{"id":69091,"date":"2004-06-07T00:00:00","date_gmt":"2004-06-07T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizacion-qua%c2%admica-y-microestructural-del-proceso-de-eleboracion-de-jamon-curado-do-teruel\/"},"modified":"2004-06-07T00:00:00","modified_gmt":"2004-06-07T00:00:00","slug":"caracterizacion-qua%c2%admica-y-microestructural-del-proceso-de-eleboracion-de-jamon-curado-do-teruel","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/politecnica-de-valencia\/caracterizacion-qua%c2%admica-y-microestructural-del-proceso-de-eleboracion-de-jamon-curado-do-teruel\/","title":{"rendered":"Caracterizaci\u00f3n qu\u00edmica y microestructural del proceso de eleboraci\u00f3n de jam\u00f3n curado do teruel."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Virginia Larrea Santos <\/strong><\/h2>\n<p>El proceso de salaz\u00f3n y curado de jamones permite obtener uno de los productos c\u00e1rnicos espa\u00f1oles de mayor tradici\u00f3n como es el jam\u00f3n curado. El jam\u00f3n de teruel es un producto con denominaci\u00f3n de origen en el que el proceso de secado y maduraci\u00f3n se ve influenciado por las caracter\u00edsticas climatol\u00f3gicas de la zona, que definen sus par\u00e1metros de calidad. En este trabajo se realiza la caracterizaci\u00f3n qu\u00edmica y microestructural del jam\u00f3n curado \u00abd.O. Teruel\u00bb, as\u00ed como el estudio de la evoluci\u00f3n de las prote\u00ednas y la grasa, y la difusi\u00f3n de la sal a lo largo del proceso de elaboraci\u00f3n.  las t\u00e9cnicas electrofor\u00e9ticas muestran que se produce una disminuci\u00f3n en la fracci\u00f3n de prote\u00ednas sarcopl\u00e1smicas por insolubilizaci\u00f3n y drenaje tras el salado, y una proteolisis intensa en la maduraci\u00f3n. Se produce tambi\u00e9n cierta degradaci\u00f3n de algunas prote\u00ednas miofibrilares en esta etapa y se observa la aparici\u00f3n de compuestos de peso molecular 3-17 kda. Las enzimas end\u00f3genas de la carne juegan un papel de primer orden en las modificaciones observadas; se ha encontrado una importante actividad enzim\u00e1tica residual (catepsinas l, b y d) durante el proceso y se puede considerar que las enzimas implicadas son responsables en gran medida de las reacciones de proteolisis que tienen lugar.  los principales cambios en la fracci\u00f3n de l\u00edpidos se dan en los fosfol\u00edpidos y \u00e1cidos grasos libres. La hidr\u00f3lisis de los \u00e1cidos grasos de los fosfol\u00edpidos, especialmente de los poliinsaturados, es el principal fen\u00f3meno observado. la fracci\u00f3n de triglic\u00e9ridos, que es la mayoritaria, se mantiene pr\u00e1cticamente inalterada durante el proceso.  la microestructura de los m\u00fasculos biceps femoris y semimembranosus del pernil muestra las caracter\u00edsticas t\u00edpicas del tejido muscular de la carne. en la etapa de salado ya se produce una importante degradaci\u00f3n de las prote\u00ednas de los cost\u00e1meros que unen las miofibrillas entre s\u00ed y especialm<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizaci\u00f3n qu\u00edmica y microestructural del proceso de eleboraci\u00f3n de jam\u00f3n curado do teruel.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizaci\u00f3n qu\u00edmica y microestructural del proceso de eleboraci\u00f3n de jam\u00f3n curado do teruel. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Virginia Larrea Santos <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Valencia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 06\/07\/2004<\/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> P\u00e9rez Munuera Isabel M\u00aa<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: fidel Toldr\u00e1 vilardell <\/li>\n<li>Jos\u00e9 angel Perez alvarez (vocal)<\/li>\n<li>Miguel Rodrigo enguidanos (vocal)<\/li>\n<li> Sayas barbera Mar\u00eda  estrella (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Virginia Larrea Santos El proceso de salaz\u00f3n y curado de jamones permite obtener uno de los productos 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