{"id":62673,"date":"2018-03-09T22:50:36","date_gmt":"2018-03-09T22:50:36","guid":{"rendered":""},"modified":"2018-03-09T22:50:36","modified_gmt":"2018-03-09T22:50:36","slug":"physico-chemical-biochemical-and-microbial-changes-in-salted-semipreserved-cuttlefish-sepia-officinalis-during-processing-steps-and-storage-in-optimal-and-abuse-temperature-simulating-market-condi","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/physico-chemical-biochemical-and-microbial-changes-in-salted-semipreserved-cuttlefish-sepia-officinalis-during-processing-steps-and-storage-in-optimal-and-abuse-temperature-simulating-market-condi\/","title":{"rendered":"Physico-chemical, biochemical and microbial changes in salted semipreserved cuttlefish (sepia officinalis) during processing steps and storage in optimal and abuse temperature (simulating market conditions)"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Ibrahima Ciss\u00e9 <\/strong><\/h2>\n<p>El objetivo de este estudio fue evaluar los cambios f\u00edsico-qu\u00edmicos, microbiol\u00f3gicos, proteol\u00edticos, de las aminas vol\u00e1tiles y no vol\u00e1tiles, la textura y el color durante las etapas de procesado y de almacenamiento a temperatura \u00f3ptima (4\u00c2\u00bac) y de abuso (simulando las condiciones de comercializaci\u00f3n) de sepia en semiconserva, as\u00ed como evaluar su eficacia como par\u00e1metros para determinar la calidad, la vida comercial o la ruptura de la cadena del fr\u00edo. el tratamiento osm\u00f3tico con sal y aditivos fue la etapa que m\u00e1s afect\u00f3 a los par\u00e1metros de textura, a la microbiolog\u00eda, a los compuestos nitrogenados y al color. En esta etapa la fracturabilidad, la dureza, la elasticidad, la fuerza de ruptura del m\u00fasculo y la consistencia aumentaron significativamente, mientras que la fuerza de corte disminuy\u00f3, produci\u00e9ndose una tenderizaci\u00f3n del producto como consecuencia de la absorci\u00f3n de agua y la disminuci\u00f3n del contenido en prote\u00edna. Adem\u00e1s, la contaminaci\u00f3n microbiana disminuy\u00f3 notablemente, produci\u00e9ndose un cambio en la microbiota de alteraci\u00f3n, predominando especies bacterianas gram positivas halof\u00edlicas o halotolerantes de los g\u00e9neros bacillus (39,8%) y staphylococcus (32%). Por otra parte la prote\u00edna y otras sustancias nitrogenadas (nitr\u00f3geno no proteico, nitr\u00f3geno b\u00e1sico vol\u00e1til total y los ?-Aminoacidos) disminuyeron considerablemente en la sepia debido a su solubilizaci\u00f3n y difusi\u00f3n hacia la salmuera, as\u00ed como al efecto de diluci\u00f3n producido por la absorci\u00f3n de agua. Finalmente, dicho tratamiento mejor\u00f3 el color de la sepia, apreci\u00e1ndose cambios en la tendencia al rojo, y especialmente al amarillo que podr\u00eda ser atribuido a la difusi\u00f3n de diferentes sustancias hacia la salmuera, como pigmentos, compuestos nitrogenados, etc. la temperatura de almacenamiento fue un factor clave en los cambios microbiol\u00f3gicos. As\u00ed, el recuento de microorganismos mes\u00f3filos y psicrotrofos aumentaron significativamente en las muestras almacenadas<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Physico-chemical, biochemical and microbial changes in salted semipreserved cuttlefish (sepia officinalis) during processing steps and storage in optimal and abuse temperature (simulating market conditions)<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Physico-chemical, biochemical and microbial changes in salted semipreserved cuttlefish (sepia officinalis) during processing steps and storage in optimal and abuse temperature (simulating market conditions) <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Ibrahima Ciss\u00e9 <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Aut\u00f3noma de barcelona<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 31\/01\/2008<\/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> Hern\u00e1ndez Herrero M\u00aa Manuela<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: buenaventura Guamis lop\u00e9z <\/li>\n<li>claudia Ruiz-capillas p\u00e9rez (vocal)<\/li>\n<li>m. teresa Veciana nogues (vocal)<\/li>\n<li>julio Maroto leal (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Ibrahima Ciss\u00e9 El objetivo de este estudio fue evaluar los cambios f\u00edsico-qu\u00edmicos, microbiol\u00f3gicos, proteol\u00edticos, de las aminas [&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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