Características fisicoquímicas, mecánicas y sensoriales de salchichas secas tipo cabanossi elaboradas con carne de llama (Lama glama) y cerdo (Sus scrofa domestica) / Physicochemical, mechanical and sensory characteristics of cabanossi-type dry sausages made with llama (Lama glama) and pork (Sus scrofa domestica) meat

RESUMEN Se estableció la caracterización de salchichas secas tipo cabanossi con carne de llama, cerdo y muestras comerciales mediante un análisis proximal (contenidos de grasa: 18,6 a 29,6% y proteína: 19,4 a 36,2%), color (C*: 15,8 a 33,7), actividad de agua (0,770 a 0,960), pH (5,2 a 6,5) y propiedades mecánicas como dureza (47,8 a 124 N) y masticabilidad (9,4 a 33,2 N). Se obtuvieron 19 descriptores a partir de la opinión de 83 consumidores; luego, se empleó el método CATA (Check-all-that-apply) para describir las características sensoriales del cabanossi empleando 55 consumidores. Se evidenció que el cabanossi con carne de llama presentó el menor contenido de grasa total y ácidos grasos saturados, y mayor contenido de ácidos grasos poliinsaturados en comparación a las otras muestras. Los descriptores más utilizados fueron: olor característico/embutido, sabor a especias/condimentos, picante y sensación residual picante. Los consumidores indicaron como atributos relevantes para la aceptabilidad al color rojo claro, blando/suave, masticable y picante. La utilización de carne de llama constituye una alternativa en el desarrollo de nuevos productos cárnicos basados sobre las características presentadas.

ABSTRACT The chemical and physical characterization of cabanossi-type dry sausages made with lama meat, pork and commercial samples were performed. Remarkable differences were found in terms of fat (18.6 to 29.6%), color (15.8 to 33.7), water activity (0.770 to 0.960), pH (5.6 to 6.5), hardness (47.8 to 124 N) and chewiness (9.4 to 33.2 N). Nineteen descriptive terms based on the opinions of 83 consumers were used. Then, 55 consumers used the CATA (Check-all-that-apply) method to describe the sensory traits of cabanossi . Sausage from lama meat had the lowest total fat and saturated fatty acid content, and the highest polyunsaturated fatty acid content in comparison to the other samples. The most utilized sensory terms were: characteristic odor/smell of sausage, spicy flavor and spicy after taste. For sensory acceptability, consumers selected light red color, soft/tender, chewable and spicy as the most relevant traits. The application of lama meat represents an alternative to new meat products developed based on the characteristics studied.

Association of sociodemographic and clinical factors with spirituality and hope for cure of ostomized people / Associação dos fatores sociodemográficos e clínicos com a espiritualidade e esperança de cura dos ostomizados

Abstract Objective To evaluate the sociodemographic and clinical factors related to patients with intestinal stoma and correlate them to the health locus of control, spirituality and hope for a cure. Method This study was conducted at the Polo of Ostomized Patients of the city of Pouso Alegre, Minas Gerais. Participants were 52 patients with intestinal stoma. The scale for Health Locus of Control, the Herth Hope Scale, and the Self-rating Scale for Spirituality were used for data collection. Results The patients were aged up to 50 years, with the following means: Herth Hope Scale: 17.53; Self-rating Scale for Spirituality: 19.33. With regard to marital status, single people had a mean of 21.00 for the Herth Hope Scale. Retired ostomized patients had a mean of 20.53 for the Herth Hope Scale, of 10.38 for the Self-rating Scale for Spirituality, and of Scale for Health Locus of Control, of 18.79. The patients whose cause of making the stoma was neoplasia attained a mean of 19.43 for the Self-rating Scale for Spirituality. Regarding the character of the stoma, the mean for the Herth Hope Scale was 18.40. In the ostomized individuals who lived with the stoma for less than four years the means for the Herth Hope Scale, Self-rating Scale for Spirituality, and Scale for Health Locus of Control were 17.39, 20.35, and 23.09, respectively. Patients who did not participate of an association or support had means for the Herth Hope Scale, Self-rating Scale for Spirituality, and Scale for Health Locus of Control of 19.08, 17.25, and 20.63 respectively. Conclusion Ostomized patients believe they can control their health and that those involved in their care and rehabilitation can contribute to their improvement.

Resumo Objetivo Avaliar os fatores sociodemográficos e clínicos relativos aos pacientes com estoma intestinal e correlacioná-los ao locus de controle da saúde, espiritualidade e esperança de cura. Métodos Este estudo foi realizado no Polo dos Ostomizados da cidade de Pouso Alegre, Minas Gerais. Fizeram parte do estudo 52 pacientes com estoma intestinal. Foram utilizados para coleta de dados a Escala para Locus de Controle da Saúde; Escala de Esperança de Herth, e Self-rating Scale for Spirituality. Resultados Os pacientes na faixa etária até 50 anos tiveram as seguintes médias: Herth Hope Scale: 17,53; Self-rating Scale for Spirituality: 19,33. No que concerne ao estado civil, as pessoas solteiras tiveram a média de 21,00 para a Escala de Esperança de Herth. Os ostomizados aposentados atingiram as seguintes médias para as escalas: Escala de Esperança de Herth: 20,53; Self-rating Scale for Spirituality: 10,38 e Escala para Locus de Controle da Saúde: 18,79. Os pacientes cuja causa da confecção do estoma foi neoplasia tiveram a média de 19,43 para a Self-rating Scale for Spirituality. Com relação ao caráter do estoma, a média da Escala de Esperança de Herth foi 18,40. Nos ostomizados que conviviam com o estoma havia menos de 4 anos as médias das Escalas de Esperança de Herth, Self-rating Scale for Spirituality, e Escala para Locus de Controle da Saúde foram de 17,39, 20,35, e 23,09, respectivamente. Conclusão os pacientes ostomizados acreditam que podem controlar sua saúde e que as pessoas envolvidas no cuidado e na sua reabilitação podem contribuir para sua melhora.