Effect of sterilization on the physicochemical and sensory characteristics of “cau cau” (Peruvian creole food) of giant squid (Dosidicus gigas) in flexible pouches

Bustinza Hilari J.V.; Cuba Mayo F.E.; Puza E.A. · Brazilian Journal of Food Technology (2025) · DOI: 10.1590/1981-6723.05925

Resumen

This study was elaborated on the “cau cau” (Peruvian creole food) of giant squid (SCC) in flexible pouches and treated at different sterilization times at 121 °C in a horizontal water immersion autoclave during 25 min (SCC1), 30 min (SCC2), and 35 min (SCC3), obtaining sterilization values (F0) of 6, 9 and 13 min, and cooking values (C0) of 57, 73 and 91 min, respectively. Proximate analysis, color analysis, instrumental texture profile analysis (TPA), commercial sterility test, and sensory evaluation were performed on each SCC. The products were commercially sterile and there was no significant difference (p > 0.05) in the physicochemical tests between SCC. On the other hand, there were significant differences (p < 0.05) in color and texture profile between the SCC ingredients. Regarding the sensory evaluation of each SCC, there were no marked differences, and they had a moderate acceptance among the panelists (n = 30).