RESUMO
Objective To study the effect of sitz bath with 1.6%concentrated brine solution and metronidazole on perianal infection in acute leukemia patients. Methods Seventy-six acute leukemia patients admitted from June 2010 to December 2014 with perianal infections were randomly divided into the control group and the observation group in equal number. The two groups were given routine nursing care and symptomatic supportive treatment . Apart from the basic nursing , the control group was treated with sitz bath with 10 min 1 ∶ 5000 potassium permanganate. The observation group was treated with sitz bath with 1.6% brine solution and 0.1%metronidazole two times every day and another one if defecation was done. The perianal infections of two groups were compared in 7 days. Result The total effectiveness in the observation group was significantly better than that of the control group (P < 0.05). Conclusions Sits bath with 1.6% brine solution and metronidazole two times a day is more effective than with 1 ∶ 5000 potassium permanganate. It is economic and convenient, safe and effective for the treatment of perianal infections and therefore worth popularizing in clinical application.
RESUMO
El salado es un proceso artesanal que incluye la adición de sal al músculo de pescado (seco-salado) y almacenado hasta su venta. Uno de los factores que limita la calidad del pescado salado es la oxidación de los lípidos por el contacto con el oxigeno y en consecuencia el oscurecimiento de la carne, por lo que una alternativa para mejorar la calidad de dichos productos sería el salado en soluciones de salmuera saturada. El propósito del presente estudio fue evaluar la conservación de filetes de bagre en una solución de salmuera al 36 por ciento empacado al vacío, almacenados a temperatura ambiente (27°C), y de refrigeración como una alternativa para mantener la calidad y aumentar el tiempo de vida útil de estas especies de pescado con alta demanda al sur de Venezuela. Las muestras fueron obtenidas en San Fernando de Apure, Edo. Apure; fileteados y sometidos a un ensalmuerado con una solución de cloruro de sodio (NaCl) al 36 por ciento en una relación 1:2 pescado:salmuera durante nueve días. Los resultados mostraron diferencias significativas (P< 0,05) en los parámetros de humedad, concentración de sal, y AW. Los filetes que fueron empacados al vacío y almacenados a 4ºC resultaron significativamente diferentes (P< 0,05) al resto de los tratamientos ambiente y atmosfera sin modificar; no observándose diferencias significativas debido a la temperatura de almacenamiento a los 3 meses. La condición más favorable para conservar el pescado salado en salmuera con un empacado al vacío y refrigerado a 4ºC.
Salting fish in the south Venezuelan towns are still the main method of preserving fish including cutt, and salting fish process, storage and commercialization. As the result, salted-dried fish is particularly susceptible to spoilage by number factors, including lipid oxidation, browning meat. Packing salted fish product is an alternative increasing storage life time reducing lost of quality and enhancing the storage time. The present study evaluated the physic, chemist, and sensory quality of fish fillet from cat fish (Pseudoplatystoma sp.) from Apure state, Venezuela. Fillet fish were placed in brine solution at 36 percent of sodium chloride 1:2 fillet: brine solution; after, they were packed under followed conditions: vacuum, vacuum and storage under refrigeration condition, and room temperature. The results showed significant differences (p<0.01) for moisture, SALT content, and Aw. The fillets packed at 4 ºC were significant different from the resting treatments; not significant differences were presented at room and refrigeration temperature after three moths. The best conditions treatment was vacuum packing and refrigeration at 4ºC.