Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition

The aim of this study was to determine the colorimetric and sensory characteristics of a fermented cured sausage containing ostrich meat (Struthio camelus) and pork meat. Four treatments were performed: one with no ostrich meat (TC) and the others containing 19.08 (T1), 38.34 (T2), and 57.60% (T3) of ostrich meat and pork meat. Colorimetric analyses were measuring L*, a*, b*, C*, and hº. Sensory analysis was conducted assessing color, aroma, flavor, and texture at the end of the sausages' processing. The sausages containing ostrich meat were statistically different from the control in the instrumental colorimetric analysis. In the sensory analysis, no significant differences were observed between the treatments for aroma, flavor, and texture. However, significant differences were found in the color of the sausages due to the high myoglobin content present in the ostrich meat, which resulted in a very dark color in the treatment with the highest percentage of this type of meat.

Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn (Zea mays L.) flours

This research aimed to develop tortilla chips (TC) high in antioxidants from extruded and nixtamalized blue corn flours prepared with calcium hydroxide Ca(OH)2 and calcium lactate C6H10O6Ca. Tortilla chips were made with extruded flours [0.1% Ca(OH)2; 0.9% C6H10O6Ca; without calcium] and nixtamalized flours [1% Ca(OH)2; 2.95% C6H10O6Ca] using the frying process. Total anthocyanin, total phenolics content, antioxidant activity, color, texture, and oil content were determined. The color of tortilla chips from extruded flours (TCEF) showed high values of the parameters a* and b* indicating a reduction in the blue color. These color parameters were significantly different from those observed in tortilla chips from nixtamalized flours (TCNF), which tended to be more blue. The TCEF retained 15% anthocyanins, 34% phenolics, and 54% antioxidant activity. Pearson's correlation analysis indicated that anthocyanins and phenolics correlated significantly with antioxidant activity and color. TCEF with both calcium sources showed higher fracturability compared with that of TCNF. Oil absorption showed an opposite effect, with lower oil content in TCEF. Nixtamalization and extrusion with C6H10O6Ca resulted in flours and TC high in anthocyanins and antioxidant activity, representing an alternative production process for corn snack high in antioxidants.

Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips

AbstractThis study analyzed the addition of huitlacoche paste (HP) in baked tortilla chips (TC), evaluating its effects on functional, physicochemical and structural changes during processing. Two blue corn grains were nixtamalized, stone milled, air dried and milled to obtain flour; commercial blue corn flour (TM1) and commercial TC (TM2) were used as controls. Additions of 0, 3, 6 and 9% of HP were formulated; masas were prepared at 55% moisture content (MC), precooked and baked in an industrial machine. TC crispiness was influenced by grain characteristics and percentage of HP. Huitlacoche paste addition caused an increase in total dietary fiber (from 5.27 to 14.54%), total soluble phenolics content (from 17.52 to 37.60 mg GAE/100 g) and antioxidant capacity (from 6.74 to 7.98 μmol TE/g) in TC. Results suggest that tortilla chips added with huitlacoche can be an alternative to prepare this traditional edible fungus and produce healthier snacks, not fried and enriched with bioactive compounds.

Prevalência da fragilidade entre os pacientes com doença renal crônica em tratamento conservador e em diálise

INTRODUÇÃO: Fragilidade é um estado de vulnerabilidade fisiológica do paciente que se associa ao maior número de hospitalização e óbito. OBJETIVOS: Avaliar a prevalência de fragilidade e os fatores a ela associados em pacientes com doença renal crônica (DRC) em tratamento conservador (TC), hemodiálise (HD) e diálise peritoneal (DP). MÉTODOS: A fragilidade foi avaliada em 146 pacientes (86 em TC, 37 em HD e 23 em DP) e caracterizada como fraqueza muscular e exaustão - pelos domínios do aspecto físico e da vitalidade, respectivamente, avaliados pelo questionário SF-36 de qualidade de vida; como inatividade física caso a resposta fosse "nunca" ou "quase nunca" - quando questionado sobre a prática de atividade física; e como perda de peso não intencional (> 4,5 kg por ano). Os pacientes foram divididos em três grupos: não frágeis (NF), pré-frágeis (PF) e frágeis (F). As variáveis demográficas, clínicas e laboratoriais foram extraídas dos prontuários dos pacientes. RESULTADOS: A fragilidade foi caracterizada em 36% dos pacientes em TC, 37,8% em HD e 47,8% em DP. Foi diagnosticada em 36,8% dos pacientes com idade entre 20 e 40 anos e 40,3% daqueles entre 41 e 60 anos. A fragilidade associou-se significativamente ao uso de vitamina D (r = 0.16; p = 0.03), hemoglobina (r = -0.14; p = - 0.02) e paratormônio intacto (r = 0.16; p = 0.03). CONCLUSÕES: A fragilidade é frequente entre os pacientes com DRC em tratamento conservador e dialítico, mesmo naqueles não idosos. Nos pacientes estudados, o fenótipo de fragilidade se associou com o não uso de vitamina D, menores níveis séricos de hemoglobina e níveis mais elevados de paratormônio.