{"id":140031,"date":"2026-01-12T17:50:58","date_gmt":"2026-01-12T17:50:58","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/enzimas-lipoliticos-de-la-carne-y-su-importancia-en-el-curado-del-jamon\/"},"modified":"2026-01-12T17:50:58","modified_gmt":"2026-01-12T17:50:58","slug":"enzimas-lipoliticos-de-la-carne-y-su-importancia-en-el-curado-del-jamon","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/enzimas-lipoliticos-de-la-carne-y-su-importancia-en-el-curado-del-jamon\/","title":{"rendered":"Enzimas lipoliticos de la carne y su importancia en el curado del jamon."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Motilva Casado M. Jose <\/strong><\/h2>\n<p>El jamon serrano es uno de los productos alimentarios mas tipicos y representativos de nuestro pais. Su proceso de elaboracion se caracteriza por transformaciones importantes de lipidos y proteinas, que definen las caracteristicas organolepticas tipicas del producto. El presente trabajo se ha centrado en el estudio del sistema enzimatico tisular que regula la hidrolisis de lipidos, asi como su comportamiento a lo largo de un proceso industrial de curado de jamon. En base a los resultados obtenidos, se deduce que, tanto en el tejido muscular como en el adiposo, existe una importante actividad lipasa, mas intensa en las etapas de post-salado y reposo, que se mantiene hasta practicamente el final del curado. Paralelamente se observa una importante lipolisis en ambos tejidos, mas intensa en los primeros meses del proceso, coincidiendo con el maximo de actividad enzimatica. La congelacion\/descongelacion de la materia prima parece acelerar los fenomenos lipoliticos durante los primeros meses del curado.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Enzimas lipoliticos de la carne y su importancia en el curado del jamon.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Enzimas lipoliticos de la carne y su importancia en el curado del jamon. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Motilva Casado M. Jose <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Universitat de val\u00e9ncia (estudi general)<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1992<\/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>Jose Flores Duran<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jes\u00fas Carralde Berrio <\/li>\n<li>Juan  Antonio Ordo\u00f1ez Pereda (vocal)<\/li>\n<li>Salvador Bermell Poveda (vocal)<\/li>\n<li>Vicente Aranda Catala (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Motilva Casado M. Jose El jamon serrano es uno de los productos alimentarios mas tipicos y representativos [&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":[4429,160,332,955,17,1594],"tags":[254588,16939,4433,47354,254589,17041],"class_list":["post-140031","post","type-post","status-publish","format-standard","hentry","category-alimentos-proteinicos","category-bioquimica","category-ciencias-tecnologicas","category-enzimologia","category-quimica","category-tecnologia-de-los-alimentos","tag-jesus-carralde-berrio","tag-jose-flores-duran","tag-juan-antonio-ordonez-pereda","tag-motilva-casado-m-jose","tag-salvador-bermell-poveda","tag-vicente-aranda-catala"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/140031","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=140031"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/140031\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=140031"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=140031"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=140031"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}