Lipid and protein stability and sensory evaluation of ostrich (Struthio camelus) droëwors with the addition of rooibos tea extract (Aspalathus linearis) as a natural antioxidant

The effect of rooibos tea extract (RBTE 0%, 0.25%, 0.50%, 1.00%) as a natural antioxidant on the lipid and protein stability of ostrich droëwors (traditional South African dried sausage) after a 15day drying period was investigated. The lipid stability of the droëwors increased with 0.25% RBTE having lower TBARS. The protein stability of the droëwors did not differ (P≥0.05) between treatments. The heme–iron content did not differ (P≥0.05) between the treatments and increased from day 0 to day 15. Drying resulted in a decrease in the total moisture content by 45% and a corresponding increase in all other components. There were no differences between the moisture, fat and ash contents between treatments within a specific day. The droëwors had high concentrations of oleic acid, palmitic acid and linoleic acid. The addition of RBTE also improved the sensory attributes and can thus be added and marketed as a natural flavourant from ‘out of Africa’ for a traditional South African meat product. •Addition of rooibos tea extract (RBTE 0%, 0.25%, 0.50%, 1.0%) to ostrich droëwors (dried sausage) for improving oxidation stability is proposed.•Addition of RBTE to ostrich droëwors did not result in slowing down lipid oxidation, but less lipid instability occurred at 0.25% RBTE.•No difference in protein oxidation between RBTE treatments was observed.•RBTE added to droëwors enhanced sensory attributes and can thus be marketed as such.