{"id":42780,"date":"1999-12-03T00:00:00","date_gmt":"1999-12-03T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/importancia-del-ph-de-la-materia-prima-en-el-proceso-del-curado-del-jamon\/"},"modified":"1999-12-03T00:00:00","modified_gmt":"1999-12-03T00:00:00","slug":"importancia-del-ph-de-la-materia-prima-en-el-proceso-del-curado-del-jamon","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/importancia-del-ph-de-la-materia-prima-en-el-proceso-del-curado-del-jamon\/","title":{"rendered":"Importancia del ph de la materia prima en el proceso del curado del jam\u00f3n"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Asunci\u00f3n Gago Gago <\/strong><\/h2>\n<p>La obtenci\u00f3n de un jam\u00f3n curado con una calidad bromatrol\u00f3gica adecuada a depender, en gran parte de una selecci\u00f3n y preparaci\u00f3n apropiada de la misma.  existen pocos estudios sobre las posibles consecuencias que el ph inicial de la materia prima puede tener sobre las caracter\u00edsticas del producto terminado. Por este motivo resulta intersante estudiar la influencia de este par\u00e1metro sobre el proceso de elaboraci\u00f3n del jam\u00f3n curado, haciendo especial hincapi\u00e9 en el color, ya que este es una de las primeras caracter\u00edsticas que el consumidor asocia con la calidad.  para ello se seleccionaron jamones de dos intervalos de ph (ph de clasificaci\u00f3n 1: 5,6-6 y lote de ph de clasifaci\u00f3n 2: 600-6,5). Las condiciones tecnol\u00f3gicas del proceso de elaboraci\u00f3n fueron id\u00e9nticas en ambos lotes. Se seleccionaron tres m\u00fasculos seminimembranosus, semitendinosus y biceps femoris, a su vez cada uno de ellos fue dividido en tres zonas: externa, media e interna, siguiendo el flujo de penetraci\u00f3n de la sal. Las determinaciones anal\u00edticas realizadas fueron: humedad (kg agua\/100 kg materia h\u00fameda), cloruro s\u00f3dico (kg nac1\/100 kg materia h\u00fameda), nitrito residual (mg\/kg), coordenadas de color ciela*b*, magnitudes psicof\u00edsicas (tono y croma) e \u00edndices de rojes y nitrosaci\u00f3n.  se observ\u00f3 que las reacciones de nitrificaci\u00f3n, la penetraci\u00f3n de la sal, la retrogradaci\u00f3n de los pigmentos musculares y la homogeneizaci\u00f3n de las coordenadas de color fueron m\u00e1s lentas para los jamones de ph inicial comprendido entre 6,0 y 6,5.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Importancia del ph de la materia prima en el proceso del curado del jam\u00f3n<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Importancia del ph de la materia prima en el proceso del curado del jam\u00f3n <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Asunci\u00f3n Gago Gago <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Valencia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 12\/03\/1999<\/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>Vicente Aranda Catal\u00e1<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Francisco Pi\u00f1aga otamendi <\/li>\n<li>gonzalo Clemente mar\u00edn (vocal)<\/li>\n<li>estrella Sayas barber\u00e1 (vocal)<\/li>\n<li>isabel Perez munuera (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Asunci\u00f3n Gago Gago La obtenci\u00f3n de un jam\u00f3n curado con una calidad bromatrol\u00f3gica adecuada a depender, en [&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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