Oxidative stability of blesbok, springbok and fallow deer droëwors with added rooibos extract

Jones, Maxine ; Hoffman, Louwrens C. ; Muller, Magdalena (2015)

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

Article

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.

Please refer to this item in SUNScholar by using the following persistent URL: http://hdl.handle.net/10019.1/98966
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