{"id":137062,"date":"2026-01-12T17:02:30","date_gmt":"2026-01-12T17:02:30","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/aportaciones-a-la-calidad-tecnologica-del-jamon-curado-elaborado-por-procesos-acelerados\/"},"modified":"2026-01-12T17:02:30","modified_gmt":"2026-01-12T17:02:30","slug":"aportaciones-a-la-calidad-tecnologica-del-jamon-curado-elaborado-por-procesos-acelerados","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/aportaciones-a-la-calidad-tecnologica-del-jamon-curado-elaborado-por-procesos-acelerados\/","title":{"rendered":"Aportaciones a la calidad tecnologica del jamon curado elaborado por procesos acelerados"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Jacint Arnau Arboix <\/strong><\/h2>\n<p>Se estudia la composicion de los precipitados que se forman en el jamon curado (velo blanco, pintas blancas y cristales traslucidos) y las causas que lo producen. Se evalua la influencia de la materia prima y del proceso de fabricacion en la maduracion del jamon. Las pintas blancas y el velo blanco estan compuestos mayoritariamente por tirosina. En los jamones de ph elevado se observa una menor concentracion de tirosina libre y una menor tendencia a precipitar, los jamones de cerdos halotano positivos (hp) presentaron mas pintas que los halotano negativos (hn). La congelacion favorece la formacion de pintas blancas. Una concentracion de sal baja y temperatura elevada facilitan la formacion de tirosina libre. Los cristales traslucidos estan formados por na2po4h, su precipitacion se ve favorecida por un almacenamiento a temperatura baja, ph elevado, concentracion de fosfatos y sal elevada y humedad ambiental alta. Los jamones de cerdos hp presentaron menos grasa infiltrada sufriendo un secado mas rapido.  los jamones de las razas duroc y pietrain presentaron un color mas palido que los de la raza large white. A lo largo del proceso se observa un aumento de nacl en las zonas mas humedas y una disminucion en las zonas secas, sin embargo la relacion sal\/humedad tiende a uniformizarse.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Aportaciones a la calidad tecnologica del jamon curado elaborado por procesos acelerados<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Aportaciones a la calidad tecnologica del jamon curado elaborado por procesos acelerados <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Jacint Arnau Arboix <\/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\/1991<\/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>Josep M. Monfort Bolivar<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Bernabe Sanz Perez <\/li>\n<li>M\u00aa Teresa Mora Ventura (vocal)<\/li>\n<li>Jes\u00fas Ventanas Barroso (vocal)<\/li>\n<li>Pedro Roncal\u00e9s Rabinal (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Jacint Arnau Arboix Se estudia la composicion de los precipitados que se forman en el jamon curado [&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":[4429,332,5431,1594],"tags":[916,37257,13817,13818,2394,4435],"class_list":["post-137062","post","type-post","status-publish","format-standard","hentry","category-alimentos-proteinicos","category-ciencias-tecnologicas","category-propiedades-de-los-alimentos","category-tecnologia-de-los-alimentos","tag-bernabe-sanz-perez","tag-jacint-arnau-arboix","tag-jesus-ventanas-barroso","tag-josep-m-monfort-bolivar","tag-ma-teresa-mora-ventura","tag-pedro-roncales-rabinal"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/137062","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=137062"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/137062\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=137062"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=137062"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=137062"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}