Fat Fatty Liver Research Articles

Thermal properties of duck fatty liver (foie gras) products

ABSTRACTThermal properties of duck fatty liver (foie gras), foie gras emulsion and fatty liver fat, as well as regular duck fat, were determined as a function of temperature. Density of foie gras and foie gras fat and emulsion at 20°C was measured as 947, 836, and 928 kg/m3, respectively. Differential scanning calorimetry thermograms for foie gras fat resulted in melting points ranging from –20 to 40°C. Values for the specific heat at 65°C for the fatty liver, its emulsion and fat, and duck fat were 1.79, 2.38, 1.71, and 2.48 J/g°C, respectively. Thermal conductivity of foie gras (organ) and its emulsion at 40°C was determined as 0.330 and 0.428 W/m°C, respectively. Mathematical models based on composition and temperature were developed for all the thermal properties obtained in this work.

Nutrition Studies in the Cold. II. Curative Effect of Cold on Fat Fatty Livers.

Summary1) Three groups of young male rats received one of 3 different choline and inositol-free hypolipotropic diets for 21 days at 25°G. Seven rats of each group were then sacrificed. The remainder were continued on the same diet but divided into two subgroups; one was maintained at 1°G, the other at 25°G for an additional 28 days. The livers of all animals were analyzed for total lipids. 2) Data on food intake, growth rate, protein efficiency ratio, and liver weight confirmed earlier findings. The levels of liver lipids after 28 days at 1°G were lower in the 3 dietary groups than in either the comparable groups at 25°G after the initial 21 days or after the following 28 days. The results demonstrate that cold has a curative effect on the fat fatty liver and confirm earlier observations on the preventive effect of cold.