Sensory evaluation of precooked chicken meat with mate (Ilex paraguariensis) added as antioxidant
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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.
KeywordsIlex paraguariensis, mate dried leaves Mate aqueous extracts Sensory evaluation Precooked chicken meat
This research was sponsored by the grant “Molecular Gastronomy” by the Danish Research Council for Technology and Production Science. FAPESP (The State of São Paulo Research Foundation) is thanked for travel grant.
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