{"id":78918,"date":"2006-03-03T00:00:00","date_gmt":"2006-03-03T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/aportaciones-a-la-caracterizacion-de-la-morcilla-de-leon-y-evolucion-de-determinados-parametros-fa%c2%adsicos-qua%c2%admicos-y-microbiologicos-durante-su-conservacion-a-refrigeracion\/"},"modified":"2006-03-03T00:00:00","modified_gmt":"2006-03-03T00:00:00","slug":"aportaciones-a-la-caracterizacion-de-la-morcilla-de-leon-y-evolucion-de-determinados-parametros-fa%c2%adsicos-qua%c2%admicos-y-microbiologicos-durante-su-conservacion-a-refrigeracion","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/aportaciones-a-la-caracterizacion-de-la-morcilla-de-leon-y-evolucion-de-determinados-parametros-fa%c2%adsicos-qua%c2%admicos-y-microbiologicos-durante-su-conservacion-a-refrigeracion\/","title":{"rendered":"Aportaciones a la caracterizaci\u00f3n de la morcilla de le\u00f3n y evoluci\u00f3n de determinados par\u00e1metros f\u00edsicos, qu\u00edmicos y microbiol\u00f3gicos durante su conservaci\u00f3n a refrigeraci\u00f3n."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Cabeza Herrera Enrique Alfonso <\/strong><\/h2>\n<p>Se ha llevado a cabo una serie de an\u00e1lisis qu\u00edmicos, f\u00edsico-qu\u00edmicos y microbiol\u00f3gicos de muestras del comercio minoristas de morcilla de le\u00f3n con el fin de aportar datos para su caracterizaci\u00f3n. Tambi\u00e9n se han estudiado los cambios que se presentan los par\u00e1metros anteriores, as\u00ed como los sensoriales mediante pruebas discriminantes, durante la conservaci\u00f3n de las morcillas de dos industrias a tres temperaturas de conservaci\u00f3n (0, 3 y 6\u00c2\u00ba c).  de acuerdo con los resultados obtenidos, la composici\u00f3n qu\u00edmica y f\u00edsico-qu\u00edmica media de la morcilla fue: 67% de humedad, 14% de gras, 8% de carbohidratos utilizables, 5% de prote\u00edna, 2% de cenizas y 3% de fibra diet\u00e9tica. El valor de ph estuvo en torno a 6, con una actividad de agua de 0,975  y un potencial redox de 0 mv. Los par\u00e1metros de color estudiados en la morcilla arrojaron los siguientes valores: l*: 29,5, a*: 16,9 y b*: 3,5. Otros resultados obtenidos de caracterizaci\u00f3n del producto son: az\u00facares simples (1,6 % de glucosa, 1 % de fructosa y 0,3% de sacarosa); presencia de \u00e1cidos org\u00e1nicos como \u00e1cido m\u00e1lico, c\u00edtrico, l\u00e1ctico, ac\u00e9tico, piroglut\u00e1mico, pir\u00favico y una mezcla de \u00e1cido succ\u00ednico y un compuesto no identificado. Elementos minerales entre los que cabe destacar por su importancia nutritiva el contenido en azufre, hierro, manganeso y cobre (76, 11, 0,20 y 0,08 mg\/100g, respectivamente); \u00e1cidos grasos totales, encontrando 54 % de \u00e1cidos grasos insaturados destacando el \u00e1cido oleico (33%) y linoleico (12%) y un 46% de \u00e1cido grasos saturados, destac\u00e1ndose el palm\u00edtico y este\u00e1rico -24% y 19%, respectivamente-. Con relaci\u00f3n a los compuestos vol\u00e1tiles, se identificaron 184 compuestos, donde sobresale la riqueza en componentes azufrados, oxigenados alif\u00e1ticos (principalmente aldeh\u00eddos, cetonas y \u00e1cidos org\u00e1nicos), compuestos terp\u00e9nicos, as\u00ed como fen\u00f3licos. En general la composici\u00f3n de la morcilla de le\u00f3n se ve enormemente influenciada por la<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Aportaciones a la caracterizaci\u00f3n de la morcilla de le\u00f3n y evoluci\u00f3n de determinados par\u00e1metros f\u00edsicos, qu\u00edmicos y microbiol\u00f3gicos durante su conservaci\u00f3n a refrigeraci\u00f3n.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Aportaciones a la caracterizaci\u00f3n de la morcilla de le\u00f3n y evoluci\u00f3n de determinados par\u00e1metros f\u00edsicos, qu\u00edmicos y microbiol\u00f3gicos durante su conservaci\u00f3n a refrigeraci\u00f3n. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Cabeza Herrera Enrique Alfonso <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Le\u00f3n<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 03\/03\/2006<\/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>Javier Mateo Oyague<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: el\u00edas fernando Rodriguez ferri <\/li>\n<li>Jos\u00e9 angel Perez alvarez (vocal)<\/li>\n<li>jordi Rovira carballido (vocal)<\/li>\n<li> Garcia cachan Mar\u00eda  dolores (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Cabeza Herrera Enrique Alfonso Se ha llevado a cabo una serie de an\u00e1lisis qu\u00edmicos, f\u00edsico-qu\u00edmicos y microbiol\u00f3gicos [&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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