No abstract

No abstract

The food style defines the behaviour of the consumer or the behaviour of a community function to the wishes and the significances regarding the food act; these are closely linked to the procurement, preparation and consumption of food. The impact of education on the consumers of animal origin food products was evaluated using a questionnaire structured on three categories of respondents: pupils, students and adults; all residents of the Timis County-Romania. The findings indicate a preference for meat of 98% of the respondents; mainly chicken, then pork and beef. The high percentage of milk consume is influenced by tradition, the age of the respondents and the reasonable price. Students prefer pork and meat products, followed by dairy products. Adults prefer chicken meat mainly due to its low price, or because it can be obtained in their own household. Beef is considered a dietetic product and does not have a high percentage in the consumers' preferences, as the tradition and the education received do not recommend it. The meat products are not in the preferences of the respondents with high school education, this place being occupied by milk and eggs obtained in individual farms. A rational diet implies the consumption of all food groups in balanced proportions, function to the age, daily activity and health state. An educated consumer is an informed consumer, constantly prepared to take decisions, to have a responsible behaviour as far as the quantity and the quality of the food products of animal origin are concerned.

Mangalitza pig (Sus scrofa domesticus) becomes more popular in European countries. The goal of this study was to evaluate the fatty acid profile of the raw and thermally processed Mangalitza hard fat from Northern Romania. For the first time, the gas chromatography-mass spectrometry-Principal component analysis technique (GC-MS-PCA)—was applied to evaluate the dissimilarity of Mangalitza lipid fractions. Three specific layers of the hard fat of Mangalitza from Northern Romania were subjected to thermal treatment at 130 °C for 30 min. Derivatized samples were analyzed by GC-MS. The highest relative content was obtained for oleic acid (methyl ester) in all hard fat layers (36.1–42.4%), while palmitic acid was found at a half (21.3–24.1%). Vaccenic or elaidic acids (trans) were found at important concentrations of 0.3–4.1% and confirmed by Fourier-transform infrared spectroscopy. These concentrations are consistently higher in thermally processed top and middle lipid layers, even at double values. The GC-MS-PCA coupled technique allows us to classify the unprocessed and processed Mangalitza hard fat specific layers, especially through the relative concentrations of vaccenic/elaidic, palmitic, and stearic acids. Further studies are needed in order to evaluate the level of degradation of various animal fats by the GC-MS-PCA technique.

No abstract