Supplementation of corn tortilla with freeze-dried jumbo squid muscle flour: physicochemical properties and microbiological stability during storage
Corn tortilla is one of the most consumed foodstuffs in Latin America, representing a good nutrients source, although deficient in some essential amino acids. Jumbo squid (Dosdicus gigas) muscle possesses high-quality protein, useful for tortilla supplementation. Our objective was to elaborate corn...
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Universidad de Sonora
2021
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biotecnia-article-14202022-05-31T17:38:57Z Supplementation of corn tortilla with freeze-dried jumbo squid muscle flour: physicochemical properties and microbiological stability during storage Heredia-Sandoval, Nina Gisella Santiaguin-Padilla, Aaron Jonary Granados-Nevarez, María del Carmen Scheuren-Acevedo, Susana María Islas-Rubio, Alma Rosa Mazorra-Manzano, Miguel Angel García-Sánchez , Guillermina Ramírez Suárez, Juan Carlos Corn tortilla jumbo squid supplementation storage stability Corn tortilla is one of the most consumed foodstuffs in Latin America, representing a good nutrients source, although deficient in some essential amino acids. Jumbo squid (Dosdicus gigas) muscle possesses high-quality protein, useful for tortilla supplementation. Our objective was to elaborate corn tortillas supplemented with jumbo squid muscle flour (JSMF), using composite corn flours containing JSMF (2.5 and 5.0%), to improve their nutritional quality without affecting their physicochemical/sensory properties and storage stability. Supplementation with 5% JSMF increased (P<0.05) tortilla protein level, and the essential amino acids versus the control. The 2.5% JSMF tortillas were tasteful and acceptable (P≥0.05) as the control. JSMF addition showed an antimicrobial effect on mesophilic and psychrophilic bacteria; however, yeast and moulds grew beyond the permissible limit at day 5 of storage. JSMF addition did not affect (P≥0.05) the cutting force, with all tortillas tending to become harder to roll without cracking as storage elapsed. Tortilla storage stability (supplemented or not) was 3 days at 2–4 °C. Results suggest the feasibility of adding JSMF to corn tortilla, improving its nutritional characteristics without markedly affecting other parameters. Universidad de Sonora 2021-07-06 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf text/xml https://biotecnia.unison.mx/index.php/biotecnia/article/view/1420 10.18633/biotecnia.v23i2.1420 Biotecnia; Vol. 23 No. 2 (2021): Mayo-Agosto Biotecnia; Vol. 23 Núm. 2 (2021): Mayo-Agosto 1665-1456 1665-1456 eng https://biotecnia.unison.mx/index.php/biotecnia/article/view/1420/571 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1420/621 Derechos de autor 2021 https://creativecommons.org/licenses/by-nc-sa/4.0 |
| institution |
Biotecnia |
| collection |
OJS |
| language |
eng |
| format |
Online |
| author |
Heredia-Sandoval, Nina Gisella Santiaguin-Padilla, Aaron Jonary Granados-Nevarez, María del Carmen Scheuren-Acevedo, Susana María Islas-Rubio, Alma Rosa Mazorra-Manzano, Miguel Angel García-Sánchez , Guillermina Ramírez Suárez, Juan Carlos |
| spellingShingle |
Heredia-Sandoval, Nina Gisella Santiaguin-Padilla, Aaron Jonary Granados-Nevarez, María del Carmen Scheuren-Acevedo, Susana María Islas-Rubio, Alma Rosa Mazorra-Manzano, Miguel Angel García-Sánchez , Guillermina Ramírez Suárez, Juan Carlos Supplementation of corn tortilla with freeze-dried jumbo squid muscle flour: physicochemical properties and microbiological stability during storage |
| author_facet |
Heredia-Sandoval, Nina Gisella Santiaguin-Padilla, Aaron Jonary Granados-Nevarez, María del Carmen Scheuren-Acevedo, Susana María Islas-Rubio, Alma Rosa Mazorra-Manzano, Miguel Angel García-Sánchez , Guillermina Ramírez Suárez, Juan Carlos |
| author_sort |
Heredia-Sandoval, Nina Gisella |
| title |
Supplementation of corn tortilla with freeze-dried jumbo squid muscle flour: physicochemical properties and microbiological stability during storage |
| title_short |
Supplementation of corn tortilla with freeze-dried jumbo squid muscle flour: physicochemical properties and microbiological stability during storage |
| title_full |
Supplementation of corn tortilla with freeze-dried jumbo squid muscle flour: physicochemical properties and microbiological stability during storage |
| title_fullStr |
Supplementation of corn tortilla with freeze-dried jumbo squid muscle flour: physicochemical properties and microbiological stability during storage |
| title_full_unstemmed |
Supplementation of corn tortilla with freeze-dried jumbo squid muscle flour: physicochemical properties and microbiological stability during storage |
| title_sort |
supplementation of corn tortilla with freeze-dried jumbo squid muscle flour: physicochemical properties and microbiological stability during storage |
| description |
Corn tortilla is one of the most consumed foodstuffs in Latin America, representing a good nutrients source, although deficient in some essential amino acids. Jumbo squid (Dosdicus gigas) muscle possesses high-quality protein, useful for tortilla supplementation. Our objective was to elaborate corn tortillas supplemented with jumbo squid muscle flour (JSMF), using composite corn flours containing JSMF (2.5 and 5.0%), to improve their nutritional quality without affecting their physicochemical/sensory properties and storage stability. Supplementation with 5% JSMF increased (P<0.05) tortilla protein level, and the essential amino acids versus the control. The 2.5% JSMF tortillas were tasteful and acceptable (P≥0.05) as the control. JSMF addition showed an antimicrobial effect on mesophilic and psychrophilic bacteria; however, yeast and moulds grew beyond the permissible limit at day 5 of storage. JSMF addition did not affect (P≥0.05) the cutting force, with all tortillas tending to become harder to roll without cracking as storage elapsed. Tortilla storage stability (supplemented or not) was 3 days at 2–4 °C. Results suggest the feasibility of adding JSMF to corn tortilla, improving its nutritional characteristics without markedly affecting other parameters. |
| publisher |
Universidad de Sonora |
| publishDate |
2021 |
| url |
https://biotecnia.unison.mx/index.php/biotecnia/article/view/1420 |
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