{"id":138042,"date":"2026-01-12T17:10:21","date_gmt":"2026-01-12T17:10:21","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-de-la-influencia-de-las-proteinas-de-la-carne-de-cerdo-sobre-la-calidad-del-chorizo-de-pamplona-de-elaboracion-industrial\/"},"modified":"2026-01-12T17:10:21","modified_gmt":"2026-01-12T17:10:21","slug":"estudio-de-la-influencia-de-las-proteinas-de-la-carne-de-cerdo-sobre-la-calidad-del-chorizo-de-pamplona-de-elaboracion-industrial","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/estudio-de-la-influencia-de-las-proteinas-de-la-carne-de-cerdo-sobre-la-calidad-del-chorizo-de-pamplona-de-elaboracion-industrial\/","title":{"rendered":"Estudio de la influencia de las proteinas de la carne de cerdo sobre la calidad del chorizo de pamplona de elaboracion industrial."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Iciar Santamaria Baines <\/strong><\/h2>\n<p>El chorizo de pamplona es un embutido crudo-curado que posee una norma de calidad especifica. En este trabajo se ha realizado un estudio sobre la evolucion de la fraccion proteica y de los procesos de nitrosacion de pigmentos a lo largo del proceso tecnologico de elaboracion de este embutido. Se ha pretendido observar si existe o no homogeneidad en el proceso de elaboracion de este producto entre diferentes empresas fabricantes del mismo, asi como determinar que parametros relacionados con la fraccion proteica y el color pueden ser incluidos en la norma de calidad y que reflejen las caracteristicas tipicas del chorizo de pamplona de calidad extra.  tanto los analisis fisico-quimicos como sensoriales muestran que aunque todas las empresas analizadas cumplen la norma, no todas responden a un mismo patron de calidad organoleptica. En este sentido se ha sugerido incorporar a la norma nuevos parametros como: ph, aw (en relacion con la estabilidad), aminoacidos, puentes disulfuro (en relacion con la estabilidad), aminoacidos, puentes disulfuro (en relacion con el estado de las proteinas, pigmentos totales y nitrosopigmentos (en relacion con el color).<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de la influencia de las proteinas de la carne de cerdo sobre la calidad del chorizo de pamplona de elaboracion industrial.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de la influencia de las proteinas de la carne de cerdo sobre la calidad del chorizo de pamplona de elaboracion industrial. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Iciar Santamaria Baines <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Navarra<\/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>Jos\u00e9 Bello Gutierrez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Mar\u00eda  Pilar Fernandez Otero <\/li>\n<li>Miguel Sanchez Gonzalez (vocal)<\/li>\n<li>Leon Villanueva Fungairi\u00f1o (vocal)<\/li>\n<li>Jos\u00e9 Alfredo Martinez Hernandez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Iciar Santamaria Baines El chorizo de pamplona es un embutido crudo-curado que posee una norma de calidad [&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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