In a trial with lyoners and in comparison to a control (REF) with a total of 22% backfat, 15% backfat was replaced in three experimental sausages as follows: 15% inulin gel of supplier A (IG-A), 7,5% inulin powder of supplier B plus 7,5% ice water (IP-B), 4,5% inulin powder and 1% wheat fibre of supplier C plus 9,5% ice water (IP-W-C). In oS-oI-lyoners, the total amount of 22% backfat was substituted pro-rata by the other constituents without supplementing inulin. Replacing backfat led to a fat reduction between 43 to 52%, whereas pH-values (5,95 – 6,03) and jelly percentage (< 0,2%) were similar for all treatments. Colour differences (L*a*b*) were small and hardly visible (DE < 1,6). Sliceability (Warner-Bratzler total work) and consistency (maximal force) differed significantly between the treatments in the following order: REF > oS-oI > inulin treatments (IG-A, IP-B, IP-W-C). The lyoners were also tested by 147 persons for their preference on a scale from 1 to 9. All samples were rated as neither good nor bad (5,3 ± 1,9); only differences between IP-B and IP-W-C were significant. The additional sensory description by a trained panel revealed that samples showed profiles with significant different aroma (fatty note) and/or texture (firm, crunchy, juicy and sandy notes) characteristics. By replacing the backfat, production costs were increased by 1,4 to 2,6% for the three inulin-treatments and by 4,8% for the oS-oI-lyoners. It is concluded that fat content of lyoners can be reduced by 40% without adverse effects on sensory traits considering a slight increase in production costs up to 5%.
Soya-, cereal-, seed- or nut-based plant drinks are consumed increasingly frequently as milk substitutes. Agroscope researchers have studied the macro- and micronutrients in these drinks and have identified major differences between the plant drinks themselves as well as in comparison with milk.
Cheese varieties from Switzerland are characterised according to various criteria. Agroscope analysed the free volatile carboxylic acids in ten cheese varieties and demonstrated that the latter are suitable for characterisation and differentiation.
Spring J.-L., Reynard J.-S., Verdenal T., Zufferey V., Cléroux M., Dienes-Nagy Á., Bourdin G., Bieri S., Blouin A., Carlen C., Favre G.
Safeguarding the clonal diversity of Muscats in the Valais has enabled the characterisation of 42 Muscat à petits grains and 36 Moscato Giallo clones. The characteristics of the two are quite distinct, particularly their aromatic potential. The best clones will be included in the Swiss certification scheme.