<?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>S1665-14562021000200127</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v23i2.1418</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Evaluation of biochemical, chemical, physical and microbiological quality of tilapia (Oreochromis niloticus) muscle during 0 and 5 °C storage]]></article-title>
<article-title xml:lang="es"><![CDATA[Evaluación de la calidad bioquímica, química, física y microbiológica del músculo de tilapia (Oreochromis niloticus) durante el almacenamiento a 0 y 5 °C]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Montoya-Camacho]]></surname>
<given-names><![CDATA[Nathaly]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Castillo-Yáñez]]></surname>
<given-names><![CDATA[Francisco Javier]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Márquez-Ríos]]></surname>
<given-names><![CDATA[Enrique]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ruíz-Cruz]]></surname>
<given-names><![CDATA[Saúl]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arvizu Flores]]></surname>
<given-names><![CDATA[Aldo Alejandro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Barrales-Cureño]]></surname>
<given-names><![CDATA[Hebert Jair]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jiménez-Ruíz]]></surname>
<given-names><![CDATA[Edgar Iván]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Herrera]]></surname>
<given-names><![CDATA[Leticia Mónica]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ocaño-Higuera]]></surname>
<given-names><![CDATA[Víctor Manuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Estatal de Sonora Unidad Académica Hermosillo ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad del Valle de México Escuela de Ciencias de la Salud ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Sonora Departamento de Ciencias Químico Biológicas ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad de Sonora Departamento de Investigación y Posgrado en Alimentos ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad Michoacana de San Nicolás de Hidalgo Instituto de Investigaciones Químico-Biológicas ]]></institution>
<addr-line><![CDATA[Morelia Michoacán]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af6">
<institution><![CDATA[,Universidad Autónoma de Nayarit Secretaria de Investigación y Posgrado Unidad de Tecnología de Alimentos]]></institution>
<addr-line><![CDATA[Tepic Nayarit]]></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>127</fpage>
<lpage>133</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562021000200127&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562021000200127&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562021000200127&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Fishing products are characterized for being highly perishable; therefore, preservation methods are used to retain freshness, quality and extend shelf life. One of the factors that influences most on the loss of freshness, quality and shelf life, is storage temperature. This study evaluated the effect of storage temperature (0 °C and 5 °C) on the quality and shelf life of tilapia (Oreochromis niloticus) muscle during 20 days of storage. Adenosine 5&#8217;-triphosphate (ATP) and related compounds, K-value, pH, color, texture, water holding capacity (WHC), total volatile bases (TVB-N), and total count of mesophilic microorganisms were monitored. The results indicated that time and storage temperature had a significant effect (P &lt; 0.05) on K-value, TVB-N, and total count of mesophilic microorganisms. The present study concludes that, by storing tilapia muscle at a lower temperature, a longer shelf life is produced, which implies that the product can be kept with good quality for a longer period of time. Likewise, the edible quality of tilapia muscle was affected by storage temperature, observing a shelf life of 16 days at 0 °C and 8 days at 5 °C.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Los productos pesqueros se caracterizan por ser altamente perecederos; por lo tanto, se utilizan métodos para conservar la frescura, la calidad y extender la vida útil. Uno de los factores que más influye en la pérdida de frescura, calidad y vida útil es la temperatura de almacenamiento. Este estudio evaluó el efecto de la temperatura de almacenamiento (0 °C y 5 °C) sobre la calidad y vida útil del músculo de tilapia (Ore ochromis niloticus) durante 20 días de almacenamiento. Se monitorearon el ATP (adenosina-5&#8217;-trifosfato) y compuestos relacionados, el indice K, el pH, el color, la textura, la capacidad de retención de agua (CRA), las bases volátiles totales (TVB-N) y el recuento total de microorganismos mesófilos. Los resultados indicaron que el tiempo y la temperatura de almacenamiento tuvieron un efecto significativo (P &lt; 0.05) sobre el indice K, TVB-N y el recuento total de microorganismos mesófilos. En el presente estudio se concluye que al almacenar el músculo de tilapia a menor temperatura se produce una mayor vida útil, lo que implica que el producto se puede conservar con buena calidad por más tiempo. Asimismo, la calidad comestible del músculo de tilapia se vio afectada por la temperatura de almacenamiento, observándose una vida útil de 16 días a 0 °C y 8 días a 5 °C.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Oreochromis niloticus]]></kwd>
<kwd lng="en"><![CDATA[storage temperature]]></kwd>
<kwd lng="en"><![CDATA[quality]]></kwd>
<kwd lng="en"><![CDATA[shelf life]]></kwd>
<kwd lng="en"><![CDATA[K-value]]></kwd>
<kwd lng="es"><![CDATA[Oreochromis niloticus]]></kwd>
<kwd lng="es"><![CDATA[temperatura de almacenamiento]]></kwd>
<kwd lng="es"><![CDATA[calidad]]></kwd>
<kwd lng="es"><![CDATA[vida de anaquel]]></kwd>
<kwd lng="es"><![CDATA[índice K]]></kwd>
</kwd-group>
</article-meta>
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