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

Nina Gisella  Heredia-Sandoval; Aaron Jonary Santiaguin-Padilla; María del Carmen  Granados-Nevarez; Susana María Scheuren-Acevedo; Alma Rosa  Islas-Rubio; Miguel Angel  Mazorra-Manzano; Guillermina  García-Sánchez; Juan Carlos Ramírez Suárez

doi:10.18633/biotecnia.v23i2.1420

Authors

Nina Gisella Heredia-Sandoval CIAD, A.C. https://orcid.org/0000-0002-8339-9082
Aaron Jonary Santiaguin-Padilla CIAD, A.C.
María del Carmen Granados-Nevarez CIAD, A.C. https://orcid.org/0000-0002-1661-3608
Susana María Scheuren-Acevedo CIAD, A.C. https://orcid.org/0000-0001-5801-4593
Alma Rosa Islas-Rubio CIAD, A.C.
Miguel Angel Mazorra-Manzano CIAD, A.C. https://orcid.org/0000-0002-1425-4250
Guillermina García-Sánchez CIAD, A.C. https://orcid.org/0000-0002-5764-8495
Juan Carlos Ramírez Suárez Centro de Investigación en Alimentación y Desarrollo, A.C. https://orcid.org/0000-0001-8512-1271

DOI:

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

Keywords:

Corn tortilla, jumbo squid, supplementation, storage stability

Abstract

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.

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

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