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

South African Journal of Science

Maxine Jones¹  Louwrens C. Hoffman²  Magdalena Muller³ 

[1] 1 Department of Food Science, Stellenbosch University, Stellenbosch, South Africa 2 Department of Animal Sciences, Stellenbosch University, Stellenbosch, South Africa;Department of Animal Sciences, Stellenbosch University, Stellenbosch, South Africa;Department of Food Science, Stellenbosch University, Stellenbosch, South Africa;

关键词: Aspalathus linearis;    natural antioxidant;    lipid oxidation;    protein oxidation;    dried sausage;    venison;   

DOI  :  10.17159/sajs.2015/20140347

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown