Oxidative stability of blesbok, springbok and fallow deer droëwors with added rooibos extract
Date
2015
Journal Title
Journal ISSN
Volume Title
Publisher
Academy of Science of South Africa
Abstract
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.
Description
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 original publication is available at http://www.sajs.co.za
Keywords
Rooibos tea (Aspalathus linearis), Dried meat products -- South Africa, Dried meat -- Preservation, Droewors ( dried sausage) -- Production, Lipid oxidation in dried game products
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