<?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>S1665-14562023000200204</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v25i2.1897</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Análisis sensorial, textural y actividad antioxidante de queso añejo de Zacazonapan durante la maduración]]></article-title>
<article-title xml:lang="en"><![CDATA[Sensory, textural analysis and antioxidant activity of añejo Zacazonapan cheese during ripening]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres-Salas]]></surname>
<given-names><![CDATA[Verenice]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Montes]]></surname>
<given-names><![CDATA[Arturo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Rodríguez]]></surname>
<given-names><![CDATA[Blanca E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Ingeniería Agroindustrial ]]></institution>
<addr-line><![CDATA[Chapingo Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Preparatoria Agrícola ]]></institution>
<addr-line><![CDATA[Chapingo Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2023</year>
</pub-date>
<volume>25</volume>
<numero>2</numero>
<fpage>204</fpage>
<lpage>213</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562023000200204&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562023000200204&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562023000200204&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La proteólisis durante la maduración de los quesos contribuye a la generación de biopéptidos, y a cambios en las características sensoriales y texturales. El objetivo de este trabajo fue determinar la capacidad antioxidante, así como los cambios en las características sensoriales y texturales del queso añejo de Zacazonapan, durante la maduración (0, 30, 95 y 180 d). A los 95 d los extractos de los quesos evaluados presentaron el mayor contenido de proteína soluble. El grado de hidrólisis de proteínas destacó a los 95 (7.43 ± 0.34 %) y 180 d de maduración (6.44 ± 0.31 %). La captación del radical libre DPPH fue mayor a los 30 y 180 d (18.70 ± 0.48 y 19.92 ± 0.48 %, respectivamente), mientras que la mayor capacidad de absorción de radicales de oxígeno (ORAC) se registró a los 180 d. Con respecto a las características sensoriales, los quesos con 180 d presentaron atributos como sabor residual amargo, olor a pies, dureza, pungencia, sabor a queso madurado y apariencia porosa; además de una textura dura y menos cohesiva.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Proteolysis during cheese ripening contributes to biopeptides generation and changes in sensory and textural characteristics. The aim of this work was to determine antioxidant capacity, as well as changes in the sensorial and textural characteristics of cheese from Zacazonapan, during ripening (0, 30, 95 and 180 d). At 95 d, the extracts of evaluated cheeses presented the highest soluble protein content. The degree of protein hydrolysis stood out at 95 (7.43 ± 0.34) and 180 d of ripening (6.44 ± 0.31 %). The DPPH free radical uptake was higher at 30 and 180 d (18.70 ± 0.48 and 19.92 ± 0.48 %, respectively), while the highest oxygen radical absorption capacity (ORAC) was recorded at 180 d. Concerning the sensory characteristics, cheeses with 180 d presented attributes such as bitter residual taste, foot odor, hardness, pungency, ripened cheese flavor and porous appearance; in addition to a hard and less cohesive texture.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Zacazonapan]]></kwd>
<kwd lng="es"><![CDATA[actividad antioxidante]]></kwd>
<kwd lng="es"><![CDATA[perfil flash]]></kwd>
<kwd lng="es"><![CDATA[textura]]></kwd>
<kwd lng="es"><![CDATA[maduración]]></kwd>
<kwd lng="en"><![CDATA[Zacazonapan]]></kwd>
<kwd lng="en"><![CDATA[antioxidant activity]]></kwd>
<kwd lng="en"><![CDATA[flash profile]]></kwd>
<kwd lng="en"><![CDATA[texture]]></kwd>
<kwd lng="en"><![CDATA[ripening]]></kwd>
</kwd-group>
</article-meta>
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