Original Paper

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

  • Aline M. C. RacanicciAffiliated withDepartment of Animal Science, School of Agriculture “Luiz de Queiroz” (ESALQ), University of São Paulo (USP)
  • , Bodil Helene Allesen-HolmAffiliated withDepartment of Food Science, Faculty of Life Science, University of Copenhagen
  • , Leif H. SkibstedAffiliated withDepartment of Food Science, Faculty of Life Science, University of Copenhagen Email author 

Rent the article at a discount

Rent now

* Final gross prices may vary according to local VAT.

Get Access

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 leaves Mate aqueous extracts Sensory evaluation Precooked chicken meat