Influence of technological parameters on the structure of the batter and the texture of frankfurter type sausages.

The aim of the study was, on the one hand, to determine the relationships between various technological factors, the structure of the batters and the texture characteristics of frankfurter type sausages, and, on the other, to define the possibilities of realizing a reference scale for texture. The addition of sodium chloride in the 0-2% range induces a large increase (60%) in the cooking yield, a decrease in the specific gravity and an increase in the viscosity of the batter determined indirectly through the evolution of the product temperature during chopping. These variations together, give a 30% decrease in the mechanical firmness and a 100% and 90% increase in the juiciness and elasticity of the final products, respectively. However, beyond 2%, sodium chloride does not induce any significant effect on these characteristics. The addition of caseinate in a 1-3% range induces a degassing of the batter and a 10-37% decrease in the water losses during cooking. The higher the caseinate content in the 0-6% range, the larger the rise in the batter temperature during chopping. Sausages are also considered harder (+22%) and less juicy and elastic (-50%) when caseinate content increases. Addition of 0·1-0·5% polyphosphates and chopping under vacuum (0·2 atm) induce variations in the cooking yield, +3% and -1%, respectively, but have no influence on the texture of the final products. Modifications of all these technological parameters induced variations by a factor of 2 in the different mechanical parameters and in parallel differences of 1-2 points on a 6 point scale for sensory characteristics.

[Clinical study and prevalence of fetal alcohol syndrome in medico-social institutions of the Reunion Island]. / Etude clinique et prévalence du syndrome d'alcoolisation foetale pris en charge dans les établissements médicosociaux de l'île de la Réunion.

BACKGROUND: Fetal alcohol syndrome (FAS) is a major problem in the Reunion Island and the Public Health Authorities decided to determine its prevalence in their medico-social centers on 31 December 1996. MATERIAL AND METHODS: A questionnaire was established to identify affected patients in the 20 medico-social centers in charge of 1320 children. Eighty-eight children were selected and 87 could be analyzed. RESULTS: Sixty-four of 87 (76.3%) were FAS and 23 of 87 (23.7%) had closely alcohol-related diseases. The prevalence was between 7.1 and 14.1% and lower than expected from available data. CONCLUSION: The study allowed to precise the social and familial factors predisposing to alcohol addiction during pregnancy. A TV prevention message will be broadcasted after this study.