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Sardine (Sardina pilchardus) mince was treated with rosemary extract and onion juice (OJ -1 mL/100 g) then stored at -20C for 5 months. Proximate composition, thiobarbutiric acid (TBA), free fatty acids (FFA) and peroxide value (PV) were determined on 0 and 15 days and 1, 2, 3, 4 and 5 months of storage. Fatty acid composition was also determined on 0 and 5 months of frozen storage. TBA, PV and FFA levels increased on all experimental groups due to the lipid oxidation. RE showed antioxidative effect on sardine mince during frozen storage as indicated by TBA, PV and FFA levels. Oxidation was delayed for 3 months by OJ treatment. At the end of 5 months' storage, the TBA values in OJ treatment and control (C) treatment were out of consumable limits. After frozen storage of 5 months polyunsaturated fatty acid level decreased and saturated fatty acid level increased in the control treatment. No significant change was observed in fatty acid composition in samples of RE and OJ treatments.

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Three concentrations of oat flour (OF), 0, 2 and 4% (w/w), were added to beef patties which had either 5, 10 or 20% fat levels. Raw and cooked patties were analysed for protein, fat, moisture, ash and pH. Patties were further evaluated for cooking characteristics, colour parameters (L*, a*, b*) and sensory properties. Moisture content decreased in raw patties as a result of the addition of OF but OF increased the moisture content of cooked patties. OF addition did not change the protein, fat and ash contents of either raw or cooked patties. Increasing fat concentration decreased cooking yield. OF improved the cooking characteristics of patties. Reducing the fat significantly decreased the lightness values of patties. Patties with OF had slightly higher b* values than control treatments. Increasing fat level increased juiciness, flavour and texture scores and 4% OF increased the juiciness scores, OF had no effect on other sensory properties.

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