Browsing by Author "Jones, Maxine"

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    The addition of rooibos tea extract (Aspalathus Linearis) as a natural antioxidant to South African Droëwors
    (Stellenbosch : Stellenbosch University, 2013-12) Jones, Maxine; Hoffman, Louwrens C.; Muller, M.; Stellenbosch University. Faculty of AgriSciences. Dept. of Food Science.
    ENGLISH ABSTRACT: The effect of rooibos tea (Aspalathus linearis) extract (RBTE) as a natural antioxidant on the lipid and protein stability and sensory profile of traditional South African droëwors (dried sausage) was investigated. Ostrich meat (Struthio camelus) and pork back fat was used in the initial study as the meat and fat sources. Four treatments were prepared with each treatment increasing in concentration of RBTE: RBTE 0%, RBTE 0.25%, RBTE 0.50% and RBTE 1.0%. The lipid stability of the droëwors increased after drying with RBTE 0.25% having lower TBARS than the other treatments. The protein stability and heme-iron results of the droëwors did not differ (P > 0.05) between treatments. The second study investigated the effect of added RBTE to droëwors of three different game species namely, blesbok (Damaliscus pygargus phillipsi), springbok (Antidorcas marsupialis) and fallow deer (Dama dama). No significant effects (P > 0.05) were seen between treatments in terms of the lipid and protein oxidation of the dried product within a species. Protein oxidation increased after drying but did not differ (P > 0.05) between the treatments within a stage (raw or dried) within species. Using different meat sources to the initial study and a shorter drying period did not result in any differences between treatments however, RBTE 0.25% did give the best results for lipid stability after drying. Heme-iron concentration differed (P < 0.05) between the RBTE treatments within the dried stage within a species with RBTE concentrations being inversely correlated with the levels of heme-iron. The final study investigated the addition of RBTE to blesbok and springbok droëwors using an improved formulation, drying parameters and a different (beef) fat source. The results indicated that RBTE 1.0% significantly (P < 0.05) slowed down lipid oxidation after a two week storage. The added RBTE, however, did not result in any significant differences (P > 0.05) in protein oxidation and heme-iron concentration. A positive correlation between lipid oxidation and heme-iron concentration was noted. Throughout the study the proximate composition analyses gave consistent results with the drying procedures. When the total moisture content decreased after drying, the fat and protein content became more concentrated. There were no differences (P > 0.05) between the moisture, protein and fat contents between treatments within a specific stage. High concentrations of oleic acid, stearic acid, linoleic acid and palmitic acid were detected. The fatty acid profile suggests that after drying there is a decrease in polyunsaturated fats which could explain the increase in lipid oxidation. With the addition of RBTE, differences in sensory attributes between the different droëwors treatments were detected by a trained panel. From these results it can be concluded that RBTE can be marketed as a natural antioxidant for use in droëwors. The composition of the RBTE particularly as pertaining to the levels of aspalathin and quercetin should however be considered when evaluating the level of RBTE to use.
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    Oxidative stability of blesbok, springbok and fallow deer droëwors with added rooibos extract
    (Academy of Science of South Africa, 2015) Jones, Maxine; Hoffman, Louwrens C.; Muller, Magdalena
    The addition of rooibos extract (RBE) (0%, 0.25%, 0.50%, 1.0% RBE) to improve the oxidative stability of blesbok, springbok and fallow deer droëwors (dried sausage) was studied. RBE treatments had no effects (p>0.05) on the lipid and protein oxidation of the dried product. With the addition of RBE 0.25%, lipid stability after drying showed the malonaldehydes decreased considerably. Haem-iron concentration increased after drying and differed (p<0.05) between RBE treatments within the dried stage within species. There were no differences (p>0.05) between the moisture, protein and fat contents between treatments within a specific processing stage. With the high polyunsaturated fatty acid content of the sausages, a high level of oxidation occurred. Even though RBE addition did not reduce oxidation significantly during the drying process, it could be a successful addition to the traditional South African meat product if it is shown to impart positive flavour attributes.