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 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).
Similar content being viewed by others
References
Aalhus JL, Dugan MER (2004) Oxidative and enzymatic. In: Jenson WK, Devine C, Dikeman M (eds) Encyclopedia of Meat sciences series, vol 1–4, 1st edn. Academic Press, London, pp 1340–1342
Alves SP, Alfaia CM, Škrbić BD, Živanĉey JR, Fernandes MJ, Bessa RJB, Fraqueza MJ (2017) Screening chemical hazards of dry fermented sausages from distinct origins: biogenic amines, polycyclic aromatic hydrocarbons and heavy elements. J Food Comp Anal 59:124–131
Antequera T, López-Bote CJ, Córdoba JJ, García C, Asensio MA, Ventanas J, Díaz I (1992) Lipid oxidative changes in the processing of Iberian pig hams. Food Chem 45:105–110
AOAC International (2002) Official methods of analysis, 17th edn. Association of Official Analytical Chemists Inc., Arlington
AOAC Official Method 992.15 (1992) Crude protein in meat and meat products including pet foods. Combustion method. J Assoc Off Anal Chem 76: 787
Baka AM, Papavergou EJ, Pragalaki T, Bloukas JG, Kotzekidou P (2011) Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages. LWT-Food Sci Tech 44:54–61
Bertram MY, Steyn K, Wentzel-Viljoen E, Tollman S, Hofman KJ (2012) Reducing the sodium content of high-salt foods: Effect on cardiovascular disease in South Africa. S Afr Med J 102(9):743–745
Biltong Makers (2010) Droëwors. http://www.biltongmakers.com/biltong20_drywors.html. Accessed 15 June 2015
Burnham GM, Hanson DJ, Koshick CM, Ingham SC (2008) Death of Salmonella serovars, Escherichia coli H0157:H7, Staphylococcus aureus and Listeria monocytogenes during the drying of meat: a case study using biltong and droëwors. J Food Saf 28:198–209
Campo MM, Nute GR, Hughes SI, Enser M, Wood JD, Richarson RI (2006) Flavour perception of oxidation in beef. Meat Sci 72:303–311
Demeyer D (2014) Composition and nutrition. In: Toldrá F (ed) Handbook of fermented meat and poultry, 2nd edn. Wiley-Blackwell, West Sussex, pp 229–240
Earle RL, Earle MD (2008) Fundamentals of food reaction technology, Web edn. The New Zealand Institute of Food Science and Technology, New Zealand
Fernández-Martín F, Cofrades S, Carballo J, Colmenero FJ (2002) Salt and phosphate effects on the gelling process of pressure/heat treated pork batters. Meat Sci 61:15–23
Gray JI, Gomaa EA, Buckley DJ (1996) Oxidative quality and shelf life of meats. Meat Sci 43:S111–S123
Guerrero-Legarreta I, García-Barrientos R (2012) Thermal Technology. In: Hui YH (ed) Handbook of meat and meat processing, 2nd edn. CRC Press, Boca Raton, pp 523–530
Habeck S, Mitchell B, Sullivan D (2013) Comparison of fat extraction methods for analysis of meat. Presented at the AOAC 127th Annual Meeting and Exposition, Chicago, Illinois
Heinz G, Hautzinger P (2007) Meat processing technology for small-to-medium scale producers. Food and Agriculture Organisation (FAO), Bangkok. http://www.fao.org/docrep/010/ai407e/AI407E00.htm. Accessed 10 Mar 2017
Hoffman LC, Jones M, Muller N, Joubert E, Sadie A (2014) Lipid and protein stability and sensory evaluation of ostrich (Struthiocamelus) droëwors with the addition of rooibos tea extract (Aspalathuslinearis) as a natural antioxidant. Meat Sci 96:1289–1296
Honikel KO (2007) Principles of curing. In: Toldrá F (ed) Handbook of fermented meat and poultry, 1st edn. Blackwell Publishing, Iowa, pp 17–30
Igene JO, Farouk MM, Ankabi CT (1990) Preliminary studies on the traditional processing of Kilishi. J Sci Food Agric 50:89–98
Jones M, Hoffman LC, Muller M (2015a) Effect of rooibos extract (Aspalathus linearis) on lipid oxidation over time and sensory analysis of blesbok (Damaliscus pygargusphillipsi) and springbok (Antidorcus marsupialis) droëwors. Meat Sci 103:54–60
Jones M, Hoffman LC, Muller M (2015b) Oxidative stability of blesbok, springbok and fallow deer droëwors with added rooibos extract. S Afr J Sci 111 (11/12): Art#2014-0347
Jones M, Arnaud E, Gouws P, Hoffman LC (2017) Processing of South African biltong—a review. S Afr J Anim Sci 47:743–757
Lee CM, Trevino B, Chaiyawat M (1996) A simple and rapid solvent extraction method for determining total lipids in fish tissue. J Assoc Off Anal Chem 79:487–492
Leistner L, Rodel W (1975) The significance of water activity for microorganisms in meats. In: Duckworth RB (ed) Water relations of food. Academic Press, London, pp 309–323
Liaros NG, Katsanidis E, Bloukas JG (2009) Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages. Meat Sci 83:589–598
Lorenzo JM, Bedia M, Bañón S (2013) Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage. Meat Sci 93:614–620
Mariutti LRB, Bragagnolo N (2017) Influence of salt on lipid oxidation in meat and seafood products: a review. Food Res Int 94:90–100
Mujumdar AS, Devahastin S (2004) Fundamental principles of drying. In: Mujumdar AS (ed) Mujumdar’s practical guide to industrial drying. Colour Publications Pvt. Ltd, Mumbai, pp 1–20
Nortjé K, Buys EM, Minnaar A (2005) Effect of γ-irradiation on the sensory quality of moist beef biltong. Meat Sci 71:603–611
Pouzo LB, Descalzo AM, Zaritzky NE, Rossetti LE, Pavan E (2016) Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed. Meat Sci 111:1–8
Rosenvold K, Andersen HJ (2003) Factors of significance for pork quality—a review. Meat Sci 64:219–237
Santchurn SJ, Arnaud E, Zakhia-Rozis N, Collignan A (2012) Drying: principles and applications. In: Hui YH (ed) Handbook of meat and meat processing, 2nd edn. CRC Press, Boca Raton, pp 505–523
Schivazappa C, Grisenti MS, Frustoli MA, Barbuti S (2012) Effect of fermentation temperature and nitrite nitrate on properties of dry fermented sausage. In: De Pedro EJ, Cabezas AB (eds) 7th international symposium on the mediterranean Pig, CIHEAM, Options Méditerranéennes: Série A. Sémin aires Méditerranéens, n. 10, pp 521–525
Torres EAFS, Shimokomani M, Franco BDGM, Landgraf M, Cravalho BCJ, Santos JC (1994) Parameters determining the quality of Charqui, an intermediate moisture meat product. Meat Sci 38:229–234
Wood JD, Richardson RI, Nute GR, Fisher AV, Campo MM, Kasapidou E, Sheard PR, Enser M (2003) Effects of fatty acids on meat quality: a review. Meat Sci 66:21–32
Zukál E, Incze K (2010) Drying. In: Toldrà F (ed) Handbook of meat processing. Willey-Blackwell, Iowa, pp 219–230
Acknowledgements
The authors acknowledge the financial support of the South African Research Chairs Initiative (SARChI) of the Department of Science and Technology (DST) and National Research Foundation (NRF) of South Africa, under the framework of the DST-NRF SA-France Protea Project (95139). Any opinion, finding and conclusion or recommendation expressed in this material is that of the author(s) and the NRF does not accept any liability in this regard.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
The authors declare no conflict of interest.
Rights and permissions
About this article
Cite this article
Mukumbo, F.E., Arnaud, E., Collignan, A. et al. Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors. J Food Sci Technol 55, 4833–4840 (2018). https://doi.org/10.1007/s13197-018-3417-2
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-018-3417-2