TY - JOUR AU - Heredia-Sandoval, Nina Gisella AU - Santiaguin-Padilla, Aaron Jonary AU - Granados-Nevarez, María del Carmen AU - Scheuren-Acevedo, Susana María AU - Islas-Rubio, Alma Rosa AU - Mazorra-Manzano, Miguel Angel AU - García-Sánchez , Guillermina AU - Ramírez Suárez, Juan Carlos PY - 2021/07/06 Y2 - 2024/03/28 TI - Supplementation of corn tortilla with freeze-dried jumbo squid muscle flour: physicochemical properties and microbiological stability during storage JF - Biotecnia JA - BIOTECNIA VL - 23 IS - 2 SE - Artículos originales DO - 10.18633/biotecnia.v23i2.1420 UR - https://biotecnia.unison.mx/index.php/biotecnia/article/view/1420 SP - AB - <p>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 (<em>Dosdicus gigas</em>) 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 (<em>P</em>&lt;0.05) tortilla protein level, and the essential amino acids <em>versus</em> the control. The 2.5% JSMF tortillas were tasteful and acceptable (<em>P</em>≥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 (<em>P</em>≥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.</p> ER -