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

  • Maxine Jones 1. Department of Food Science, Stellenbosch University, Stellenbosch, South Africa 2. Department of Animal Sciences, Stellenbosch University, Stellenbosch, South Africa
  • Louwrens C. Hoffman Department of Animal Sciences, Stellenbosch University, Stellenbosch, South Africa
  • Magdalena Muller Department of Food Science, Stellenbosch University, Stellenbosch, South Africa
Keywords: Aspalathus linearis, natural antioxidant, lipid oxidation, protein oxidation, dried sausage, venison

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.

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Published
2015-11-26