European Food Research and Technology

, Volume 229, Issue 2, pp 277–280 | Cite as

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

  • Aline M. C. Racanicci
  • Bodil Helene Allesen-Holm
  • Leif H. Skibsted
Original Paper


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.


Ilex 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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Copyright information

© Springer-Verlag 2009

Authors and Affiliations

  • Aline M. C. Racanicci
    • 1
  • Bodil Helene Allesen-Holm
    • 2
  • Leif H. Skibsted
    • 2
  1. 1.Department of Animal Science, School of Agriculture “Luiz de Queiroz” (ESALQ)University of São Paulo (USP)PiracicabaBrazil
  2. 2.Department of Food Science, Faculty of Life ScienceUniversity of CopenhagenFrederiksberg CDenmark

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