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1 décembre 2015
- handle: 10670/1.87ecof
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Aspalathus linearis natural antioxidant lipid oxidation protein oxidation dried sausage venisonSujets proches
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Maxine Jones et al., « Oxidative stability of blesbok, springbok and fallow deer droëwors with added rooibos extract », South African Journal of Science, ID : 10670/1.87ecof
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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 (p0.05) 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.