abstract

• The aim of this study was to evaluate the effect of combining techniques such as blanching time, pH and aw reduction on microbiological growth and enzymatic activity to increase the shelf life of fresh escamoles. A completely randomised factorial design with three factors (aw, pH and blanching time) and two different levels per factor was created to obtain the preservative conditions based on the microbiological growth and enzymatic activity of escamoles. The results indicated that the experimental conditions of aw, pH and blanching time were 0.90, 5 and 10 or 15 s, respectively, with reduced microbial growth and proteolytic activity, which allowed significantly increasing the escamoles%27 shelf life from 4 to 45 days under refrigeration at 4°C. Therefore, it is feasible to use this methodology for the preservation of this product in order to resemble fresh, microbiologically safe escamoles. © 2022 Institute of Food, Science and Technology (IFSTTF).

authors

• Abud-Archila M.
• Grajales-Lagunes A.
• Ruiz Cabrera Miguel Ángel

publication date

• 2022-01-01

funding provided via

• Consejo Nacional de Ciencia y Tecnología, CONACYT  Grant

published in

• International Journal of Food Science and Technology  Journal

keywords

• Escamoles; hurdle technology; insects; proteolytic activity; shelf life % reductions; Combining techniques; Enzymatic activities; Escamole; Growth activity; Hurdle technology; Insect; Microbiological growth; Proteolytic activities; Shelf life; Blanching

Digital Object Identifier (DOI)

• 10.1111/ijfs.15929

PubMed ID

start page

• 6298

end page

• 6305

volume

• 57

issue

• 10