Proximate and fatty acid composition of zebra (<i>Equus quagga burchellii</i>) muscle and subcutaneous fat

Hoffman, Louwrens C.; Geldenhuys, Greta; Cawthorn, Donna‐Mareè

doi:10.1002/jsfa.7623

Cited by 6 publications

(1 citation statement)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The use of game meat, such as zebra, in the production of droëwors has not been studied. Zebra meat is considered to be low in fat and cholesterol and rich in protein [11], with a desirable fatty acids' (unsaturated) profile [12]. Utilising game meat holds a potential in contributing to food security and economic stability in South Africa [13,14] and the rest of the world [15].…”

Section: Introductionmentioning

confidence: 99%

Physico-Chemical Characteristics and Lipid Oxidative Stability of Zebra (Equus Burchelli) Droëwors Made Using Different Levels of Sheep Fat

Mandela

Arnaud

Hoffman

2021

Foods

View full text Add to dashboard Cite

The physico-chemical properties (proximate, salt content, water activity (aw), pH) and lipid oxidation of droëwors (dried salted/spiced meat sausages) produced with zebra meat and different sheep fat levels (10, 15, and 20% by weight) measured at day 0 (before drying), day 2 (after drying at 30 °C and 40% relative humidity), and over a 90 day storage (day 17, 32, 47, 62, 77, and 92) under vacuum at 25 °C were investigated. The use of lower fat levels (10 and 15%) in the formulation resulted in higher weight loss during drying and droëwors with higher protein, ash, and salt content and lower aw and pH compared to the droëwors made with 20% fat. The pH increased (p < 0.001) during storage for all the fat levels, while the moisture content and the aw were stable as expected. TBARS values were the highest in droëwors made with 20% of fat after drying (day 2), but droëwors made with 10% of fat reached similar maximal values on day 17. Formulations containing 15% sheep fat displayed the lowest TBARS values after drying and along storage, and thus had the best characteristics in relation to oxidative stability.

show abstract

Section: Introductionmentioning

confidence: 99%