Effects of Egg Albumin Film Containing Coriander Extract on Some Quality Properties of Chicken Drumsticks during Refrigerated Storage

Tudı Aınıwaer; Cemalettin Sarıçoban

Article Details

Effects of Egg Albumin Film Containing Coriander Extract on Some Quality Properties of Chicken Drumsticks during Refrigerated Storage

Authors:

Tudı Aınıwaer | Cemalettin Sarıçoban

Publisher:

Selcuk University

Main Topics:

Gıda Mühendisliği

Journal:

Selcuk Journal of Agriculture and Food Sciences Vol.37 Issue 3, pp.589-596

Document Type:

Article

Publication Date:

12/2023

Document Language:

English

Document ID (Org No.):

2001308060

pISSN:

2458-8377

Keywords:

Abstract:

 In this study, the effects of the egg white film coatings containing different levels 0, 2, 4, and 6 of coriander leaf extracts CLE and 0.1 BHT on some quality parameters of chicken drumsticks were investigated during refrigerated storage for 7 days. Chicken drumsticks were formed as follows: the uncoated chicken drumsticks Control, chicken drumsticks coated with the egg white film solutions EWF, chicken drumsticks coated with the EWF solutions with 2 CLE EWF2, chicken drumsticks coated with the EWF solutions with 4 CLE EWF4, chicken drumsticks coated with the EWF solutions with 6 CLE EWF6, and chicken drumsticks coated with the EWF solutions added 0.1 BHT EWFBHT. TBA, colour, and pH values were measured on the 1st, 3rd, 5th, and 7th days of the chicken drumsticks. Excluding EWF2 and EWF6, no significant changes were found regarding the pH values of uncoated and coated chicken drumsticks during refrigeration for 7 days P  0.05. TBA values of samples showed an increase during the refrigerated storage. The highest TBA values were calculated on the 7th day P  0.05. L values of chicken drumsticks were not affected by coating treatment P  0.05. With regard to Control and EWF4, the highest a values were found on the first day, and then the value decreased P  0.05. In terms of b values, except for the EWF6 group, the b values of samples increased during the refrigerated storage. The highest b values were measured on the 7th day P  0.05. The results deduce that EWF solution with and without CLE could be a potential natural antioxidant coating to enhance some quality attributes of chicken drumsticks during refrigerated storage.

 In this study, the effects of the egg white film coatings containing different levels 0, 2, 4, and 6 of coriander leaf extracts CLE and 0.1 BHT on some quality parameters of chicken drumsticks were investigated during refrigerated storage for 7 days. Chicken drumsticks were formed as follows: the uncoated chicken drumsticks Control, chicken drumsticks coated with the egg white film solutions EWF, chicken drumsticks coated with the EWF solutions with 2 CLE EWF2, chicken drumsticks coated with the EWF solutions with 4 CLE EWF4, chicken drumsticks coated with the EWF solutions with 6 CLE EWF6, and chicken drumsticks coated with the EWF solutions added 0.1 BHT EWFBHT. TBA, colour, and pH values were measured on the 1st, 3rd, 5th, and 7th days of the chicken drumsticks. Excluding EWF2 and EWF6, no significant changes were found regarding the pH values of uncoated and coated chicken drumsticks during refrigeration for 7 days P  0.05. TBA values of samples showed an increase during the refrigerated storage. The highest TBA values were calculated on the 7th day P  0.05. L values of chicken drumsticks were not affected by coating treatment P  0.05. With regard to Control and EWF4, the highest a values were found on the first day, and then the value decreased P  0.05. In terms of b values, except for the EWF6 group, the b values of samples increased during the refrigerated storage. The highest b values were measured on the 7th day P  0.05. The results deduce that EWF solution with and without CLE could be a potential natural antioxidant coating to enhance some quality attributes of chicken drumsticks during refrigerated storage.

 In this study, the effects of the egg white film coatings containing different levels 0, 2, 4, and 6 of coriander leaf extracts CLE and 0.1 BHT on some quality parameters of chicken drumsticks were investigated during refrigerated storage for 7 days. Chicken drumsticks were formed as follows: the uncoated chicken drumsticks Control, chicken drumsticks coated with the egg white film solutions EWF, chicken drumsticks coated with the EWF solutions with 2 CLE EWF2, chicken drumsticks coated with the EWF solutions with 4 CLE EWF4, chicken drumsticks coated with the EWF solutions with 6 CLE EWF6, and chicken drumsticks coated with the EWF solutions added 0.1 BHT EWFBHT. TBA, colour, and pH values were measured on the 1st, 3rd, 5th, and 7th days of the chicken drumsticks. Excluding EWF2 and EWF6, no significant changes were found regarding the pH values of uncoated and coated chicken drumsticks during refrigeration for 7 days P  0.05. TBA values of samples showed an increase during the refrigerated storage. The highest TBA values were calculated on the 7th day P  0.05. L values of chicken drumsticks were not affected by coating treatment P  0.05. With regard to Control and EWF4, the highest a values were found on the first day, and then the value decreased P  0.05. In terms of b values, except for the EWF6 group, the b values of samples increased during the refrigerated storage. The highest b values were measured on the 7th day P  0.05. The results deduce that EWF solution with and without CLE could be a potential natural antioxidant coating to enhance some quality attributes of chicken drumsticks during refrigerated storage.

 In this study, the effects of the egg white film coatings containing different levels 0, 2, 4, and 6 of coriander leaf extracts CLE and 0.1 BHT on some quality parameters of chicken drumsticks were investigated during refrigerated storage for 7 days. Chicken drumsticks were formed as follows: the uncoated chicken drumsticks Control, chicken drumsticks coated with the egg white film solutions EWF, chicken drumsticks coated with the EWF solutions with 2 CLE EWF2, chicken drumsticks coated with the EWF solutions with 4 CLE EWF4, chicken drumsticks coated with the EWF solutions with 6 CLE EWF6, and chicken drumsticks coated with the EWF solutions added 0.1 BHT EWFBHT. TBA, colour, and pH values were measured on the 1st, 3rd, 5th, and 7th days of the chicken drumsticks. Excluding EWF2 and EWF6, no significant changes were found regarding the pH values of uncoated and coated chicken drumsticks during refrigeration for 7 days P  0.05. TBA values of samples showed an increase during the refrigerated storage. The highest TBA values were calculated on the 7th day P  0.05. L values of chicken drumsticks were not affected by coating treatment P  0.05. With regard to Control and EWF4, the highest a values were found on the first day, and then the value decreased P  0.05. In terms of b values, except for the EWF6 group, the b values of samples increased during the refrigerated storage. The highest b values were measured on the 7th day P  0.05. The results deduce that EWF solution with and without CLE could be a potential natural antioxidant coating to enhance some quality attributes of chicken drumsticks during refrigerated storage.

Article Details

Effects of Egg Albumin Film Containing Coriander Extract on Some Quality Properties of Chicken Drumsticks during Refrigerated Storage

Authors:

Tudı Aınıwaer | Cemalettin Sarıçoban

Publisher:

Selcuk University

Main Topics:

Gıda Mühendisliği

Journal:

Selcuk Journal of Agriculture and Food Sciences Vol.37 Issue 3, pp.589-596

Document Type:

Article

Publication Date:

12/2023

Document Language:

English

Document ID (Org No.):

2001308060

pISSN:

2458-8377

Colour

Coriandrum sativum L

Egg white film

Natural antioxidant

Oxidative stability

Issues

Article Details

Effects of Egg Albumin Film Containing Coriander Extract on Some Quality Properties of Chicken Drumsticks during Refrigerated Storage

Authors: Tudı Aınıwaer | Cemalettin Sarıçoban

Publisher: Selcuk University

Main Topics: Gıda Mühendisliği

Journal: Selcuk Journal of Agriculture and Food Sciences Vol.37 Issue 3, pp.589-596

Document Type: Article

Publication Date: 12/2023

Document Language: English

Document ID (Org No.): 2001308060

pISSN: 2458-8377

Colour

Coriandrum sativum L

Egg white film

Natural antioxidant

Oxidative stability

Issues

Authors:

Tudı Aınıwaer | Cemalettin Sarıçoban

Publisher:

Selcuk University

Main Topics:

Gıda Mühendisliği

Journal:

Selcuk Journal of Agriculture and Food Sciences Vol.37 Issue 3, pp.589-596

Document Type:

Article

Publication Date:

12/2023

Document Language:

English

Document ID (Org No.):

2001308060

pISSN:

2458-8377