Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa.
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.
Meat Sci. 2014 Mar;96(3):1289-96. doi: 10.1016/j.meatsci.2013.10.036. Epub 2013 Nov 7.
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.
研究了罗布斯塔茶提取物（RBTE0%、0.25%、0.50%、1.00%）作为天然抗氧化剂对鸵鸟干香肠（南非传统干香肠）在 15 天干燥期后的脂质和蛋白质稳定性的影响。随着 0.25%RBTE 的使用，香肠的脂质稳定性提高，TBARS 值降低。香肠的蛋白质稳定性在处理之间没有差异（P≥0.05）。血红素铁含量在处理之间没有差异（P≥0.05），并且从第 0 天到第 15 天增加。干燥导致总水分含量减少 45%，所有其他成分相应增加。在特定的一天内，处理之间的水分、脂肪和灰分含量没有差异。干香肠含有高浓度的油酸、棕榈酸和亚油酸。添加 RBTE 还可以改善感官属性，因此可以作为一种来自“非洲之外”的天然调味料添加到传统的南非肉类产品中进行销售。
