Background:In children, the complications of severe acute respiratory syndrome coronavirus 2 infection occur less frequently than in adults but the characteristics of this disease in oncology patients are not well characterized. Methods: This was a retrospective study in patients younger than 18 years of age with coronavirus disease 2019 (COVID-19) and cancer diagnoses between April and September 2020. Demographic variables, laboratory, and radiologic findings and complications of each case were identified. A descriptive analysis was performed. Results: A total of 33 patients were identified; the median age was 10 years. Fifteen patients (42%) were in chemotherapy at the time of the infection diagnosis, in two patients the chemotherapy protocol was permanently suspended. The most common symptom was fever in 20 patients (60%). Seven patients (21.2%) showed mild pneumonia, four patients (12.1%) severe pneumonia, and three cases (9.0%) were classified as critical. In the evaluated cohort, five patients (15.1%) died, and in two of those, death was caused by COVID-19 infection. Conclusions: Children with an oncologic disease, the search for COVID cases should be oriented to patients with fever, including febrile neutropenia, the presence of respiratory symptoms, and the search for epidemiologic contact. A higher frequency of complications and mortality attributed to COVID-19, two in pediatric oncohematologic patients was found. Institutional strategies to detect the infection early and lower institutional infection are indicated.
This study aimed to evaluate the quality of frankfurter sausages containing pecan nut paste (PN) and Mexican oregano essential oil (MO) of two varieties (Poliomintha longiflora Gray, MOP; and Lippia berlandieri, MOL). Frankfurters were processed under six treatments: control, MOP (control + 100 ppm MOP), MOL (control + 100 ppm MOL), MOP–N (MOP treatment + 6% PN), MOL–N (MOL treatment + 6% PN), and C–N (control + 6% PN). PN and MO did not influence (p > 0.05) the proximate composition of sausages; lipid oxidation increased in treatments containing EO and PN after 7 days of storage. PN did not alter the content of MUFAs and PUFAs, however MO decreased the MUFAs. MOL–N and C–N showed the highest UFA/SFA ratio. It was concluded that the combination of PN with MOL or control formula could be a good strategy for increasing the ratio of UFA/SFA without compromising on frankfurter quality.
Practical applications
Pecan nut paste and oregano essential oil can be used to enhance functionality of frankfurters without altering the proximal composition of the product. The combination of oregano (L. berlandieri) essential oil and pecan nut paste is a strategy for reducing the unsaturated/saturated fatty acid ratio of the traditional emulsified meat products. These findings may be useful for the production of emulsified cooked sausages with healthier characteristics and offer an opportunity for the meat industry to improve its image and bring benefits to the society.
Objective: A study was conducted to determine the physicochemical quality and consumer acceptability of beef frankfurter-type sausages formulated with pecan nut paste and Mexican oregano oil (MO) of two varieties, Poliomintha longiflora Gray or Lippia berlandieri. Methods: Frankfurters were processed under six treatment conditions: control (10.67% pork fat), MOP (control + 0.01% MOP), MOL (control + 0.01% MOL), MOP-N (control + 0.01% MOP + 6% pecan nut paste), MOL-N (control + 0.01% MOL + 6% pecan nut paste), and C-N (control + 6% pecan nut paste). The physicochemical properties and the consumer acceptability were determined. Results: The addition of MO and nut did not influence the water holding capacity, drip loss, and luminosity of frankfurters, but those ingredients increased pH and shear force (p<0.05) and decreased redness (p<0.05) of frankfurters. Frankfurters were generally well accepted by consumers. However, general acceptability of sausages decreased with the addition of MO. Control sausages showed the highest acceptability. Conclusion: MO and pecan nut paste do not affect drastically the quality of frankfurters. These results provide evidence that partial replacement of pork fat by pecan nut in frankfurters maintain a consistent physicochemical quality and its commercialization looks promising given consumers' acceptability.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.