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Abstract
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 [ver mas...]
dc.contributor.authorDescalzo, Adriana Maria
dc.contributor.authorMukumbo, Felicitas E.
dc.contributor.authorArnaud, Elodie
dc.contributor.authorCollignan, Antoine
dc.contributor.authorHoffman, Louwrens C.
dc.contributor.authorMuchenje, Voster
dc.date.accessioned2019-10-11T10:59:35Z
dc.date.available2019-10-11T10:59:35Z
dc.date.issued2018-09-05
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.otherhttps://doi.org/10.1007/s13197-018-3417-2
dc.identifier.urihttp://hdl.handle.net/20.500.12123/6091
dc.identifier.urihttps://link.springer.com/article/10.1007%2Fs13197-018-3417-2
dc.description.abstractDroëwors 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).eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceJournal of Food Science and Technology 55 (12) : 4833–4840 (December 2018).es_AR
dc.subjectNitriteseng
dc.subjectNitritoses_AR
dc.subjectWater Activityeng
dc.subjectActividad del Aguaes_AR
dc.subjectBeefeng
dc.subjectCarne de reses_AR
dc.subjectOstricheseng
dc.subjectAvestruzes_AR
dc.subjectPorkeng
dc.subjectCarne de Cerdoes_AR
dc.subjectGame Meateng
dc.subjectCarne de Animales de Cazaes_AR
dc.subject.otherNitrite freeeng
dc.subject.otherLibre de Nitritoses_AR
dc.subject.otherUnfermented dry Sausageseng
dc.subject.otherEmbutidos Secos no Fermentadoses_AR
dc.subject.otherDroëworseng
dc.subject.otherSalchicha Secaes_AR
dc.subject.otherThiobarbituric Acid Reactive Substances (TBARS)eng
dc.subject.otherSustancias Reactivas al Acido Tiobarbitúrico (TBARS)es_AR
dc.subject.otherShelf Stabilityeng
dc.subject.otherEstabilidad en el Estantees_AR
dc.subject.otherPhysico-chemical Compositioneng
dc.subject.otherComposición Fisicoquímicaes_AR
dc.subject.otherOxidative Stabilityeng
dc.subject.otherEstabilidad Oxidativaes_AR
dc.subject.otherSouth African Beefeng
dc.subject.otherCarne de Vacuno sudafricanaes_AR
dc.titlePhysico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëworses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.filFil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. LABINTEX-UMR QualiSud; Francia.es_AR
dc.description.filFil: Mukumbo, Felicitas E. University of Fort Hare. Department of Livestock and Pasture Science; Sudáfrica.es_AR
dc.description.filFil: 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.es_AR
dc.description.filFil: Collignan, Antoine. UMR QualiSud. SupAgro; Francia.es_AR
dc.description.filFil: Hoffman, Louwrens C. University of Stellenbosch. Department of Animal Sciences; Sudáfrica.es_AR
dc.description.filFil: Muchenje, Voster. University of Fort Hare. Department of Livestock and Pasture Science; Sudáfrica.es_AR
dc.subtypecientifico


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