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

Ana María Guzmán Neyra, Harold Peter Gómez Cornejo Gonzáles, José Isaías Laura Huaman, Gustavo Eduardo Benavente Velasquez, Rosario Fausta Choque de la Cruz

Producción científica: Capítulo del libro/informe/acta de congresoContribución a la conferenciarevisión exhaustiva


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.

Idioma originalInglés
Título de la publicación alojadaProceedings of the 8th Brazilian Technology Symposium, BTSymn 2022 - Emerging Trends and Challenges in Technology
EditoresYuzo Iano, Osamu Saotome, Guillermo Leopoldo Kemper Vásquez, Maria Thereza de Moraes Gomes Rosa, Rangel Arthur, Gabriel Gomes de Oliveira
EditorialSpringer Science and Business Media Deutschland GmbH
Número de páginas8
ISBN (versión impresa)9783031310065
EstadoPublicada - 2023
Evento8th Brazilian Technology Symposium, BTSym 2022 - Virtual, online
Duración: 24 oct. 202226 oct. 2022

Serie de la publicación

NombreSmart Innovation, Systems and Technologies
Volumen353 SIST
ISSN (versión impresa)2190-3018
ISSN (versión digital)2190-3026


Conferencia8th Brazilian Technology Symposium, BTSym 2022
CiudadVirtual, online

Nota bibliográfica

Publisher Copyright:
© 2023, The Author(s), under exclusive license to Springer Nature Switzerland AG.


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