Desenvolvimento de um produto tipo hambúrguer à base de carne de frango (Gallus gallus) e resíduo de soja, fermentado com Lactobacillus acidophilus CRL 1014

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Elaboração de produto cárneo de tilápia com antioxidantes visando sua utilização como recheio ou acompanhamento de refeição

The aim of this study is to evaluate the effi ciency of oregano, sage, moringa and rosemary as natural antioxidants and propyl gallate as artifi cial antioxidant used in “stuffed food” made with CMS of tilapia (minced fi sh) and stored frozen for 120 days. Protein, fat, moisture and ashes determination, microbiological analysis and sensory evaluations were conducted in the beginning and the end of storage period. TBARS, BNVT, pH and psychrotrophic microorganism count were determined periodically. The antioxidants interfered in pH (6.17 and 6.55) and TBARS values during 120 days under freezing (-18o C). The lowest TBA values were found for oregano (0.158 mg de MDA. kg-1) and sage (0.186 mg de MDA.kg-1). The stuffed food made with CMS of tilapia, without antioxidant, had the most oxidation, and sage and moringa were not good source of antioxidant. BNVT values (11.41 – 12.35 mgN.100g-1) were not altered. The lowest pH value was found for the product with sage (6.20), but similar to the moringa and propyl gallate, while oregano and rosemary showed the highest values (6.63 and 6.29), at 5 days of storage. Microbiological analyses were in accordance with Brazilian legislation. Sensory evaluation indicated that the panelists preferred the formulations made with oregano and propyl gallate. The results showed that it is feasible to elaborate stuffed food made with CMS of tilapia as an alternative for the fi shery´s consumption, and sage was the most effi cient natural antioxidant among those tested in this study.

O desenho-estória na atenção psicológica a crianças na fase pré-cirurgica

The hospitalization process generates stress and, for a child who has already experienced a surgery can suffer from threatening, anxiety and distress. This search examines the experiences of children indicated for different craniofacial surgery which in many cases require more than esthetic or reconstructive surgery. It is quantitative and qualitative study, descriptive and comparative. The sample is intentional and it is made up of ten children, five boys and five girls in the pre-surgical Hospital for Rehabilitation of Craniofacial Anomalies HRAC-USP, Bauru-SP. As a tool for data collection, the design-themed story and data are used from subsequent survey developed by Walter Trinca. The results indicate that the design-themed story is suitable for the identification of the kid's childhood experiences in helping to deal with the stressful situation. Some of the children reveal their feelings of anxiety and fear and manifest other defenses such as denial. In all cases it identifies emotional states of concern such as anxiety and fear, or also denial of those feelings. It was concluded by the need of creating more favorable conditions in order to identify and address childhood experiences compared to surgery in a hospital environment, proposing the designthemed story technique that reveals those experiences. It emphasizes the relevance of psychological intervention in the hospital environment, considering childhood fantasies and feelings that generate or intensify emotional states of anxiety, fear and distress in pre-surgical level.