8 research outputs found
Situation Analysis of Organic Food Production with Qualitative Market Research
During past decade the general attitude of the population toward health, nutrition, quality and environment remarkably changed. Consequently ecological farming showed an upswing especially in developed countries. Due to growing demand, government subsidies and other economic advantages the cropping area increased and it will keep its pace in the near future. In Hungary the actors of economy have not fitted themselves to changed conditions. Main problem is the presence of quite a narrow domestic market resulting from a purchasing boom by western trading companies. In our survey the input, production and marketing aspects of organic farming were studied through interviewing farmers being involved into organic farming. results highlight the specific features of production in Hungary, its management relations, production structure and environment protectional considerations. As an overall goal it was set forth to identify the main limiting factors of domestic market growth, define the most marketable products and related companyforms. Producers´ opinion helped us with conducting the above process. Results of interviews were supported by our former experiences
Élelmiszerek konjugált linolsav-tartalma, és annak mennyiségét befolyásoló tényezők = Conjugated linoleic acid content of foods and factors affecting its quantity
A kutatás elsĹ‘ lĂ©pĂ©sĂ©ben mĂłdszert dolgoztunk ki a konjugált linolsav izomerek gázkromatográfiás elválasztására, amit azonban csak rendkĂvĂĽl hosszĂş analĂzisidĹ‘ mellett tudtunk megvalĂłsĂtani. EzĂ©rt kidolgoztunk egy rövidebb mĂłdszert, mellyel a leggyakoribb izomert a c9,t11-KLS-t választjuk el a többi zsĂrsavszármazĂ©ktĂłl. ElvĂ©geztĂĽk mind a mĂłdszer, mind a mintaelĹ‘kĂ©szĂtĂ©s validálását Ă©s a kĂ©sĹ‘bbiekben ezt alkalmaztuk mintáink analĂzisĂ©re. ElsĹ‘ kĂsĂ©rleteink között szerepelt a KLS antioxidáns hatásának vizsgálata egy modellkĂsĂ©rletben, ahol magas KLS-tartalmĂş gheet kevertĂĽnk kukoricadarához, Ă©s nyomonkövettĂĽk a keverák avasodásának folyamatát. Kutatásunk második szakaszában átfogĂł kĂ©pet akartunk adni a kĂĽlönbözĹ‘ Ă©lelmiszerek, Ă©lelmiszeralapanyagok KLS-tartalmárĂłl, illetve az azt befolyásolĂł tĂ©nyezĹ‘krĹ‘l. Meghatároztuk kĂĽlönbözĹ‘ kĂ©rĹ‘dzĹ‘k (szarvasmarha, kecske, juh, szarvas) hĂşsának Ă©s tejĂ©nek (kivĂ©ve szarvas) KLS-tartalmát. Nyomon követtĂĽk a tejel KLS-tartalmának változását a napszakok Ă©s az Ă©vszakok szerint.Vizsgáltuk hogyan változtatják meg a tejiparban alkalmazott baktĂ©rium kultĂşrák a tejalapanyag KLS-tartalmát a savanyĂtás során, illetve akkor, ha a kultĂşrák mellett linolsav kiegĂ©szĂtĂ©st is alkalmazunk. Sajtok esetĂ©n a tárolási idĹ‘ fĂĽggvĂ©nyĂ©ben határoztuk meg a KLS-tartalom alakulását. Egy Debrecenben folytatott kĂsĂ©rlethez kapcsolĂłdĂłan emelt KLS-tartalmĂş sertĂ©shĂşsokon vizsgáltuk, hogy a sĂĽtĹ‘közeg mennyiben befolyásolja a sĂĽlt hĂşs zsĂrsav-összetĂ©telĂ©t Ă©s KLS-tartalmát. | In the first step of the research we elaborated a method for the gas chromatographic separation of the conjugated linoleic acid isomers. This was, however, achievable with an extremely long analysis time, only. Therefore we elaborated a shorter method for the separation of the most common isomer c9,t11-CLA from the other fatty acids. We performed the validation of both the method and the sample preparation, and we applied this method for the analysis of our samples later on. One of our first experiments was the investigation of the antioxidant effect of CLA in a modelling experiment where ghee with high CLA content was added to maize grits and the ranciding of the mixture was monitored. In the second phase of our research we wanted to give an overall picture on CLA content of different foods and foodstuff raw materials, and on the factors affecting the CLA content, respectively. We determined the CLA content of meat and milk of different ruminants (cattle, goat, sheep) and that of game of deer. We monitored the change in the CLA content of milks due to the seasons. We examined how the CLA content of the milk raw material changed due to the bacterium cultures applied in the dairy industry during souring and due to the linoleic acid supplementation, respectively. In case of cheeses we determined the change of CLA content as a function of the storage time. We examined on the meat of pigs fed with feeding stuff with high CLA content how the frying medium affected the fatty acid composition and CLA content of the roast meat