Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors
Droëwors are traditional South African salted and dried sausages, made without nitrites/nitrates and non- fermented. Different meat sources (beef, game and ostrich) are traditionally used in droëwors processing, while the use of pork is uncommon, as it is said to lead to rancidity. The first part of...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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2019
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| Online Access: | http://hdl.handle.net/20.500.12123/6091 https://link.springer.com/article/10.1007%2Fs13197-018-3417-2 https://doi.org/10.1007/s13197-018-3417-2 |
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| author | Descalzo, Adriana Maria Mukumbo, Felicitas E. Arnaud, Elodie Collignan, Antoine Hoffman, Louwrens C. Muchenje, Voster |
| author_browse | Arnaud, Elodie Collignan, Antoine Descalzo, Adriana Maria Hoffman, Louwrens C. Muchenje, Voster Mukumbo, Felicitas E. |
| author_facet | Descalzo, Adriana Maria Mukumbo, Felicitas E. Arnaud, Elodie Collignan, Antoine Hoffman, Louwrens C. Muchenje, Voster |
| author_sort | Descalzo, Adriana Maria |
| collection | INTA Digital |
| description | Droëwors are traditional South African salted and dried sausages, made without nitrites/nitrates and non- fermented. Different meat sources (beef, game and ostrich) are traditionally used in droëwors processing, while the use of pork is uncommon, as it is said to lead to rancidity. The first part of the study analysed the physico-chemical composition of commercially available beef, game and ostrich meat droëwors (n = 20). On average, they were composed of 26.3–29.2 g/100 g moisture, 41.3–44.0 g/100 g protein, 26.2–33.1 g/100 g fat and 5.9–6.5 g/100 g ash and 5.0–5.4 pH. Water activity (0.76–0.82) was sufficiently low to ensure shelf stability at ambient temperatures. In the second part beef and pork droëwors were formulated in accordance with these results and with similar fat content, dried for 2 days (30 °C, 40% relative humidity) and stored for 26 days (25 °C, 50% relative humidity); measuring moisture, water activity, pH and lipid oxidative stability (thiobarbituric acid reactive substances (TBARS)) weekly. At day 5, moisture and thus water activity of pork droëwors was slightly higher compared to beef ones and fat and ash content slightly lower (P ≤ 0.05) despite similar weight loss. Even with slightly less fat, TBARS in pork droëwors were significantly higher after drying and throughout storage (3.83 vs 0.99 mg MDA equivalents/kg dry matter at a maximum). |
| format | info:ar-repo/semantics/artículo |
| id | INTA6091 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| record_format | dspace |
| spelling | INTA60912019-10-11T11:10:19Z Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors Descalzo, Adriana Maria Mukumbo, Felicitas E. Arnaud, Elodie Collignan, Antoine Hoffman, Louwrens C. Muchenje, Voster Nitrites Water Activity Beef Ostriches Pork Game Meat Nitritos Actividad del Agua Carne de res Avestruz Carne de Cerdo Carne de Animales de Caza Nitrite free Unfermented dry Sausages Droëwors Thiobarbituric Acid Reactive Substances (TBARS) Shelf Stability Physico-chemical Composition Oxidative Stability South African Beef Libre de Nitritos Embutidos Secos no Fermentados Salchicha Seca Sustancias Reactivas al Acido Tiobarbitúrico (TBARS) Estabilidad en el Estante Composición Fisicoquímica Estabilidad Oxidativa Carne de Vacuno sudafricana Droëwors are traditional South African salted and dried sausages, made without nitrites/nitrates and non- fermented. Different meat sources (beef, game and ostrich) are traditionally used in droëwors processing, while the use of pork is uncommon, as it is said to lead to rancidity. The first part of the study analysed the physico-chemical composition of commercially available beef, game and ostrich meat droëwors (n = 20). On average, they were composed of 26.3–29.2 g/100 g moisture, 41.3–44.0 g/100 g protein, 26.2–33.1 g/100 g fat and 5.9–6.5 g/100 g ash and 5.0–5.4 pH. Water activity (0.76–0.82) was sufficiently low to ensure shelf stability at ambient temperatures. In the second part beef and pork droëwors were formulated in accordance with these results and with similar fat content, dried for 2 days (30 °C, 40% relative humidity) and stored for 26 days (25 °C, 50% relative humidity); measuring moisture, water activity, pH and lipid oxidative stability (thiobarbituric acid reactive substances (TBARS)) weekly. At day 5, moisture and thus water activity of pork droëwors was slightly higher compared to beef ones and fat and ash content slightly lower (P ≤ 0.05) despite similar weight loss. Even with slightly less fat, TBARS in pork droëwors were significantly higher after drying and throughout storage (3.83 vs 0.99 mg MDA equivalents/kg dry matter at a maximum). Fil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. LABINTEX-UMR QualiSud; Francia. Fil: Mukumbo, Felicitas E. University of Fort Hare. Department of Livestock and Pasture Science; Sudáfrica. Fil: Arnaud, Elodie. CIRAD. UMR QualiSud; Sudáfrica. Qualisud Univ. CIRAD. SupAgro. Université d’Avignon. Universidad de La Reunión; Francia. University of Stellenbosch. Department of Animal Sciences; Sudáfrica. Fil: Collignan, Antoine. UMR QualiSud. SupAgro; Francia. Fil: Hoffman, Louwrens C. University of Stellenbosch. Department of Animal Sciences; Sudáfrica. Fil: Muchenje, Voster. University of Fort Hare. Department of Livestock and Pasture Science; Sudáfrica. 2019-10-11T10:59:35Z 2019-10-11T10:59:35Z 2018-09-05 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/6091 https://link.springer.com/article/10.1007%2Fs13197-018-3417-2 0022-1155 0975-8402 https://doi.org/10.1007/s13197-018-3417-2 eng info:eu-repo/semantics/restrictedAccess application/pdf Journal of Food Science and Technology 55 (12) : 4833–4840 (December 2018). |
| spellingShingle | Nitrites Water Activity Beef Ostriches Pork Game Meat Nitritos Actividad del Agua Carne de res Avestruz Carne de Cerdo Carne de Animales de Caza Nitrite free Unfermented dry Sausages Droëwors Thiobarbituric Acid Reactive Substances (TBARS) Shelf Stability Physico-chemical Composition Oxidative Stability South African Beef Libre de Nitritos Embutidos Secos no Fermentados Salchicha Seca Sustancias Reactivas al Acido Tiobarbitúrico (TBARS) Estabilidad en el Estante Composición Fisicoquímica Estabilidad Oxidativa Carne de Vacuno sudafricana Descalzo, Adriana Maria Mukumbo, Felicitas E. Arnaud, Elodie Collignan, Antoine Hoffman, Louwrens C. Muchenje, Voster Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors |
| title | Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors |
| title_full | Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors |
| title_fullStr | Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors |
| title_full_unstemmed | Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors |
| title_short | Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors |
| title_sort | physico chemical composition and oxidative stability of south african beef game ostrich and pork droewors |
| topic | Nitrites Water Activity Beef Ostriches Pork Game Meat Nitritos Actividad del Agua Carne de res Avestruz Carne de Cerdo Carne de Animales de Caza Nitrite free Unfermented dry Sausages Droëwors Thiobarbituric Acid Reactive Substances (TBARS) Shelf Stability Physico-chemical Composition Oxidative Stability South African Beef Libre de Nitritos Embutidos Secos no Fermentados Salchicha Seca Sustancias Reactivas al Acido Tiobarbitúrico (TBARS) Estabilidad en el Estante Composición Fisicoquímica Estabilidad Oxidativa Carne de Vacuno sudafricana |
| url | http://hdl.handle.net/20.500.12123/6091 https://link.springer.com/article/10.1007%2Fs13197-018-3417-2 https://doi.org/10.1007/s13197-018-3417-2 |
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