoroughly without allowing them to form foam.
2. After this, you can put the product in food containers with cells, ice cube trays or ziplock bags.
3. When the protein mass hardens, it can be transferred to a plastic bag and the container can be reused.

In order not to exceed the permissible shelf life of proteins, the date on which the product was placed in the freezer should be indicated on the container.

The protein should be defrosted in the refrigerator compartment. After defrosting, you must use the entire portion, since the product cannot be re-frozen. This aspect must be taken into account when forming portions when loading products for storage.

Signs of damage

The spoilage of a product can be judged by several characteristic signs. The most expressive of them:

• the appearance of a sharp musty odor;
• violation of the structure;
• the appearance of thread-like clots and fibers;
• cloudiness of transparency;
• the appearance of dark spots;
• a decrease in volume indicating drying.

The detection of the mentioned signs indicates the unsuitability of the product for human and animal consumption. The proliferation of pathogenic agents in such a protein occurs rapidly, which causes the risk of severe poisoning.

Practical advice

It is possible to extend the shelf life of egg whites if follow simple tips:

1. Store only proteins that have not expired.
2. Do not store egg whites if the egg shells have been damaged.
3. Avoid storing proteins indoors.
4. To store proteins, you should choose the coolest possible place in the refrigerator.
5. Do not use containers without aluminum coating for storage. Plastic can only be used for food use.
6. For storage in the freezer, place small portions with the obligatory indication of the date.

Following these simple tips will help maintain the quality and suitability of the product. Ignoring them leads to rapid damage.

Conclusion

If there is a need to preserve proteins, should be placed in the refrigerator or frozen. Only if the temperature is stable and comfortable conditions are provided, they will not deteriorate before the permissible expiration date. Otherwise, the product will become fertile ground for the proliferation of pathogens that pose a serious health hazard.