Energy content, sensory properties, and microbiological shelf life of German bologna-type sausages produced with citrate or phosphate and with inulin as fat replacer.

The aim of this study was to determine the feasibility of reducing energy content (9% to 48%) in bologna-type sausages by replacing fat with inulin and to study the effects of substituting citrate for phosphate in the traditional sausage formula. German-type mortadella was produced, and fat was replaced with increasing amounts of inulin as a frozen gel to yield 3%, 6%, 9%, and 12% inulin in the final product. In another part of the study, citrate was substituted for the phosphate in the recipe.

Wheel running affects seasonal acclimatization of physiological and morphological traits in the Djungarian hamster (Phodopus sungorus).

Wheel running was previously shown to influence body mass and torpor in short-day-acclimatized Djungarian hamsters (Phodopus sungorus). To determine whether the exercise-induced effect on body mass depends on the annual phase, hamsters were exposed to the natural change in photoperiod and given access to a running wheel (RW), either before, in the middle of, or at the end of the descending body mass trajectory during seasonal acclimatization. Due to wheel running, the seasonal weight cycle was prevented or aborted by abruptly rising body mass, resulting in a weight appropriate for summer, despite exposure to short days.