{"id":26822,"date":"2018-03-09T09:18:48","date_gmt":"2018-03-09T09:18:48","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/evaluacion-de-la-calidad-de-carnes-frescas-aplicacion-de-tecnicas-anala%c2%adticas-instrumentales-y-sensoriales\/"},"modified":"2018-03-09T09:18:48","modified_gmt":"2018-03-09T09:18:48","slug":"evaluacion-de-la-calidad-de-carnes-frescas-aplicacion-de-tecnicas-anala%c2%adticas-instrumentales-y-sensoriales","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/evaluacion-de-la-calidad-de-carnes-frescas-aplicacion-de-tecnicas-anala%c2%adticas-instrumentales-y-sensoriales\/","title":{"rendered":"Evaluaci\u00f3n de la calidad de carnes frescas: aplicaci\u00f3n de t\u00e9cnicas anal\u00edticas, instrumentales y sensoriales"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Onega Pagador M. Esther <\/strong><\/h2>\n<p>Una de las principales aspiraciones en el campo de la tecnolog\u00eda de alimentos es la de llegar a sustituir las pruebas sensoriales por an\u00e1lisis instrumentales, o la de definir el n\u00famero m\u00ednimo de par\u00e1metros de calidad imprescindibles a la hora de caracterizar los alimentos. Este es uno de los principales objetivos de este trabajo. Para ello se utilizaron varios grupos de muestras de diferentes carnes frescas a las que se les realiz\u00f3 un an\u00e1lisis sensorial, instrumental, de correlaci\u00f3n y de regresi\u00f3n. En este trabajo se han conseguido unas escalas de referencia normalizadas para determinar los siguientes par\u00e1metros de textura de carnes frescas: dureza, elasticidad, jugosidad y sensaci\u00f3n grasa, se han encontrado las pruebas instrumentales m\u00e1s aptas, y relacionadas con estos par\u00e1metros sensoriales, para determinar la calidad de una carne.  las correlaciones obtenidas entre los par\u00e1metros sensoriales y los instrumentales en diferentes tipos de carnes, utilizando las escalas de referencia nuevas, apuntan hacia la conveniencia de la realizaci\u00f3n de un an\u00e1lisis del perfil de textura (tpa), en lugar de un test de ruptura con sonda wb, para determinar la dureza de las muestras. Se ha encontrado que el n\u00famero de masticaciones es un par\u00e1metro a tener en cuenta y a incluir en el perfil de textura dada su elevada relaci\u00f3n con determinados par\u00e1metros sensoriales. Tambi\u00e9n se han obtenido algunas ecuaciones de predicci\u00f3n de par\u00e1metros sensoriales a partir de instrumentales con coeficientes de regresi\u00f3n muy aceptables.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Evaluaci\u00f3n de la calidad de carnes frescas: aplicaci\u00f3n de t\u00e9cnicas anal\u00edticas, instrumentales y sensoriales<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Evaluaci\u00f3n de la calidad de carnes frescas: aplicaci\u00f3n de t\u00e9cnicas anal\u00edticas, instrumentales y sensoriales <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Onega Pagador M. Esther <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 14\/11\/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> Ruiz De Huidobro Alonso De Villapadierna Felipe<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jaime Thos ruhi <\/li>\n<li>bego\u00f1a Asenjo martin (vocal)<\/li>\n<li>Jes\u00fas Ciria ciria (vocal)<\/li>\n<li>Marta Mar\u00eda Calvo rodr\u00edguez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Onega Pagador M. Esther Una de las principales aspiraciones en el campo de la tecnolog\u00eda de alimentos [&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":[1],"tags":[77375,2184,30941,51139,77373,77374],"class_list":["post-26822","post","type-post","status-publish","format-standard","hentry","category-sin-categoria","tag-begona-asenjo-martin","tag-jaime-thos-ruhi","tag-jesus-ciria-ciria","tag-marta-maria-calvo-rodriguez","tag-onega-pagador-m-esther","tag-ruiz-de-huidobro-alonso-de-villapadierna-felipe"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/26822","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=26822"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/26822\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=26822"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=26822"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=26822"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}