{"id":67947,"date":"2008-12-11T00:00:00","date_gmt":"2008-12-11T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizacion-de-salmones-tratados-con-aromas-de-humo\/"},"modified":"2008-12-11T00:00:00","modified_gmt":"2008-12-11T00:00:00","slug":"caracterizacion-de-salmones-tratados-con-aromas-de-humo","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/elaboracion-de-alimentos\/caracterizacion-de-salmones-tratados-con-aromas-de-humo\/","title":{"rendered":"Caracterizacion de salmones tratados con aromas de humo"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Olalla Martinez Gonzalez <\/strong><\/h2>\n<p>El an\u00e1lisis de textura instrumental (tpa) se perfila como una opci\u00f3n sencilla, inocua y econ\u00f3mica a la hora de evaluar la calidad de los alimentos. En este trabajo se ha estudiado la validez del tpa (szczesniak, 1963; bourne, 1978) para discriminar entre salmones tratados mediante diversas t\u00e9cnicas de ahumado y evidenciar las modificaciones, relativas a la p\u00e9rdida de calidad, ocurridas a lo largo de la vida \u00fatil de estos. Se trata, adem\u00e1s, de estudiar la posibilidad de utilizar aromas de humo l\u00edquido, en vez de tratamientos tradicionales, en el ahumado del salm\u00f3n; producto en alza en los \u00faltimos a\u00f1os. los diferentes tratamientos de ahumado fueron: inmersi\u00f3n en dos aromas de humo comerciales de diferente composici\u00f3n (uno rico en compuestos fen\u00f3licos, ls1 y otro rico en compuestos carbon\u00edlicos, ls2) y ahumado natural en fr\u00edo (25\u00c2\u00bac) utilizando, para la producci\u00f3n del humo, dos tipos de madera (astillas de haya y roble). Se obtuvieron, as\u00ed, los lotes sls1, sls2, bs y os, respectivamente. de forma paralela a los an\u00e1lisis instrumentales de textura, se estudiaron variables f\u00edsico-qu\u00edmicas, como: ph, humedad, % grasa, %prote\u00ednas, fracciones proteicas, nitr\u00f3geno no proteico, tma, tbars; y se llevaron a cabo an\u00e1lisis sensoriales por un panel de cata entrenado para la evaluaci\u00f3n de salm\u00f3n ahumado. las muestras tratadas a base de humo natural resultaron ser las m\u00e1s estables en el tiempo, junto con las muestras sls2. Las ahumadas a base del aroma ls1, sin embargo, fueron las mejor valoradas desde el punto de vista sensorial, pese a presentar el periodo de vida \u00fatil m\u00e1s corto de entre todos lo tratamientos de ahumado. A la vista de estos resultados, y con arreglo a la legislaci\u00f3n vigente, se procedi\u00f3 a estudiar el efecto de varios tratamientos de congelaci\u00f3n aplicados de forma complementaria al ahumado con aroma ls1. Se observ\u00f3 que la congelaci\u00f3n posterior al tratamiento de ahumado daba lugar a un significativo aumento de la vida \u00fatil de los salmones sls1.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizacion de salmones tratados con aromas de humo<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizacion de salmones tratados con aromas de humo <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Olalla Martinez Gonzalez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Pa\u00eds vasco\/euskal herriko unibertsitatea<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 12\/11\/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>Jes\u00fas Salmeron Egea<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Juan  Antonio Ordo\u00f1ez pereda <\/li>\n<li>M\u00aa dolores Selgas cortecero (vocal)<\/li>\n<li>Ana m. Casp vanaclocha (vocal)<\/li>\n<li>Rafael Jordano salinas (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Olalla Martinez Gonzalez El an\u00e1lisis de textura instrumental (tpa) se perfila como una opci\u00f3n sencilla, inocua y [&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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[4526,1715,12909],"tags":[8947,20880,4433,5949,149332,20745],"class_list":["post-67947","post","type-post","status-publish","format-standard","hentry","category-conservacion-de-alimentos","category-elaboracion-de-alimentos","category-pais-vasco-euskal-herriko-unibertsitatea","tag-ana-m-casp-vanaclocha","tag-jesus-salmeron-egea","tag-juan-antonio-ordonez-pereda","tag-ma-dolores-selgas-cortecero","tag-olalla-Martinez-gonzalez","tag-rafael-jordano-salinas"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/67947","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=67947"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/67947\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=67947"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=67947"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=67947"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}