{"id":131052,"date":"1996-01-01T00:00:00","date_gmt":"1996-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/influencia-de-la-maduracion-y-condiciones-del-proceso-tecnologico-en-los-cambios-de-las-fracciones-nitrogenadas-del-jamon-curado\/"},"modified":"1996-01-01T00:00:00","modified_gmt":"1996-01-01T00:00:00","slug":"influencia-de-la-maduracion-y-condiciones-del-proceso-tecnologico-en-los-cambios-de-las-fracciones-nitrogenadas-del-jamon-curado","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/influencia-de-la-maduracion-y-condiciones-del-proceso-tecnologico-en-los-cambios-de-las-fracciones-nitrogenadas-del-jamon-curado\/","title":{"rendered":"Influencia de la maduracion y condiciones del proceso tecnologico en los cambios de las fracciones nitrogenadas del jamon curado."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Mar\u00eda Hortos Bahi <\/strong><\/h2>\n<p>Los cambios de las proteinas durante la elaboracion del jamon curado son responsables de una parte importante de las caracteristicas sensoriales de este producto carnico.  se ha estudiado la influencia de la duracion del proceso y el peso del jamon en las modificaciones de la fracciones nitrogenadas de los musculos semimembranosus y biceps femoris. Los resultados mas destacados han sido:  un procedimiento de fraccionamiento adecuado a las condiciones fisico-quimicas del jamon curado en el que se observo la importancia de la fraccion de sds al 1% para definir el grado de desnaturalizacion e insolubilidad proteica. La etapa inicial de secadero presento diferencias entre los procesos corto y largo aunque los aminoacidos mostraron concentraciones similares al final de ambos procesos destacando un aumento relativo de lys, ala y glx. La cadena pesada de la miosina mostro una intensa degradacion con la generacion de fragmentos inferiores a 95 kda en extractos de elevada fuerza ionica (helander, 1957), mientras que en sds 1% el producto mayoritario correspondio a 150-140 kda. La concentracion de aminoacidos fue inferior en los jamones pesados. El musculo biceps femoris presento una mayor degradacion proteica en todos los casos estudiados.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Influencia de la maduracion y condiciones del proceso tecnologico en los cambios de las fracciones nitrogenadas del jamon curado.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Influencia de la maduracion y condiciones del proceso tecnologico en los cambios de las fracciones nitrogenadas del jamon curado. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Mar\u00eda Hortos Bahi <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Aut\u00f3noma de barcelona<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1996<\/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>Jos\u00e9 Antonio Garcia Regueiro<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Pere Suau Le\u00f3n <\/li>\n<li>Victoria Salvador Martin (vocal)<\/li>\n<li>Pedro Roncal\u00e9s Rabinal (vocal)<\/li>\n<li>Carmen Sarraga Escolano (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Mar\u00eda Hortos Bahi Los cambios de las proteinas durante la elaboracion del jamon curado son responsables 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 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