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Effect of Albumen on TBA Values of Comminuted Poultry Meat
Author(s) -
NEGBENEBOR C. A,
CHEN T. C.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13330.x
Subject(s) - food science , broiler , chemistry , poultry meat , cooked meat , raw meat , egg albumen
Fresh ground broiler meat was prepared and thoroughly mixed with 0, 5 and 10% raw or cooked albumen. The changes in TBA values for these ground meat‐albumen mixtures were determined following storage at 2–4°C. Albumen reduced (P < 0.05) the TBA values of raw ground poultry meat but did not prevent carbonyl formation during storage. Raw albumen was more effective than cooked albumen. Adding albumen to ground poultry meat before oxidative cooking also decreased (P < 0.05) the amount of carbonyl volatiles produced.