{"id":30744,"date":"2018-03-09T09:24:30","date_gmt":"2018-03-09T09:24:30","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/jamon-curado-optimizacion-de-medidas-instrumentales-estudios-de-comercializacion-y-caracterizacion\/"},"modified":"2018-03-09T09:24:30","modified_gmt":"2018-03-09T09:24:30","slug":"jamon-curado-optimizacion-de-medidas-instrumentales-estudios-de-comercializacion-y-caracterizacion","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/navarra\/jamon-curado-optimizacion-de-medidas-instrumentales-estudios-de-comercializacion-y-caracterizacion\/","title":{"rendered":"Jam\u00f3n curado: optimizaci\u00f3n de medidas instrumentales, estudios de comercializaci\u00f3n y caracterizaci\u00f3n"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Marta Garc\u00eda Esteban <\/strong><\/h2>\n<p>El jam\u00f3n curado sufre un proceso de salaza\u00f3n, desecaci\u00f3n y maduraci\u00f3n que le proporcionan unas caracter\u00edsticas sensoriales peculiares muy parecidas en la gastronom\u00eda espa\u00f1ola y europea. Estas caracter\u00edsticas sensoriales fueron estudiadas mediante distintas t\u00e9cnica sinstrumetnales y par\u00e1metros relacionados con la composici\u00f3n general y aspectos tecnol\u00f3gicos.  se optimizaron las condiciones de medida instrumental del color del jam\u00f3n y se observ\u00f3 que el sistema hunter lab, con iluminante a y \u00e1ngulos de observaci\u00f3n 10 y 2\u00c2\u00ba proporcionaron los mejores resultados. Se determin\u00f3 instrumentalmente el perfil de compuestos vol\u00e1tiles del jam\u00f3n curado mediante microextracci\u00f3n en fase s\u00f3lida (spme) y destilaci\u00f3n-extracci\u00f3n simult\u00e1nea (sde). Se estudiaron distintas condiciones de extracci\u00f3n mediante spme y se concluy\u00f3 que las fibras de carboxen\/polidimetilsiloxano y divinilbenceno\/carboxen\/polidimetilsiloxano, un tiempo de extracci\u00f3n de 30 minutos y una muestra de jam\u00f3n picado proporcionaban el mejor perfil de vol\u00e1tiles. Se compar\u00f3 el perfil de vol\u00e1tiles obtenido con spme y con sde y se vio que la spme permite una mejor extracci\u00f3n de compuestos muy vol\u00e1tiles y la sde de compuestos de alto peso molecular y poca volatilidad.  se estudi\u00f3 el efecto del envasado con vac\u00edo o atm\u00f3sferas modificadas (20%co2+80%n2 y 100%n2) sobre el color, textura y estabilidad microbiol\u00f3gica del m\u00fasculo biceps femoris del jam\u00f3n curado loncheado y se vio que no hab\u00eda claras diferencias entre los distintos tipos de envasado.  se analizaron jamones curados italianos de sauris de distintas razas de cerdo y sometidos o no a ahumado y se observ\u00f3 que estas diferencias afectaban al color y textura y muy poco a la composici\u00f3n de la fracci\u00f3n lip\u00eddica. se estudiaron jamones espa\u00f1oles de distinto tiempo de curaci\u00f3n y se vio que cumpl\u00edan los requisitos del pliego de condiciones del jam\u00f3n serrano. se analiz\u00f3 instrumentalmente el color del jam<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Jam\u00f3n curado: optimizaci\u00f3n de medidas instrumentales, estudios de comercializaci\u00f3n y caracterizaci\u00f3n<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Jam\u00f3n curado: optimizaci\u00f3n de medidas instrumentales, estudios de comercializaci\u00f3n y caracterizaci\u00f3n <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Marta Garc\u00eda Esteban <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Navarra<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 14\/06\/2004<\/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>Mar\u00eda  Iciar Astiasaran Anchia<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: jos\u00e9 Bello gutierrez <\/li>\n<li>daniel Demeyer (vocal)<\/li>\n<li>Antonio Herrera marteache (vocal)<\/li>\n<li>Jorge Ruiz carrascal (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Marta Garc\u00eda Esteban El jam\u00f3n curado sufre un proceso de salaza\u00f3n, desecaci\u00f3n y maduraci\u00f3n que le proporcionan [&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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