{"id":25004,"date":"2018-03-09T09:16:13","date_gmt":"2018-03-09T09:16:13","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-de-conservacion-de-bacalao-gadus-morhua-desalado\/"},"modified":"2018-03-09T09:16:13","modified_gmt":"2018-03-09T09:16:13","slug":"estudio-de-conservacion-de-bacalao-gadus-morhua-desalado","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/politecnica-de-valencia\/estudio-de-conservacion-de-bacalao-gadus-morhua-desalado\/","title":{"rendered":"Estudio de conservaci\u00f3n de bacalao (gadus morhua) desalado"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Isabel Fern\u00e1ndez Segovia <\/strong><\/h2>\n<p>En este trabajo se han estudiado diferentes tratamientos de conservaci\u00f3n de bacalao desalado listo para cocinar, que permitan prolongar la vida \u00fatil de este producto en refrigeraci\u00f3n manteniendo sus caracter\u00edsticas intr\u00ednsecas tradicionales, para que se aceptable por el consumidor y rentable para el industrial. Para ello se ha estudiado, en bacalao desalado almacenado en refrigeraci\u00f3n, el efecto de la aplicaci\u00f3n de diferentes tratamientos t\u00e9rmicos (escalado con agua, escaldado con vapor y microondas), diferentes concentraciones de aditivos (sorbato pot\u00e1sico y \u00e1cido c\u00edtrico) y sal, distintos tipos de envasado (aire, vac\u00edo y atm\u00f3sfera modificada), as\u00ed como la combinaci\u00f3n de ellos, sobre la calidad sensorial, microbiol\u00f3gica y sobre distintos par\u00e1metros f\u00edsico-qu\u00edmicos.  el efecto de los tratamientos t\u00e9rmicos sobre los distintos par\u00e1metros f\u00edsico-qu\u00edmicos fue de magnitud similar en los tres casos. Los m\u00e1s recomendables desde elpunto de vista microbiol\u00f3gico fueron escalado con agua y vapor, siendo el de microondas el menos efectivo.  el sorbato pot\u00e1sico por s\u00ed solo, no ejerci\u00f3 una acci\u00f3n antif\u00fangica ni antimicrobiana notable, ni siquiera a altas concentraciones, sin embargo su efectividad se vio potenciada por la adici\u00f3n de \u00e1cido c\u00edtrico, sin que \u00e9ste repercutiera negativamente en la calidad sensorial. La combinaci\u00f3n de ambos aditivos con niveles de sal del orden del 4-5%, permiti\u00f3 consevar el producto en refrigeraci\u00f3n durante los 42 d\u00edas del estudio, incluso cuando se envasaron en aire. Adem\u00e1s, el empleo de este m\u00e9todo combinado mantuvo las propieades de textura y color inalteradas durante todo el almacenamiento, as\u00ed como su calidad sensorial.  con respecto al envasado, no se observaron diferencias importantes en los par\u00e1metros f\u00edsico-qu\u00edmicos, aunque desde el punto de vista microbiol\u00f3gico, el empleo de vac\u00edo y de atm\u00f3sfera modificada supuso siempre una reducci\u00f3n de la carga microbina, especia<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de conservaci\u00f3n de bacalao (gadus morhua) desalado<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de conservaci\u00f3n de bacalao (gadus morhua) desalado <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Isabel Fern\u00e1ndez Segovia <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Valencia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 22\/07\/2003<\/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>Isabel Escriche Roberto<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Juan  Antonio Serra belenguer <\/li>\n<li> V\u00e1zquez orderiz m. lourdes (vocal)<\/li>\n<li>Francisco Juan Espin\u00f3s guti\u00e9rrez (vocal)<\/li>\n<li>Mar\u00eda  angeles Romero rodriguez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Isabel Fern\u00e1ndez Segovia En este trabajo se han estudiado diferentes tratamientos de conservaci\u00f3n de bacalao desalado listo [&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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