European Food Research and Technology

, Volume 229, Issue 2, pp 277–280

Sensory evaluation of precooked chicken meat with mate (Ilex paraguariensis) added as antioxidant

Authors

  • Aline M. C. Racanicci
    • Department of Animal Science, School of Agriculture “Luiz de Queiroz” (ESALQ)University of São Paulo (USP)
  • Bodil Helene Allesen-Holm
    • Department of Food Science, Faculty of Life ScienceUniversity of Copenhagen
    • Department of Food Science, Faculty of Life ScienceUniversity of Copenhagen
Original Paper

DOI: 10.1007/s00217-009-1052-x

Cite this article as:
Racanicci, A.M.C., Allesen-Holm, B.H. & Skibsted, L.H. Eur Food Res Technol (2009) 229: 277. doi:10.1007/s00217-009-1052-x

Abstract

Dried mate leaves or aqueous extract of dried mate leaves added to chicken meat balls prior to cooking for antioxidant protection was found not to affect taste or smell of the product significantly for addition corresponding to 0.050% of dried mate leaves, while 0.10% changed the smell but not the taste and more significantly for dried leaves. Addition of aqueous mate extract corresponding to 0.050% of mate is recommended as an alternative to more strongly flavoured herbs for oxidative protection of meat products.

Keywords

Ilex paraguariensis, mate dried leavesMate aqueous extractsSensory evaluationPrecooked chicken meat

Copyright information

© Springer-Verlag 2009