RESUMO
This study aimed to use orange albedo flour as a fat replacer and evaluate its effect on three chicken mortadella formulations: C (control, 0% replacer addition, chicken skin as a fat source), F1 (4.8% replacer addition, standing for 22.8% partial fat replacement), and F2 (8.4% replacer addition, standing for 34% partial fat replacement). Fat replacer addition increased moisture and carbohydrate contents but reduced protein and ashes in mortadella formulations. F1 and F2 showed reductions in firmness, chewiness, cohesiveness, and springiness when compared to C. Furthermore, L* and b* parameters increased and a* reduced by fat replacer addition into formulations. All formulations showed good oxidative stability over the 90 days of storage. Fat replacer inclusion decreased polyunsaturated fatty acids and ω-6 contents. Overall, formulations had good sensorial acceptance and purchase intention by consumers, regardless of fat replacer addition. All formulations also had stable emulsion confirmed by optical microscopy. In short, orange albedo flour was feasible as fat replacer in chicken mortadella formulation, not compromising its quality and enabling light mortadella preparation.
RESUMO
COVID-19 is the disease caused by SARS-COV-2 coronavirus infection (Severe acute respiratory syndrome coronavirus 2). Although its most prevalent symptoms are respiratory, there are descriptions of gastrointestinal manifestations in children, but the presentation as an acute abdomen is rare. We report the case of a 6-month-old infant who was admitted with a diagnosis of intestinal obstruction and generalized peritonitis with no apparent cause, in whom a SARS-CoV-2 rt-PCR search was positive. We have not found descriptions of similar cases in the literature so far.
