RESUMO
This study focused on the effect of two packaging formats (vacuum packaging and over-wrap packaging) on the shelf life of cooked sausage prepared with blood, heart, kidney and goat meat fragments under storage at 4±1°C for a period of 90 days. The storage time and type of packaging significantly affected the chemical (pH, moisture, protein and TBARS number), physical (shear force) and microbial (mould and yeast) parameters of cooked sausage. Vacuum packaging maintained the microbiological and chemical qualities of cooked goat blood sausage for a longer period of time (63 days) compared to over-wrap packaging (41 days) and could be a viable alternative to refrigerated storage of the product for quality maintenance.
Assuntos
Sangue , Embalagem de Alimentos/métodos , Coração , Rim , Produtos da Carne/análise , Animais , Temperatura Baixa , Culinária , Dieta , Proteínas Alimentares/análise , Microbiologia de Alimentos , Armazenamento de Alimentos/métodos , Fungos , Cabras , Humanos , Concentração de Íons de Hidrogênio , Produtos da Carne/microbiologia , Estresse Mecânico , Substâncias Reativas com Ácido Tiobarbitúrico/metabolismo , Vácuo , Água , LevedurasRESUMO
The aim was to evaluate smoked blood sausage prepared using goat blood (50%), viscera (10%) and meat fragments (20%). Microbiological, chemical and sensory evaluations were conducted. The quality analyses showed that smoked goat blood sausage is rich in high biological value proteins, amino acids, essential fatty acids, and iron (26.65mg/100g). The smoked goat blood sausage was rated to have a sensory acceptance of greater than 80%. The use of edible by-products from the slaughter of goats in the formulation of smoked blood sausage is viable because it uses low-cost raw materials; furthermore, the utilisation of these by-products can generate income for producers, allowing them to offer a meat product of high nutritional and sensory quality.
Assuntos
Aminoácidos/análise , Comportamento do Consumidor , Gorduras na Dieta/análise , Proteínas Alimentares/análise , Ácidos Graxos Essenciais/análise , Ferro/análise , Produtos da Carne/análise , Matadouros , Animais , Dieta , Cabras , Humanos , Carne , Produtos da Carne/normasRESUMO
The diagnosis of arterio-ureteric fistula must be considered in the case of sudden onset of abundant or intermittent haematuria occurring in a particular context (history of aorto-iliac vascular surgery, prolonged ureteric stenting, ilio-pelvic radiotherapy). Emergency treatment must control bleeding. Endovascular stenting may be a useful technique, followed by reconstructive surgery with vascular bypass graft and treatment of the ureteric lesion.
Assuntos
Artéria Ilíaca , Doenças Ureterais , Fístula Urinária , Fístula Vascular , Feminino , Humanos , Pessoa de Meia-Idade , Doenças Ureterais/diagnóstico , Doenças Ureterais/cirurgia , Fístula Urinária/diagnóstico , Fístula Urinária/cirurgia , Fístula Vascular/diagnóstico , Fístula Vascular/cirurgiaRESUMO
The authors report a new case of congenital renal arteriovenous fistula (AVF) in a young adult, who presented with gross haematuria. The diagnosis and treatment of this rare disease required collaboration between the urologist and radiologist. The key examination is renal arteriography, allowing selective embolization of the lesion. Conventional surgery now has a usually limited place, following failure of embolization.