Browsing by Subject "Sensorik"

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Development of a genetically defined diploid yeast strain for the application in spirit production
(2005) Schehl, Beatus; Heinisch, Jürgen
Yeast strains of the species Saccharomyces cerevisiae currently in use for the production of consumable alcohols such as beer, wine and spirits are genetically largely undefined. This prevents the use of standard genetic manipulations, such as crossings and tetrad analysis, for strain improvement. Furthermore, it complicates the application of the majority of modern methods developed in yeast molecular biology. In this work two haploid laboratory strains with suitable auxotrophic markers were used for the construction of a genetically well defined, prototrophic diploid production strain. This strain was tested for its fermentative and sensory performances in comparison to commercially available yeasts. Different fruit mashes were fermented, subjected to distillation and analysed for fermentation parameters including growth, sugar utilization, ethanol production and generation of volatile compounds, higher alcohols, uretahne and glycerol. All spirits produced were tested for their sensory performances and the data obtained statistically consolidated. Our results clearly demonstrate that this laboratory strain does not display any disadvantage compared with commercial yeasts in spirit production for any of the parameters tested, yet it offers the potential to apply both classical breeding and modern molecular genetic techniques adjusting yeast physiology to special production schemes.
Sensorische Beurteilung von Zweinutzungshühnern in der Gemeinschaftsverpflegung Ergebnisse einer Verkostung des Gerichts „Halbes Brathähnchen“ in drei Kantinen in Baden-Württemberg
(2024-08-14) Gebhardt, Beate
Um Verbraucher*innen einen verinnerlichenden Zugang zum Zweinutzungshuhn anzubieten und deren sensorischen Beurteilung in einer größeren Stichprobe zu erfassen, wurde in der vorliegenden Studie eine Verkostung von Zweinutzungshahnenfleisch in der Gemeinschaftsverpflegung in Baden-Württemberg im Projekt ZweiWert konzipiert. In drei Kantinen bzw. Mensen in Baden-Württemberg wurde Hühnerfleisch im Gericht „Halbes Brathähnchen“ von den Gästen sensorisch beurteilt. In zwei Testessen wurde einmal das „Standardhuhn“ der Kantine und ein anderes Mal ein Zweinutzungshuhn der Genetiken „Coffee“ und „Cream“ der ökologischen Tierzucht gGmbH (ÖTZ) zubereitet. In der Blind-Verkostung war den Gästen die Reihenfolge der Genetiken unbekannt. Nach Datenbereinigung standen 600 Fragebögen für die Analyse zur Verfügung. Die Ergebnisse zeigen: Das Zweinutzungshuhn ist den meisten Gästen bisher unbekannt. Es besteht ein hohes Interesse über das Zweinutzungshuhn in Kantinen mehr zu erfahren und dessen Fleisch auszuprobieren. Ferner besteht eine hohe Bereitschaft an der Studie teilzunehmen. Das Fleisch des Zweinutzungshuhns hält sensorisch mit dem Standardhuhn der Kantinen mit – insbesondere im Geschmack. Saftigkeit und Zartheit sind die kritischen sensorischen Attribute. Flügel und Schlegel sind die kritischen Teile. Viele Gäste sind bereit, etwas mehr für das Zweinutzungshuhn zu zahlen. Die Wiederwahlabsicht des getesteten Fleisches ist in beiden Testessen hoch, teils ist die Wiederwahlabsicht beim Zweinutzungshuhn etwas geringer, teils gleich hoch mit dem Standardhuhn. Das EIP-Projekt mit dem Titel „Aufbau von Wertschöpfungsketten für Zweinutzungshühner in Baden-Württemberg“ (ZweiWert) wird vom Ministerium für Ernährung, ländliche Räume und Verbraucherschutz Baden-Württemberg von 01/2022 bis 12/2024 gefördert. Projektpartner sind der Naturlandverband Baden-Württemberg, mehrere Fachgebiete der Universität Hohenheim und viele Partner aus der landwirtschaftlichen Erzeugung und Vermarktung.
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.
Zweinutzungshuhn – was ist das? Umfrage unter Landwirt*innen und Geflügelhalter*innen in Deutschland 2022
(2023) Gebhardt, Beate; Bermejo, Gabriela; Imort-Just, Annik; Kiefer, Lukas; Zikeli, Sabine; Hess, Sebastian
To comply with the ban on chick culling that has been in effect since January 2022, the Federal Ministry of Food and Agriculture proposes three alternatives, including the hatching of dual-purpose chickens. In addition to the breeding and economic challenges of establishing dual-purpose animals in the value chain, the inconsistent understanding of what a dual-purpose chicken actually is and how its characteristics can be successfully communicated to consumers are seen as challenges. The goal of this working report is to present what a dual-purpose chicken is and what understanding farmers have of it. The German nationwide online survey among farmers and poultry farmers regarding the understanding and future of dual-purpose chickens was conducted in autumn 2022 as part of the EIP-Agri project "ZweiWert." The EIP project titled "Building Value Chains for Dual-Purpose Chickens in Baden-Württemberg" (ZweiWert) is funded by the Ministry of Food, Rural Areas and Consumer Protection of Baden-Württemberg from 01/2022 to 12/2024. Project partners include the Naturland Association of Baden-Württemberg, several departments of the University of Hohenheim, and many partners from agricultural production and marketing.
Zweinutzungshuhn – wie schmeckt das? Sensorische Beurteilung von Hühnerfleisch und Eiern von vier Zweinutzungshuhn-Genetiken
(2023) Gebhardt, Beate; Maute, Jutta; Kiefer, Lukas
Research into the sensory properties of meat and eggs from dual-purpose chickens has so far been a niche from a scientific point of view. In cooperation with the EIP-Agri project "ZweiWert", students at the DHBW Heilbronn therefore tasted, analysed and evaluated several dual-purpose chicken genetics in the integration seminar "Dual-purpose chickens: How to communicate the added value" in summer 2023. The genetics “Coffee" from the Ökologische Tierzucht (ÖTZ), "Sundheimer" from the Öko2Huhn project, "RegioHuhn" and "Lohmann Dual" as well as a control group from a classic laying or fattening line were assessed. The aim was to find out how different dual-purpose chickens taste and whether there are sensory differences or special features in meat and eggs Sensory attributes, including appearance, taste and smell, were recorded using a multi-methods assessment sheet. In short, the results of this explorative study show that dual-purpose chickens taste better. However, according to the testers judgement, there are differences not only between the different genetics, but also between the individual parts - breast, drumstick, wings or broth. The sensory profiles of the four dual-purpose chickens tested are varied and do not allow a clear sensory "ranking". The meat from Lohmann Dual apparently corresponds best to consumer preferences, while their eggs (cooked) are the least appealing. Overall, however, there is a consistent sensory superiority of the dual-purpose chickens over the specialised fattening or laying breed. These results - should they be confirmed in further studies - could contribute to increasing consumer acceptance of dual-purpose chickens and addressed in market communication to their further spread. The EIP project titled "Building Value Chains for Dual-Purpose Chickens in Baden-Württemberg" (ZweiWert) is funded by the Ministry of Food, Rural Areas and Consumer Protection of Baden-Württemberg from 01/2022 to 12/2024. Project partners include the Naturland Association of Baden-Württemberg, several departments of the University of Hohenheim, and many partners from agricultural production and marketing.