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| Main Author: | |
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| Format: | Artículo científico |
| Language: | en |
| Published: |
Universidad de Sonora
2021
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| Online Access: | https://www.redalyc.org/articulo.oa?id=672971063016 https://www.redalyc.org/journal/6729/672971063016/ https://www.redalyc.org/journal/6729/672971063016/html/ https://www.redalyc.org/journal/6729/672971063016/672971063016.epub https://www.redalyc.org/journal/6729/672971063016/movil |
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Table of Contents:
- Evaluation of biochemical, chemical, physical and microbiological quality of tilapia (Oreochromis niloticus) muscle during 0 and 5 °C storage Nathaly Montoya-Camacho Francisco Javier Castillo-Yáñez Enrique Márquez-Ríos Saúl Ruíz-Cruz Aldo Alejandro Arvizu Flores Hebert Jair Barrales-Cureño Edgar Iván Jiménez-Ruíz Leticia Mónica Sánchez-Herrera Víctor Manuel Ocaño-Higuera Multidisciplinaria (Ciencias Naturales y Exactas) value quality shelf life storage temperature Oreochromis niloticus 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’-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 < 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. 2021 artículo científico 1665-1456 https://www.redalyc.org/articulo.oa?id=672971063016 https://www.redalyc.org/journal/6729/672971063016/ https://www.redalyc.org/journal/6729/672971063016/html/ https://www.redalyc.org/journal/6729/672971063016/672971063016.epub https://www.redalyc.org/journal/6729/672971063016/movil 10.18633/biotecnia.v23i2.1418 en http://www.redalyc.org/revista.oa?id=6729 Biotecnia application/pdf Universidad de Sonora Biotecnia (México) Num.2 Vol.23