Natural antioxidants as a component of an egg albumen film in the reduction of lipid oxidation in cooked and uncooked poultry

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 x 10(-7) M for 4 d of refrigeration, compared to 1.59 x 10(-6) M change in the cooked control. Raw control changed by 1.97 x 10(-6) M versus 1.67 x 10(-6) M for raw rosemary coated samples. In raw and cooked studies EAS coating showed most effective against lipid oxidation.