Cristiane Canan

Determinação de ânions para análise da qualidade da água subterrânea no município de Medianeira (PR)

The city of Medianeira, in the State of Parana, is located over the Serra Geral Aquifer (ASG), which overlaps the Guarani Aquifer. The waters of this aquifer are widely consumed by agroindustry and public supply. In Medianeira, the sanitation system has a small scope in the urban perimeter and does not exist in the rural area. Thus, domestic sewage disposal is routinely done with the use of septic tanks built irregularly and, in many cases, without adequate lining and/or no leach drains. Besides of that, in the rural area, activities such as poultry farming and swine farming, because of the animal waste, are also potential sources of soil and groundwater contamination. To evaluate the groundwater quality in Medianeira, 42 wells located in rural and urban areas were monitored taking into account levels off nitrate (NO 3 - ), nitrite (NO 2 - ), fluoride (F - ), chloride (Cl - ), sulfate (SO 4 2- ), phosphate (PO 4 3- ) and bromide (Br - ). This monitoring was performed in two stages during 2014. The results obtained revealed that in some points concentrations of NO 3 - and F - are above the maximum permitted value (MPV) by the Brazilian Legislation for drinking water quality. In the first part of the monitoring, 3 sampled points values for NO 3 - above the MPV, while in the second part of the study the concentration of NO 3 - above the MPV was determined in 5 points (one of the points was recurrent). Despite being a preliminary study, it is evident the need for a higher attention regarding the control of the use of groundwater in Medianeira-PR, once many of these places are used to provide water for human consumption.

Development of Toscana sausage with lemon flavor and sodium reduction

The high sodium intake has been related to the increase of non- transmissible chronic diseases, especially hypertension. As in Brazil sodium consumption is still above the recommended, it is necessary to develop food products with low addition. The aim of this study was produce Tuscan sausage with lemon flavor with reduced content of sodium, evaluate the microbiological and physico-chemical quality and sensory acceptance. Three formulations were developed, one control (T1), one with 20% (T2) and one with 30% (T3) of sodium reduction, based on the partial substitution of sodium chloride by PuraQ Arome NA4. Sodium content in formulation T1 was 976 mg /100g, while the formulation T2 was 835 mg/100g and T3 761 mg/100g. The samples produced met the microbiological criteria for research of Salmonella , count of coagulase-positive Staphylococcus , sulfite-reducing Clostridium and Coliforms at 45 °C. The parameters of humidity, lipid, calcium and residual nitrite were in accordance with the legislation for all formulations, but the protein content was attended only by T3 formulation. Hedonic scale test showed no difference between the samples and all were accepted for the sensory attributes color, aroma, texture, flavor and overall acceptance. Acceptability levels were greater than 78.9%, indicating that consumers appreciate the Toscana sausage with lemon flavor, and it is possible to reduce sodium maintaining the sensory quality of the product.

Mortadella Bologna Type With Reduced Lipid Content by Adding Biomass of Green Bananas, Pectin, Carrageenan and Linseed Flour

Considering the high consumption of meat products and the high fat content of most of them, it is necessary the development of meat products with reduced lipid content, since there is a growing demand for healthier and safer food. The aim of this work was to evaluate the possibility of reduction of the lipid content of a type of Mortadella Bologna by adding biomass of green banana. Four formulations were prepared with 10% of biomass of green banana. In the standard formulation (F1), it was not added brown linseed flour, pectin and carrageenan while in formulations F2, F3 and F4, it was added 1% of brown linseed flour, 0.5%, 0.3% and 0.1% of pectin and carrageenan, respectively. The microbiological, physic-chemical and sensory properties of the four formulations were analyzed. All the samples met the microbiological and physic-chemical criteria established in the legislation. The lipid content was re-