{"id":73801,"date":"2018-03-09T23:18:45","date_gmt":"2018-03-09T23:18:45","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/evaluacion-sensorial-e-instrumental-de-textura-de-quesos-argentinos\/"},"modified":"2018-03-09T23:18:45","modified_gmt":"2018-03-09T23:18:45","slug":"evaluacion-sensorial-e-instrumental-de-textura-de-quesos-argentinos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/evaluacion-sensorial-e-instrumental-de-textura-de-quesos-argentinos\/","title":{"rendered":"Evaluaci\u00f3n sensorial e instrumental de textura de quesos argentinos"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  G\u00f3mez Borrajo Elida Mar\u00eda Beatriz <\/strong><\/h2>\n<p>El objetivo de este trabajo ha sido evaluar sensorial e instrumentalmente la textura de quesos argentinos: mozarrella, port salut, tilsit, gouda, a fin de contribuir a su caracterizaci\u00f3n. Argentina es el sexto productor mundial de quesos, pero a pesar de ello, no existe una cultura por la caracterizaci\u00f3n o tipificaci\u00f3n de sus quesos, probablemente debido a una joven tradici\u00f3n quesera. La evaluaci\u00f3n sensorial se determin\u00f3 mediante la conformaci\u00f3n de un panel de catadores, verdadero instrumento de medici\u00f3n que fue capacitado seg\u00fan su programa de entrenamiento dise\u00f1ado a tal fin.  la mediciones instrumental se realizaron  trav\u00e9s de ensayos de comprensi\u00f3n-relajaci\u00f3n, ensayos de  punci\u00f3n y el an\u00e1lisis por perfil de textura, realizados mediante una prensa de ensayos mec\u00e1nicos. Tambi\u00e9n se analiz\u00f3 la composici\u00f3n qu\u00edmica de los quesos estudiados. Para establecer las posibles correlaciones entre los par\u00e1metros sensoriales e instrumentales y qu\u00edmicos, se utiliz\u00f3 distintas t\u00e9cnicas estad\u00edsticas (anova, acp, cja, regresiones m\u00faltiples) mediante el programa bmdp y statistica. Una vez que los jueces estuvieron debidamente preparados, determinaron, por consenso, que la microestructura y la rugosidad no aportaban capacidad discriminatoria en los quesos estudiados.  entre los diferentes atributos sensoriales evaluados, la firmeza es el atributo que mejoro permiti\u00f3 diferenciar a los distintos quesos. Adem\u00e1s la adherencia, humedad y elasticidad permiten diferenciar al port salut de las otras variedades, pero no permiten diferenciar a estas variedades entre s\u00ed. Los ensayos de comprensi\u00f3n-relajaci\u00f3n y el an\u00e1lisis por perfil de textura fueron los m\u00e1s adecuados para la caracterizaci\u00f3n de los quesos estudiados. En la caracterizaci\u00f3n mec\u00e1nica delos diferentes quesos, se observ\u00f3 que todos los quesos presentaron una elasticidad y cohesividad similares. La dureza y l car\u00e1cter s\u00f3lido de los quesos sigui\u00f3 orden ascendente: tilsit<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Evaluaci\u00f3n sensorial e instrumental de textura de quesos argentinos<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Evaluaci\u00f3n sensorial e instrumental de textura de quesos argentinos <\/li>\n<li><strong>Autor:<\/strong>\u00a0  G\u00f3mez Borrajo Elida Mar\u00eda Beatriz <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Valencia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 29\/04\/2005<\/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>Noemi Gerschenson Lia<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: M\u00aa amparo Chiralt boix <\/li>\n<li>esther Sendra nadal (vocal)<\/li>\n<li> Fiszman dal santo susana (vocal)<\/li>\n<li>esther Ferragut p\u00e9rez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de G\u00f3mez Borrajo Elida Mar\u00eda Beatriz El objetivo de este trabajo ha sido evaluar sensorial e instrumentalmente la [&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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