Featured Research

from universities, journals, and other organizations

The secret of the best foie gras

Date:
November 17, 2011
Source:
American Chemical Society
Summary:
Defying common sense, ducks that plump up less produce the finest foie gras -- that rich, buttery French delicacy made from goose or duck livers and sometimes eaten as slices atop lightly toasted bread -- scientists are reporting.

Defying common sense, ducks that plump up less produce the finest foie gras -- that rich, buttery French delicacy made from goose or duck livers and sometimes eaten as slices atop lightly toasted bread -- scientists are reporting. The report appears in ACS' Journal of Agricultural and Food Chemistry.

Related Articles


Caroline Molette and colleagues explain that the luscious, smooth texture and buttery taste of foie gras, a traditional French dish, comes from its high fat content. "Foie gras" translates to "fat liver" in English. To make foie gras, geese or ducks are overfed large amounts of a wet mash of corn. Their livers balloon up to about 6-10 times their normal size and are packed full of fat. Heavier livers generally lose more fat when they are cooking (the sign of a bad foie gras), but this fact doesn't explain all of the differences in quality from one fatty liver to another. To find out why some livers retain fats during cooking while others don't, the scientists analyzed liver proteins in overfed ducks.

They found that higher quality livers came from ducks whose livers were still active, making and storing fats. However, lower quality livers came from ducks in a more advanced stage of a condition termed liver steatosis in which cells are struggling to cope with the high fat levels.

"These results are in agreement with practical observations showing that a reduced duration of over feeding improves the technological yield of duck fatty livers by reducing the fat loss during cooking," say the scientists.

The authors acknowledged funding from the French National Institute for Agricultural Research, CIFOG and Region Midi-Pyrenees.


Story Source:

The above story is based on materials provided by American Chemical Society. Note: Materials may be edited for content and length.


Journal Reference:

  1. Laetitia Theron, Xavier Fernandez, Nathalie Marty-Gasset, Carole Pichereaux, Michel Rossignol, Christophe Chambon, Didier Viala, Thierry Astruc, Caroline Molette. Identification by Proteomic Analysis of Early Post-mortem Markers Involved in the Variability in Fat Loss during Cooking of Mule Duck “Foie Gras”. Journal of Agricultural and Food Chemistry, 2011; 111104110103001 DOI: 10.1021/jf203058x

Cite This Page:

American Chemical Society. "The secret of the best foie gras." ScienceDaily. ScienceDaily, 17 November 2011. <www.sciencedaily.com/releases/2011/11/111116143051.htm>.
American Chemical Society. (2011, November 17). The secret of the best foie gras. ScienceDaily. Retrieved January 27, 2015 from www.sciencedaily.com/releases/2011/11/111116143051.htm
American Chemical Society. "The secret of the best foie gras." ScienceDaily. www.sciencedaily.com/releases/2011/11/111116143051.htm (accessed January 27, 2015).

Share This


More From ScienceDaily



More Plants & Animals News

Tuesday, January 27, 2015

Featured Research

from universities, journals, and other organizations


Featured Videos

from AP, Reuters, AFP, and other news services

Aquaponics Turn Suburban Industrial Park Into Farmland: Hume

Aquaponics Turn Suburban Industrial Park Into Farmland: Hume

The Toronto Star (Jan. 27, 2015) Ancient techniques of growing greens with fish and water are well ahead of Toronto bylaws. Video provided by The Toronto Star
Powered by NewsLook.com
How To: Mixed Green Salad Topped With Camembert Cheese

How To: Mixed Green Salad Topped With Camembert Cheese

Rumble (Jan. 26, 2015) Learn how to make a mixed green salad topped with a pan-seared camembert cheese in only a minute! Music: Courtesy of Audio Network. Video provided by Rumble
Powered by NewsLook.com
Water Fleas Prepare for Space Voyage

Water Fleas Prepare for Space Voyage

Reuters - Innovations Video Online (Jan. 26, 2015) Scientists are preparing a group of water fleas for a unique voyage into space. The aquatic crustaceans, known as Daphnia, can be used as a miniature model for biomedical research, and their reproductive and swimming behaviour will be tested for signs of stress while on board the International Space Station. Jim Drury went to meet the team. Video provided by Reuters
Powered by NewsLook.com
Husky Puppy Plays With Ferret

Husky Puppy Plays With Ferret

Rumble (Jan. 26, 2015) It looks like this 2-month-old Husky puppy and the family ferret are going to be the best of friends. Look at how much fun they&apos;re having together! Credit to &apos;Vira&apos;. Video provided by Rumble
Powered by NewsLook.com

Search ScienceDaily

Number of stories in archives: 140,361

Find with keyword(s):
Enter a keyword or phrase to search ScienceDaily for related topics and research stories.

Save/Print:
Share:

Breaking News:

Strange & Offbeat Stories


Plants & Animals

Earth & Climate

Fossils & Ruins

In Other News

... from NewsDaily.com

Science News

Health News

Environment News

Technology News



Save/Print:
Share:

Free Subscriptions


Get the latest science news with ScienceDaily's free email newsletters, updated daily and weekly. Or view hourly updated newsfeeds in your RSS reader:

Get Social & Mobile


Keep up to date with the latest news from ScienceDaily via social networks and mobile apps:

Have Feedback?


Tell us what you think of ScienceDaily -- we welcome both positive and negative comments. Have any problems using the site? Questions?
Mobile: iPhone Android Web
Follow: Facebook Twitter Google+
Subscribe: RSS Feeds Email Newsletters
Latest Headlines Health & Medicine Mind & Brain Space & Time Matter & Energy Computers & Math Plants & Animals Earth & Climate Fossils & Ruins