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Natural Antioxidants as a Component of an Egg Albumen Film in the Reduction of Lipid Oxidation in Cooked and Uncooked Poultry
Author(s) -
Armitage D.B.,
Hettiarachchy N.S.,
Monsoor M.A.
Publication year - 2002
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.1365-2621.2002.tb10650.x
Subject(s) - thiobarbituric acid , food science , chemistry , lipid oxidation , antioxidant , malondialdehyde , vitamin e , raw material , lipid peroxidation , biochemistry , organic chemistry
Egg albumen coatings with natural antioxidants fenugreek, rosemary, and vitamin E were evaluated for their antioxidant activity in diced raw and diced cooked poultry breast meat. Coatings were applied using a vacuum tumbling and a boiling method. Coated samples and uncoated controls were evaluated for their malondialdehyde and reactive substances content as a measure of lipid oxidation via the thiobarbituric acid test. Cooked egg albumen‐coated samples showed reactive compound changes of 1.56 × 10 −7 M for 4 d of refrigeration, compared to 1.59 × 10 −6 M change in the cooked control. Raw control changed by 1.97 × 10 −6 M versus 1.67 × 10 −6 M for raw rosemary coated samples. In raw and cooked studies EAS coating showed most effective against lipid oxidation.