Sensory evaluation of precooked chicken meat with mate (Ilex paraguariensis) added as antioxidant
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 t...
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| Veröffentlicht in: | European food research & technology 2009-06, Vol.229 (2), p.277-280 |
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| creator | Racanicci, Aline M. C Allesen-Holm, Bodil Helene Skibsted, Leif H |
| description | 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. |
| doi_str_mv | 10.1007/s00217-009-1052-x |
| format | Article |
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| subjects | Agriculture Analytical Chemistry Antioxidants Biological and medical sciences Biotechnology Chemistry Chemistry and Materials Science Chickens Cooking Food industries Food Science Forestry Fundamental and applied biological sciences. Psychology Meat Meat and meat product industries Original Paper Oxidation Poultry Studies Taste |
| title | Sensory evaluation of precooked chicken meat with mate (Ilex paraguariensis) added as antioxidant |
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