Effects of Button Mushroom Agaricus bisporus (Agaricomycetes) and Soybean Oil on Storage Characteristics of Chicken Sausage.

To investigate the effect of Agaricus bisporus and soybean oil as complex fat substitutes on the storage characteristics of chicken sausages, a pre-mixture of A. bisporus and soybean oil (1:2) was used to replace 0% (CK), 30% (T30), 60% (T60), and 90% (T90) of pork back fat in chicken sausages. The changes in color (brightness value, L*; redness value, a*; and yellowness value, b*), texture, pH, and total viable count of the sausages were examined at 1, 5, 10, 15, 20, 25, 30 and 35 d of storage at 4°C, respectively. The results showed that A. bisporus and soybean oil altered the color of the sausages. At the same storage time, compared with CK, L* values of fat-reduced chicken sausages decreased significantly, while a* values increased significantly (P < 0.05), b* values increased significantly (P < 0.05) at the 10 d of storage. During storage, L* and a* values of CK gradually decreased and b* values gradually increased, fat-reduced sausages exhibited opposite trends in a* values and b* values compared with CK. The hardness and chewiness of fat-reduced sausages increased significantly (P < 0.05) compared with CK at the same storage time. During storage, the overall hardness of fat-reduced sausages increased, and the springiness and chewiness fluctuated. T60 did not change significantly in cohesiveness throughout the storage period (P < 0.05). The pH of fat-reduced sausage was relatively stable during storage. The higher the amount of A. bisporus added, the greater the pH. The pH of T60 did not change throughout the storage period. A. bisporus and soybean oil showed some antibacterial effect on sausage and the minimum shelf life of chicken sausage with A. bisporus was 25 d. In conclusion, A. bisporus and soybean oil increased the redness and hardness of the sausages during storage, but the pH and total viable bacteria count remained relatively stable. T60 displayed the most stable storage properties among them, making it the optimum method for the manufacturing of fat-reduced chicken sausages.

Analysis of tuberculosis/hiv co-infection trends in Ukraine in 2008-2017.

OBJECTIVE: Introduction: According to WHO estimates for the European Region in 2017, Ukraine had the highest proportion of active tuberculosis cases co-infected with HIV - 21.6%, with an average of 12% in the Region, and the absolute number of tuberculosis/HIV co-infection cases in Ukraine was estimated at the level of 8,000. The aim: carry out a comprehensive analysis of the epidemical situation regarding tuberculosis/HIV co-infection in Ukraine according to selected epidemiological and clinical characteristics. PATIENTS AND METHODS: Materials and methods: The retrospective epidemiological study was based on the data from national reporting forms "Annual Active TB Report", which was being collected by the Center for Health Statistics of the Ministry of Health of Ukraine for period 2008-2017. RESULTS: Review: The incidence of newly diagnosed active tuberculosis associated with HIV in Ukraine increased by 89,4% - from 6,1 per 100,000 population in 2008 to 11,6 per 100,000 population in 2017, against the backdrop of a gradual decrease in the incidence of active tuberculosis by 36.5% over the same period. The rates of comorbidity TB/HIV increased by 2.8 times from 7.9% to 20.3%. The highest rates of incidence tuberculosis/HIV co-infection are observed in person aged 25-44, males, urban residents, and in the southern region of Ukraine. CONCLUSION: Conclusions: The revealed tendency to increase the rate of the incidence and comorbidity of tuberculosis/HIV causes necessitates reviewing the organizational approaches to healthcare delivery for tuberculosis/HIV co-infection patients.