Estudio tecnológico para la elaboración de hot dog a partir de la carne de cuy

El cuy doméstico representa una fuente valiosa de carne en las zonas rurales del país, en la actualidad se cría en granjas y por lo tanto es una fuente proteica que puede muy bien ser aprovechada en la elaboración de hot dog ya que por un lado se incrementa su valor comercial y por otro lado este producto tiene gran facilidad de consumo por ser de rápida preparación. Los objetivos de la investigación fueron: Determinar el porcentaje óptimo de carne de cuy para la elaboración de hot dog. Evaluación del análisis organoléptico del hot dog de carne de cuy. Para la elaboración del producto se siguió el siguiente diagrama de flujo: selección, picado, cutter, embutido, escaldado, enfriado, escurrido, conservación y comercialización. Se trabajó con carcasa de cuy a un pH de 6,34, realizándose pruebas de Eber, Nessler y ácido sulfhídrico que son indicadores de putrefacción de carnes dándonos un resultado negativo. Se llegó a determinar el contenido de grasa que fue de 7,4% y determinándose el porcentaje óptimo de carne de cuy en la formulación como producto aceptable se tuvo el T2 quien ocupa el primer lugar por la consistencia apariencia, olor y sabor del hot dog teniendo como resultado final carne de cuy 90% y proteína de soya 10% el cual se obtiene en función a un análisis organoléptico.

Avaliação da qualidade físico-química e microbiológica de salsichas do tipo hot dog na cidade de Mossoró, Rio Grande do Norte, Brasil

A salsicha é um embutido cárneo altamente comercializado e consumido pela população brasileira. Contudo, a alta manipulação durante o processamento aumenta os riscos de contaminação, sendo necessário a investigação da qualidade para verificar se o alimento está apto para o consumo humano. Assim, objetivou-se avaliar a qualidade físico-química e microbiológica de salsichas do tipo hot dog comercializadas no município de Mossoró, Rio Grande do Norte, Brasil. As amostras foram selecionadas e adquiridas em supermercados com venda à granel, sendo aferida a temperatura no ato da compra e transportadas ao laboratório em caixas isotérmicas para a realização das análises. Avaliou-se a temperatura, umidade, acidez e pH, bem como a qualidade microbiológica para coliformes totais, coliformes termotolerantes, Salmonella sp., bactérias mesófilas e bolores e leveduras. Verificou-se que 70% das amostras estavam com a temperatura acima do permitido para embutidos cárneos resfriados. Os valores encontrados nas análises de umidade, acidez e pH foram satisfatórios quando comparados à legislação vigente. Quanto às análises microbiológicas, 10% das salsichas apresentaram contagens de coliformes termotolerantes acima do valor de referência na Instrução Normativa vigente e em 20% constou a presença de Salmonella sp., o que torna tais amostras impróprias para o consumo humano, apresentando um risco em potencial à saúde pública. As amostras apresentaram contagens elevadas para bactérias aeróbias mesófilas e bolores e leveduras, podendo sugerir possíveis contaminações e condições de insalubridade durante o processamento. Assim, se faz necessário o emprego de boas práticas de manipulação, processamento e comercialização visando a melhoria na segurança e integridade desse produto.

Experimental study on the efficacy of a hybrid artificial nerve: The hot dog method

Introduction: We hypothesized that hybrid artificial nerves might overcome the limitations of a nerve conduit by isolating nerve fascicles from autologous nerves. Nerve sacrifice during harvest, a drawback of conventional autologous nerve transplantation, may be reduced by the hot dog method. The hot dog method (based on the morphology of hybrid artificial nerves) adds nerve conduits to autologous nerve fascicles. Methods: Forty-eight rats with a 10-mm sciatic nerve defect were divided into six groups ( n = 8 per group) according to the neural reconstruction method: autologous nerve transplantation, the hot dog method, nerve conduit, nerve fascicle transplantation, sham control, and nerve fascicle isolation were classified as Groups I, II, III, IV, V, and VI, respectively. The sciatic nerve function was assessed in these groups, a histological evaluation was performed, and statistical analyses were conducted based on these data. Results: Group III (nerve conduit) and Group IV (nerve fascicle transplantation) showed the lowest functional and axonal regenerative effects, followed by Group II (hot dog method) and Group I (autologous nerve transplantation). Group VI (nerve fascicle isolation) tended to achieve better recovery in motor function and axonal regeneration than Group I (autologous nerve transplantation). Conclusions: The hot dog method is simple, safe, and easy to execute. This method can serve as a new neural reconstruction method that uses artificial nerves.

Hot–Dog Structured Protective Nanocoating for Multifunctional Cotton Fabric Through Spray Assisted Layer–by–Layer Assembly

Multifunctional cotton fabric was preparation by low–cost and environmental–friendly spray–assisted layer–by–layer assembly to achieve simultaneously excellent self–extinguishing ability, antistatic property and antimicrobial activity. Especially, a novel hot–dog structured protective coating was designed through introducing polyaniline nanofibers into graphene nanosheets, which can exhibit unique structural advantages and give full play to the compound synergetic effect. More clearly, 3–aminopropyl triethoxysilane, ammonium polyphosphate and polyaniline were selected for phosphorus–silicon–nitrogen synergism in the assembled layer, while PANI nanofibers doped with various organic acids were penetrated into the graphene nanosheets for constructing more stable and efficient protective space. The optimized coated fabric exhibited the excellent self–extinguishing ability for 5 composite layers including phytic acid doped nanofiber, and a significantly enhanced LOI to 35.1 % from 18.1 % for neat cotton fabrics. Moreover, the peak heat release rate and the total heat release values were significantly declined by 78.3 % and 49.0 %, respectively. Furthermore, a low sheet resistance of 264.7 kΩ/sq for antistatic property, as well as remarkable growth inhibition of E. coli and S. aureus can be achieved. In addition, the fabrics also displayed the good washing durability. Therefore, such eco–friendly and facile large–scale fabrication approach has great potentials in application for multifunctional advanced textiles and could be employed to various other cellulose fibers.

Características fisicoquímicas, textura, color y atributos sensoriales de salchichas comerciales de pollo

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.

Take Notice

I was once at a horse show, and a man asked if I'd watch his horse while he went to get it a hot dog. I scoffed. I have a PhD. My whole life, I had been a straight-A student. I even memorized what was underneath the pictures in textbooks to ensure getting my A's. If there was one thing I knew, it was that horses are herbivores. A hot dog? Pshaw. He returned, presented the hot dog on his palm, and to my surprise, the horse ate it. It was at that moment that I realized everything I knew could be wrong. From where did my mindlessness derive? I think it all went back to middle school. Memorization and the teaching of absolutes (horses don't eat meat) can lead to mindlessness.