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

Year 2023, Volume: 37 Issue: 3, 589 - 596, 29.12.2023

Tudı Aınıwaer Cemalettin Sarıçoban

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.

Keywords

Colour Coriandrum sativum L Egg white film Natural antioxidant Oxidative stability

Supporting Institution

This research received no external funding

Thanks

The authors would appreciate the contributions in laboratory studies from Eda ALAGÖZ, Hatice Sena OLCAY and İlkay ÇELİK.

References

  • Aboul-Anean H, El-Sayed SM, Bakhy EA (2018). Preparation of edible film based on egg white protein powder to prolong shelf life of chicken patties. Journal of Food and Dairy Sciences 9(11): 371-379. doi: 10.21608/JFDS.2018.36031. Ananey-Obiri D, Matthews L, Tahergorabi R (2020). Chicken processing by-product: A source of protein for fat uptake reduction in deep-fried chicken. Food Hydrocolloids 101:105500. https://doi.org/10.1016/j.foodhyd.2019.105500.
  • Armitage D, Hettiarachchy N, Monsoor, M (2002). Natural antioxidants as a component of an egg albumen film in the reduction of lipid oxidation in cooked and uncooked poultry. Journal of Food Science 67(2): 631-634. https://doi.org/10.1111/j.1365-2621.2002.tb10650.x.
  • Benedé S, Molina E (2020). Chicken egg proteins and derived peptides with antioxidant properties. Foods 9(6): 735. doi: 10.3390/foods9060735.
  • Bharti S, Pathak V, Alam T, Arya A, Basak G, Awasthi M (2020). Materiality of edible film packaging in muscle foods: A worthwhile conception. Journal of Packaging Technology and Research 4(1): 117-132. https://doi.org/10.1007/s41783-020-00087-9.
  • Boby F, Hossain M, Hossain M, Rahman M, Azad M, Hashem M (2021). Effect of long coriander leaf (Eryngium foetidum) extract as a natural antioxidant on chicken meatballs during at freezing temperature. SAARC Journal of Agriculture 19(2): 271-283. doi: https://doi.org/10.3329/sja.v19i2.57687.
  • Campos CA, Gerschenson LN, Flores SK (2011). Development of edible films and coatings with antimicrobial activity. Food and Bioprocess Technology 4(6): 849-875. doi: 10.1007/S11947-010-0434-1.
  • Chang C, Lahti T, Tanaka T, Nickerson M (2018). Egg proteins: Fractionation, bioactive peptides and allergenicity. Journal of the Science of Food and Agriculture 98(15): 5547-5558. doi: 10.1002/jsfa.9150.
  • Demirhan B, Candoĝan K (2017). Active packaging of chicken meats with modified atmosphere including oxygen scavengers. Poultry Science 96(5): 1394-1401. https://doi.org/10.3382/ps/pew373.
  • Domínguez R, Pateiro M, Gagaoua M, Barba FJ, Zhang W, Lorenzo, J (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants 8(10): 429. doi: 10.3390/antiox8100429.
  • Dursun S, Erkan N (2014). The effect of edible coating on the quality of smoked fish. Italian Journal of Food Science 26(4): 370-382.
  • Harliani WO, Hafid H, Pagala M (2020). Physical properties of beef nugget with the addition of different egg whites. Indonesian Journal of Animal Agricultural Science 2(3): 128-135. doi: http://ojs.uho.ac.id/index.php/ijaas.
  • Hunt M, Acton J, Benedict R, Calkins C, Cornforth D, Jeremiah L, Shivas S (1991). Guidelines for meat color evaluation. Paper presented at the 44th Annual Reciprocal Meat Conference 9-12.
  • Ilansuriyan P, Marimuthu M, Sasikala S (2015). Physio-chemical, storage and sensory characteristics of chicken drumstick dried powder. European Journal of Biotechnology and Bioscience 3(7): 12-16.
  • Janes M, Dai Y (2012). Edible films for meat, poultry and seafood. In Advances in meat, poultry and seafood packaging, Elsevier, p. 504-521.
  • Katiyo W, de Kock HL, Coorey R, Buys EM (2020). Sensory implications of chicken meat spoilage in relation to microbial and physicochemical characteristics during refrigerated storage. LWT 128: 109468. https://doi.org/10.1016/j.lwt.2020.109468.
  • Khorshidi S, Mehdizadeh T, Ghorbani M (2021). The effect of chitosan coatings enriched with the extracts and essential oils of Elettaria Cardamomum on the shelf-life of chicken drumsticks vacuum-packaged at 4° C. Journal of Food Science and Technology 58(8): 2924-2935. doi: 10.1007/s13197-020-04794-8.
  • Konak S (2018). Kişniş tohumu ve yapraklarının antioksidan özelliklerinin değerlendirilmesi. Master's thesis, Trakya University, Turkey.
  • Lambooij E, Potgieter C, Britz C, Nortje G, Pieterse C (1999). Effects of electrical and mechanical stunning methods on meat quality in ostriches. Meat Science 52(3): 331-337. doi: 10.1016/s0309-1740(99)00010-8.
  • Mansour HA, Abdelrahman HA, Zayed NE, Abdel-Naeem H (2023). The effects of novel alginate-lauric arginate coatings with temperature on bacterial quality, oxidative stability, and organoleptic characteristics of frozen stored chicken drumsticks. International Journal of Biological Macromolecules 239: 124242. https://doi.org/10.1016/j.ijbiomac.2023.124242.
  • Mihalca V, Kerezsi AD, Weber A, Gruber-Traub C, Schmucker J, Vodnar DC, Mureșan C (2021). Protein-based films and coatings for food industry applications. Polymers 13(5): 769. doi: 10.3390/polym13050769.
  • Munekata P, Rocchetti G, Pateiro M, Lucini L, Domínguez R, Lorenzo J (2020). Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: An overview. Current Opinion in Food Science 31: 81-87. https://doi.org/10.1016/j.cofs.2020.03.003.
  • Nadeem M, Muhammad Anjum F, Issa Khan M, Tehseen S, El‐Ghorab A, Iqbal Sultan J (2013). Nutritional and medicinal aspects of coriander (Coriandrum sativum L.) A review. British Food Journal, 115(5): 743-755. https://doi.org/10.1108/00070701311331526.
  • Olcay HS, Sarıçoban C (2022). Antimicrobial activity of egg white protein-based edible films incorporated with thyme and hops liquid extracts on hamburgers. Carpathian Journal of Food Science and Technology 14(2). https//doi.org/10.34302/crpjfst/2022.14.2.6.
  • Papuc C, Goran GV, Predescu CN, Nicorescu V (2017). Mechanisms of oxidative processes in meat and toxicity induced by postprandial degradation products: A review. Comprehensive Reviews in Food Science and Food Safety 16(1): 96-123. doi: 10.1111/1541-4337.12241.
  • Pereira P, Vicente A (2013). Meat nutritional composition and nutritive role in the human diet. Meat Science 93(3): 586-592. doi: 10.1016/j.meatsci.2012.09.018.
  • Rodríguez-Turienzo L, Cobos Á, Sanmartín B, Díaz O (2016). Evaluation of egg white protein-based coatings to improve the protection of frozen Atlantic salmon (Salmo salar). Journal of Aquatic Food Product Technology 25(6): 928-939. https://doi.org/10.1080/10498850.2014.994082.
  • Snedecor GW, Cochran WG (1989). Statistical methods. 8th Ed. Iowa state University, press lowa 54: 71-82.
  • Tarladgis BG, Watts BM, Younathan MT, Dugan J (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists' Society 37(1): 44-48.
  • Ustunol, Z (2009). Edible films and coatings for meat and poultry. In Edible films and coatings for food applications, Springer, p. 245-268
  • Venkatachalam K, Lekjing S (2020). A chitosan-based edible film with clove essential oil and nisin for improving the quality and shelf life of pork patties in cold storage. RSC Advances 10(30): 17777-17786. doi: 10.1039/d0ra02986f. Yerlikaya S, Şen Arslan H (2021). Antioxidant and chemical effects of propolis, sage (Salvia officinalis L.), and lavender (Lavandula angustifolia Mill) ethanolic extracts on chicken sausages. Journal of Food Processing and Preservation 45(6): e15551. https://dx.doi.org/10.1111/jfpp.15551.

Year 2023, Volume: 37 Issue: 3, 589 - 596, 29.12.2023

Tudı Aınıwaer Cemalettin Sarıçoban

Abstract

References

  • Aboul-Anean H, El-Sayed SM, Bakhy EA (2018). Preparation of edible film based on egg white protein powder to prolong shelf life of chicken patties. Journal of Food and Dairy Sciences 9(11): 371-379. doi: 10.21608/JFDS.2018.36031. Ananey-Obiri D, Matthews L, Tahergorabi R (2020). Chicken processing by-product: A source of protein for fat uptake reduction in deep-fried chicken. Food Hydrocolloids 101:105500. https://doi.org/10.1016/j.foodhyd.2019.105500.
  • Armitage D, Hettiarachchy N, Monsoor, M (2002). Natural antioxidants as a component of an egg albumen film in the reduction of lipid oxidation in cooked and uncooked poultry. Journal of Food Science 67(2): 631-634. https://doi.org/10.1111/j.1365-2621.2002.tb10650.x.
  • Benedé S, Molina E (2020). Chicken egg proteins and derived peptides with antioxidant properties. Foods 9(6): 735. doi: 10.3390/foods9060735.
  • Bharti S, Pathak V, Alam T, Arya A, Basak G, Awasthi M (2020). Materiality of edible film packaging in muscle foods: A worthwhile conception. Journal of Packaging Technology and Research 4(1): 117-132. https://doi.org/10.1007/s41783-020-00087-9.
  • Boby F, Hossain M, Hossain M, Rahman M, Azad M, Hashem M (2021). Effect of long coriander leaf (Eryngium foetidum) extract as a natural antioxidant on chicken meatballs during at freezing temperature. SAARC Journal of Agriculture 19(2): 271-283. doi: https://doi.org/10.3329/sja.v19i2.57687.
  • Campos CA, Gerschenson LN, Flores SK (2011). Development of edible films and coatings with antimicrobial activity. Food and Bioprocess Technology 4(6): 849-875. doi: 10.1007/S11947-010-0434-1.
  • Chang C, Lahti T, Tanaka T, Nickerson M (2018). Egg proteins: Fractionation, bioactive peptides and allergenicity. Journal of the Science of Food and Agriculture 98(15): 5547-5558. doi: 10.1002/jsfa.9150.
  • Demirhan B, Candoĝan K (2017). Active packaging of chicken meats with modified atmosphere including oxygen scavengers. Poultry Science 96(5): 1394-1401. https://doi.org/10.3382/ps/pew373.
  • Domínguez R, Pateiro M, Gagaoua M, Barba FJ, Zhang W, Lorenzo, J (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants 8(10): 429. doi: 10.3390/antiox8100429.
  • Dursun S, Erkan N (2014). The effect of edible coating on the quality of smoked fish. Italian Journal of Food Science 26(4): 370-382.
  • Harliani WO, Hafid H, Pagala M (2020). Physical properties of beef nugget with the addition of different egg whites. Indonesian Journal of Animal Agricultural Science 2(3): 128-135. doi: http://ojs.uho.ac.id/index.php/ijaas.
  • Hunt M, Acton J, Benedict R, Calkins C, Cornforth D, Jeremiah L, Shivas S (1991). Guidelines for meat color evaluation. Paper presented at the 44th Annual Reciprocal Meat Conference 9-12.
  • Ilansuriyan P, Marimuthu M, Sasikala S (2015). Physio-chemical, storage and sensory characteristics of chicken drumstick dried powder. European Journal of Biotechnology and Bioscience 3(7): 12-16.
  • Janes M, Dai Y (2012). Edible films for meat, poultry and seafood. In Advances in meat, poultry and seafood packaging, Elsevier, p. 504-521.
  • Katiyo W, de Kock HL, Coorey R, Buys EM (2020). Sensory implications of chicken meat spoilage in relation to microbial and physicochemical characteristics during refrigerated storage. LWT 128: 109468. https://doi.org/10.1016/j.lwt.2020.109468.
  • Khorshidi S, Mehdizadeh T, Ghorbani M (2021). The effect of chitosan coatings enriched with the extracts and essential oils of Elettaria Cardamomum on the shelf-life of chicken drumsticks vacuum-packaged at 4° C. Journal of Food Science and Technology 58(8): 2924-2935. doi: 10.1007/s13197-020-04794-8.
  • Konak S (2018). Kişniş tohumu ve yapraklarının antioksidan özelliklerinin değerlendirilmesi. Master's thesis, Trakya University, Turkey.
  • Lambooij E, Potgieter C, Britz C, Nortje G, Pieterse C (1999). Effects of electrical and mechanical stunning methods on meat quality in ostriches. Meat Science 52(3): 331-337. doi: 10.1016/s0309-1740(99)00010-8.
  • Mansour HA, Abdelrahman HA, Zayed NE, Abdel-Naeem H (2023). The effects of novel alginate-lauric arginate coatings with temperature on bacterial quality, oxidative stability, and organoleptic characteristics of frozen stored chicken drumsticks. International Journal of Biological Macromolecules 239: 124242. https://doi.org/10.1016/j.ijbiomac.2023.124242.
  • Mihalca V, Kerezsi AD, Weber A, Gruber-Traub C, Schmucker J, Vodnar DC, Mureșan C (2021). Protein-based films and coatings for food industry applications. Polymers 13(5): 769. doi: 10.3390/polym13050769.
  • Munekata P, Rocchetti G, Pateiro M, Lucini L, Domínguez R, Lorenzo J (2020). Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: An overview. Current Opinion in Food Science 31: 81-87. https://doi.org/10.1016/j.cofs.2020.03.003.
  • Nadeem M, Muhammad Anjum F, Issa Khan M, Tehseen S, El‐Ghorab A, Iqbal Sultan J (2013). Nutritional and medicinal aspects of coriander (Coriandrum sativum L.) A review. British Food Journal, 115(5): 743-755. https://doi.org/10.1108/00070701311331526.
  • Olcay HS, Sarıçoban C (2022). Antimicrobial activity of egg white protein-based edible films incorporated with thyme and hops liquid extracts on hamburgers. Carpathian Journal of Food Science and Technology 14(2). https//doi.org/10.34302/crpjfst/2022.14.2.6.
  • Papuc C, Goran GV, Predescu CN, Nicorescu V (2017). Mechanisms of oxidative processes in meat and toxicity induced by postprandial degradation products: A review. Comprehensive Reviews in Food Science and Food Safety 16(1): 96-123. doi: 10.1111/1541-4337.12241.
  • Pereira P, Vicente A (2013). Meat nutritional composition and nutritive role in the human diet. Meat Science 93(3): 586-592. doi: 10.1016/j.meatsci.2012.09.018.
  • Rodríguez-Turienzo L, Cobos Á, Sanmartín B, Díaz O (2016). Evaluation of egg white protein-based coatings to improve the protection of frozen Atlantic salmon (Salmo salar). Journal of Aquatic Food Product Technology 25(6): 928-939. https://doi.org/10.1080/10498850.2014.994082.
  • Snedecor GW, Cochran WG (1989). Statistical methods. 8th Ed. Iowa state University, press lowa 54: 71-82.
  • Tarladgis BG, Watts BM, Younathan MT, Dugan J (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists' Society 37(1): 44-48.
  • Ustunol, Z (2009). Edible films and coatings for meat and poultry. In Edible films and coatings for food applications, Springer, p. 245-268
  • Venkatachalam K, Lekjing S (2020). A chitosan-based edible film with clove essential oil and nisin for improving the quality and shelf life of pork patties in cold storage. RSC Advances 10(30): 17777-17786. doi: 10.1039/d0ra02986f. Yerlikaya S, Şen Arslan H (2021). Antioxidant and chemical effects of propolis, sage (Salvia officinalis L.), and lavender (Lavandula angustifolia Mill) ethanolic extracts on chicken sausages. Journal of Food Processing and Preservation 45(6): e15551. https://dx.doi.org/10.1111/jfpp.15551.
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Details

Primary Language English
Subjects Food Engineering
Journal Section Research Article
Authors

Tudı Aınıwaer 0000-0002-6765-192X

Cemalettin Sarıçoban 0000-0001-9898-0884

Early Pub Date December 29, 2023
Publication Date December 29, 2023
Submission Date June 1, 2023
Published in Issue Year 2023 Volume: 37 Issue: 3

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EndNote Aınıwaer T, Sarıçoban C (December 1, 2023) Effects of Egg Albumin Film Containing Coriander Extract on Some Quality Properties of Chicken Drumsticks during Refrigerated Storage. Selcuk Journal of Agriculture and Food Sciences 37 3 589–596.
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