{"id":154850,"date":"2026-01-12T17:14:52","date_gmt":"2026-01-12T17:14:52","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/modificaciones-del-musculo-de-merluza-merluccius-merluccius-durante-la-conservacion-en-estado-congelado\/"},"modified":"2026-01-12T17:14:52","modified_gmt":"2026-01-12T17:14:52","slug":"modificaciones-del-musculo-de-merluza-merluccius-merluccius-durante-la-conservacion-en-estado-congelado","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/modificaciones-del-musculo-de-merluza-merluccius-merluccius-durante-la-conservacion-en-estado-congelado\/","title":{"rendered":"Modificaciones del musculo de merluza (merluccius merluccius) durante la conservacion en estado congelado."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Carmen Gonzalez Sotelo <\/strong><\/h2>\n<p>Se llevo a cabo un estudio de las modificaciones quimicas que sufre el musculo de merluza cuando se congela y se conserva en este estado a -5, -12, y -20 grados centigrados. Para ello se midieron los siguientes parametros: bases volatiles totales, aminas (dimetilamina, trimetilamina y oxido de trimetilamina), formaldehido, aminoacidos libres, nucleotidos (inosina monofosfato, inosina e hipoxantina), clases de lipidos neutros y fosfolipidos, y solubilidad de proteinas. Se observaron cambios de todos estos componentes a -5, -12 c.  ademas se realizo un estudio del efecto del formaldehido sobre las proteinas del musculo de merluza congelado y conservado a -5, -12 y -20 grados centigrados.  se observo que este compuesto tiene una elevada incidencia en la insolubilizacion de las proteinas del musculo de merluza, ademas se comprobo la importancia que en dicha insolubilizacion tiene, las temperaturas de conservacion.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Modificaciones del musculo de merluza (merluccius merluccius) durante la conservacion en estado congelado.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Modificaciones del musculo de merluza (merluccius merluccius) durante la conservacion en estado congelado. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Carmen Gonzalez Sotelo <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Santiago de compostela<\/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> Gallardo Abuin Jos\u00e9 Manuel<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jes\u00fas Simal Lozano <\/li>\n<li>Pilar Montero Garc\u00eda (vocal)<\/li>\n<li>Ignacio Ramos Martinez (vocal)<\/li>\n<li>Ricardo Perez Martin (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Carmen Gonzalez Sotelo Se llevo a cabo un estudio de las modificaciones quimicas que sufre el musculo [&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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