Shelf Life of Humboldt Squid (Dosidicus gigas) Flakes Enriched with Brown Rice

Neyra A.M.G.; Gonzáles H.P.G.C.; Huaman J.I.L.; Velasquez G.E.B.; de la Cruz R.F.C. · Smart Innovation, Systems and Technologies (2023) · DOI: 10.1007/978-3-031-31007-2_41

Resumen

The insertion of healthy foods based on hydrobiological resources faces a great challenge, since, when they are implemented in healthy eating habits, it is necessary to substitute ingredients high in carbohydrates and fats, knowing the appropriate time for their responsible consumption. Snacks are considered junk food because they have little or no nutritional value, and also contain high-fat content due to the frying process. Currently, healthy foods with high protein value and less fat content are required to avoid oxidation or rancidity of the final product and thus guarantee the shelf life of the product, among them we have the flakes of Humboldt squid enriched with rice flour and fried with corn oil at 180 ºC. Extruded or fried products are generally susceptible to lipid oxidation due to their low moisture content and high-fat content, so it is necessary to determine the peroxide value. The shelf life of the Humboldt squid flakes with rice flour fried with corn oil at 180 ºC as a function of the peroxide value using the accelerated testing method shows that the product will have a shelf life of 75.32 days equivalent to 2.51 months.

Instituciones: Universidad Nacional de San Agustín de Arequipa