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El objetivo de la presente investigacion fue evaluar el efecto de la temperatura de almacenamiento (0 y 5oC) sobre los principales metabolitos y parametros relacionados con el rigor mortis del musculo de tilapia (Oreochromis niloticus). Se evaluo el indice de rigor (IR), adenosina 5´-trifosfato (ATP), glucogeno, acido lactico, pH y textura. El analisis del IR se realizo durante 266 h de almacenamiento a las dos temperaturas, mientras que el resto de los parametros se monitorearon al tiempo 0 y a las 48 h de almacenamiento en ambas temperaturas. Se encontro que tanto la temperatura como el tiempo de almacenamiento presentaron un efecto significativo sobre el IR, siendo mas pronunciado a 5°C en comparacion al de 0°C.ABSTRACTThe aim of this research was to evaluate the effect of storage temperature (0 and 5°C) on the main metabolites and related parameters to rigor mortis in muscle of tilapia (Oreochromis niloticus). The rigor index (IR), adenosine 5’-triphosphate (ATP), glycogen, lactic acid, pH and texture were evaluated. The IR analysis was performed during 266 hours of storage at the two temperatures, while the rest of the parameters were monitored at 0 and at 48 hours of storage at both temperatures. It was found that both temperature and storage time, had a significant effect on IR, being more pronounced at 5°C compared to 0°C.

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Efecto de la temperatura de almacenamiento sobre el rigor mortis del músculo de tilapia (Oreochromis niloticus)//Effect of storage temperature on tilapia muscle (Oreochromis niloticus) rigor mortis