Effect of rooibos extract (Aspalathus linearis) on lipid oxidation over time and the sensory analysis of blesbok (Damaliscus pygargus phillipsi) and springbok (Antidorcas marsupialis) droëwors
The study objective was to investigate the addition of rooibos extract (RBE) in blesbok and springbok droëwors, a dried meat sausage with added beef fat, to improve oxidative stability. After a storage period of two weeks, inhibition of lipid oxidation showed to be successful with RBE 1.0% addition....
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Jones, Maxine [verfasserIn] |
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E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2015transfer abstract |
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| Umfang: |
7 |
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| Übergeordnetes Werk: |
Enthalten in: Ascorbic acid deficiency affects genes for oxidation–reduction and lipid metabolism in livers from SMP30/GNL knockout mice - Takahashi, Keita ELSEVIER, 2014, New York, NY [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:103 ; year:2015 ; pages:54-60 ; extent:7 |
| Links: |
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| DOI / URN: |
10.1016/j.meatsci.2014.12.012 |
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| 245 | 1 | 0 | |a Effect of rooibos extract (Aspalathus linearis) on lipid oxidation over time and the sensory analysis of blesbok (Damaliscus pygargus phillipsi) and springbok (Antidorcas marsupialis) droëwors |
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| 520 | |a The study objective was to investigate the addition of rooibos extract (RBE) in blesbok and springbok droëwors, a dried meat sausage with added beef fat, to improve oxidative stability. After a storage period of two weeks, inhibition of lipid oxidation showed to be successful with RBE 1.0% addition. No differences (P >0.05) in heme-iron results within the raw, dried or stored samples were seen. However, a positive correlation between lipid oxidation and heme-iron was noted. The fatty acid profiles suggest that after drying the decrease in polyunsaturated fats could be linked to the increase in lipid oxidation. Flavor and aroma differences between the varying RBE concentrations in the droëwors were detected by the sensory panel. A droëwors formulation using a combination of game meat and beef fat with the addition of RBE at a 1.0% concentration could be a successful addition to the processed meat market. | ||
| 520 | |a The study objective was to investigate the addition of rooibos extract (RBE) in blesbok and springbok droëwors, a dried meat sausage with added beef fat, to improve oxidative stability. After a storage period of two weeks, inhibition of lipid oxidation showed to be successful with RBE 1.0% addition. No differences (P >0.05) in heme-iron results within the raw, dried or stored samples were seen. However, a positive correlation between lipid oxidation and heme-iron was noted. The fatty acid profiles suggest that after drying the decrease in polyunsaturated fats could be linked to the increase in lipid oxidation. Flavor and aroma differences between the varying RBE concentrations in the droëwors were detected by the sensory panel. A droëwors formulation using a combination of game meat and beef fat with the addition of RBE at a 1.0% concentration could be a successful addition to the processed meat market. | ||
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| 700 | 1 | |a Muller, Magdalena |4 oth | |
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10.1016/j.meatsci.2014.12.012 doi GBVA2015010000011.pica (DE-627)ELV023520205 (ELSEVIER)S0309-1740(15)00003-0 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 570 VZ 610 VZ 690 VZ 56.45 bkl Jones, Maxine verfasserin aut Effect of rooibos extract (Aspalathus linearis) on lipid oxidation over time and the sensory analysis of blesbok (Damaliscus pygargus phillipsi) and springbok (Antidorcas marsupialis) droëwors 2015transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The study objective was to investigate the addition of rooibos extract (RBE) in blesbok and springbok droëwors, a dried meat sausage with added beef fat, to improve oxidative stability. After a storage period of two weeks, inhibition of lipid oxidation showed to be successful with RBE 1.0% addition. No differences (P >0.05) in heme-iron results within the raw, dried or stored samples were seen. However, a positive correlation between lipid oxidation and heme-iron was noted. The fatty acid profiles suggest that after drying the decrease in polyunsaturated fats could be linked to the increase in lipid oxidation. Flavor and aroma differences between the varying RBE concentrations in the droëwors were detected by the sensory panel. A droëwors formulation using a combination of game meat and beef fat with the addition of RBE at a 1.0% concentration could be a successful addition to the processed meat market. The study objective was to investigate the addition of rooibos extract (RBE) in blesbok and springbok droëwors, a dried meat sausage with added beef fat, to improve oxidative stability. After a storage period of two weeks, inhibition of lipid oxidation showed to be successful with RBE 1.0% addition. No differences (P >0.05) in heme-iron results within the raw, dried or stored samples were seen. However, a positive correlation between lipid oxidation and heme-iron was noted. The fatty acid profiles suggest that after drying the decrease in polyunsaturated fats could be linked to the increase in lipid oxidation. Flavor and aroma differences between the varying RBE concentrations in the droëwors were detected by the sensory panel. A droëwors formulation using a combination of game meat and beef fat with the addition of RBE at a 1.0% concentration could be a successful addition to the processed meat market. Hoffman, Louwrens C. oth Muller, Magdalena oth Enthalten in Elsevier Takahashi, Keita ELSEVIER Ascorbic acid deficiency affects genes for oxidation–reduction and lipid metabolism in livers from SMP30/GNL knockout mice 2014 New York, NY [u.a.] (DE-627)ELV012275433 volume:103 year:2015 pages:54-60 extent:7 https://doi.org/10.1016/j.meatsci.2014.12.012 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_2032 GBV_ILN_2042 56.45 Baustoffkunde VZ AR 103 2015 54-60 7 045F 630 |
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10.1016/j.meatsci.2014.12.012 doi GBVA2015010000011.pica (DE-627)ELV023520205 (ELSEVIER)S0309-1740(15)00003-0 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 570 VZ 610 VZ 690 VZ 56.45 bkl Jones, Maxine verfasserin aut Effect of rooibos extract (Aspalathus linearis) on lipid oxidation over time and the sensory analysis of blesbok (Damaliscus pygargus phillipsi) and springbok (Antidorcas marsupialis) droëwors 2015transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The study objective was to investigate the addition of rooibos extract (RBE) in blesbok and springbok droëwors, a dried meat sausage with added beef fat, to improve oxidative stability. After a storage period of two weeks, inhibition of lipid oxidation showed to be successful with RBE 1.0% addition. No differences (P >0.05) in heme-iron results within the raw, dried or stored samples were seen. However, a positive correlation between lipid oxidation and heme-iron was noted. The fatty acid profiles suggest that after drying the decrease in polyunsaturated fats could be linked to the increase in lipid oxidation. Flavor and aroma differences between the varying RBE concentrations in the droëwors were detected by the sensory panel. A droëwors formulation using a combination of game meat and beef fat with the addition of RBE at a 1.0% concentration could be a successful addition to the processed meat market. The study objective was to investigate the addition of rooibos extract (RBE) in blesbok and springbok droëwors, a dried meat sausage with added beef fat, to improve oxidative stability. After a storage period of two weeks, inhibition of lipid oxidation showed to be successful with RBE 1.0% addition. No differences (P >0.05) in heme-iron results within the raw, dried or stored samples were seen. However, a positive correlation between lipid oxidation and heme-iron was noted. The fatty acid profiles suggest that after drying the decrease in polyunsaturated fats could be linked to the increase in lipid oxidation. Flavor and aroma differences between the varying RBE concentrations in the droëwors were detected by the sensory panel. A droëwors formulation using a combination of game meat and beef fat with the addition of RBE at a 1.0% concentration could be a successful addition to the processed meat market. Hoffman, Louwrens C. oth Muller, Magdalena oth Enthalten in Elsevier Takahashi, Keita ELSEVIER Ascorbic acid deficiency affects genes for oxidation–reduction and lipid metabolism in livers from SMP30/GNL knockout mice 2014 New York, NY [u.a.] (DE-627)ELV012275433 volume:103 year:2015 pages:54-60 extent:7 https://doi.org/10.1016/j.meatsci.2014.12.012 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_2032 GBV_ILN_2042 56.45 Baustoffkunde VZ AR 103 2015 54-60 7 045F 630 |
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10.1016/j.meatsci.2014.12.012 doi GBVA2015010000011.pica (DE-627)ELV023520205 (ELSEVIER)S0309-1740(15)00003-0 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 570 VZ 610 VZ 690 VZ 56.45 bkl Jones, Maxine verfasserin aut Effect of rooibos extract (Aspalathus linearis) on lipid oxidation over time and the sensory analysis of blesbok (Damaliscus pygargus phillipsi) and springbok (Antidorcas marsupialis) droëwors 2015transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The study objective was to investigate the addition of rooibos extract (RBE) in blesbok and springbok droëwors, a dried meat sausage with added beef fat, to improve oxidative stability. After a storage period of two weeks, inhibition of lipid oxidation showed to be successful with RBE 1.0% addition. No differences (P >0.05) in heme-iron results within the raw, dried or stored samples were seen. However, a positive correlation between lipid oxidation and heme-iron was noted. The fatty acid profiles suggest that after drying the decrease in polyunsaturated fats could be linked to the increase in lipid oxidation. Flavor and aroma differences between the varying RBE concentrations in the droëwors were detected by the sensory panel. A droëwors formulation using a combination of game meat and beef fat with the addition of RBE at a 1.0% concentration could be a successful addition to the processed meat market. The study objective was to investigate the addition of rooibos extract (RBE) in blesbok and springbok droëwors, a dried meat sausage with added beef fat, to improve oxidative stability. After a storage period of two weeks, inhibition of lipid oxidation showed to be successful with RBE 1.0% addition. No differences (P >0.05) in heme-iron results within the raw, dried or stored samples were seen. However, a positive correlation between lipid oxidation and heme-iron was noted. The fatty acid profiles suggest that after drying the decrease in polyunsaturated fats could be linked to the increase in lipid oxidation. Flavor and aroma differences between the varying RBE concentrations in the droëwors were detected by the sensory panel. A droëwors formulation using a combination of game meat and beef fat with the addition of RBE at a 1.0% concentration could be a successful addition to the processed meat market. Hoffman, Louwrens C. oth Muller, Magdalena oth Enthalten in Elsevier Takahashi, Keita ELSEVIER Ascorbic acid deficiency affects genes for oxidation–reduction and lipid metabolism in livers from SMP30/GNL knockout mice 2014 New York, NY [u.a.] (DE-627)ELV012275433 volume:103 year:2015 pages:54-60 extent:7 https://doi.org/10.1016/j.meatsci.2014.12.012 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_2032 GBV_ILN_2042 56.45 Baustoffkunde VZ AR 103 2015 54-60 7 045F 630 |
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10.1016/j.meatsci.2014.12.012 doi GBVA2015010000011.pica (DE-627)ELV023520205 (ELSEVIER)S0309-1740(15)00003-0 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 570 VZ 610 VZ 690 VZ 56.45 bkl Jones, Maxine verfasserin aut Effect of rooibos extract (Aspalathus linearis) on lipid oxidation over time and the sensory analysis of blesbok (Damaliscus pygargus phillipsi) and springbok (Antidorcas marsupialis) droëwors 2015transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The study objective was to investigate the addition of rooibos extract (RBE) in blesbok and springbok droëwors, a dried meat sausage with added beef fat, to improve oxidative stability. After a storage period of two weeks, inhibition of lipid oxidation showed to be successful with RBE 1.0% addition. No differences (P >0.05) in heme-iron results within the raw, dried or stored samples were seen. However, a positive correlation between lipid oxidation and heme-iron was noted. The fatty acid profiles suggest that after drying the decrease in polyunsaturated fats could be linked to the increase in lipid oxidation. Flavor and aroma differences between the varying RBE concentrations in the droëwors were detected by the sensory panel. A droëwors formulation using a combination of game meat and beef fat with the addition of RBE at a 1.0% concentration could be a successful addition to the processed meat market. The study objective was to investigate the addition of rooibos extract (RBE) in blesbok and springbok droëwors, a dried meat sausage with added beef fat, to improve oxidative stability. After a storage period of two weeks, inhibition of lipid oxidation showed to be successful with RBE 1.0% addition. No differences (P >0.05) in heme-iron results within the raw, dried or stored samples were seen. However, a positive correlation between lipid oxidation and heme-iron was noted. The fatty acid profiles suggest that after drying the decrease in polyunsaturated fats could be linked to the increase in lipid oxidation. Flavor and aroma differences between the varying RBE concentrations in the droëwors were detected by the sensory panel. A droëwors formulation using a combination of game meat and beef fat with the addition of RBE at a 1.0% concentration could be a successful addition to the processed meat market. Hoffman, Louwrens C. oth Muller, Magdalena oth Enthalten in Elsevier Takahashi, Keita ELSEVIER Ascorbic acid deficiency affects genes for oxidation–reduction and lipid metabolism in livers from SMP30/GNL knockout mice 2014 New York, NY [u.a.] (DE-627)ELV012275433 volume:103 year:2015 pages:54-60 extent:7 https://doi.org/10.1016/j.meatsci.2014.12.012 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_2032 GBV_ILN_2042 56.45 Baustoffkunde VZ AR 103 2015 54-60 7 045F 630 |
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10.1016/j.meatsci.2014.12.012 doi GBVA2015010000011.pica (DE-627)ELV023520205 (ELSEVIER)S0309-1740(15)00003-0 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 570 VZ 610 VZ 690 VZ 56.45 bkl Jones, Maxine verfasserin aut Effect of rooibos extract (Aspalathus linearis) on lipid oxidation over time and the sensory analysis of blesbok (Damaliscus pygargus phillipsi) and springbok (Antidorcas marsupialis) droëwors 2015transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The study objective was to investigate the addition of rooibos extract (RBE) in blesbok and springbok droëwors, a dried meat sausage with added beef fat, to improve oxidative stability. After a storage period of two weeks, inhibition of lipid oxidation showed to be successful with RBE 1.0% addition. No differences (P >0.05) in heme-iron results within the raw, dried or stored samples were seen. However, a positive correlation between lipid oxidation and heme-iron was noted. The fatty acid profiles suggest that after drying the decrease in polyunsaturated fats could be linked to the increase in lipid oxidation. Flavor and aroma differences between the varying RBE concentrations in the droëwors were detected by the sensory panel. A droëwors formulation using a combination of game meat and beef fat with the addition of RBE at a 1.0% concentration could be a successful addition to the processed meat market. The study objective was to investigate the addition of rooibos extract (RBE) in blesbok and springbok droëwors, a dried meat sausage with added beef fat, to improve oxidative stability. After a storage period of two weeks, inhibition of lipid oxidation showed to be successful with RBE 1.0% addition. No differences (P >0.05) in heme-iron results within the raw, dried or stored samples were seen. However, a positive correlation between lipid oxidation and heme-iron was noted. The fatty acid profiles suggest that after drying the decrease in polyunsaturated fats could be linked to the increase in lipid oxidation. Flavor and aroma differences between the varying RBE concentrations in the droëwors were detected by the sensory panel. A droëwors formulation using a combination of game meat and beef fat with the addition of RBE at a 1.0% concentration could be a successful addition to the processed meat market. Hoffman, Louwrens C. oth Muller, Magdalena oth Enthalten in Elsevier Takahashi, Keita ELSEVIER Ascorbic acid deficiency affects genes for oxidation–reduction and lipid metabolism in livers from SMP30/GNL knockout mice 2014 New York, NY [u.a.] (DE-627)ELV012275433 volume:103 year:2015 pages:54-60 extent:7 https://doi.org/10.1016/j.meatsci.2014.12.012 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_2032 GBV_ILN_2042 56.45 Baustoffkunde VZ AR 103 2015 54-60 7 045F 630 |
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Effect of rooibos extract (Aspalathus linearis) on lipid oxidation over time and the sensory analysis of blesbok (Damaliscus pygargus phillipsi) and springbok (Antidorcas marsupialis) droëwors |
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Effect of rooibos extract (Aspalathus linearis) on lipid oxidation over time and the sensory analysis of blesbok (Damaliscus pygargus phillipsi) and springbok (Antidorcas marsupialis) droëwors |
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effect of rooibos extract (aspalathus linearis) on lipid oxidation over time and the sensory analysis of blesbok (damaliscus pygargus phillipsi) and springbok (antidorcas marsupialis) droëwors |
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Effect of rooibos extract (Aspalathus linearis) on lipid oxidation over time and the sensory analysis of blesbok (Damaliscus pygargus phillipsi) and springbok (Antidorcas marsupialis) droëwors |
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The study objective was to investigate the addition of rooibos extract (RBE) in blesbok and springbok droëwors, a dried meat sausage with added beef fat, to improve oxidative stability. After a storage period of two weeks, inhibition of lipid oxidation showed to be successful with RBE 1.0% addition. No differences (P >0.05) in heme-iron results within the raw, dried or stored samples were seen. However, a positive correlation between lipid oxidation and heme-iron was noted. The fatty acid profiles suggest that after drying the decrease in polyunsaturated fats could be linked to the increase in lipid oxidation. Flavor and aroma differences between the varying RBE concentrations in the droëwors were detected by the sensory panel. A droëwors formulation using a combination of game meat and beef fat with the addition of RBE at a 1.0% concentration could be a successful addition to the processed meat market. |
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The study objective was to investigate the addition of rooibos extract (RBE) in blesbok and springbok droëwors, a dried meat sausage with added beef fat, to improve oxidative stability. After a storage period of two weeks, inhibition of lipid oxidation showed to be successful with RBE 1.0% addition. No differences (P >0.05) in heme-iron results within the raw, dried or stored samples were seen. However, a positive correlation between lipid oxidation and heme-iron was noted. The fatty acid profiles suggest that after drying the decrease in polyunsaturated fats could be linked to the increase in lipid oxidation. Flavor and aroma differences between the varying RBE concentrations in the droëwors were detected by the sensory panel. A droëwors formulation using a combination of game meat and beef fat with the addition of RBE at a 1.0% concentration could be a successful addition to the processed meat market. |
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The study objective was to investigate the addition of rooibos extract (RBE) in blesbok and springbok droëwors, a dried meat sausage with added beef fat, to improve oxidative stability. After a storage period of two weeks, inhibition of lipid oxidation showed to be successful with RBE 1.0% addition. No differences (P >0.05) in heme-iron results within the raw, dried or stored samples were seen. However, a positive correlation between lipid oxidation and heme-iron was noted. The fatty acid profiles suggest that after drying the decrease in polyunsaturated fats could be linked to the increase in lipid oxidation. Flavor and aroma differences between the varying RBE concentrations in the droëwors were detected by the sensory panel. A droëwors formulation using a combination of game meat and beef fat with the addition of RBE at a 1.0% concentration could be a successful addition to the processed meat market. |
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Effect of rooibos extract (Aspalathus linearis) on lipid oxidation over time and the sensory analysis of blesbok (Damaliscus pygargus phillipsi) and springbok (Antidorcas marsupialis) droëwors |
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