<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562021000200134</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v23i2.1420</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Supplementation of corn tortilla with freeze-dried jumbo squid muscle flour: physicochemical properties and microbiological stability during storage]]></article-title>
<article-title xml:lang="es"><![CDATA[Suplementación de tortilla de maíz con harina de músculo de calamar gigante liofilizado: propiedades fisicoquímicas y estabilidad microbiológica durante el almacenamiento]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Heredia-Sandoval]]></surname>
<given-names><![CDATA[Nina Gisella]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Santiaguin-Padilla]]></surname>
<given-names><![CDATA[Aaron Jonary]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Granados-Nevarez]]></surname>
<given-names><![CDATA[María del Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Scheuren-Acevedo]]></surname>
<given-names><![CDATA[Susana María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Islas-Rubio]]></surname>
<given-names><![CDATA[Alma Rosa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mazorra-Manzano]]></surname>
<given-names><![CDATA[Miguel Angel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Sánchez]]></surname>
<given-names><![CDATA[Guillermina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez-Suarez]]></surname>
<given-names><![CDATA[Juan Carlos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A.C.  ]]></institution>
<addr-line><![CDATA[ Hermosillo]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<volume>23</volume>
<numero>2</numero>
<fpage>134</fpage>
<lpage>140</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562021000200134&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562021000200134&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562021000200134&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[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&lt;0.05) tortilla protein level, and the essential amino acids versus the control. The 2.5% JSMF tortillas were sensory acceptable (P&#8805;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&#8805;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.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[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&lt;0.05) el contenido de proteína y aminoácidos versus el control. Las tortillas con 2.5% HMCG fueron sensorialmente aceptables (P&#8805;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&#8805;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.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Ccorn tortilla]]></kwd>
<kwd lng="en"><![CDATA[jumbo squid]]></kwd>
<kwd lng="en"><![CDATA[supplementation]]></kwd>
<kwd lng="en"><![CDATA[storage stability]]></kwd>
<kwd lng="es"><![CDATA[tortilla de maíz]]></kwd>
<kwd lng="es"><![CDATA[calamar gigante]]></kwd>
<kwd lng="es"><![CDATA[suplementación]]></kwd>
<kwd lng="es"><![CDATA[estabilidad de almacenamiento]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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