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

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dc.contributor.authorJones, Maxineen_ZA
dc.contributor.authorHoffman, Louwrens C.en_ZA
dc.contributor.authorMuller, Magdalenaen_ZA
dc.date.accessioned2016-05-04T09:04:42Z
dc.date.available2016-05-04T09:04:42Z
dc.date.issued2015
dc.descriptionCITATION: 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.en_ZA
dc.descriptionThe original publication is available at http://www.sajs.co.zaen_ZA
dc.description.abstractThe 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.en_ZA
dc.description.urihttp://www.sajs.co.za/oxidative-stability-blesbok-springbok-and-fallow-deer-dro%C3%ABwors-added-rooibos-extract/maxine-jones-louwrens-c-hoffman-magdalena-mulleren_ZA
dc.description.versionPublisher's versionen_ZA
dc.format.extent8 pages : illustrationsen_ZA
dc.identifier.citationJones, 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.2015/20140347en_ZA
dc.identifier.issn1996-7489 (Online)
dc.identifier.issn0038-2353 (Print)
dc.identifier.otherdoi: 10.17159/sajs.2015/20140347
dc.identifier.urihttp://hdl.handle.net/10019.1/98966
dc.language.isoen_ZAen_ZA
dc.publisherAcademy of Science of South Africaen_ZA
dc.rights.holderAuthors retain copyrighten_ZA
dc.subjectRooibos tea (Aspalathus linearis)en_ZA
dc.subjectDried meat products -- South Africaen_ZA
dc.subjectDried meat -- Preservationen_ZA
dc.subjectDroewors ( dried sausage) -- Productionen_ZA
dc.subjectLipid oxidation in dried game productsen_ZA
dc.titleOxidative stability of blesbok, springbok and fallow deer droëwors with added rooibos extracten_ZA
dc.typeArticleen_ZA
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