Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 229, Issue 2, Pages 277-280Publisher
SPRINGER
DOI: 10.1007/s00217-009-1052-x
Keywords
Ilex paraguariensis, mate dried leaves; Mate aqueous extracts; Sensory evaluation; Precooked chicken meat
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Funding
- Danish Research Council for Technology and Production Science
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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.
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