Marcelo Antonio Morgano

Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride.

Blends of calcium, magnesium and potassium chloride were used to partially replace sodium chloride (50-75%) in reduced-fat mortadella formulations. The presence of calcium chloride reduced the emulsion stability, cooking yield, elasticity and cohesiveness and increased hardness; however, it yielded the best sensory acceptance when 50% NaCl was replaced by 25% CaCl(2) and 25% KCl. There was no effect of the salt substitutes on mortadella color, appearance and aroma. All salt combinations studied showed stable lipid oxidation during its shelf life. The use of a blend with 1% NaCl, 0.5% KCl and 0.5% MgCl(2) resulted in the best emulsion stability, but the worst scores for flavor. This study suggests that it is possible to reduce the sodium chloride concentration by 50% in reduced-fat mortadella using the studied salt combinations with necessary adjustments to optimize the sensory properties (MgCl(2) 25%; KCl 25%) or emulsion stability (CaCl(2) 25%; KCl 25%).

Relationships of the minerals and fatty acid contents in processed turkey meat products

Abstract In this paper, the chemical composition of a set of processed foods made of turkey meat, including meatball, blanquet, hamburger, smoked chest, ham, smoked ham, roule and frankfurter, are reported. Each product was analyzed for content of saturated fats, mono- and polyunsaturated fats, non-identified fats, calcium, iron, phosphorus, magnesium, potassium, sodium and zinc. In average, fatty acids are present in approximately equivalent percent concentrations, i.e. saturated:monounsaturated:polyunsaturated ≅1:1:1. Sodium, the major mineral ranged from 681 to 1327 mg per 100 g of processed meat. Iron and calcium concentration ranges were 0.4–2.2 and 3.0–43.6 mg/100 g, respectively. The results were analyzed by the multivariate techniques, hierarchical cluster analysis (HCA) and principal component analysis (PCA). It was shown that HCA can group all the samples, according to their types, and into some extent also according their basic composition (only dark meat, white meat, meat with shortening added and frankfurter as single cluster). On the other hand PCA could better expose the relationship between the products according to their fatty acids and mineral composition. PC 1 discriminates fatty/lean products, while PC 2 discriminates the frankfurters by its content of salts added, Ca and Fe from milk and soy, all added during processing, and finally PC 4 which discriminates the white/dark meat products through Zn concentration from dark meat.

Soybean yield and quality a function oflime and gypsum applications

Effects of lime and gypsum applications on the quality of soybeans grown under no-till (NT) are not well defined yet. A field trial established in 1998 on a dystrophic clayey Rhodic Hapludox, at Ponta Grossa, State of Parana, Brazil, evaluated grain yield and soybean quality based on oil, protein and nutrient content, after lime and gypsum applications under NT, in a randomized complete block design (n = 3), split-plot experiment. In the main plots, the treatments with dolomitic lime were: control (no lime), split application of lime on the surface (three yearly applications of 1.5 Mg ha1), surface lime (4.5 Mg ha1), and incorporated lime (4.5 Mg ha1). Subplots received four different rates of gypsum: 0, 3, 6, and 9 Mg ha-1. The soybean crop was evaluated in the agricultural years of 20022003 and 20032004. After 58 months, the correction of acidity through surface liming, with full or split rates, was more pronounced in the top layer (00.05 m) and there was greater reaction at the depths of 0.050.10 and 0.100.20 m when lime was incorporated. Surface or incorporated liming had no effect on grain yield, soybean oil and protein content. Gypsum improved chemical subsoil conditions, raising pH (0.01 mol L-1 CaCl2) as well as Ca2+ and S-SO42- contents; it also caused exchangeable Mg2+ leaching in the soil profile. The application of gypsum did not affect grain yield, yet it improved soybean quality through an increase in protein and S contents, in 20032004, and in grain P, K and Ca, in the two cropping years. The use of gypsum in NT soybeans can be especially important for fields of seeds production.

The influence of maternal factors on the concentration of vitamin A in mature breast milk

BACKGROUND & AIMS This study evaluated the relationship between vitamin A concentration in maternal milk and the characteristics of the donors of a Brazilian human milk bank. MATERIAL AND METHODS A total of 136 donors were selected in 2003-2004 for micronutrient determinations in breast milk and blood, anthropometric measurements and investigation of obstetric, socioeconomic-demographic factors, and life style. Maternal serum/milk samples were obtained for vitamin A, iron, copper, and zinc determinations. Vitamin A concentrations in breast milk and blood were assessed by high-performance liquid chromatography. Copper, zinc and iron concentrations in breast milk, and copper and zinc concentrations in blood were detected by atomic emission spectrophotometry. Serum ceruloplasmin and serum iron were determined, respectively, by nephelometry and colorimetry. A linear regression model assessed the associations between milk concentrations of vitamin A and maternal factors. RESULTS Vitamin A in milk presented positive associations with iron in milk (p<0.001), serum retinol (p=0.03), maternal work (p=0.02), maternal age (p=0.02), and oral contraceptive use (p=0.01), and a negative association with % body fat (p=0.01) (R(2)=0.47). CONCLUSION These results suggest that some nutritional, obstetric, and socioeconomic-demographic factors may have an effect on mature breast milk concentrations of vitamin A in apparently healthy Brazilian mothers.

Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl

Fermented cooked sausages were produced by replacing 50% and 75% of NaCl with KCl and adding monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine. The manufacturing process was monitored by pH and water activity measurements. The sodium and potassium contents of the resulting products were measured. The color values (L*, a* and b*), texture profiles and sensory profiles were also examined. Replacing 50% and 75% NaCl with KCl depreciated the sensory quality of the products. The reformulated sausages containing monosodium glutamate combined with lysine, taurine, disodium inosinate and disodium guanylate masked the undesirable sensory attributes associated with the replacement of 50% and 75% NaCl with KCl, allowing the production of fermented cooked sausages with good sensory acceptance and approximately 68% sodium reduction.

A comprehensive investigation of the mineral composition of brazilian bee pollen: geographic and seasonal variations and contribution to human diet

The mineral composition of bee pollen was investigated in 154 samples from different Brazilian regions. Ca, Cu, Fe, K, Mg, Mn, Na, P, Se and Zn were determined by ICP OES after microwave mineralization. Employing optimized instrumental parameters, the method was shown to have a good precision and accuracy for the simultaneous determination of minerals. Overall, samples from the Northeastern states presented significantly higher amounts of minerals and showed constant production throughout the year. Manganese, Se, Cu, Zn and Fe were the elements that showed the greatest possible contributions to the diet, contributing with 70, 37, 27, 17 and 17%, respectively, of the Brazilian recommended daily intake. Principal component analysis (PCA) was applied to study geographic effects. The elements Ca, Cu, Fe, K, Mg, Mn, Na, P and Zn were important in explaining the classification of pollen according to their geographical origin. The mineral levels varied widely during the year.

Is There a Potential Consumer Market for Low-Sodium Fermented Sausages?

The NaCl levels in dry fermented sausages were reduced by 50% or were substituted with KCl, CaCl2 , or a blend of KCl and CaCl2 (1:1). The quality, safety, and the potential consumer market of dry fermented sausages were assessed. Neither 50% reduction of the NaCl content nor the substitution of 50% of the NaCl with KCl influenced the fermentation and maturation process. However, when CaCl2 was used as the substitute salt (50%), there was a significant decrease in pH, an increase in the water activity, and a decrease in lactic acid and micrococcus bacterial counts. Overall, the sensory acceptance decreased in dry fermented sausages with reduced sodium content. However, cluster analysis and internal preference mapping revealed potential for commercialization of samples with 50% of the NaCl content substituted with KCl or with a mixture of KCl and CaCl2 (1:1).

Inorganic Contaminants in Bee Pollen from Southeastern Brazil

A set of experiments was carried out to validate a method for inorganic contaminants in honeybee-collected pollen, consisting of digestion of the samples in a closed microwave-assisted system and quantification of 10 inorganic contaminants by ICP OES. Forty-three samples of Brazilian bee pollen, collected in southeastern Brazil during one year, were analyzed. Determination of these analytes is important both as bioindicators of pollution and to verify the safety of consuming the pollen itself. The method had satisfactory performance, with good accuracy and precision. The ranges of the mean levels were 10.4-268.0 mg/kg for Al, <0.01-1.38 mg/kg for As, 2.78-17.63 mg/kg for Ba, 0.003-0.233 mg/kg for Cd, <0.01-1.11 mg/kg for Co, <0.01-2.32 mg/kg for Cr, <0.10-1.13 mg/kg for Ni, <0.01-0.44 mg/kg for Pb, <0.035-1.33 mg/kg for Sb, and <0.0004-0.0068 mg/kg for Hg. Contamination seemed to occur in the following decreasing order: Sao Paulo > Minas Gerais > Espirito Santo. Generally higher levels of all studied contaminants were observed in samples produced in an urban site, compared to those of a rural site. Al, Cd, Co, and Pb tended to have higher levels during the dry months (July-October). Ingestion estimates showed that Al and As would have the highest contributions to the adult diet, reaching 27 and 8%, respectively, of the provisional tolerable weekly intake (PTWI) values, considering a daily portion of 25 g.

Determinação dos teores de minerais em sucos de frutas por espectrometria de emissão óptica em plasma indutivamente acoplado (ICP-OES)

Two sample preparation methods for the determination of minerals from grape juice were investigated for the purpose of methodological evaluation: using hydrochloric acid by shaking, and digestion in closed system, under pressure, using microwave power. The concentrations of minerals were evaluated by the technique of Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES). The minerals contents of Ca, P, Na, K, Mg, Zn, Fe, Mn, and Cu did not differ significantly at the level of 5% (it Tests F) for both methodologies used. The precision and accuracy of both methodologies were evaluated using grape juice. The extraction methodology with hydrochloric acid was used for the determination of mineral amounts in processed juices from pineapple, acerola, cashew, guava, mango, passion fruit and grape. To enhance the interpretation of the amounts of minerals, from a nutritional point of view, techniques of Principal Components Analysis (PCA) and Hierarchic Cluster Analysis were used (HCA).

Seleção de clones-elite de mandioca de mesa visando a características agronômicas, tecnológicas e químicas

ABSTRACT SELECTION OF SWEET CASSAVA ELITE-CLONES FOR AGRONOMICAL,TECHNOLOGICAL AND CHEMICAL CHARACTERISTICS Cassava (Manihot esculenta Crantz) is one of the most important crops for human nutrition in thetropics, especially for low-income populations. This study aimed at to evaluate and select elite clones ofsweet cassava regarding to chemical, agronomic and technological aspects, twelve clones of InstitutoAgronomico breeding program were compared to control variety IAC 576-70 as to yield of roots, cooking,time, cyanogen compounds, total carotenoids, β -carotene, vitamin A and mineral components. Ten clonesshowed high yields. Average cooking time was high, 43.8 minutes. Among clones, only 66/99 showed ( 1 ) Recebido para publicacao em 2 de abril de 2007 e aceito em 18 de fevereiro de 2009.( 2 ) Mestre em Agricultura Tropical e Subtropical pelo Instituto Agronomico (IAC), Campinas (SP).E-mail:thiagomezette@yahoo.com.br; joaogalera@gmail.com( 3 ) Instituto Agronomico (IAC), 13012-970 Campinas (SP). E-mail: climonta@iac.sp.gov.br (*) Autoracorrespondente; teresalv@iac.sp.gov.br(