Oxidative stability of blesbok, springbok and fallow deer droëwors with added rooibos extract
CITATION: Jones, M., Hoffman, L. C. & Muller, M. 2015. Oxidative stability of blesbok, springbok and fallow deer droëwors with added rooibos extract. South African Journal of Science, 111(11-12): 1-8, doi: 10.17159/sajs.2015/20140347.
The original publication is available at http://www.sajs.co.za
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.