Evaluation and optimization of the sensory quality of the giant squid (Dosidicus gigas (D’orbigny, 1835)) in two preservatives ch3-cooh (acetic acid) and c6h8o6 (ascorbic acid) in smart glass containers.

Investigation article

Abstract

The purpose of this test was to verify by several physical parameters: pH, chemical temperature: Acetic Acid and Ascorbic Acid that have a function of covering liquid, the shelf life of the giant squid obtained with a population (Dosidicus gigas) n = 35. Two natural preservatives and antioxidants were used; the giant squid, is one of the mollusks that has a certain amount of nutrients and vitamins, one of the best ways to keep it in the form of canning is using; acetic acid and ascorbic acid in different concentrations of 100 and 50 ml adding, Sodium Chloride (salt) 1.5g with time space variation in weeks and temperatures, in order to obtain a better result in the life of the squid and use a vegetable preservative that does not affect human consumption, at test times of 1 week to 2 months of stability, with cooking temperatures of 100ºC. While the sterilization process was carried out at a temperature of 125 ° C, there were sterilized samples of 30 minutes and samples of 1 hour and a half of time, these samples were kept at room temperature the longest stability or shelf life was two months giving a The best result was the combination of both vegetable acids, sterilized in an hour and a half in an autoclave at a temperature of 120ºC with a cooking time of 3 minutes to avoid nutrient loss, according to the results obtained, by organoleptic analysis performed on 15 panelists gave as 50% result with Ascorbic Acid and 75% in both preservatives; it was concluded that in formula 3; the combination of both preservatives F3: Acetic Acid and ascorbic acid in concentrations of 50ml and 1.5gr of (NaCl) had an optimum degree of acceptance and preservation thanks to the pH of 3.80 to 3.90 that kept the organoleptic part of the product in an acceptable quality.

Keywords: Preservative antioxidant, ascorbic acid, organoleptic, sterilization.