Effects of the use of raw or cooked chickpeas and the sausage cooking time on the quality of a lamb-meat, olive-oil emulsion-type sausage

Producción CientíficaReformulation of cooked sausages using high-protein plant-based food such as chickpea as meat extenders and vegetable oils to replace animal fat can be a suitable approach to promote the consumption of smaller portions of meat. The pre-processing of chickpea and the sausage cooking intensity can potentially affect the quality of reformulated sausages. In this study, an emulsion-type sausage made with lamb meat, chickpea and olive oil was prepared in triplicate following three different formulations containing the same targeted levels of protein (8.9%), lipids (21.5%), and starch (2.9%): control sausage (CON; control, without chickpea), and raw (RCP) and cooked chickpea (CCP) sausages (both with 7% chickpea). Sausages were cooked at 85 °C for two heating times (40 min or 80 min) and were analysed for weight loss, emulsion stability, colour, texture, lipid oxidation and volatile composition. Compared to CON sausages, the use of raw chickpea reduced the elasticity and significantly increased lipid oxidation during the sausage-making process resulting in changes in the volatile composition. The use of previously cooked chickpea, however, resulted in the sausages having greater cooking loss, hardness and chewiness than CON sausages, while there was no difference in lipid oxidation, and differences in volatile compounds were scarce. The reformulation with cooked chickpea could provide a sausage with more similarity to the CON sausage. The extended heating time of 80 min at 85 °C did not significantly affect the quality traits in either CON or reformulated sausages except for a higher cooking loss.Universidad Nacional Mayor de San Marcos, Project (A2008001m

ANÁLISIS In vitro e in vivo DE SOBREDONANTES CRUDOS DE Clostridium perfringens AISLADOS DE CASOS DE ENTEROTOXEMIA EN ALPACAS.

In the present study, 24 native supernatants isolated from enterotoxemia fatalities were evaluated to characterize lecitinase, hemolytic, in vitro cytotoxicity, and in vivo enterotoxicity activities of the phospholipase C (Cp-PLC) exotoxin. The lecitinase activity was monitored in microplates using egg white emulsifications, the hemolityc and perfringolisine in microplates using sheep and equine eritrocytes respectively, the cytotoxic activity was tested on HEp-2 cells and the enterotoxicity by inoculating within intestinal loops of rabbits. At the molecular level, all the isolates (12 vegetative and 12 sporulated) were found to contain the cpa gene (genotype A), while six also contained cpb2 gene but none had the cpe gene. These isolates were classified, according the lecitinase activity, as high, medium and low producer strains. Most of the vegetative (66.6%) isolates had high and medium Cp-PLC production profiles, whereas all of the sprorulated ones were low producers. All high lecitinase production strains were citotoxic to HeP2 cells and the highest hemolytic activities (24.0 ± 8.4 u.a.h). Although the 66.6% (n=16) of the isolates induced intestinal fluid accumulations (0.12-0.47 mL/cm) none of the 24 isolates was able to produce intestinal lesions similar to enterotoxemia. The native supernantants showed presence of other toxins with hemolytic, citotoxic and enterotoxin activities similar to the Cp-PLC, CPE and â2 toxin that warrant further investigation to elucidate their possible role in the etiopathogenecity of enterotoxemia in alpacas.Se reportan evaluaciones de sobrenadantes bacterianos (nativos) crudos obtenidos de 24 aislados de C. perfringens de casos fatales de enterotoxemia buscando caracterizar propiedades lecitinasas, hemolíticas, citotóxicas in vitro y enterotóxicas in vivo de la exotoxina fosfolipasa C (Cp-PLC). Los aislados (12 en estados vegetativos y 12 esporulados) contenían el gen cpa (genotipo A), y seis de ellos tenían además el gen cpb2, pero todos carecían del gen de la enterotoxina (cpe). Las actividades lecitinasas fueron evaluadas, en microplacas, usando emulsiones de yemas de huevo; las hemolíticas y perfringolisina en microplacas, usando eritrocitos de carnero y de equino respectivamente; las citotóxicas, en células HEp-2; y las enterotóxicas en conejos inoculados intraintestinalmente. Los aislados fueron clasificados, de acuerdo a los niveles de la actividad lecitinasa, en cepas de alta, mediana y baja producción de Cp-PLC. La mayoría de aislados (66.6%) en estados vegetativos mostraron perfiles de alta y mediana producción de Cp-PLC, mientras que la totalidad de los esporulados fueron de baja producción. Todos los aislados altamente productores de Cp-PLC fueron citotóxicos y mostraron las mayores actividades hemolíticas (24.0 ± 8.4 u.a.h). A pesar de que el 66.6% (n=16) de los aislados indujeron acumulación de fluido intestinal (0.12-0.47 mL/cm), ninguno fue capaz de generar lesiones intestinales en conejos, similares a las descritas en la enterotoxemia. Los sobrenadantes crudos de los aislados evidenciaron la presencia de otras toxinas tipo hemolisinas, citotoxinas y enterotoxinas, distintas a Cp-PLC, CPE y toxina â2, que necesitan ser investigadas a fin de elucidar su posible rol en la etiopatogénesis de la enterotoxemia en alpacas