Abstract Loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) has invaded water catchments throughout the world, due to the lack of predators and high fecundity. An approach to control its population could be using its roe as food; however, more knowledge is needed. Thus, the present study aimed to evaluate the shelf-life of fresh loricariid catfish roe stored in ice, as an approach for possible food utilisation. Physicochemical characteristics (moisture content, aw, pH, hardness, and colour), protein electrophoresis (SDS-PAGE), amino and fatty acid contents, oxidative stability (TBARS) and microbiology of roe were analysed at 0, 2, 4, 6, 11, 15 and 21 days. Moisture content (58.5 ± 2.1 vs. 60.4 ± 1.2%), aw (0.89) and pH (5.87 ± 0.14 vs. 5.96 ± 0.03) were shelf-stable (initial vs. final day, respectively). SDS-PAGE showed minor hydrolysis of its protein. Ice storage increased roe free amino acid concentration, confirming proteolysis of its proteins/peptides with not impact on the fatty acid content and TBARS (2.4–3.3 mg malonadehyde/kg sample). Thus, ice storage of fresh loricariid catfish (P. disjunctivus [Weber, 1991]) roe, under the study conditions, proved to be an effective preservation method for its food utilisation, maintaining its physicochemical and microbiological characteristics for up to 20 days.

Abstract Corn tortilla is one of the most consumed foods 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 sensory 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 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.

Resumen La tortilla de maíz es de los alimentos más consumidos en Latinoamérica, representa una buena fuente de nutrientes, pero deficiente en algunos aminoácidos esenciales. El músculo de calamar gigante (Dosdicus gigas) posee proteína de alta calidad, útil para suplementar tortillas. Nuestro objetivo fue elaborar tortillas de maíz suplementadas con harina de músculo de calamar gigante (HMCG), utilizando harinas de maíz compuestas, conteniendo HMCG (2.5 y 5%), para mejorar su calidad nutricional sin afectar sus propiedades fisicoquímicas/sensoriales y su estabilidad durante el almacenamiento. La suplementación con 5% HMCG incrementó (P<0.05) el contenido de proteína y aminoácidos versus el control. Las tortillas con 2.5% HMCG fueron sensorialmente aceptables (P≥0.05) como el control. La adición de HMCG mostró un efecto antibacteriano contra bacterias mesófilas y psicrófilas; levaduras y hongos crecieron superando los límites permitidos al día 5 de almacenamiento. La suplementación no afectó (P≥0.05) la fuerza de corte, las tortillas tendieron a ser difícilmente enrollables sin agrietarse a medida que transcurrió el almacenamiento. La estabilidad de la tortilla durante el almacenamiento (suplementada o no) fue de 3 días a 2-4 °C. Los resultados sugieren que es factible agregar HMCG a tortillas de maíz, mejorando sus característi- cas nutricionales sin afectar notablemente otros parámetros.