{"id":1301,"date":"1994-01-01T00:00:00","date_gmt":"1994-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1994\/01\/01\/efectos-de-la-adicion-de-proteasas-en-el-proceso-madurativo-de-los-embutidos-crudos-curados\/"},"modified":"1994-01-01T00:00:00","modified_gmt":"1994-01-01T00:00:00","slug":"efectos-de-la-adicion-de-proteasas-en-el-proceso-madurativo-de-los-embutidos-crudos-curados","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/efectos-de-la-adicion-de-proteasas-en-el-proceso-madurativo-de-los-embutidos-crudos-curados\/","title":{"rendered":"Efectos de la adicion de proteasas en el proceso madurativo de los embutidos crudos curados."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Olga Diaz Rubio <\/strong><\/h2>\n<p>Se ha realizado un estudio con el fin de conocer si la adicion de proteasas constituye un metodo util para potenciar el sabor y aroma y\/o aocrtar el perido de maduracion de los embutidos. Para ello se han elaborado distintos lotes de embutidos a los que se a\u00f1adieron tres proteasas en distintas dosis: pronasa e de streptomyces griseus (600 y 6.000 unidades enzimaticas), asprtil proteinasa acida de aspergillus orizae (800 y 4.500 unidades) y papaina de carica papaya (800 y 4.500 unidades). Finalmente, segun los resultados obtenidos y para ajustar la dosis de cada enzima, se elaboraron lotos con 300 u. De pronasa e, 100 u. De aspartil proteinasa y 500 u. De papain. Los resultados han permitido concluir que la adicion de proteasas a embutidos curdos curados ocasiono una aceleracion de la proteolisis. Tambien se ha observado un aumento de la cantidad de aminoacidos libres y de compuestos nitrogenados volatiles. Asimismo, se ha demostrado que las propiedades organolepticas de los embutidos fabricados con proteasas dependen de la cantidad y tipo de enzima a\u00f1adida. Las mejores caracteristicas sensoriales se obtuvieron con dosis bajas de pronasa e y papina, mientras que todas las dosis estudiadas de aspartil proteinasa provocaron un albandamiento de los embutidos.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Efectos de la adicion de proteasas en el proceso madurativo de los embutidos crudos curados.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Efectos de la adicion de proteasas en el proceso madurativo de los embutidos crudos curados. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Olga Diaz Rubio <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1994<\/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>Juan  Antonio Ordo\u00f1ez Pereda<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal:  Hernandez Cruz Pablo E. <\/li>\n<li>Pilar Gaya Sicilia (vocal)<\/li>\n<li> Garcia Sanz M. Luisa (vocal)<\/li>\n<li>Marta Calvo Rodriguez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Olga Diaz Rubio Se ha realizado un estudio con el fin de conocer si la adicion de [&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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[332,1594],"tags":[5576,5574,4433,5577,5573,5575],"class_list":["post-1301","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-tecnologia-de-los-alimentos","tag-garcia-sanz-m-luisa","tag-hernandez-cruz-pablo-e","tag-juan-antonio-ordonez-pereda","tag-marta-calvo-rodriguez","tag-olga-diaz-rubio","tag-pilar-gaya-sicilia"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/1301","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=1301"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/1301\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=1301"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=1301"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=1301"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}