RESUMO
RESUMEN La planta de agraz (Vaccinium meridionale Swartz) es una especie nativa de arándano de Colombia y su fruto es una baya globosa con propiedades nutraceúticas, debido a su excelente fuente de antioxidantes, utilizado como ingrediente para la preparación de alimentos. El objetivo del estudio fue evaluar las propiedades físico químicas del fruto, almacenado durante 12 días, a 2°C y 90% de HR. Se evaluaron frutos en dos estados de madurez: rompimiento de color, estado inmaduro (asociado al color rojo) y completamente pigmentado (100% pigmentación morado), los frutos fueron puestos en bolsas hechas de polietileno biorientado y polipropileno monoorientado. Los resultados muestran que los frutos inmaduros preservaron los sólidos solubles totales, cuando se mantuvieron en polipropileno monoorientado, mientras los sólidos solubles totales, se incrementaron significativamente en los frutos maduros almacenados en polipropileno monorientado, afectando el metabolismo del fruto y las reservas de carbohidratos. El pH disminuyó en todos los tratamientos; entre los 6 y 12DDT, coincidiendo, a su vez, con el aumento de la acidez total titulable durante el mismo periodo.
ABSTRACT 'Agraz' (Vaccinium meridionale Swartz) is a native blueberry from Colombia, being the fruit a globose berry, with nutraceutic quality due to an excellent source of antioxidants and is used as an ingredient for food preparation. The objective of this study was to evaluate the physical-chemical properties of fruits stored during 12 days, at a temperature of 2°C and a relative humidity of 90%. Fruits with two stages of ripeness, color break, an immature state (associated with red color), and fully pigmented (100% purple pigmentation) were stored, packaged in two different plastics recipients, one bioriented polyethylene and the other mono-oriented polypropylene. The results indicate that immature fruits demonstrated a prolonged preservation of the total soluble solids, when combined with the mono-oriented polypropylene packaging, otherwise TSS were significantly increased in mature fruits, packaged in mono-oriented polypropylene, affecting fruit metabolism and carbohydrate reserve. The pH diceased in all treatments, between 6 to 12 days after treatment, coinciding in turn, with the increase in total titratable acidity during the same period.
RESUMO
A study was conducted to improve dietary fibre content of chicken nuggets by incorporating corn bran (CB), dried carrot pomace (DCP) and dried tomato pomace (DTP) as dietary fibre sources. Lean meat was replaced with each dietary fibre source at 3%, 6% and 9% level. One product from each fibre source was selected on the basis of sensory evaluation. Sensory acceptability of 3% fibre treated nuggets was comparable with control and further increase in fibre level resulted in a decline in sensory acceptability. All CB and DCP treated nuggets were harder and firmer than control while 3% DTP treated nuggets were harder than control. Fibre addition resulted in less springier and less cohesive nuggets. Yellowness increased in DCP added nuggets while both redness and yellowness increased in DTP added nuggets. Fibre treated nuggets had less moisture and cholesterol content and higher protein, ash, crude fibre, emulsion stability and cooking yield. pH of DCP and DTP treated nuggets was lower than control. Drastic increase in total dietary fibre and insoluble dietary fibre content was observed in treated nuggets. Sensory scores of nuggets declined significantly while thiobarbituric acid reacting substance value (TBARS) and microbial counts increased significantly during refrigerated storage. It is concluded that incorporation of dietary fibre at 6% level resulted in healthier and fibre enriched nuggets with higher cooking yield and acceptability upto 15th day of refrigerated storage
RESUMO
Objective To explore the optimal storage methods to maintain serum clozapine (CZP) and N-desmethylclozapine (N-CZP) concentration in a long-term stablility. Methods Ten fresh clinical blood samples were collected, and each sample's serum was separated at volume of 0.5 ml into five pieces of 10 ml conic glass cen-trifuge tubes with cocks; then CZP and N-CZP were beth assayed with HPLC in samples collected on sampling day, stored at 4 ℃ and -20 ℃ for 12 weeks and 24 weeks,respectively. Results There was no significant difference in CZP among samples stored at 4 ℃ for 12 weeks[(525.1±124.3) μg/L] ,at -20 ℃ for 12 weeks[ (535.5± 126.7) and 24 weeks[ (532.5±126.7) μg/L] ,as well as collected on sampling day[(542.7±135.0) μg/L] (P>0.05); There was also no significant difference in N-CZP among samples stored at -20 ℃ for 12 weeks [(226.2±50. 7) μg/L] and 24 weeks[ (224.9±44.8) μg/L] and collected on sampling day[(236.9± 66.6) μL] (P>0.05). Conclusion CZP and N-CZP concentration would be maintained stable within 24 weeks under the refrigerated storage temperature of -20 ℃ at a fixed volume.
RESUMO
The agar RCPB pH5 has been considered a good alternative for counts of Bifidobacterium in yoghurt. However, during the refrigerated storage of yoghurt it is extremely difficult to count this microorganism due to the size of the colonies, which are so small they require the aid of a stereoscope to count them. Another agar, MRS-LP, has been also recommended for counts of Bifidobacterium in the presence of yoghurt bacteria. This study evaluated the supplementation of RCPB pH5 agar with dehydrated liver extract and the salts KH2PO4, K2HPO4, FeSO(4)7H2O, MnSO4H2O and MgSO(4)7H2O, aiming at improving the differentiation of Bifidobacterium in yoghurt after refrigerated storage, and also evaluated the selective count of Bifidobacterium in yoghurt using the agar MRS-LP. The agar MRS-LP presented the same cell recovery as non-fortified RCPB pH5 agar, used as a standard medium, thus being considered a good option for counts of Bifidobacterium in yoghurt. The fortified RCPB pH5 also presented the same recovery as the standard RCPB pH5 medium, however, the addition of dehydrated liver extract to the RCPB pH5 agar considerably increased the size of the Bifidobacterium colonies after refrigerated storage, making differentiation of the colonies much easier and reliable when compared to the standard non-fortified RPCP pH5. The addition of the salts (KH2PO4, K2HPO4, FeSO(4)7H2O, MnSO4H2O and MgSO(4)7H2O) had no influence on the performance of the RCPB pH5 agar.
O meio RCPB pH5 tem sido considerado uma boa opção para a contagem de Bifidobacterium em iogurte. Entretanto, durante a estocagem refrigerada do iogurte é extremante difícil a contagem deste microrganismo devido ao pequeno diâmetro desenvolvido pelas colônias de Bifidobacterium neste meio, sendo que a sua contagem somente se torna possível com o auxílio de um estereoscópio. Outro meio, MRS-LP, também tem sido recomendado para a contagem de Bifidobaterium em iogurte. Este estudo avaliou a suplementação do meio RCPB pH5 com extrato de fígado desidratado e com os sais KH2PO4, K2HPO4, FeSO(4)7H2O, MnSO4H2O e MgSO(4)7H2O, visando melhorar a diferenciação de Bifidobacterium em iogurte durante a estocagem refrigerada e também avaliou a contagem seletiva de Bifidobacterium em iogurte usando o meio MRS-LP. O meio MRS-LP apresentou a mesma recuperação de células que o meio RCPB pH5, usado como padrão, após 30 dias de estocagem refrigerada do iogurte, sendo considerado uma boa opção para a contagem de Bifidobacterium em iogurtes durante a estocagem refrigerada. O meio RCPB pH5 fortificado também apresentou a mesma recuperação de células de Bifidobacterium que o meio padrão RCPB pH5; entretanto, a adição de extrato de fígado desidratado aumentou consideravelmente o diâmetro das colônias de Bifidobacterium, tornando a diferenciação destas bastante fácil e confiável quando comparadas à sua diferenciação no meio RCPB pH5 sem a fortificação. A adição dos sais (KH2PO4, K2HPO4, FeSO(4)7H2O, MnSO4H2O e MgSO(4)7H2O) não exerceu influência no desempenho do meio RCPB pH5.