{"id":6176,"date":"1995-01-01T00:00:00","date_gmt":"1995-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1995\/01\/01\/gelificacion-del-musculo-de-sardina-y-de-dosidicus-estudio-de-la-incorporacion-de-ingredientes\/"},"modified":"1995-01-01T00:00:00","modified_gmt":"1995-01-01T00:00:00","slug":"gelificacion-del-musculo-de-sardina-y-de-dosidicus-estudio-de-la-incorporacion-de-ingredientes","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/gelificacion-del-musculo-de-sardina-y-de-dosidicus-estudio-de-la-incorporacion-de-ingredientes\/","title":{"rendered":"Gelificacion del musculo de sardina y de dosidicus: estudio de la incorporacion de ingredientes."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Carmen G\u00f3mez Guill\u00e9n <\/strong><\/h2>\n<p>La textura de geles elaborados a partir de musculo picado y lavado de sardina, con incorporacion de ingredientes gelificantes (hidrocoloides y proteinas no musculares), esta muy condicionada por la calidad funcional o la capacidad gelificante propia del musculo, asi como por el contenido en nac1 de dichos geles. En un musculo de alta calidad funcional, la adicion de proteinas no musculares o de hidrocoloides solo esta indicada para geles de bajo contenido en sal, dado que en estas condiciones el musculo de estas caracteristicas no gelifica. Cuando el musculo de sardina es de baja calidad funcional, tan solo la adicion de clara de huevo o de proteina de soja produce un incremento significativo de los parametros de textura, independientemente del contenido en sal. En geles de dosidicus, se ha podido observar un importante efecto sinergico en la textura, derivado de la adicion conjunta de hidrocoloides con una proteina no muscular.  el dosidicus, a diferencia de la sardina, no presenta fenomenos de asentamiento entre 32 y 38 c, asi como tampoco de modori entre 50 y 60 c. Ademas, en desidicus se atribuye una mayor participacion que en sardina a las interacciones hidrofobicas frente a los enlaces covalentes, en la obtencion del gel definitivo.  en ambas especies, al adicionar clara de huevo se produce un incremento en la formacion de enlaces covalentes, de los cuales participan las proteinas de la clara de huevo, interaccionando parcialmente con la miosina (mhc). Con proteina de soja, caseina y gluten de trigo, existe mayor formacion de interacciones hidrofobicas con respecto a los geles que contienen clara de huevo. A nivel de ultraestructura, solo ha sido posible observar la formacion de una autentica red tridimensional cuando se adiciona clara de huevo. Con el resto de ingredientes, la matriz aparece mas desorganizada, lo cual coincide con valores mas bajos de resistencia de gel.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Gelificacion del musculo de sardina y de dosidicus: estudio de la incorporacion de ingredientes.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Gelificacion del musculo de sardina y de dosidicus: estudio de la incorporacion de ingredientes. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Carmen G\u00f3mez Guill\u00e9n <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1995<\/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>Javier Borderias Juarez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Bernabe Sanz Perez <\/li>\n<li>Taisir-ahmad Masoud Musa (vocal)<\/li>\n<li>Margarita Tejada Yabar (vocal)<\/li>\n<li>Le\u00f3nides Fern\u00e1ndez \u00e1lvarez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Carmen G\u00f3mez Guill\u00e9n La textura de geles elaborados a partir de musculo picado y lavado de sardina, [&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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