title: Lipid and protein stability and sensory evaluation of ostrich (Struthio camelus) droëwors with the addition of rooibos tea extract (Aspalathus linearis) as a natural antioxidant.
abstract: The effect of rooibos tea extract (RBTE 0%, 0.25%, 0.50%, 1.00%) as a natural antioxidant on the lipid and protein stability of ostrich droëwors (traditional South African dried sausage) after a 15 day drying period was investigated. The lipid stability of the droëwors increased with 0.25% RBTE having lower TBARS. The protein stability of the droëwors did not differ (P≥0.05) between treatments. The heme-iron content did not differ (P≥0.05) between the treatments and increased from day 0 to day 15. Drying resulted in a decrease in the total moisture content by 45% and a corresponding increase in all other components. There were no differences between the moisture, fat and ash contents between treatments within a specific day. The droëwors had high concentrations of oleic acid, palmitic acid and linoleic acid. The addition of RBTE also improved the sensory attributes and can thus be added and marketed as a natural flavourant from 'out of Africa' for a traditional South African meat product.
authors: Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa. Electronic address: lch@sun.ac.za.
authors: Louwrens C
authors: LC
authors: Hoffman
authors: Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Department of Food Science, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa.
authors: Maxine
authors: M
authors: Jones
authors: Department of Food Science, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa.
authors: Nina
authors: N
authors: Muller
authors: Department of Food Science, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Post-Harvest & Wine Technology Division, ARC Infruitec-Nietvoorbij, Private Bag X5026, Stellenbosch 7599, South Africa.
authors: Elizabeth
authors: E
authors: Joubert
authors: Department of Genetics, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa.
authors: Annalene
authors: A
authors: Sadie
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D036903:Aspalathus / Q000737:chemistry*; D001628:Beverages; D005511:Food Handling; D006801:Humans; D019787:Linoleic Acid / Q000032:analysis; D008461:Meat Products / Q000032:analysis*; D019301:Oleic Acid / Q000032:analysis; D019308:Palmitic Acid / Q000032:analysis; D010936:Plant Extracts / Q000737:chemistry; D055550:Protein Stability; D020310:Struthioniformes; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D000975:Antioxidants; D010936:Plant Extracts; D017392:Thiobarbituric Acid Reactive Substances; D019301:Oleic Acid; D019308:Palmitic Acid; D019787:Linoleic Acid
keywords: Aspalathus linearis; Lipid and protein stability; Natural antioxidant; Ostrich droëwors; Rooibos tea extract