scholarly journals INFLUÊNCIA DA COMPOSIÇÃO DA SALMOURA SOBRE OS PARÂMETROS FÍSICO-SENSORIAIS E MICROBIOLÓGICOS DE FILÉS DE PEITO DE FRANGO MARINADOS POR IMERSÃO

2000 ◽  
Vol 18 (2) ◽  
Author(s):  
ANNA CLAUDIA SIMAS PORTO ◽  
REGINA COELI DE OLIVEIRA TÔRRES ◽  
EUNICE CASSANEGO ILHA ◽  
MARILDE TEREZINHA BORDIGNON LUIZ ◽  
ERNANI SEBASTIÃO SANT’ANNA
Keyword(s):  
Staphylococcus Aureus ◽  
Weight Loss ◽  
Weight Gain ◽  
Isoelectric Point ◽  
Rosmarinus Officinalis ◽  
Raw Material ◽  
Highest Weight ◽  
Microbiological Parameters ◽  
Gain And Loss ◽  
And Staphylococcus Aureus

Avaliou-se a influência da composição da salmoura sobre os parâmetros físicosensoriais e microbiológicos de filés de peito de frango marinados por imersão. O experimento foi constituído por cinco formulações de salmoura. A proporção salmoura:frango foi de 2:1 (v/p). O processo de marinação ocorreu a temperatura de 5 C/12 horas, seguido de drenagem por 30 minutos. As amostras destinadas ao acompanhamento da vida de prateleira, 6 e 11 dias, foram armazenadas a 5 C. Foram avaliados ganho de peso durante a marinação e perda de peso no cozimento, sendo efetuadas determinação de pH, contagem de microrganismos aeróbios psicrotróficos, contagem de Staphylococcus aureus e pesquisa de Salmonella sp. Os menores ganhos de peso foram verificados para os tratamentos com adição de vinagre na salmoura, fato atribuído à redução do pH próximo ao ponto isoelétrico da carne. Estes tratamentos evidenciaram as maiores perdas de peso durante o cozimento. A matériaprima apresentou ausência de Salmonella sp. e contagens de Staphylococcus aureus e microrganismos psicrotróficos dentro dos limites estabelecidos pelo ICMSF. Após 11 dias de armazenamento, apenas os tratamentos com vinagre na composição da salmoura apresentaram contagem de microrganismos aeróbios psicrotróficos dentro do limite estabelecido pelo ICMSF (107 UFC/g). As melhores texturas foram verificadas nos tratamentos com adição de alecrim na composição da salmoura. Abstract It was evaluated the influence of brine composition on physicosensory and microbiological parameters in breast fillet of marinated chicken by immersion. The experiment was constituted by five brine formulations. The proportion of brine:fillet was 2:1 (v/w) for all treatments. The marination process occurred at 5 C/12 hours, following of drainage for 30 minutes. The samples were stored at 5 C at 6 and 11 days to monitor shelflife. It was then evaluated weight gain and loss, pH determination, count of psicrotrophics microorganisms and Staphylococcus aureus and absence of Salmonella sp. The lowest values of weight gain were observed in treatments with addition of vinegar in brine, probably due to the decrease of pH close to the meat isoelectric point. This treatments also evidenced the highest weight loss during the cooking. The raw material presented absence of Salmonella sp. and a count of Staphylococcus aureus and psicrotrophics microorganisms within quality limits established by ICMSF. After 11 days of storage, the treatments with vinegar in the brine composition presented count of psicrotrophics microorganisms within limits established by ICMSF (107 CFU/g). The best textures were presented in treatments with addition of rosemary (Rosmarinus officinalis) in brine composition.

scholarly journals Peningkatan Kualitas flakes Ganyong (canna edulis ker.) dan Bekatul Menggunakan Variasi Sayuran

2014 ◽  
Vol 18 (2) ◽  
Author(s):  
Haryo Sukamdani ◽  
L.M. Ekawati Purwijantiningsih ◽  
F. Sinung Pranata
Keyword(s):  
Staphylococcus Aureus ◽  
Raw Material ◽  
Plate Count ◽  
Soluble Fiber ◽  
Randomized Design ◽  
Cereal Product ◽  
Completely Randomized Design ◽  
And Staphylococcus Aureus ◽  
Insoluble Fiber

AbstractFlakes are ready to eat cereal product in order to provide a high caloric needs for those who consume them. Utilization of ganyong into flakes is one alternative that increases the diversification of processed ganyong prospects in the community. In order to improve the nutritional quality of flakes, especially fiber, other ingredients are added for flakes. Variety of vegetables and rice brand’s is used as the main raw material of flakes. Variety of vegetables is broccoli, spinach and carrots and with the addition of vegetables can be seen the influence of increasing the nutritional value from the resulting flakes. This research used completely randomized design (CRD). The results obtained in this study of flakes product are have variations of water content 0.03-0.36%, ash 2.69-3:09%, protein 5.72-6.36%, 0.96-3.08% fat, carbohydrate 87.47-90.61%, soluble fiber 1.59-4.4%, insoluble fiber 0.01-0.02%, total fiber 1.6-4.42%, texture 3349.8-3687.8 gf and microbiological tests such total plate count, molds and yeasts and Staphylococcus aureus that meets the ISO standard of cereal (SNI 01-4270 -1996). The results showed that the carrot flakes had the highest quality overall and flakes broccoli had the highest fiber content.Key words: Flakes, ganyong, variety of vegetables, rice bran’sAbstrakFlakes adalah produk makanan siap saji untuk menyediakan kalori bagi yang mengkonsumsinya. Pemanfaatan ganyong sebagai produk sereal adalah salah satu cara meningkatkan diversifikasi pangan di masyarakat. Dalam rangka meningkatkan kualitas gizi flakes, terutama serat maka bahan lain ditambahkan dalam pembuatan flakes. Variasi sayuran dan bekatul digunakan sebagai bahan baku utama pembuatan flakes. Variasi sayuran yang digunakan yakni brokoli, bayam dan wortel. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL). Hasil yang didapatkan dari penelitian ini yakni kadar air flakes 0,03-0,36%, kadar abu 2,69-3,09%, protein 5,72-6,36%, lemak 0,96-3,08%, karbohidrat 87,47-90,61%, serat larut 1,59-4,4%, serat tidak larut 0,01-0,02%, total serat 1,6-4,42%, tingkat kekerasan/ tekstur 3349,8-3687,8 gf dan tes mikrobiologi seperti angka lempeng total, kapang dan khamir, serta Staphylococcus aureus sesuai standar ISO sereal (SNI 01-4270 -1996). Hasil penelitian menunjukan bahwa flakes wortel mempunyai kualitas gizi tertinggi dan flakes brokoli mengandung serat tertinggi.Kata kunci: Flakes, ganyong, variasi sayuran, bekatul

scholarly journals Reversal of Integrase Inhibitor- and Tenofovir Alafenamide-Related Weight Gain after Switching Back to Tenofovir DF/Emtricitabine/Efavirenz

2021 ◽  
Author(s):  
F Will Pohlman ◽  
Kara S McGee ◽  
Mehri McKellar
Keyword(s):  
Weight Loss ◽  
Weight Gain ◽  
Antiretroviral Therapy ◽  
Integrase Inhibitor ◽  
Rapid Weight Loss ◽  
Tenofovir Df ◽  
Specific Factors ◽  
Gain And Loss ◽  
Tenofovir Alafenamide

Abstract We report a case of substantial weight gain in a virologically suppressed patient with HIV after changing his antiretroviral therapy from efavirenz/emtricitabine/tenofovir DF to elvitegravir/cobicistat/emtricitabine/tenofovir alafenamide with subsequent rapid weight loss upon switching back. The role of antiretrovirals in weight gain and loss and patient- and HIV-specific factors are discussed.

scholarly journals UTILIZAÇÃO DE PESCADA (Macrodom ancylodon) DE BAIXO VALOR COMERCIAL NA OBTENÇÃO DE SURIMI PARA ELABORAÇÃO DE MOLDADO SABOR CAMARÃO

2000 ◽  
Vol 18 (2) ◽  
Author(s):  
MARIA REGINA S. PEIXOTO ◽  
CONSUELO L. SOUSA ◽  
ELENISE DA S. MOTA
Keyword(s):  
Staphylococcus Aureus ◽  
Raw Material ◽  
Fecal Coliforms ◽  
Sensorial Analysis ◽  
Caloric Value ◽  
Commercial Value ◽  
Processed Products ◽  
Microbiological Analyses ◽  
And Staphylococcus Aureus

Foi utilizada “pescada gó” (Macrodon ancylodon) para a produção de surimi, o qual serviu de matériaprima para elaboração de “moldado sabor camarão”. A matériaprima e o produto foram caracterizados mediante determinações de umidade, proteínas, cinzas, lipídios, carboidratos e valor calórico. O pH encontrado na matériaprima foi de 6,9, indicando o seu estado de frescor. Todas as amostras foram submetidas a análises microbiológicas (Coliformes fecais, Salmonella e Staphylococcus aureus). O rendimento do surimi foi de 23,12%, obtendose na análise sensorial do produto aceitação de 89,6%. Os resultados encontrados demonstram que o surimi pode ser empregado como matériaprima de boa qualidade na elaboração de produtos processados a serem utilizados na alimentação humana, constituindose em alternativa viável para o aproveitamento do pescado de baixo valor comercial. Abstract “Fished gó" (Macrodon ancylodon) was utilized for the production of surimi, which served as raw material for molded flavor shrimp elaboration. The raw material and the products were characterized through determinations of humidity, proteins, ashes, lipids, carbohydrates and caloric value. The pH found in the raw material was of 6,9, indicating its state of coolness. All the samples were submitted to microbiological analyses (fecal Coliforms, Salmonella and Staphylococcus aureus). The product was evaluated by sensorial analysis, being verified acceptance of 89,6%. It also took place evaluation of the revenue of Surimi being obtained a good result (23,12%). The results found show that surimi can be applied as raw material of good quality on the elaboration of processed products to be used in human foods, constituting a possible alternative to make good use of low commercial value fishery.

Weight Gain and Loss In Cancer Patients Undergoing Chemotherapy: Importance of Dose Adjustment

2021 ◽  
Vol 08 ◽  
Author(s):  
Maria Ayanny de Lima Fernandes ◽  
Andreza Tallyne de Aguiar Silva ◽  
Iago Dillion Lima Cavalcanti ◽  
Adrya Lúcia Peres Bezerra de Medeiros ◽  
Lígia Maria de Oliveira Lima ◽  
...  
Keyword(s):  
Weight Loss ◽  
Weight Gain ◽  
Cancer Patients ◽  
Antineoplastic Agent ◽  
Skinfold Thickness ◽  
Significant Loss ◽  
Arm Circumference ◽  
Gain And Loss ◽  
Triceps Skinfold Thickness ◽  
Anthropometric Assessment

Introduction: The established dose of chemotherapy is based on the values of the patient's body weight, where variations during treatment can increase the toxicity of chemotherapy, with the development of nephrotoxicity, among other toxicity profiles, as well as in cases of weight gain, patients may receive low doses and compromise the therapeutic response to the tumor. Objective: to evaluate weight gain and loss in cancer patients undergoing chemotherapy. Methods: Longitudinal analytical study with patients at the end of chemotherapy treatment of both genders. The type, location of the tumor and the antineoplastic agent used were collected from the medical records, as well as height and weight at the beginning of treatment. At the time of collection, anthropometric assessment was performed using body mass index, arm circumference, arm muscle circumference, triceps skinfold thickness and percentage of weight loss. Results: Among the patients included in the study, 47.5% had a weight gain of around 2.5 kg, while the remaining patients (52.5%) had a weight loss of around 2.8 kg. Of the patients who had GFR, 55.5% had severe PP, 33.4% had no significant loss and 11.1 had significant loss. In the current study, only 22% had a GFR <60ml/min/1.73m², but they would already need to readjust the medication calculation. Conclusion: It is important to evaluate body surface variations and also the GFR to adjust the dose of the antineoplastic agent and to prevent or minimize nephrotoxicity, as well as to reduce the risk of underdosing and inefficiency of the therapy.

Prevention of Weight Gain Is as Important as Weight Loss

2007 ◽  
Vol 40 (9) ◽  
pp. 12
Author(s):  
SHERRY BOSCHERT
Keyword(s):  
Weight Loss ◽  
Weight Gain

Weight gain causes weight loss

Nature ◽  
2001 ◽  
Author(s):  
John Whitfield
Keyword(s):  
Weight Loss ◽  
Weight Gain
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