Browsing by Subject "Fett"

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Development of high quality niche products from local chicken and pig genetic resources
(2016) Muth, Philipp; Valle Zárate, Anne
This thesis indicates that the application of non-conventional and/or slow-growing pig and chicken genotypes alone does not guarantee a superior and/or distinctive meat color and quality of the products. It appears that the valorization of monogastric meat products through niche marketing is critically dependent on matching the respective genotype with appropriate production methods, thus, for instance, highlighting the need for producers to be discerning in regard to the choice of slaughter age and feeding strategy. In the case that these premises are implemented, a distinguished positioning of meat products derived from local pig and chicken genetic resources can be realized, and, expanded by standards that also take the social and economic dimensions of food value chains into account, translated into a common pool resource as a basis for an alternative food network. Efforts should then be directed toward the elaboration of stable distribution channels and effective governance structures in the respective food network.
Sensory and consumer-oriented studies on the effect of fat in different food matrices : a comparison between yoghurt, vanilla custard, Lyon-style and liver sausages
(2013) Tomaschunas, Maja; Busch-Stockfisch, Mechthild
The number of overweight and obese people all over the world increases and overweight and obesity promote the risk for a number of diseases. From the viewpoint of the consumer, it is important to change eating habits and to enhance the extent of physical activity in today’s sedentary lifestyles. From the viewpoint of the industry, the amount of fat in foods may be reduced. However, the degree of liking for a food is often related to its fat content because of the various effects of fat on sensory properties. The effect of fat depends on the food matrix and furthermore, consumers expect the presence of different properties as well as different intensities of certain properties depending on the food. Consequently, a detailed sensory approach is needed to successfully develop foods reduced in fat. Selection of samples for this study based on popularity, on differences in the food matrix as well as on the fact of belonging to the category of meat or rather dairy products, because current data showed that an increased fat intake amongst others arises from an increased consumption of meat and dairy products. Selection resulted in plain stirred yoghurt (0.1 to 12.0% fat) and starch-based vanilla custard (0.1 to 15.8% fat) as well as Lyon-style sausages (3.0 to 25.0% fat) and liver sausages (3.0 to 30.0% fat). Technologies to reduce or rather to substitute fat were adapted to each food matrix, applying innovative approaches. For each food matrix, samples with varying fat content were produced and were evaluated in terms of sensory properties using descriptive analysis, and consumers’ acceptability using hedonic tests. Afterwards, descriptive and hedonic data were statistically correlated. Therefore, the present work on the one hand aimed to apply adapted innovative technologies to reduce or rather to substitute fat in different food matrices and to survey their acceptability. On the other hand, the effects of fat and fat reduction on sensory properties and liking as well as the various drivers of liking and disliking were aimed to be examined and contrasted. Concerning yoghurt, the results showed an increasing effect of fat on attributes creamy (flavor and texture), viscous (appearance and texture) as well as fatty mouth feel. Consumers preferred yoghurts with medium fat (3.5 to 6.0%) and also high fat (12.0%) contents. Liking was driven by attributes sour, aromatic, astringent and partially by descriptors creamy, viscous and fatty mouth feel. Contrariwise, graininess and yellowness as well as too high intensities in attributes creamy, viscous and fatty mouth feel led to rejection. Substituting fat by means of adding whey protein did not enhance liking, but increasing protein did. Finally, the results showed that medium protein contents (4.5%) and high casein-to-whey protein ratios (80/20) could lead to accepted low-fat yoghurts. Regarding vanilla custard, fat increased intensities in attributes thick (appearance and texture), creamy (flavor and texture), sticky and fatty, whereas yellowness, surface shine, jelly, cooked and vanilla flavor, as well as harmonious were decreased by fat. Low to medium fat custards (1.5 to 8.6%) showed best liking scores and attributes vanilla and cooked flavor, harmonious, vegetable fat flavor, sticky, fatty and creamy texture were found to drive liking. On the opposite, custards high in jelly texture and partially too high in thickness, whiteness and creamy flavor were disliked. The addition of a vegetable fat cream led to well accepted medium fat (2.9%) vanilla custards. In Lyon-style sausages, fat exerted an increasing effect on attributes meat flavor, aftertaste meat flavor, greasy and juicy, and a decreasing effect on red color intensity, spicy, spicy aftertaste, raspy throat, coarse and firm. Regarding liver sausages, fat increased scores in attributes greasy, creamy texture, lumpy (appearance and texture), foamy, off-flavor and sweet. Contrariwise, it decreased red color intensity, odor attributes spicy, liver and metallic as well as flavor descriptors spicy, liver, aftertaste, peppery, bitter and metallic and also texture properties firm and furred tongue. For both types of sausage, preferences were mainly found for medium fat contents (10.0 and 17.0%), but consumers partially also liked sausages high in fat (25.0 or rather 30.0%) and low in fat (3.0%). No clear drivers of liking could be detected for the sausages. The results showed that the addition of inulin, citrus fiber and partially rice starch led to a successful imitation of fat or rather to acceptable fat-reduced sausages which are furthermore fiber enriched. The current study gives an interesting overview of the various effects of fat depending on the food matrix. It furthermore gives evidence for the successful development of an assortment of popular fat reduced meat and dairy products.
The exocrine pancreatic secretion in pigs and its hormonal regulation as influenced by carbohydrates and fats given per os or infused intraduodenally
(2000) Jakob, Stefan; Mosenthin, Rainer
In the present study the influence of carbohydrates in the form of potato fibre (NSP) and of different fats on the exocrine pancreatic secretion and on the regulative hormonal mechanisms was investigated. When feeding a diet supplemented with 2 potato fibre all measured parameters, e.g. volume of pancreatic secretion, protein output and total trypsin, lipase and alpha-amylase activities increased in pancreatic juice. Simultaneously there was a trend towards a decrease in plasma concentration of CCK. After the intraduodenal infusion of medium chain triglycerol (mct: glyceroltricaprylat), long chain triglycerol (lct: glyceroltristearat) or vegetable oils (olive oil or coconut oil) in all treatments a prandial peak was found as a direct reaction on feed intake for volume of secretion, total protein and colipase contents as well as the total activities of trypsin and lipase. After application of mct the secretion course occured in two phases. In phase 1 a parallel prandial increase in volume of secretion, total protein and colipse content as well as total activities of trypsin and lipase was found. For the same parameters in the second phase 60 min postprandially much lower values were observed compared to the preprandial values. The courses of the curves differed for total lipase activities. The diurnal course of plasma levels of CKK and PYY was not influenced. After coconut oil treatment the course of volume secretion was characterized by 2 phases. After a prandial peak in phase 1 the values decreased by 100 below the preprandial starting values. After the application of olive oil the specific lipase activity was elevated five times. In case of coconut oil there was only a prandial increase by 2.5. It is suggested that the exocrine pancreas responds differently in its secretion to different fat sources. Adaptation is probably regulated through a feedback-mechanism whereas CCK and PYY are of minor importance. Probably other hormones as e.g. secretin have a regulative