Características fisicoquímicas, textura, color y atributos sensoriales de salchichas comerciales de pollo / Physicochemical characteristics, texture, color and sensory attributes of commercial chicken sausages

RESUMEN Las salchichas de pollo son consumidas de forma masiva, al ser una buena alternativa a productos cárnicos de vacuno y cerdo, debido a su fácil acceso y bajo precio. En el mercado, se disponen de presentaciones con características heterogéneas, que identifican la calidad de cada marca. El objetivo fue determinar la composición proximal, pH, características de textura, color y la generación de descriptores sensoriales de cinco marcas comerciales de salchichas de pollo, tipo hot dog. Las muestras fueron adquiridas en supermercados de Huánuco y Lima, Perú. Se realizó una caracterización proximal, pH, color empleando la escala CIELAB y el perfil de textura (TPA), mientras que, para los descriptores sensoriales, se empleó la técnica de free listing empleando 96 consumidores. Las salchichas presentaron diferencias significativas (p<0,05) respecto a la composición proximal, textura y atributos colorimétricos, debido a la variedad de ingredientes en su formulación y las características tecnológicas del procesamiento. Se seleccionaron 19 descriptores, según el número de menciones, siendo, en su mayoría, asociados a la textura y sabor y, en menor porcentaje, a la apariencia y el olor. Estos atributos, se asocian a patrones culturales y la capacidad de verbalización de características sensoriales. Las propiedades determinadas, en este estudio, contribuyen al desarrollo de productos alternativos, debido a que recogen necesidades que el consumidor demanda, al momento de realizar decisiones de compra.

ABSTRACT Chicken sausages are consumed massively because they are a good alternative to beef and pork products. In the market, there are presentations with heterogeneous characteristics, which identify the quality of each brand. The purpose was to determine the proximate composition, pH, traits of texture, color, and the generation of sensorial descriptors of 5 commercial brands of chicken sausages hot dogs type. The samples were acquired in supermarkets located in Huanuco and Lima, Peru. The sausages were characterized in terms of proximate composition, pH, color through the CIELAB scale and the texture profile (TPA), while for sensory descriptors generation the free listing technique based on 96 consumers was used. The sausages presented significant differences (p<0,05) with regards to the proximate composition, texture, and colorimetric attributes due to the variety of the ingredients in their formulation and their technological processing traits. 19 descriptors were selected according to the number mentioned, with the majority associated to texture and taste and the minority to appearance and smell. These attributes are associated to cultural patterns and the verbal capacity of the sensory traits. The properties determined in this study contributed to the development of alternative products, because collected the traits that the consumers wanted at the time of making decisions during purchase.

Características fisicoquímicas, mecánicas y sensoriales de salchichas secas tipo cabanossi elaboradas con carne de llama (Lama glama) y cerdo (Sus scrofa domestica) / Physicochemical, mechanical and sensory characteristics of cabanossi-type dry sausages made with llama (Lama glama) and pork (Sus scrofa domestica) meat

RESUMEN Se estableció la caracterización de salchichas secas tipo cabanossi con carne de llama, cerdo y muestras comerciales mediante un análisis proximal (contenidos de grasa: 18,6 a 29,6% y proteína: 19,4 a 36,2%), color (C*: 15,8 a 33,7), actividad de agua (0,770 a 0,960), pH (5,2 a 6,5) y propiedades mecánicas como dureza (47,8 a 124 N) y masticabilidad (9,4 a 33,2 N). Se obtuvieron 19 descriptores a partir de la opinión de 83 consumidores; luego, se empleó el método CATA (Check-all-that-apply) para describir las características sensoriales del cabanossi empleando 55 consumidores. Se evidenció que el cabanossi con carne de llama presentó el menor contenido de grasa total y ácidos grasos saturados, y mayor contenido de ácidos grasos poliinsaturados en comparación a las otras muestras. Los descriptores más utilizados fueron: olor característico/embutido, sabor a especias/condimentos, picante y sensación residual picante. Los consumidores indicaron como atributos relevantes para la aceptabilidad al color rojo claro, blando/suave, masticable y picante. La utilización de carne de llama constituye una alternativa en el desarrollo de nuevos productos cárnicos basados sobre las características presentadas.

ABSTRACT The chemical and physical characterization of cabanossi-type dry sausages made with lama meat, pork and commercial samples were performed. Remarkable differences were found in terms of fat (18.6 to 29.6%), color (15.8 to 33.7), water activity (0.770 to 0.960), pH (5.6 to 6.5), hardness (47.8 to 124 N) and chewiness (9.4 to 33.2 N). Nineteen descriptive terms based on the opinions of 83 consumers were used. Then, 55 consumers used the CATA (Check-all-that-apply) method to describe the sensory traits of cabanossi . Sausage from lama meat had the lowest total fat and saturated fatty acid content, and the highest polyunsaturated fatty acid content in comparison to the other samples. The most utilized sensory terms were: characteristic odor/smell of sausage, spicy flavor and spicy after taste. For sensory acceptability, consumers selected light red color, soft/tender, chewable and spicy as the most relevant traits. The application of lama meat represents an alternative to new meat products developed based on the characteristics studied.

Incidence of childhood-onset IDDM in black African-heritage populations in the Caribbean. The Caribbean African Heritage IDDM Study (CAHIS) Group

OBJECTIVES: To compare incidence rates of childhood-onset IDDM among black African-heritage populations age 0-19 years in the Caribbean region. RESEARCH DESIGN AND METHODS: Population-based registries for IDDM were established on the eastern Caribbean islands of Antigua, Barbados, Dominica, St. Croix, S t. Kitts, St. Thomas, and Tortola using standardized criteria from the World Health Organization (WHO) Multinational Project for Childhood Diabetes (DiaMond). Average annual incidence rates (IR) with 95 percent CI for 0-19 years olds were computed using the DiaMond Registry program for the 5-year period from 1989 to 1993. Poisson regression analysis was used to determine differences in incidence rates. RESULTS: The highest incidence rate for 0-19 year olds was for the black African-heritage population of St. Croix (IR 10.99 per 100,000; 95 percent CI 4.35-19.89), one of the U.S. Caribbean islands. A significant (P < 0.05) 3.9 variation in IDDM incidence across the registries was found when the IR for St. Croix was compared to the IR for Barbados (IR 2.57 per 100,000; 95 percent CI 0.90-4.64). CONCLUSION: The variation in childhood-onset IDDM incidence rates among the black population of the eastern Caribbean islands is consistent with the geographic variation in IDDM incidence seen among African Americans in the U.S. Variation in incidence rates of childhood diabetes in black populations may reflect difference in level of white genetic admixture or exposure to environmental diabetogenic agents. (AU)

Long-term follow-up of infant malnutrition in Barbados studies of glucose tolerance in well-adapted young adults - abstract

Childhood origins of adult disease may be important in the Caribbean, for instance in the later sequelae, if any, of under and malnutrition. Several such hypotheses can be tested for diabetes, including severity of the initial episode(s) leading to pancreatic fibrosis, and weight gain after puberty, causing further B-cell stress. The 1985 WHO criteria defined a malnutrition-related diabetes (MRDM) category, but causal evidence is slim. We examined a series from a chort (N=311) of survivors of infant marasmus (M), Kwashiorkor (K) and age-matched controls (C), all followed since presentation, for over 20 years. Cases were defined on infant weight for age < 2 SDs below expected. Of the first 90 subjects invited, 84 (93 percent) attended for a standardized portocol by trained observers, of a full 2-hour glucose tolerance test and anthropometric measures. (The results are shown in a table). These preliminary results show that average catch-up growth was complete in these previously severely malnourished young adults. While fasting blood glucose (FG) results were similar, following challenge the 2 hr values (2hr G) were significantly higher in female M than respective C(t=3.25, p<0.001) not accounted for by their greater weight, and higher in all M than C (p=0.02). Waist/Hip ratios were no different. Thus, despite these young people being well-adapted in a generally favourable socioeconomic setting, there is some evidence of glucose intolerance following challenge. This could be a prodrome for later development of diabetes. As they are also the first to have responded to the follow-up invitation, those who may not respond may be less well-adapted and hence at even greater risk of glucose intolerance and perhaps other problems (AU)

Haemophagocytic syndrome

Two fatal cases of haemophagocytic syndrome diagnosed on the basis of autopsy findings at the Queen Elizabeth Hospital, Barbados, are presented. They were both young patients, a male 20 years of age and a female 28 years of age, with common clinical features of severe constitutional symptoms, pharyngeal haemorrhages, pancytopenia, and fever. The female patient had elevated titres to herpes simplex virus indicative of recent infection as well as postmortem evidence of overwhelming mixed bacteria sepsis. In both cases, histopathological studies showed lymphoid depletion and histiocytes displaying haemophagocytosis. (AU)

Glycaemic response to local staple foods in diabetics - abstract

This paper reports the results of a pilot study done to investigate the glycaemic response (glycaemic index or G.I.) of fifteen (15) Type II Barbadian diabetics to different test foods. Subjects were fed four test meals of white bread, white rice, split peas and rice and split peas alone. Each meal contained 50gm of carbohydrate. Using white bread as the standard, Glycaemic Indices (G.I) were determined for each food from blood glucose measurements done over a three-hour period following the meal. Glycosylate haemoglobin (HbAlc) levels were measured as a monitor of diabetic control and were found to correlate well with the fasting blood sugar. White rice is shown to have a very high Glycaemic Index, more than four times that of split peas (102 compared to 24). A mixture of split peas and white rice, in a ration of 1:3, produces a significant decrease in G.I. (15.1+6.3, p < 0.05), although the change varied widely. Well-controlled diabetics (with the lowest HbAlc levels) all had a consistent decrease in G. I. on the food combination 28, (p<0.001), whereas poorly-controlled diabetics showed a small but unexpected increase in the G. I. mean 12.7, (p<0.02). There is an inverse relationship between change in G. I. and HbAlc levels, i.e. the better the diabetic control the greater the "split pea effect". In view of the high use of white rice in the Caribbean, there is an urgent need to dermine glycaemic indices of as many common cheap foods being eaten in the Caribbean as possible, and to ensure that these reference values are available to all those involved in diabetic care (AU)