<?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>0121-4004</journal-id>
<journal-title><![CDATA[Vitae]]></journal-title>
<abbrev-journal-title><![CDATA[Vitae]]></abbrev-journal-title>
<issn>0121-4004</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Química Farmacéutica, Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0121-40042023000100003</article-id>
<article-id pub-id-type="doi">10.17533/udea.vitae.v30n1a349015</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Characterization of fillets of Amazon and real hybrid sorubins]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cavenaghi-Altemio]]></surname>
<given-names><![CDATA[Angela Dulce]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Macedo]]></surname>
<given-names><![CDATA[Adriane]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chaves]]></surname>
<given-names><![CDATA[Andressa Piccoli]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fonseca]]></surname>
<given-names><![CDATA[Gustavo Graciano]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,University of Grande Dourados  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Brazil</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,University of Grande Dourados  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Brazil</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,University of Grande Dourados  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Brazil</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,University of Akureyri  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Iceland</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2023</year>
</pub-date>
<volume>30</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-40042023000100003&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0121-40042023000100003&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0121-40042023000100003&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Antecedentes:  Muchos híbridos de peces (i.e., obtenidos al cruzar dos especies) se producen en lugar de especies puras debido a su mejor tasa de crecimiento y/o aceptación de alimentos formulados. Sin embargo, pocos estudios evalúan y comparan sus carnes y aceptación, incluyendo, p. ej., para lo surubí híbrido amazónico (Pseudoplatystoma reticulatum x Leiarius marmoratus) y lo surubí híbrido real (Pseudoplatystoma corruscans x L. marmoratus).  Objetivo:  Así, el objetivo de este trabajo fue evaluar las características físicas, químicas, microbiológicas y sensoriales de filetes sorubines híbridos amazónico y real.  Método:  Se midió composición proximal, color instrumental, capacidad de retención de agua, pierdas por cocción y fuerza de corte. Se realizaron análisis microbiológicos de los filetes para Salmonella sp. y Staphylococcus aureus para garantizar la seguridad alimentaria durante el análisis sensorial.  Resultados:  Los filetes presentaron una excelente calidad, siendo clasificados en la categoría A (lípidos por debajo del 5% y proteínas entre 15 y 20%). No hubo diferencia significativa (p&gt;0.05) entre los filetes evaluados para varios parámetros: las capacidades de retención de agua fueron 33.72 y 34.67%, las pierdas por cocción fueron 14.93 y 13.41%, las fuerzas de corte fueron 2.21 y 1.74 kgf y las luminosidades fueron 49.61 y 45.04 para los filetes de sorubim híbrido amazónico y sorubim híbrido real, respectivamente.  Discusión:  Hubo una relación evidente entre las capacidades de retención de agua y las fuerzas de corte. Los filetes de sorubim híbridos amazónicos presentaron menor intensidad de rojo. Sin embargo, no hubo diferencia sensorial entre los híbridos, y ambos tuvieron una tasa de aceptación superior al 80%.  Conclusión:  La hibridación no altera las características de los filetes de pescado.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Background:  Many fish hybrids (i.e., obtained by crossing two species) are produced rather than pure species because of their better growth rate and/or acceptance of formulated feed. However, few studies evaluate and compare their meats and acceptance, including, e.g., for the Amazon hybrid sorubim (Pseudoplatystoma reticulatum x Leiarius marmoratus) and the real hybrid sorubim (Pseudoplatystoma corruscans x L. marmoratus).  Objective:  Thus, this work aimed to evaluate the physical, chemical, microbiological, and sensory characteristics of fillets from the Amazon and real hybrid sorubins.  Method: Proximate composition, instrumental color, water holding capacity, cooking losses, and shear force were measured. Microbiological analyses of the fillets were carried out for Salmonella sp. and Staphylococcus aureus to ensure food safety during sensory analysis.  Results:  Fillets presented excellent quality, classified in category A (lipids below 5% and proteins between 15 and 20%). There was no significant difference (p&gt;0.05) between the evaluated fillets for several parameters: the average water holding capacities were 33.72 and 34.67%, the cooking losses were 14.93 and 13.41%, the shear forces were 2.21 and 1.74 kgf, and the luminosities were 49.61 and 45.04 for the fillets of Amazonian hybrid sorubim and real hybrid sorubim, respectively. Discussion: There was an evident relationship between water-holding capacities and shear forces. Amazonian hybrid sorubim fillets presented lower intensity of red. However, there was no sensory difference between the hybrids, and both had an acceptance rate above 80%.  Conclusion:  The hybridization does not alter the characteristics of the fish fillets.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[fish product]]></kwd>
<kwd lng="en"><![CDATA[acceptance]]></kwd>
<kwd lng="en"><![CDATA[sensory analysis]]></kwd>
<kwd lng="en"><![CDATA[proximate composition]]></kwd>
<kwd lng="en"><![CDATA[physical properties]]></kwd>
<kwd lng="en"><![CDATA[Pseudoplatystoma reticulatum]]></kwd>
<kwd lng="en"><![CDATA[Leiarius marmoratus]]></kwd>
<kwd lng="es"><![CDATA[producto pesquero, aceptación, análisis sensorial, composición proximal, propiedades físicas, Pseudoplatystoma reticulatum]]></kwd>
<kwd lng="es"><![CDATA[Leiarius marmoratus]]></kwd>
</kwd-group>
</article-meta>
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