Sensory evaluation of precooked chicken meat with mate (<Emphasis Type="Italic">Ilex paraguariensis</Emphasis>) added as antioxidant |
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| Authors: | Aline M C Racanicci Bodil Helene Allesen-Holm Leif H Skibsted |
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| Affiliation: | 1.Department of Animal Science, School of Agriculture “Luiz de Queiroz” (ESALQ),University of S?o Paulo (USP),Piracicaba,Brazil;2.Department of Food Science, Faculty of Life Science,University of Copenhagen,Frederiksberg C,Denmark |
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| 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. |
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| Keywords: | Ilex paraguariensis mate dried leaves Mate aqueous extracts Sensory evaluation Precooked chicken meat |
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