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 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).
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Subjects: | Q04 - Composition des produits alimentaires, composition des aliments, propriété physicochimique, stabilité oxydative, saucisse, viande bovine, viande de gibier, viande porcine, viande salée, viande séchée, http://aims.fao.org/aos/agrovoc/c_10961, http://aims.fao.org/aos/agrovoc/c_1521, http://aims.fao.org/aos/agrovoc/c_35879, http://aims.fao.org/aos/agrovoc/c_6824, http://aims.fao.org/aos/agrovoc/c_861, http://aims.fao.org/aos/agrovoc/c_3183, http://aims.fao.org/aos/agrovoc/c_6120, http://aims.fao.org/aos/agrovoc/c_2038, http://aims.fao.org/aos/agrovoc/c_2383, http://aims.fao.org/aos/agrovoc/c_7252, |
Online Access: | http://agritrop.cirad.fr/598840/ http://agritrop.cirad.fr/598840/1/598840.pdf |
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dig-cirad-fr-5988402024-01-29T03:39:28Z http://agritrop.cirad.fr/598840/ http://agritrop.cirad.fr/598840/ Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors. Mukumbo Felicitas, Arnaud Elodie, Collignan Antoine, Hoffman Louwrens Christian, Descalzo Adriana Maria, Muchenje Voster. 2018. Journal of Food Science and Technology, 55 (12) : 4833-4840.https://doi.org/10.1007/s13197-018-3417-2 <https://doi.org/10.1007/s13197-018-3417-2> Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors Mukumbo, Felicitas Arnaud, Elodie Collignan, Antoine Hoffman, Louwrens Christian Descalzo, Adriana Maria Muchenje, Voster eng 2018 Journal of Food Science and Technology Q04 - Composition des produits alimentaires composition des aliments propriété physicochimique stabilité oxydative saucisse viande bovine viande de gibier viande porcine viande salée viande séchée http://aims.fao.org/aos/agrovoc/c_10961 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_35879 http://aims.fao.org/aos/agrovoc/c_6824 http://aims.fao.org/aos/agrovoc/c_861 http://aims.fao.org/aos/agrovoc/c_3183 http://aims.fao.org/aos/agrovoc/c_6120 http://aims.fao.org/aos/agrovoc/c_2038 http://aims.fao.org/aos/agrovoc/c_2383 Afrique du Sud http://aims.fao.org/aos/agrovoc/c_7252 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). article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/598840/1/598840.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1007/s13197-018-3417-2 10.1007/s13197-018-3417-2 info:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-018-3417-2 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1007/s13197-018-3417-2 |
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Q04 - Composition des produits alimentaires composition des aliments propriété physicochimique stabilité oxydative saucisse viande bovine viande de gibier viande porcine viande salée viande séchée http://aims.fao.org/aos/agrovoc/c_10961 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_35879 http://aims.fao.org/aos/agrovoc/c_6824 http://aims.fao.org/aos/agrovoc/c_861 http://aims.fao.org/aos/agrovoc/c_3183 http://aims.fao.org/aos/agrovoc/c_6120 http://aims.fao.org/aos/agrovoc/c_2038 http://aims.fao.org/aos/agrovoc/c_2383 http://aims.fao.org/aos/agrovoc/c_7252 Q04 - Composition des produits alimentaires composition des aliments propriété physicochimique stabilité oxydative saucisse viande bovine viande de gibier viande porcine viande salée viande séchée http://aims.fao.org/aos/agrovoc/c_10961 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_35879 http://aims.fao.org/aos/agrovoc/c_6824 http://aims.fao.org/aos/agrovoc/c_861 http://aims.fao.org/aos/agrovoc/c_3183 http://aims.fao.org/aos/agrovoc/c_6120 http://aims.fao.org/aos/agrovoc/c_2038 http://aims.fao.org/aos/agrovoc/c_2383 http://aims.fao.org/aos/agrovoc/c_7252 |
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Q04 - Composition des produits alimentaires composition des aliments propriété physicochimique stabilité oxydative saucisse viande bovine viande de gibier viande porcine viande salée viande séchée http://aims.fao.org/aos/agrovoc/c_10961 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_35879 http://aims.fao.org/aos/agrovoc/c_6824 http://aims.fao.org/aos/agrovoc/c_861 http://aims.fao.org/aos/agrovoc/c_3183 http://aims.fao.org/aos/agrovoc/c_6120 http://aims.fao.org/aos/agrovoc/c_2038 http://aims.fao.org/aos/agrovoc/c_2383 http://aims.fao.org/aos/agrovoc/c_7252 Q04 - Composition des produits alimentaires composition des aliments propriété physicochimique stabilité oxydative saucisse viande bovine viande de gibier viande porcine viande salée viande séchée http://aims.fao.org/aos/agrovoc/c_10961 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_35879 http://aims.fao.org/aos/agrovoc/c_6824 http://aims.fao.org/aos/agrovoc/c_861 http://aims.fao.org/aos/agrovoc/c_3183 http://aims.fao.org/aos/agrovoc/c_6120 http://aims.fao.org/aos/agrovoc/c_2038 http://aims.fao.org/aos/agrovoc/c_2383 http://aims.fao.org/aos/agrovoc/c_7252 Mukumbo, Felicitas Arnaud, Elodie Collignan, Antoine Hoffman, Louwrens Christian Descalzo, Adriana Maria Muchenje, Voster Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors |
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 |
article |
topic_facet |
Q04 - Composition des produits alimentaires composition des aliments propriété physicochimique stabilité oxydative saucisse viande bovine viande de gibier viande porcine viande salée viande séchée http://aims.fao.org/aos/agrovoc/c_10961 http://aims.fao.org/aos/agrovoc/c_1521 http://aims.fao.org/aos/agrovoc/c_35879 http://aims.fao.org/aos/agrovoc/c_6824 http://aims.fao.org/aos/agrovoc/c_861 http://aims.fao.org/aos/agrovoc/c_3183 http://aims.fao.org/aos/agrovoc/c_6120 http://aims.fao.org/aos/agrovoc/c_2038 http://aims.fao.org/aos/agrovoc/c_2383 http://aims.fao.org/aos/agrovoc/c_7252 |
author |
Mukumbo, Felicitas Arnaud, Elodie Collignan, Antoine Hoffman, Louwrens Christian Descalzo, Adriana Maria Muchenje, Voster |
author_facet |
Mukumbo, Felicitas Arnaud, Elodie Collignan, Antoine Hoffman, Louwrens Christian Descalzo, Adriana Maria Muchenje, Voster |
author_sort |
Mukumbo, Felicitas |
title |
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_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_sort |
physico-chemical composition and oxidative stability of south african beef, game, ostrich and pork droëwors |
url |
http://agritrop.cirad.fr/598840/ http://agritrop.cirad.fr/598840/1/598840.pdf |
work_keys_str_mv |
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