Effects of Egg Albumin Film Containing Coriander Extract on Some Quality Properties 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.