{"id":34889,"date":"1998-01-01T00:00:00","date_gmt":"1998-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-del-color-por-metodos-objetivos-en-sistemas-modelo-de-pastas-de-embutidos-crudo-curados\/"},"modified":"1998-01-01T00:00:00","modified_gmt":"1998-01-01T00:00:00","slug":"estudio-del-color-por-metodos-objetivos-en-sistemas-modelo-de-pastas-de-embutidos-crudo-curados","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/estudio-del-color-por-metodos-objetivos-en-sistemas-modelo-de-pastas-de-embutidos-crudo-curados\/","title":{"rendered":"Estudio del color por metodos objetivos en sistemas modelo de pastas de embutidos crudo-curados."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Juan a Fernandez Lopez <\/strong><\/h2>\n<p>Se realiz\u00f3 el estudio del efecto de diferentes factores tecnol\u00f3gicos (grado de picado: picado con cutter, picado con placas de orificios de 10 mm. Y 20 mm. De di\u00e1metro), aditivos (agua, hipolifosfato de sodio, nitrito s\u00f3dico, ascorbato de sodio, \u00e1cido l\u00e1ctico) y especias (piment\u00f3n) sobre el desarrollo color en sistemas modelo de embutidos crudo-curados. Este estudio, se realiz\u00f3 durante las 12 h.  de duraci\u00f3n de la etapa de amasado reposo con intervalos de 1 h. Las determinaciones del color se efectuaron utilizando el solido de color cielab, 1976. A partir de los espectros de reflexi\u00f3n de las muestras se calcularon los \u00edndices de reflexi\u00f3n r560\/r500, r650\/r570, r630\/r580 y r630\/r580. Tambi\u00e9n se determinaron los par\u00e1metros f\u00edsico-qu\u00edmico ph., Eh. Y capacidad de retenci\u00f3n de agua (m\u00e9todo de antifugaci\u00f3n). El grado de picado del magro, modific\u00f3 la luminosidad (l*), increment\u00e1ndola, mientras que la incorporaci\u00f3n de sal, fosfatos, y piment\u00f3n as\u00ed como sus mezclas las disminuyeron. La incorporaci\u00f3n de sal y piment\u00f3n aumentaron la coordenada rojo-verde (e*).  en las pastas adicionadas con piment\u00f3n, la determinaci\u00f3n de los \u00edndices de reflectancia mencionados anteriormente carece de utilidad, debido a la interferencia de esta especie sobre el espectro de reflexi\u00f3n de la carne. La oxidaci\u00f3n de la carne incrementa los valores de tono (h*).<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio del color por metodos objetivos en sistemas modelo de pastas de embutidos crudo-curados.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio del color por metodos objetivos en sistemas modelo de pastas de embutidos crudo-curados. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Juan a Fernandez Lopez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Murcia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1998<\/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>Jos\u00e9 Angel Perez Alvarez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal:  Macho Quevedo Baron Jose <\/li>\n<li>Francisco Pi\u00f1aga Otanendi (vocal)<\/li>\n<li>Vicente Aranda Catala (vocal)<\/li>\n<li>Francisco Martinez Sanchez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Juan a Fernandez Lopez Se realiz\u00f3 el estudio del efecto de diferentes factores tecnol\u00f3gicos (grado de picado: [&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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