Effect of Albumen on TBA Values of Comminuted Poultry Meat

Abstract

Fresh ground broiler meat was prepared and thoroughly mixed with I 0, 5 and 10% raw or cooked albumen. The changes in TBA values for these ground meat-albumen mixtures were determined following storage at 2-4'C. Albumen reduced (P < 0.05) the TBA values of raw ground poultry meat but did not prevent carbonyl formation during storage. Raw albumen was more effective than cooked albumen. Adding albumen to ground poultry meat before oxidative cooking also decreased (P < 0.05) the amount of carbonyl volatiles produced.