{"id":71599,"date":"2004-02-12T00:00:00","date_gmt":"2004-02-12T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/aspectos-fa%c2%adsico-qua%c2%admicos-y-composicion-lipa%c2%adda-del-lacon-gallego-de-indicacion-geografica-protegida-influencia-del-cocinado-industria-elaboradora-y-alimentacion-del-cerdo\/"},"modified":"2004-02-12T00:00:00","modified_gmt":"2004-02-12T00:00:00","slug":"aspectos-fa%c2%adsico-qua%c2%admicos-y-composicion-lipa%c2%adda-del-lacon-gallego-de-indicacion-geografica-protegida-influencia-del-cocinado-industria-elaboradora-y-alimentacion-del-cerdo","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/aspectos-fa%c2%adsico-qua%c2%admicos-y-composicion-lipa%c2%adda-del-lacon-gallego-de-indicacion-geografica-protegida-influencia-del-cocinado-industria-elaboradora-y-alimentacion-del-cerdo\/","title":{"rendered":"Aspectos f\u00edsico-qu\u00edmicos y composici\u00f3n lip\u00edda del lac\u00f3n gallego de indicaci\u00f3n geogr\u00e1fica protegida. influencia del cocinado, industria elaboradora y alimentaci\u00f3n del cerdo ."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Adan Veiga Gonz\u00e1lez <\/strong><\/h2>\n<p>El lac\u00f3n gallego es una salaz\u00f3n c\u00e1rnica tradicional de galicia cuyo proceso de elaboraci\u00f3n es similar al del jam\u00f3n serrano pero de menor duraci\u00f3n,que adem\u00e1s tiene la peculiaridad que se consume cocinado tras un desalado previo.  el objetivo global de este trabajo es el estudio del lac\u00f3n acogido a la indicaci\u00f3n geogr\u00e1fica protegida \u00ablac\u00f3n gallego\u00bb, en lo que se refiere a la influencia de la elaboraci\u00f3n, las distintas localizaciones anat\u00f3micas, la industria elaboradora, el efecto del tratamiento culinario (desalado y cocci\u00f3n) y la alimentaci\u00f3n de los cerdos (inclusi\u00f3n de casta\u00f1a y pulpa de remolacha).  para lograr estos objetivos, se ha analizado la composici\u00f3n quimica general, par\u00e1metros f\u00edsico-qu\u00edmicos (ph, act\u00edvidad de agua y color), aspectos lip\u00eddicos (fracciones lip\u00edd\u00edcas, colesterol, \u00edndice tba), \u00e1cidos grasos de las distintas fracc\u00edones y propiedades organol\u00e9pticas de los lacones.Los resultados m\u00e1s importantes fueron, en cuanto a la influencia de la elaboraci\u00f3n, que, a pesar del corto tiempo de curado, los fosfol\u00edpidos sufren un descenso signif\u00edcat\u00edvo, habiendo un importante incremento del \u00edndice de tba, lo que refleja la existencia de ox\u00eddaci\u00f3n en el proceso de elaboraci\u00f3n del lac\u00f3n curado. por otra parte, el lac\u00f3n gallego presenta una composici\u00f3n diferente en los m\u00fasculos externos, internos y del antebrazo y entre las distintas industrias elaboradoras.  el tratamiento culinario eleva el extracto seco de la zona interna y del antebrazo, mientras que la zona externa se mantiene sin variaciones. Esto hace que el producto final tenga un extracto seco del 46-47%, uniforme en todas las zonas. Se produce adem\u00e1s un aumento de todos los par\u00e1metros del color, excepto del \u00edndice de rojez. Al igual que la elaboraci\u00f3n del lac\u00f3n curado, el tratamiento cul\u00ednario provoca un descenso de fosfol\u00edpidos y un aumento de los \u00e1cidos grasos libres. Por el contrario, en el \u00edndice de oxidaci\u00f3n tba no se<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Aspectos f\u00edsico-qu\u00edmicos y composici\u00f3n lip\u00edda del lac\u00f3n gallego de indicaci\u00f3n geogr\u00e1fica protegida. influencia del cocinado, industria elaboradora y alimentaci\u00f3n del cerdo .<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Aspectos f\u00edsico-qu\u00edmicos y composici\u00f3n lip\u00edda del lac\u00f3n gallego de indicaci\u00f3n geogr\u00e1fica protegida. influencia del cocinado, industria elaboradora y alimentaci\u00f3n del cerdo . <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Adan Veiga Gonz\u00e1lez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Santiago de compostela<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 02\/12\/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>\u00e1ngel Cobos  Garc\u00eda<\/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> De la hoz perales Jorge (vocal)<\/li>\n<li>eugenio anselmo Rodr\u00edguez n\u00fa\u00f1ez (vocal)<\/li>\n<li>Jorge Ruiz carrascal (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Adan Veiga Gonz\u00e1lez El lac\u00f3n gallego es una salaz\u00f3n c\u00e1rnica tradicional de galicia cuyo proceso de elaboraci\u00f3n [&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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