Natural Antioxidants as a Component of an Egg Albumen Film in the Reduction of Lipid Oxidation in Cooked and Uncooked Poultry |
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Authors: | D.B. Armitage N.S. Hettiarachchy M.A. Monsoor |
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Affiliation: | Authors Armitage, Hettiarachchy, and Monsoor are with the Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR 72704. Direct inquiries to author Hettiarachchy (E-mail: ) |
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Abstract: | ABSTRACT: 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 × 10−7M for 4 d of refrigeration, compared to 1.59 × 10−6 M change in the cooked control. Raw control changed by 1.97 × 10−6M versus 1.67 × 10−6 M for raw rosemary coated samples. In raw and cooked studies EAS coating showed most effective against lipid oxidation. |
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Keywords: | rancidity lipid oxidation shelf life poultry natural antioxidant |
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