Can the outcome of pelvic-floor rehabilitation in patients with fecal incontinence be predicted?

Purpose: Pelvic-floor rehabilitation does not provide the same degree of relief in all fecal incontinent patients. We aimed at studying prospectively the ability of tests to predict the outcome of pelvic-floor rehabilitation in patients with fecal incontinence. Materials and methods: Two hundred fifty consecutive patients (228 women) underwent medical history and a standardized series of tests, including physical examination, anal manometry, pudendal nerve latency testing, anal sensitivity testing, rectal capacity measurement, defecography, endoanal sonography, and endoanal magnetic resonance imaging. Subsequently, patients were referred for pelvic-floor rehabilitation. Outcome of pelvic-floor rehabilitation was quantified by the Vaizey incontinence score. Linear regression analyses were used to identify candidate predictors and to construct a multivariable prediction model for the posttreatment Vaizey score. Results: After pelvic-floor rehabilitation, the mean baseline Vaizey score (18, SD±3) was reduced with 3.2 points (p<0.001). In addition to the baseline Vaizey score, three elements from medical history were significantly associated with the posttreatment Vaizey score (presence of passive incontinence, thin stool consistency, primary repair of a rupture after vaginal delivery at childbed) (R2, 0.18). Th

Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fermented sausages were produced with 50% replacement of NaCl with KCl and with addition of lysine, disodium guanylate, and disodium inosinate. The sausage production was monitored with physical, chemical and microbiological analyses. The final products were submitted to a consumer study. The replacement of NaCl with KCl did not cause changes in the technological process. However, defects in the sensory quality were detected. Lysine at a concentration of 1% with disodium inosinate (300 mg/kg) and disodium guanylate (300 mg/kg) reduced the sensory defects caused by the replacement of 50% NaCl with KCl allowing the preparation of sensory acceptable fermented sausages with a 50% decrease in sodium. (C) 2012 Elsevier Ltd. All rights reserved.913334338Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The effects of 50% replacement of NaCl by KCl and addition of the amino acids lysine and taurine and the 5'-ribonucleotide disodium inosinate and disodium guanylate on some sensory and physicochemical parameters of fermented cooked sausages were evaluated. The partial replacement of NaCl by KCl did not alter the manufacturing process; however, defects in the sensory quality were detected. Lysine at a concentration of 0.313% and a mixture of taurine (750 mg/kg) with disodium inosinate (300 mg/kg) and disodium guanylate (300 mg/kg) reduced the sensory defects caused by KCl, allowing the fermented cooked sausages to be elaborated with reduced sodium content and high sensory quality. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.873239243Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Amorphous cellulose gel as a fat substitute in fermented sausages

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fermented sausages were produced with 25%, 50%, 75% or 100% of their pork back fat content replaced by amorphous cellulose gel. The sausage production was monitored with physical, chemical and microbiological analyses. The final products were submitted to a consumer study, and the volatile compounds of the final products were extracted by solid-phase microextraction and analyzed by GC/MS. The reformulated fermented sausages had significant reductions in fat and cholesterol, and the volatile compounds derived from lipid oxidation were also reduced in the final products. These results suggest that the substitution of up to 50% of the pork back fat content by amorphous cellulose gel can be accomplished without a loss of product quality, enabling the production of fermented sausages with the levels of fat and cholesterol decreased by approximately 45% and 15%, respectively. (C) 2011 Elsevier Ltd. All rights reserved.9013642Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

The Effect of Soy Fiber Addition on the Quality of Fermented Sausages at Low-Fat Content

Fermented sausages with different levels of fat and soy fiber were manufactured: control (15% fat), FS1 (10% fat and 1% soy fiber) and FS2 (10% fat and 2% soy fiber). During manufacturing, the physicochemical and microbiological parameters were assessed. The final products were submitted to a consumer study, and volatile compounds were extracted by solid-phase microextraction and analyzed by gas chromatography/mass spectometry. FS1 and FS2 presented a final fat reduction of nearly 40%. There was no change in the manufacturing process. However, an addition of 2% soy fiber detracted from the sensory quality. Volatile compounds from lipid oxidation were reduced, and volatile compounds from carbohydrate and amino acid catabolism were increased in the modified fermented sausages. To conclude, fermented sausages with healthier characteristics can be produced without quality loss by reducing fat from 15 to 10% and by adding 1% soy fiber. Practical Applications Fermented sausages are consumed worldwide, especially in Brazil; it has a significant place in the population's diet. Therefore, the fat reduction in these products provides opportunities for the processing industry to add up healthier consumption appeals. In this study, the use of soy fiber in low-fat fermented sausages was investigated in order to improve nutritional characteristics without affecting sensory properties.361415

The effect of yeast extract addition on quality of fermented sausages at low NaCl content

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fermented sausages with 25% or 50% of their NaCl replaced by KCl and supplemented with 1% or 2% concentrations of yeast extract were produced. The sausage production process was monitored with physical, chemical and microbiological analyses. After production, the sausage samples were submitted to a consumer study and their volatile compounds were extracted by solid-phase microextraction and analyzed by GC-MS. The replacement of NaCl by KCl did not significantly influence the physical, chemical or microbiological characteristics. The sensory quality of the fermented sausages with a 50% replacement was poor compared with the full-salt control samples. The use of yeast extract at a 2% concentration increased volatile compounds that arose from amino acids and carbohydrate catabolism. These compounds contributed to the suppression of the sensory-quality defects caused by the KCl introduction, thus enabling the production of safe fermented sausages that have acceptable sensory qualities with half as much sodium content. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.873290298Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Effect of pork backfat replacement for vegetal oils in the quality characteristics, oxidative stability and microstructure of mortadella

This study was developed with the aim to evaluate the use of different vegetable oils as a replacer for pork backfat. For this, there were used canola, linseed, olive and soybean oils at two levels of replacement (50 and 100%). There were evaluated the physico-chemical characteristics (proximate composition, pH and water activity), instrumental color, microbiological characteristics, lipid oxidation (TBARS) and microstructure during storage at room temperature for 60 days. The products had the quality parameters required by the Brazilian legislation. There was a pH decrease during storage due to the growth of lactic acid bacteria. Products containing vegetable oils showed higher levels of lightness (L*) and yellowness (b*) and lower levels of redness (a*). TBARS values remained under the perceptible threshold by the consumers and microstructure characteristics were similar to those observed in other kinds of cooked meat sausages. Thus, the use of canola, linseed, olive or soybean oils is a viable alternative as a substitute for pork backfat in elaboration of mortadella.3431205121