Linguiça cuiabana: histórico e aspectos tecnológicos de fabricação

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Histórico e aspectos tecnológicos do processamento da linguiça cuiabana

This paper reports the data on the cuiabana sausage historical aspect, and from the study performed on its technical/sensory characteristics. Four formulations of cuiabana-type sausage were prepared, varying the basic raw material (bovine, chicken and swine meats). For processing these sausages, the raw meats (beef, chicken and pork) were cut into cubes and together with the other ingredients (garlic, cheese, pepper and chives) they were weighed and homogenized. The resulting mixture was refrigerated for 24 hours for intensifying the flavor. Thereafter, it was stuffed into natural casings. These prepared samples were characterized on the physical-chemical profile and on the shelf life under refrigeration for over a seven day-storage in order to assess the microbiological contamination (total coliforms and fecal thermotolerant bacteria), sulphite-reducing clostridium, Salmonella spp., coagulase-positive Staphylococcus), and pH. The sensory evaluation and statistics analysis were carried out on the different types of laboratory- processed cuiabana sausage. Introducing over time changes in the cuiabana sausages formulation are positive factors; therefore, variations in the formulations it is feasible to get a better final product than that original one, and it might be resulted from the market demand.

Quality of sausage elaborated using minced Nile Tilapia submmitted to cold storage

Filleting yield of Nile tilapia Oreochromis niloticus (L.) is low (30%) and generates large amount of wastes that may turn into environmental and economic problem. However, these wastes can be used for the extraction of minced fish (MF) which can be used in the preparation of sausages. The objective of this study was to assess the quality of sausages prepared with 0, 20, 40, 60, 80 and 100% of MF from Nile tilapia filleting waste during storage at 0±0.3ºC. Alterations in the instrumental color (L*, a* and b*), lipid oxidation (TBARS), total volatile nitrogenous bases (TVB-N), pH, microbiological condition (pathogenic bacteria and aerobic psychrotrophic bacteria), and sensory attributes (color, odor, flavor, texture and overall acceptability) were evaluated for up to 40 days. The addition of MF to sausages increased TBARS values and decreases TVB-N, L*, a* and b* values. Acceptability of color attribute decreased with increasing MF; best flavor, texture and overall acceptability scores were registered for sausages containing 40 and 60% MF; best odor was registered for 100% MF. Pathogenic microorganisms were not detected, but decrease in pH and proliferation of aerobic psychrotrophic bacteria which, however, did not compromise sensory evaluation of sausages were registered throughout storage. Sausages prepared with MF from tilapia filleting waste have a shelf-life of 40 days when stored at 0±0.3ºC, and the maximum recommended MF inclusion to maintain good sensory quality is 60%.

Elaboration of sausage using minced fish of Nile tilapia filleting waste

The objective of this study was to evaluate the inclusion of minced fish (MF) (0, 20, 40, 60, 80 and 100%), obtained from Nile tilapia filleting waste, in sausage and determine their physicochemical, nutritional and sensory properties. The sausages showed a decrease in protein and increase in fat content with increasing inclusion of MF. The nutritional quality of the products was high, with digestibility over 85%. The parameters of texture instrumental and yellow color (b*) decreased with the increasing inclusion of MF. The sensory evaluation of the color showed that the maximum level of inclusion of MF was not well accepted by the panelists. The sausage with the best acceptance for the flavor attribute was those with 60% of MF. The results showed good nutritional quality of sausages utilizing MF of Nile tilapia filleting waste and according to the sensory evaluation, the maximum level of inclusion should not exceed 60%.

MORTADELLA SAUSAGE PRODUCED WITH SOYBEAN OIL INSTEAD OF PORK FAT

This study examines the effects of partially or completely replacing pork backfat with soybean oil in mortadella production. Mortadella sausages of various formulations showed no differences (P > 0.05) in any of the technological and physico-chemical parameters evaluated (process yield, shear force, pH, water activity and proximate composition). When compared to products made with pork backfat, those made with vegetable oil had a higher unsaturated fatty acid content (P <= 0.05) and a similar cholesterol content (P > 0.05). Products made with vegetable oil scored lower (P <= 0.05) than those made with pork fat on all of the evaluated sensory attributes (colour, odour, flavour, texture and overall acceptability).

High prevalence, low counts and uncommon serotypes of Listeria monocytogenes in linguica, a Brazilian fresh pork sausage

Linguica is a highly popular and appreciated pork product in Brazil, frequently consumed undercooked. Aiming at collection of data for a future risk assessment, this study evaluated the prevalence and counts of Listeria monocytogenes in linguica samples collected at retail level in Sao Paulo, SP, Brazil. ISO methods were used for detection and enumeration of the pathogen (11290-1 and 11290-2, respectively). Isolates were submitted to Simplex-PCR for hlyA gene and those with biochemical features of L. monocytogenes and hlyA positive were serotyped using a Multiplex PCR. Ninety percent of the samples were positive for Listeria spp., and L monocytogenes was detected in 42% of the samples, with counts below 10(2) CFU/g in all samples. A prevalence of uncommon serotypes 4a and 4c was observed. (C) 2009 Elsevier Ltd. All rights reserved.

Sausage: protein threading with flexible force fields

Sausage is a protein sequence threading program, but with remarkable run-time flexibility. Using different scripts, it can calculate protein sequence-structure alignments, search structure libraries, swap force fields, create models form alignments, convert file formats and analyse results. There are several different force fields which might be classed as knowledge-based, although they do not rely on Boltzmann statistics. Different force fields are used for alignment calculations and subsequent ranking of calculated models.

A relação público-privada no SUS: um olhar sobre a assistência ambulatorial de média e alta complexidade na região de saúde da Baixada Cuiabana em Mato Grosso

O artigo objetiva discutir a relação público-privada na assistência ambulatorial de média e alta complexidade no SUS, na região da Baixada Cuiabana (MT). No Brasil, as imbricações entre os setores público e privado na saúde e suas consequências são complexas e ainda pouco estudadas. Este é um estudo quantitativo e descritivo, com base em dados secundários de Sistemas de Informação do SUS, referentes à estrutura, à produção e aos gastos desse tipo de assistência. Os resultados apontam que o número de estabelecimentos, a produção e o volume de recursos se concentram em Cuiabá, tendo o setor privado/filantrópico como principal provedor. Conclui-se que tal fato possa sugerir que esse setor detenha poder político e de pressão sobre o SUS, tanto na negociação de seus contratos quanto na prestação de serviços ambulatoriais mais bem remunerados.

Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira)

Alheiras are a traditional, smoked, fermented meat sausage, produced in Portugal, with an undeniable cultural and gastronomic legacy. In this study, we assessed the nutritional value of this product, as well as the influence of different types of thermal processing. Alheiras from Mirandela were submitted to six different procedures: microwave, skillet, oven, charcoal grill, electric fryer and electric grill. Protein, fat, carbohydrate, minerals, NaCl, and cholesterol contents, as well as fatty acid profile were evaluated. The results show that alheiras are not hypercaloric but an unbalanced foodstuff (high levels of proteins and lipids) and the type of processing has a major impact on their nutritional value. Charcoal grill is the healthiest option: less fat (12.5 g/100 g) and cholesterol (29.3 mg/100 g), corresponding to a lower caloric intake (231.8 kcal, less 13% than the raw ones). Inversely, fried alheiras presented the worst nutritional profile, with the highest levels of fat (18.1 g/100 g) and cholesterol (76.0 g/100 g).

Toxoplasma gondii in fresh pork sausage and seroprevalence in butchers from factories in Londrina, Paraná State, Brazil

The aims of this study were to verify the presence of Toxoplasma gondii cysts in fresh pork sausage and the presence of antibodies against T. gondii in serum of workers from factories with Municipal Inspection Service, in Londrina, PR, Brazil. 149 samples of sausage were collected from eight factories and blood samples from 47 workers. We also took information about the practices that were adopted in the factories and the workers' habits that could influence the prevalence of toxoplasmosis. After bioassay in mice, 13 (8.7%) sausage samples were positive, in one of them T. gondii was isolated and in the other 12 the mice seroconverted. Of 47 workers, 36 (76.6%) worked in sausage production and 11 (23.4%) were involved in other functions; 59.5% (28/47), 55.5% (20/36) and 72.7% (8/11), respectively, had T. gondii antibodies. There were no significant differences in the variables of industries' practices and workers' habits related to T. gondii infection. We concluded that fresh pork sausage could be important in the transmission of toxoplasmosis.

Monitoring of the dissemination of Salmonella in the chicken Frankfurt-sausage productionline of a sausage factory in the state of São Paulo, Brazil

Poultry meat and its derivatives are among the foodstuffs considered by environmental health authorities to present the highest risks to the public. A total of 185 samples were collected in five monthly batches, from different processing stages in a sausage plant that uses mechanically-deboned chicken meat (MDCM), and testedfor the presence of Salmonella. Enrichment was carried out in both Kauffman's tetrathionate broth and Rappaport-Vassiliadis broth and isolation on Salmonella-Shigella agar and brilliant-green agar. Live Salmonella bacteria were isolated from six samples of the raw meat and from the emulsion, in batches three, four, and five, but not from any sample in batches one or two. The six isolated strains were all classified as Salmonella Albany, which has not previously been reported in MDCM. Of the two enrichment broths, Rappaport-Vassiliadis gave the better results. The pattern of contamination suggests a probable common source, given that a new supplier was used in the third, fourth, and fifth months. It was also shown that the industrial cooking was effective in preventing Salmonella surviving in the final product.

Unidades fototérmicas e temperatura-base inferior de frutos de Mangueira Alfa, na Baixada Cuiabana

O objetivo deste trabalho foi determinar a temperatura-base inferior (Tb) a partir da unidade fototérmica (UF) para o cultivo experimental de manga Alfa sob condições de cerrado. Foram utilizados dados diários da temperatura do ar disponibilizados pela Estação Agrometeorológica Padre Ricardo Remetter, localizada em Santo Antônio do Leverger-MT (15,8° S e 56,1° W, 140 m), e avaliação sensorial do estádio de maturação dos frutos de manga. A Tb foi determinada pelo método da menor variabilidade das unidades fototérmicas (UF) acumuladas do período da floração à colheita dos frutos, variabilidade avaliada pelo coeficiente de variação (cv) simulado para diferentes valores da Tb. De julho a novembro de 2007, em três plantas de um pomar demonstrativo irrigado, foram identificados 82 frutos para o acompanhamento do crescimento e maturação. Entre esses frutos, em meados de dezembro de 2007, foi possível identificar 13 frutos que atingiram a maturidade fisiológica, após um período médio de observação de 112 dias. Para exigência fototérmica de 1.878.166,1 UF, encontrou-se Tb de 10 °C, valor consistente com os apresentados na literatura para a cultivar de manga, o que comprova a eficiência do método que combina a ação da temperatura e do fotoperíodo sobre a maturação dos frutos e que confere um caráter mais racional que o método tradicional da soma térmica.

Modalidades de enxertia para maracujazeiro: avaliação preliminar nas condições da Depressão Cuiabana

O objetivo do trabalho foi avaliar duas modalidades de enxertia para a cultura do maracujazeiro nas condições da Depressão Cuiabana. O ensaio foi realizado no viveiro da Fazenda Experimental da Faculdade de Agronomia e Medicina Veterinária - FAMEV, da Universidade Federal de Mato Grosso, localizada no município de Santo Antônio do Leverger. Foram utilizadas modalidades de enxertia do tipo garfagem em fenda cheia e fenda lateral, em três pontos distintos dos porta-enxertos: acima da inserção das primeiras folhas ou enxertia de topo, acima de três folhas e acima de cinco folhas. As mudas utilizadas como porta-enxerto foram obtidas através de sementes oriundas do IAC (Instituto Agronômico de Campinas - SP) da cultivar IAC 275 e do acesso Roxinho-miúdo. Os garfos usados como enxertos foram retirados de plantas jovens da cultivar IAC 275, com três meses de idade e diâmetro de 0,5 cm. A percentagem de pegamento da enxertia e o desenvolvimento de plantas foram superiores pelo método de garfagem em fenda cheia, sendo também maiores em porta-enxertos com cinco folhas, em relação aos de três e aos sem folhas. A garfagem em fenda cheia mostrou-se mais adequada, uma vez que, com essa modalidade, obtiveram-se 98% de pegamento.

Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami

L. plantarum, strain AJ2, was isolated from naturally fermented sausage manufactured in the Southern region of Brazil and inoculated in Milano-type salami. The lactic culture exhibited the ability of growing in the product, decreasing pH in the first seven days of fermentation/maturation and the residual levels of nitrite and nitrate, as well as peroxide and TBARS values. The inoculated sausage had the highest intensity for brightness and red color, but did not present a difference in chemical composition and fatty acid composition, compared to the control.

Detection and quantification of Roundup Ready® soybean residues in sausage samples by conventional and real-time PCR

The increasing presence of products derived from genetically modified (GM) plants in human and animal diets has led to the development of detection methods to distinguish biotechnology-derived foods from conventional ones. The conventional and real-time PCR have been used, respectively, to detect and quantify GM residues in highly processed foods. DNA extraction is a critical step during the analysis process. Some factors such as DNA degradation, matrix effects, and the presence of PCR inhibitors imply that a detection or quantification limit, established for a given method, is restricted to a matrix used during validation and cannot be projected to any other matrix outside the scope of the method. In Brazil, sausage samples were the main class of processed products in which Roundup Ready® (RR) soybean residues were detected. Thus, the validation of methodologies for the detection and quantification of those residues is absolutely necessary. Sausage samples were submitted to two different methods of DNA extraction: modified Wizard and the CTAB method. The yield and quality were compared for both methods. DNA samples were analyzed by conventional and real-time PCR for the detection and quantification of Roundup Ready® soybean in the samples. At least 200 ng of total sausage DNA was necessary for a reliable quantification. Reactions containing DNA amounts below this value led to large variations on the expected GM percentage value. In conventional PCR, the detection limit varied from 1.0 to 500 ng, depending on the GM soybean content in the sample. The precision, performance, and linearity were relatively high indicating that the method used for analysis was satisfactory.