{"id":117902,"date":"2018-03-11T10:47:38","date_gmt":"2018-03-11T10:47:38","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/envasado-conservacion-y-desarrollo-de-nuevos-productos-de-dorada-sparus-aurata\/"},"modified":"2018-03-11T10:47:38","modified_gmt":"2018-03-11T10:47:38","slug":"envasado-conservacion-y-desarrollo-de-nuevos-productos-de-dorada-sparus-aurata","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/tecnologia-de-los-alimentos\/envasado-conservacion-y-desarrollo-de-nuevos-productos-de-dorada-sparus-aurata\/","title":{"rendered":"Envasado, conservaci\u00f3n y desarrollo de nuevos productos de dorada (sparus aurata)"},"content":{"rendered":"<h2>Tesis doctoral de <strong> M\u00edriam Del Carmen Espinosa Vicente <\/strong><\/h2>\n<p>La presente tesis doctoral est\u00e1 constituida en cinco cap\u00edtulos, orientados al estudio de estrategias que contribuyen a diversificar la oferta del sector acu\u00edcola a trav\u00e9s de procesos de conservaci\u00f3n y desarrollo de nuevos productos a partir de filetes de dorada.   el objetivo general de la presente tesis doctoral fue la aplicaci\u00f3n de estrategias y tecnolog\u00edas en la conservaci\u00f3n para incrementar la vida \u00fatil de filetes de dorada (sparus aurata) frescos y cocinados. Para llevar a cabo este objetivo general se plantearon los siguientes objetivos espec\u00edficos.  &quot;evaluar el efecto del tiempo y de la concentraci\u00f3n de ozono durante la inmersi\u00f3n de filetes de dorada en agua ozonizada sobre la calidad microbiol\u00f3gica y la textura del pescado.  &quot;evaluar el efecto del envasado (vac\u00edo y atm\u00f3sfera modificada) sobre la calidad microbiol\u00f3gica, f\u00edsico-qu\u00edmico y sensorial de filetes de dorada almacenados en refrigeraci\u00f3n.  &quot;desarrollar un nuevo producto con base de dorada cocinada mediante tecnolog\u00eda sous vide.  &quot;estudiar el efecto del envasado (bolsa y barqueta) sobre la calidad microbiol\u00f3gica, f\u00edsico-qu\u00edmica y sensorial de dorada cocinada sous vide. &quot;evaluar el efecto del tratamiento de altas presiones sobre la calidad microbiol\u00f3gica, f\u00edsico-qu\u00edmica y sensorial de dorada sous vide.  en el cap\u00edtulo i se evalu\u00f3 el efecto del ozono como agente bactericida en la calidad microbiol\u00f3gica de filetes de dorada frescos. El estudio consisti\u00f3 en la inmersi\u00f3n de los filetes en agua ozonizada con diferentes concentraciones de ozono (0,35, 0,50 y 0,75 mg l-1) durante 10 minutos y 20 y 40 minutos con una concentraci\u00f3n de 0,30 mg l-1. La calidad microbiol\u00f3gica del agua (recuentos a 22 \u00c2\u00bac y 36 \u00c2\u00bac, coliformes, e.Coli, enterococcus y clostridium perfringens) y del pescado (aerobios mes\u00f3filos, enterobacteriaceae, s. Aureus, coliformes, e.Coli y pseudomonas spp.) As\u00ed como el an\u00e1lisis de perfil de textura (tpa) fueron llevados a cabo en las diferentes muestras para observar los posibles cambios a consecuencia de tal exposici\u00f3n. En base a los resultados obtenidos, el ozono result\u00f3 efectivo en la esterilizaci\u00f3n del agua de la red de una industria acu\u00edcola en todas las concentraciones utilizadas, eliminando por completo la carga microbiana. Sin embargo, las concentraciones utilizadas en el agua y los tiempos prolongados de exposici\u00f3n, no redujeron de manera significativa la carga microbiana inicial de los filetes de dorada, no mejorando por tanto la calidad microbiol\u00f3gica de estos.    en el cap\u00edtulo ii se estudi\u00f3 el efecto del tipo de envasado, atm\u00f3sfera modificada (40 % co2, 30 % n2, 30 % o2)  y vac\u00edo, sobre la vida \u00fatil de los filetes de dorada. Durante 14 d\u00edas las muestras estuvieron almacenados en vitrina expositora a 3 \u00c2\u00b1 1 \u00c2\u00bac reproduciendo condiciones de comercializaci\u00f3n. Se llevaron a cabo an\u00e1lisis f\u00edsico-qu\u00edmico (ph, cra, tbars, nvbt, tma y color), microbiol\u00f3gico (aerobios mes\u00f3filos, enterobacteriaceae, coliformes, e.Coli, pseudomonas spp., Psicr\u00f3filos y bacterias \u00e1cido l\u00e1cticas) y sensorial de los filetes frescos en los d\u00edas 0, 4, 7, 11 y 14. Conforme aument\u00f3 el tiempo de almacenamiento, los filetes se deterioraron gradualmente, sin embargo a nivel microbiol\u00f3gico, ambos envasados, retrasaron este deterioro. A nivel sensorial los envasados a vac\u00edo y atm\u00f3sfera modificada ayudaron a mantener durante m\u00e1s tiempo el olor a pescado, color y la textura, respecto a los filetes envasados en aerobiosis, los cuales mostraron un alto grado de deterioro en el d\u00eda 7 de almacenamiento.    debido al incremento en el consumo de platos preparados y la necesidad de la diversificaci\u00f3n de productos procedentes de la acuicultura, se llev\u00f3 a cabo en el cap\u00edtulo iii de la presente tesis doctoral, el desarrollo de un plato de dorada &quot;listo para consumir&quot; cocinado mediante tecnolog\u00eda sous vide. Inicialmente, un panel entrenado seleccion\u00f3 la temperatura \u00f3ptima de cocinado y la salsa de los filetes. Elaborados los platos de dorada, se almacenaron en vitrina expositora en refrigeraci\u00f3n a 2 \u00c2\u00b1 1 \u00c2\u00bac durante 62 d\u00edas. Los d\u00edas 0, 7, 17, 34, 48 y 62, se realizaron an\u00e1lisis microbiol\u00f3gico (aerobios mes\u00f3filos, enterobacteriaceae, bacterias \u00e1cido l\u00e1cticas, anaerobios psicrotr\u00f3ficos, mohos y levaduras, salmonella y listeria monocytogenes), f\u00edsico-qu\u00edmico (ph y tbars) y sensorial del producto cocinado. La temperatura \u00f3ptima de cocinado result\u00f3 ser 60 \u00c2\u00bac, y la salsa verde fue la escogida como la m\u00e1s id\u00f3nea para la combinaci\u00f3n con la dorada. Destacar que durante todo el tiempo de almacenamiento, las muestras mantuvieron los recuentos microbianos por debajo del rango de valores que se recogen en el rd 3484\/2000, por el que se establecen las normas de higiene para la elaboraci\u00f3n, distribuci\u00f3n y comercio de comidas preparadas. Con las condiciones utilizadas durante el cocinado, se obtuvo un plato de dorada &quot;listo para consumir&quot; de una calidad sensorial aceptable durante 62 d\u00edas en refrigeraci\u00f3n.  las condiciones y materiales de envasado juegan un papel fundamental durante la elaboraci\u00f3n, conservaci\u00f3n y comercializaci\u00f3n de los alimentos. En el cap\u00edtulo iv se estudi\u00f3 el efecto del cocinado  en bolsa y barqueta sobre el deterioro microbiol\u00f3gico (aerobios mes\u00f3filos, enterobacteriaceae, bacterias \u00e1cido l\u00e1cticas, anaerobios totales psicr\u00f3trofas, mohos y levaduras, salmonella y listeria monocytogenes) f\u00edsico-qu\u00edmico (ph y tbars) y sensorial de filetes de dorada cocinados sous vide. Los resultados mostraron que ambos tipos de envasado fueron  id\u00f3neos para el cocinado sous vide y posterior almacenamiento en refrigeraci\u00f3n retras\u00e1ndose en ambos casos el crecimiento microbiano y la oxidaci\u00f3n lip\u00eddica. Asimismo se mantuvo una alta calidad sensorial de los platos aunque el plato envasado en barqueta mostr\u00f3 mejores puntuaciones en la calidad sensorial.   por \u00faltimo, el efecto del tratamiento de tecnolog\u00edas de conservaci\u00f3n &quot;altas presiones hidrost\u00e1ticas&quot; sobre la calidad microbiol\u00f3gica (aerobios mes\u00f3filos, enterobacteriaceae, bacterias \u00e1cido l\u00e1cticas, anaerobios totales psicr\u00f3trofas, mohos y levaduras, salmonella y listeria monocytogenes), f\u00edsico-qu\u00edmica (ph, tbars y tpa) y sensorial de un plato de dorada sous vide, fue estudiado en el cap\u00edtulo v. Posterior a la elaboraci\u00f3n y cocinado de los platos de dorada sous vide, las muestras fueron presurizadas a 300 y 600 mpa durante 5 minutos a 5 \u00c2\u00bac, mediante sistema de altas presiones industrial. Posteriormente las muestras fueron almacenadas durante 62 d\u00edas a temperatura de refrigeraci\u00f3n (2 \u00c2\u00b1 1 \u00c2\u00bac) realiz\u00e1ndose controles microbiol\u00f3gicos, f\u00edsico-qu\u00edmicos y sensorial del producto. En base a los resultados obtenidos, el tratamiento de altas presiones no elimin\u00f3 la carga microbiana inicial de aerobios mes\u00f3filos de los platos tal y como se esperaba, aunque los valores obtenidos se encontraron dentro del rango que garantizan la seguridad de los platos durante al menos 62 d\u00edas. Cabe destacar, que los atributos de textura fueron mejorados con el uso de altas presiones (600 mpa), lo que implica una importante mejora en la calidad sensorial del plato sous vide.  this doctoral thesis consists of five chapters, oriented to the study of strategies that help diversify the aquaculture sector through conservation processes and new product development from seabream (sparus aurata) fillets.  the overall objective of this phd thesis was the implementation of strategies and technologies to increase conservation of fresh and cooked seabream fillets (sparus aurata). To accomplish this general objective the following specific objectives were raised.  &quot;evaluate the effect of time and ozone concentration during immersion of seabream fillets in ozonated water over the microbiological and texture quality of the fish. &quot;evaluate the effect of packaging (vacuum and modified atmosphere) on the microbiological, physico-chemical and sensory quality of seabream fillets stored under refrigeration. &quot;developing a new product based with seabream cooked by sous vide technology. &quot;study the effect of packaging (bag and trays) on the microbiological, physical-chemical and sensory qualities of sous vide seabream.  &quot;the effect of treatment of high pressure on the microbiological, physical-chemical and sensory quality of seabream sous vide.  in chapter i the effect of ozone as a bactericidal agent in the microbiological quality of fresh seabream fillets were evaluated. The study consisted of immersion the fillets in ozonated water with different ozone concentrations (0.35, 0.50 and 0.75 mg l-1) for 10 minutes and extending the time of immersion of the fillets, 20 and 40 minutes with a concentration of 0.30 mg l-1. The microbiological quality of water (counts to 22 \u00c2\u00b0c and 36 \u00c2\u00b0 c, coliforms, e. Coli, enterococcus and clostridium perfringens) and fish (total viable counts, enterobacteriaceae, s. Aureus, coliforms, e. Coli and pseudomonas spp.) And analysis texture profile (tpa) were carried out in the different samples to observe any changes as a result of such exposure. Based on the results obtained, ozone was effective in sterilizing the water network of an aquaculture industry in all the concentrations used, completely eliminating the microbial load. However, the concentrations used in the water and prolonged exposure times, do not significantly reduced the initial microbial load in seabream fillets, not thereby improving the microbiological quality of the fillets.  in chapter ii, the effect of the type of packaging, modified atmosphere (40% co2, 30% n2, 30% o2) and vacuum packaging, in order to increase the shelf life of seabream fillets was studied. During 14 days of storage, the samples were stored in display case at 3 \u00c2\u00b1 1 \u00c2\u00b0 c reproducing marketing conditions. During the control days, were carried out physical-chemical analysis (ph, whc, tbars, tvbn, tma and colour), microbiological (total viable counts, enterobacteriaceae, coliforms, e.Coli, pseudomonas spp., Anaerobic, psychrotrophic and lactic acid bacteria) and sensory analysis of fresh fillets. As storage time increased, the fillets gradually deteriorated, however microbiological level, both packaged studied, and they slow down this deterioration. A sensory level packaged in vacuum and modified atmosphere helped keep the odour of fish, the colour of fish muscle and texture, about fillets packaged aerobically, which showed a high degree of deterioration in the 7 day of storage.  due to the increased consumption of prepared meals and the need for diversification of products from fish aquaculture, the chapter iii of the present thesis, studied the development of a seabream dish &quot;ready to eat&quot; cooked by sous vide technology. Prior to the study, the panelists chose the ideal temperature for cooked fillets and the sauce accompanying the dish. Sous vide product was stored in refrigerated display cabinet for 62 days at 2 \u00c2\u00b1 1 \u00c2\u00b0c. In the control days (0, 7, 17, 34, 48 and 62), physico-chemical (ph and tbars), microbiological (aerobic mesophilic bacteria, enterobacteriaceae, lactic acid bacteria, psychrotrophic, anaerobes, molds and yeasts, salmonella and listeria monocytogenes) and sensory analysis, were performed. The optimum temperature of 60 \u00c2\u00b0c proved to be cooked, and the green sauce was chosen as the most suitable for combination with the seabream. During the storage time, the samples maintained the microbial counts below the range of values listed in rd 3484\/2000, laying down hygiene rules for the production, distribution and sale of prepared foods are established. With the conditions used during cooking, seabream sous vide product obtained an acceptable sensory quality for 62 days under refrigeration conditions.   packaged, is very important during the preparation of meals, storage and marketing of food. In chapter iv, the effect of cooking on bag and tray on microbiological spoilage (aerobic mesophilic bacteria, enterobacteriaceae, lactic acid bacteria, psychrotrophic total anaerobes, molds and yeasts, salmonella and listeria monocytogenes) physico-chemical (ph and tbars)  and sensory analysis, was studied in sous vide product. The results showed that both packaged, were suitable for packaging the cooked sous vide, later refrigerated storage and delayed in both microbial growth and lipid oxidation. Also, remained high sensory quality of the dishes but the dish packed in tray, showed better scores on the sensory quality.  finally, the treatment effect of technologies &quot;high hydrostatic pressure&quot; on the microbiological quality (aerobic mesophilic bacteria, enterobacteriaceae, lactic acid bacteria, psychrotrophic total anaerobes, molds and yeasts, salmonella and listeria monocytogenes), physical chemistry (ph, tbars and tpa) and sensory analysis in sous vide product, was studied in chapter v. After the preparation and sous vide cooked, the samples were pressurized to 300 and 600 mpa for 5 minutes at 5 \u00c2\u00b0 c by industrial high system pressures. The samples were stored for 62 days at refrigeration temperature (2 \u00c2\u00b1 1 \u00c2\u00b0 c) performing microbiological, physico-chemical and sensory analysis. Based on the results, the high pressure treatment did not eliminate the initial microbial load of mesophylic aerobic of the sous vide product, as expected, although the values obtained were within the range that guarantee the safety of food for at least 62 days. Curiously, the texture attributes were enhanced with the use of high pressure (600 mpa), which means a significant improvement in sensory quality of the sous vide product.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Envasado, conservaci\u00f3n y desarrollo de nuevos productos de dorada (sparus aurata)<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Envasado, conservaci\u00f3n y desarrollo de nuevos productos de dorada (sparus aurata) <\/li>\n<li><strong>Autor:<\/strong>\u00a0 M\u00edriam Del Carmen Espinosa Vicente <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Murcia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 16\/07\/2015<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Pedro D\u00edaz Molins<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jos\u00e9 Antonio Beltr\u00e1n gracia <\/li>\n<li>Javier Mart\u00ednez monz\u00f3 (vocal)<\/li>\n<li>  (vocal)<\/li>\n<li>  (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de M\u00edriam Del Carmen Espinosa Vicente La presente tesis doctoral est\u00e1 constituida en cinco cap\u00edtulos, orientados al estudio [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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