Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

In this study, three starter formulations including Lactobacillus curvatus and Staphylococcus xylosus strains selected in vitro on the basis of their lipolytic and proteolytic activities were employed for the manufacture of traditional fermented sausages of southern Italy. Microbial population, proteolysis, lipolysis, changes in free amino acids (FAA) and free fatty acids (FFA) and development of characteristic taste and flavor of the final product were investigated. Proteolysis and lipolysis were observed in sausages inoculated with proteolytic and lipolytic S. xylosus coupled with L. curvatus, while the sausage started with only S. xylosus without lactobacilli was identical to the non-inoculated control, indicating that the proteolysis could be due to both microbial activity and endogenous proteases activated by the decrease in pH. The statistical analysis applied to the instrumental and sensory data showed that there was an effect of the starter used on the characteristics of the sausage obtained. In particular, the control samples showed very close features different from the sausages obtained by adding starter cultures. Finally, analyzing the sensory parameters the sausages ripened without starter addition and those started without the L. curvatus AVL3 showed similar features indicating an influence of the presence of the lactobacilli on the final organoleptic quality of the sausages. An appropriate choice of a combination of strains in a starter formulation is fundamental to obtain products of the expected quality

Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging

[EN] This study was carried out to investigate the ability of hyperspectral imaging technique in the NIR spectral region of 900 1700 nm for the prediction of water and protein contents in Spanish cooked hams. Multivariate analyses using partial least-squares regression (PLSR) and partial least squares-discriminant analysis (PLS-DA) were applied to the spectral data extracted from the images to develop statistical models for predicting chemical attributes and classify the different qualities. Feature-related wavelengths were identified for protein (930, 971, 1051, 1137, 1165, 1212, 1295, 1400, 1645 and 1682 nm) and water (930, 971, 1084, 1212, 1645 and 1682 nm) and used for regression models with fewer predictors. The PLS-DA model using optimal wavelengths (966, 1061, 1148, 1256, 1373 and 1628 nm) successfully classified the examined hams in different quality categories. The results revealed the potentiality of NIR hyperspectral imaging technique as an objective and non-destructive method for the authentication and classification of cooked hams.Author Pau Talens acknowledges the Spanish Ministry of Education for the financial support of his fellowship to do a period abroad at University College Dublin, National University of Ireland (Orden EDU/3378/2010 de 21 de diciembre).Talens Oliag, P.; Mora, L.; Morsy, N.; Barbin, DF.; Elmasry, G.; Sun, D. (2013). Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging. Journal of Food Engineering. (117):272-280. doi:10.1016/j.jfoodeng.2013.03.014S27228011

Reabilitação profissional para trabalhadores com deficiência: reflexões a partir do estado da arte

A Reabilitação Profissional (RP) é um serviço da Previdência Social que, em sua dimensão social, visa promover o potencial laborativo residual de trabalhadores que sofreram doenças ou acidentes do trabalho e de pessoas com deficiência e, em sua dimensão econômica, reduz os custos previdenciários com benefícios. Considerando a relevância e ainda restrita visibilidade desta temática no âmbito da saúde e do emprego, este artigo apresenta o levantamento da produção científica sobre reabilitação profissional publicada no Brasil no período de 2001 a 2011. Os dados foram coletados de janeiro a fevereiro de 2012 nas bases de dados Lilacs, Scielo, Redalyc e no Banco de Teses da Capes, resultando em 48 pesquisas que foram analisadas e categorizadas conforme as temáticas prevalentes. As principais questões cotejadas pelas pesquisas referem-se à discussão acerca da efetividade do programa de RP, às limitações do processo de perícia médica e às LER/Dort (Lesão por esforços repetitivos/distúrbios osteomusculares relacionados ao trabalho) como importante agravo à saúde dos trabalhadores