Supplementation of corn tortilla with freeze-dried jumbo squid muscle flour: physicochemical properties and microbiological stability during storage

Autores/as

DOI:

https://doi.org/10.18633/biotecnia.v23i2.1420

Palabras clave:

Corn tortilla, jumbo squid, supplementation, storage stability

Resumen

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.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

AACC. 1995. Approved methods of the American Association of Cereal Chemists. AACC, St. Paul, MN.

Adeyeye, S. A. O., Adebayo-Oyetoro, A. O. y Omoniyi, S. A. 2017. Quality and sensory properties of maize flour cookies enriched with soy protein isolate. Cogent Food & Agriculture, 3: 1278827.

Alvarez-Ramirez, J., Garcia-Diaz, S., Vernon-Carter, E. J. y Bello-Perez, L. A. 2018. A novel, simple, economic and effective method for retarding maize tortilla staling. Journal of the Science of Food and Agriculture. 98: 4403-4410.

Andrews, W. H. y Hammack, T. S. 1998. Salmonella. En: Bacteriological Analytical Manual. AOAC International, Gaithersburg, MD.

Arámbula, V. G., González-Hernández, J., Moreno, M. E. y Ordorica, F. C. A. 2002. Characteristics of Tortillas Prepared from Dry Extruded Masa Flour Added with Maize Pericarp. Journal of Food Science. 67: 1444-1448.

Barwin Vino, A., Shanmugam, V. y Shanmugam, A. 2014. Antimicrobial activity of methanolic extract and fractionated polysaccharide from Loligo duvauceli Orbingy 1848 and Doryteuthis sibogae Adam 1954 on human pathogenic microorganisms. African Journal of Microbiology Research. 8: 230-236.

Bedolla, S. 1983. Development and characterization of instant tortilla flours from sorghum and corn by infrared cooking (micronizing) and extrusion cooking. Ph. D. Dissertation, Texas, A&M University, College Station. TX, USA.

Chuck Hernández, C. E. y Serna-Saldivar, S.O. 2019. Capítulor 25- Soybean-Fortified Nixtamalized Corn Tortillas and Related Products. En: Flour and Breads and their Fortification in Health and Disease Prevention. V. R. Preedy y R. R. Watson (eds.) pp. 319-332. Academic Press.

Coneval (2018). Evolución de la canasta alimentaria. Consulta del valor de las líneas de bienestar. https://www.coneval.org.mx/Medicion/MP/Paginas/Lineas-de-bienestar-y-canasta-basica.aspx

Cortés-Gómez, A., Martı́n-Martı́nez, E. S., Martı́nez-Bustos, F. y Vázquez-Carrillo, G. M. 2005. Tortillas of blue maize (Zea maysL.) prepared by a fractionated process of nixtamalization: analysis using response surface methodology. Journal of Food Engineering. 66: 273-281.

De La Fuente-Betancourt, G., García-Carreño, F., Navarrete del Toro, M. A., Pacheco-Aguilar, R. y Córdova-Murueta, J. H. 2008. Effect of storage at 0 °C on mantle proteins and functional properties of jumbo squid. International Journal of Food Science & Technology. 43: 1263-1270.

Dihort-Garcia, G., Ocano-Higuera, V. M., Ezquerra-Brauer, J. M., Lugo-Sanchez, M. E., Pacheco-Aguilar, R., Barrales-Heredia, S. M. y Marquez-Rios, E. 2011. Producción y evaluación funcional de un concentrado proteico de calamar gigante (Dosidicus gigas) obtenido mediante disolución alcalina Production and functional evaluation of a protein concentrate from giant squid (Dosidicus gigas) obtained by alkaline dissolution. CyTA - Journal of Food. 9: 171-179.

FAO. 1989. General Guidelines for the Utilization of Vegetable Protein Products (VPP) in Foods. En: CAC/GL 4-1989 (C. A. I. F. Standards, ed.). http://www.fao.org/fao-who-codexalimentarius/sh-proxy/it/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCAC%2BGL%2B4-1989%252FCXG_004e.pdf.

Feng, P., Weagant, S. D. y Grant, M. A. 1998. Enumeration of Escherichia coli and the Coliform Bacteria. En: Bacteriological Analytical Manual. AOAC International, Gaithersburg, MD.

Hernández-Uribe, J. P., Agama-Acevedo, E., Islas-Hernández, J. J., Tovar, J. y Bello-Pérez, L. A. 2007. Chemical composition and in vitro starch digestibility of pigmented corn tortilla. Journal of the Science of Food and Agriculture. 87: 2482-2487.

Kongo-Dia-Moukala, J. U. y Zhang, H. 2011. Defatted Corn Protein Extraction: Optimization by Response Surface Methodology and Functional Properties. American Journal of Food Technology. 6: 870-881.

Lawless, H. T. y Heymann, H. 2010. Acceptance Testing. En: Sensory Evaluation of Food, pp. 325-344. Springer-Verlag New York.

López-Alarcón, M., Montalvo-Velarde, I., Bernal-Gracida, L. y Barbosa-Cortés, M. L. 2018. Maíz nixtamalizado suplementado con un concentrado de proteínas de sardina para mejorar el valor biológico de las tortillas. Gaceta Médica de México. 154: 327-334.

Martínez-Velasco, A., Alvarez-Ramirez, J., Rodríguez-Huezo, E., Meraz-Rodríguez, M., Vernon-Carter, E. J. y Lobato-Calleros, C. 2018. Effect of the preparation method and storage time on the in vitro protein digestibility of maize tortillas. Journal of Cereal Science. 84: 7-12.

Martínez Flores, H. E., Gaytán Martínez, M., Figueroa Cárdenas, J. d. D., Martínez Bustos, F., Reyes Vega, M. d. l. L. y Rodríguez Vidal, A. 2004. Effect of Some Preservatives on Shelf-life of Corn Tortillas Obtained From Extruded Masa. Agrociencia. 38: 285-292.

Maturin, L. J. y Peeler, J. T. 1998. Aerobic plate count. En: Bacteriological Analytical Manual. AOAC International, Gaithersburg,

MD.McPherson, C. M. y Ou, S. Y. L. 1976. Evaluation of corn tortillas supplemented with cottonseed flour. Journal of Food Science. 41(6): 1301-1304.

McDonough, C. M., Alviola, J. N. y Waniska, R. D. 2015. Capítulo 9 - Preservatives: Extending Shelf Life and Shelf Stability. En:Tortillas (L. W. Rooney y S. O. Serna-Saldivar, eds.), pp. 195-200. AACC International Press.

NOM-147-SSA1-1996. 1996. Bienes y Servicios. Cereales y sus Productos. Harinas de cereales, semolas o semolinas. Alimentos a base de cereales, de semillas comestibles, harinas, semolas o semolinas o sus mezclas. Productos de panificación. Disposiciones y especificaciones sanitarias y nutrimentales.

NOM-129-SSA1-1995. 1997. Bienes y servicios. Productos de la pesca: secos-salados, ahumados, moluscos cefalópodos y gasterópodos frescos-refrigerados y congelados. Disposiciones y especificaciones sanitarias. http://www.salud.gob.mx/unidades/cdi/nom/129ssa15.html.

NOM-187-SSA1/SCFI-2002. 2003. Productos y servicios. Masa, tortillas, tostadas y harinas preparadas para su elaboración y establecimientos donde se procesan. Especificaciones sanitarias. Información comercial. Métodos de prueba. http://www.salud.gob.mx/unidades/cdi/nom/187ssa1scfi02.html.

Ramirez-Suarez, J. C., Ibarra-León, L. R., Pacheco-Aguilar, R., Lugo-Sánchez, M. E., García-Sánchez, G. y Carvallo-Ruiz, G. 2008. Physicochemical and functional changes in jumbo squid (Dosidicus gigas) mantle muscle during ice storage. Food Chemistry. 111: 586-591.

Ramirez-Suarez, J. C., Islas-Rubio, A. R., Montoya-Ballesteros, L. C., Granados-Nevarez, M. C., Vázquez-Lara, F., Pacheco-Aguilar, R. y Lugo-Sánchez, M. E. 2012. Effect of lyophilized jumbo squid (Dosidicus gigas) fin and mantle muscle on dough properties and bread baking performance of commercial wheat flour. CyTA - Journal of Food. 10: 57-62.

Raya, M. C. L., García, J. I. U., Zavala, C. A. S., Mata, M. Á. C. y Morales, L. F. B. 2006. Diagnóstico del consumo del calamar gigante en México y en Sonora. Economía Sociedad y Territorio. VI: 535-560.

Rendón-Villalobos, R., Agama-Acevedo, E., Osorio-Diaz, P., Tovar, J. y Bello-Pérez, L. A. 2009. Proximal composition and in vitro starch digestibility in flaxseed-added corn tortilla. Journal of the Science of Food and Agriculture. 89: 537-541.

Sanchez-Marroquin, A., Feria-Morales, A., Maya, S. y Ramos-Moreno, V. 1987. Processing, nutritional quality and sensory evaluation of amaranth enriched corn tortilla. Journal of Food Science. 52:1611-1614.

Serna-Saldívar, S. O., Canett, R., Vargas, J., González, M., Bedolla, S. y Medina, C. 1988. Effect of value of maize and decorticated sorghum tortillas produced by extrusion-cooking. Cereal Chemistry. 65: 44-48.

Serna-Saldivar, S. O. 2015a. Nutritional and nutraceutical features of regular and protein fortified corn tortillas. En: Bread and its Fortification: Nutrition and Health Benefits. C. M. Rosell, J. Bajerska, A. F. El Sheikha (eds.), pp. 322-354. CRC Press. Boca Raton.

Serna-Saldivar, S. O. 2015b. Nutrition and fortification of corn and wheat tortillas. En: Tortillas. L. W. Rooney, S. O. Serna-Saldivar (eds), pp. 29-63. AACC International Press.

Serna-Saldivar, S. O. y Perez-Carrillo, E. 2016. Maize. En: Encyclopedia of Food and Health. B. Caballero, P. Finglas y F.Toldra (eds.), pp. 601-609. Academic Press. Oxford.

Suhendro, E. L., Almeida-Dominguez, H. D., Rooney, L. W. y Waniska, R. D. 1998. Objective Rollability Method for Corn Tortilla Texture Measurement. Cereal Chemistry. 75: 320-324.

Tellez-Giron, A., Acuff, G. R., Vanderzant, C., Rooney, L. W. y Waniska, R. D. 1988. Microbiological Characteristics and Shelf Life of Corn Tortillas with and without Antimicrobial Agents. Journal of Food Protection. 51: 945-948.

Tournas, V., Stack, M. E., Mislivec, P. B., Koch, H. A. y Bandler, R. 1998. Yeasts, Molds and Mycotoxins. En: Bacteriological Analytical Manual. AOAC International, Gaithersburg, MD.

Vázquez-Ortiz, F. A., Caire, G., Higuera-Ciapara, I. y Hernández, G. 1995. High Performance Liquid Chromatographic Determination of Free Amino Acids in Shrimp. Journal of Liquid Chromatography. 18: 2059-2068.

Wang, D.Y.Y. y Fields, M. L. 1978. Enrichment of home‐prepared tortillas made from germinated corn. Journal of Food Science. 43(5): 1630-1631.

Publicado

2021-07-06

Cómo citar

Heredia-Sandoval, N. G. ., Santiaguin-Padilla, A. J., Granados-Nevarez, M. del C. ., Scheuren-Acevedo, S. M., Islas-Rubio, A. R. ., Mazorra-Manzano, M. A. ., … Ramírez Suárez, J. C. (2021). Supplementation of corn tortilla with freeze-dried jumbo squid muscle flour: physicochemical properties and microbiological stability during storage. Biotecnia, 23(2). https://doi.org/10.18633/biotecnia.v23i2.1420

Número

Sección

Artículos originales

Métrica

Artículos más leídos del mismo autor/a

Artículos similares

1 2 3 4 5 6 7 8 9 10 11 12 13 > >> 

También puede Iniciar una búsqueda de similitud avanzada para este artículo.