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. Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors. Journal of Food Science and Technology, 55 (12) : 4833-4840.

Quartile : Q2, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : 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).

Mots-clés Agrovoc : composition des aliments, propriété physicochimique, stabilité oxydative, saucisse, viande bovine, viande de gibier, viande porcine, viande salée, viande séchée

Mots-clés géographiques Agrovoc : Afrique du Sud

Mots-clés complémentaires : Viande d'autruche

Mots-clés libres : Nitrite free, Unfermented dry sausages, Droëwors, TBARS, Water activity, Shelf stability

Classification Agris : Q04 - Composition des produits alimentaires

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

• Mukumbo Felicitas, University of Fort Hare (ZAF)
• Arnaud Elodie, CIRAD-PERSYST-UMR Qualisud (ZAF) ORCID: 0000-0002-0896-7916
• Collignan Antoine, Montpellier SupAgro (FRA)
• Hoffman Louwrens Christian, Stellenbosch University (ZAF) - auteur correspondant
• Descalzo Adriana Maria, CIRAD-PERSYST-UMR Qualisud (FRA)
• Muchenje Voster, University of Fort Hare (ZAF)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/598840/)

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