Lipid and protein stability and sensory evaluation of ostrich (Struthio camelus) dro毛wors with the addition of rooibos tea extract (Aspalathus linearis) as a natural antioxidant

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• 作者：Louwrens C. Hoffman ; Maxine Jones ; Nina Muller ; Elizabeth Joubert ; Annalene Sadie
• 关键词：Aspalathus linearis ; Rooibos tea extract ; Natural antioxidant ; Lipid and protein stability ; Ostrich droë ; wors
• 刊名：Meat Science
• 出版年：March, 2014
• 年：2014
• 卷：96
• 期：3
• 页码：1289-1296
• 全文大小：361 K

文摘

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 dro毛wors (traditional South African dried sausage) after a 15 day drying period was investigated. The lipid stability of the dro毛wors increased with 0.25% RBTE having lower TBARS. The protein stability of the dro毛wors did not differ (P 鈮?#xA0;0.05) between treatments. The heme-iron content did not differ (P 鈮?#xA0;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 dro毛wors 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 鈥榦ut of Africa鈥?for a traditional South African meat product.