The effect of Isabel (IGE) and Niagara (NGE) grape seed and peel extracts on lipid oxidation, instrumental colour, pH and sensory properties of raw and cooked processed chicken meat stored at -18°C for nine months was evaluated. The pH of raw and cooked samples was not affected by the addition of grape extracts. IGE and NGE were effective in inhibiting the lipid oxidation of raw and cooked chicken meat, with results comparable to synthetic antioxidants. The extracts caused alterations in colour, as evidenced by the instrumental (darkening and lower intensity of red and yellow colour) and sensory results of cooked samples. In the sensory evaluation of odour and flavour, IGE produced satisfactory results, which did not differ from synthetic antioxidants. These findings suggest that the IGE and NGE are effective in retarding lipid oxidation of raw and cooked chicken meat during frozen storage.

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The effect of expectation on the acceptability of four types of yoghurt-like fermented soyamilk was studied among fifty-three subjects. Overall liking was rated under three conditions: (1) blind test (B); (2) expectations created by nutritional and health claims about the products (E) and (3) subjects re-tasted the beverages, having the nutrition and health claims available (R). Student's t-tests performed on data indicated no significant differences (P > 0.05) between acceptance levels under the blind (B) and real (R) conditions, although expectation ratings (E) were significantly higher (P < 0.05) than (B) and (R). However, linear regression of (R ) C) · (E ) C) ratings for each sample revealed a major assimilation effect of expectation, especially under negative disconfirmation (when the product was evaluated as worse than expected). Contrast effect was also observed, but to a lesser extent. In conclusion, information influenced positively on the acceptance, although such influence was limited by the subjects' sensory experience.

Probiotics are live microorganisms that confer a health benefit on the host by improving the intestinal microbial balance. We evaluated the viability of Lactobacillus acidophilus

The present study aimed to evaluate the effect of natural extracts (rosemary and green tea extracts) in frozen storage of chicken burgers. Chicken burger treatments were prepared as follows: control (CON), 20 mg BHA/kg (BHA20), 10 mg green tea extract/kg (GT10), 38 mg green tea extract/kg (GT38), 18.6 mg rosemary extract/kg (RO18), and 480 mg rosemary extract/kg (RO480). Analysis of physicochemical parameters, color, TBAR index, and sensory acceptance were performed at 0, 30, 60, and 120 days of storage at −18°C in burgers packaged in LDPE plastic bags. The addition of natural antioxidants did not affect (p>0.05) the color and physicochemical parameters of the chicken burgers. After 120 days at −18°C, the RO480 sample showed a TBAR index similar (p>0.05) to BHA20 (0.423 and 0.369 mg, resp.). Sensory acceptance did not differ (p>0.05) among the treatments throughout the storage period (p>0.05).

Retail-packed rump (Gluteus medius, GM) and striploins (Longissiumus dorsi, LD) steaks were masterpackaged under carbon dioxide (CO 2 ) and stored at 1 • C ± 1 • C for 14, 28, 35, and 42 d. A commercial oxygen (O 2 ) scavenger (ATCO HV1000 , Standa Industrie, Caen, France) was used in the masterpacks to achieve an O 2 -free atmosphere. Similar packages without the O 2 scavengers were also prepared. At each storage time, 2 masterpacks of each treatment were opened and the retail trays were placed in a display case at 4 • C ± 2 • C for 1 and 48 h for microbiological and sensorial evaluations. The low growth rate of aerobic psychrotrophic flora on the stored beefsteaks demonstrated the bacteriostatic effect of CO 2 during storage. The maximum level of psychrotrophic aerobic bacteria reached during storage was approximately 10 6 CFU/g. The steaks stored in masterpacks with scavengers bloomed to the desirable red color associated with freshly cut meat in the display case for all of the storage periods, except in the case of GM steaks, which showed a cycle of transient discoloration. GM and LD steaks were well accepted (65% and 82%, respectively) after 42 d under CO 2 at 1 • C ± 1 • C. The GM and LD steaks stored without the O 2 scavenger showed variable fractions of discoloration that significantly detracted from the appearance of the samples.