title: Effect of rooibos extract (Aspalathus linearis) on lipid oxidation over time and the sensory analysis of blesbok (Damaliscus pygargus phillipsi) and springbok (Antidorcas marsupialis) droëwors.
abstract: The study objective was to investigate the addition of rooibos extract (RBE) in blesbok and springbok droëwors, a dried meat sausage with added beef fat, to improve oxidative stability. After a storage period of two weeks, inhibition of lipid oxidation showed to be successful with RBE 1.0% addition. No differences (P>0.05) in heme-iron results within the raw, dried or stored samples were seen. However, a positive correlation between lipid oxidation and heme-iron was noted. The fatty acid profiles suggest that after drying the decrease in polyunsaturated fats could be linked to the increase in lipid oxidation. Flavor and aroma differences between the varying RBE concentrations in the droëwors were detected by the sensory panel. A droëwors formulation using a combination of game meat and beef fat with the addition of RBE at a 1.0% concentration could be a successful addition to the processed meat market.
authors.affiliation: 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.forename: Maxine
authors.initials: M
authors.lastname: Jones
authors.affiliation: Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa. Electronic address: lch@sun.ac.za.
authors.forename: Louwrens C
authors.initials: LC
authors.lastname: Hoffman
authors.affiliation: Department of Food Science, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa.
authors.forename: Magdalena
authors.initials: M
authors.lastname: Muller
mesh_terms: D000818:Animals; D000835:Animals, Wild; D000866:Antelopes; D036903:Aspalathus; D002417:Cattle; D004041:Dietary Fats / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis*; D005511:Food Handling; D005519:Food Preservation / Q000379:methods*; D006418:Heme / Q000032:analysis; D006801:Humans; D007501:Iron / Q000032:analysis; D015227:Lipid Peroxidation; D008461:Meat Products / Q000032:analysis*; D009812:Odorants; D010084:Oxidation-Reduction; D010936:Plant Extracts; D013649:Taste
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; D010936:Plant Extracts; D006418:Heme; D007501:Iron
keywords: Aspalathus linearis; Droëwors; Lipid and protein stability; Natural antioxidant; Rooibos extract; Venison