{"id":83390,"date":"2018-03-10T00:07:31","date_gmt":"2018-03-10T00:07:31","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/empleo-de-fermentos-lacticos-en-la-fabricacion-de-productos-carnicos\/"},"modified":"2018-03-10T00:07:31","modified_gmt":"2018-03-10T00:07:31","slug":"empleo-de-fermentos-lacticos-en-la-fabricacion-de-productos-carnicos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/empleo-de-fermentos-lacticos-en-la-fabricacion-de-productos-carnicos\/","title":{"rendered":"Empleo de fermentos lacticos en la fabricacion de productos carnicos"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Mata Anguiano Carmen M. <\/strong><\/h2>\n<p>En este trabajo se ha realizado un estudio comparativo sobre un t\u00edpico embutido crudo curado, el salchich\u00f3n \u00bb tipo casero\u00bb,que se elabor\u00f3 con diferentes cultivos iniciadores y bioconservadores.  para ello se fabricaron cinco lotes de embutidos de 42 piezas cada uno, dos de estos lotes se inocularon con cultivos iniciadors comerciales, otros dos con bioconservadores y otro, al que no se le adicion\u00f3 nada, se consider\u00f3 e lote control. Estos salchichones se maduraron en una c\u00e1mara de maduraci\u00f3n controlada durante 30 d\u00edas. A lo largo de todo el proceso, se realizaron distintos an\u00e1lisis qu\u00edmicos y f\u00edsico-qu\u00edmicos ( composici\u00f3n qu\u00edmica bruta, evoluci\u00f3n de ph y aw, cantidad de cloruro s\u00f3dico, nitritos, nnp y evoluci\u00f3n de los \u00ed\u00acndices de oxisaci\u00f3n de la grasa).  tambi\u00e9n se estudiaron los distintos grupos de microorganismos, tanto los involucrados en la maduraci\u00f3n como los alterantes y pat\u00f3genos, con el fin de valorar la posible acci\u00f3n  bioconservadora de los productos a\u00f1adidos. y finalmente se realiz\u00f3 una evaluaci\u00f3n sensorial para definir las caracter\u00edsticas organol\u00e9pticas de los distintos lotes de salchichones y poder identificar las posibles diferencias que originaban la adici\u00f3n de uno u otro tipo de cultivo l\u00e1ctico.  en los resultados obtenidos no se aprecian diferencias significativas ( &gt;0,05) en la mayor\u00eda de los par\u00e1metros qu\u00edmicos y f\u00edsico-qu\u00edmico, a excepci\u00f3n del ph y el contenido de \u00e1cido l\u00e1ctico. Todos los embutidos analizados cumplieron la norma de calidad para salchich\u00f3n de categor\u00eda extra. En cuanto a los par\u00e1metros microbiol\u00f3gicos, los salchichones inoculados con cultivos iniciadores comerciales mostraron recuentos de lactobacilos y micrococaceas significartivamente m\u00e1s elevados ( p&lt;0,001) que el resto de lotes. Asimismo,estos lotes de embutido mostraron los menores recuentos de enteribacterias,coliformes y enterococos. Estos grupos microbianos tambi\u00e9n fueron signifcativamentem\u00e1s bajo<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Empleo de fermentos lacticos en la fabricacion de productos carnicos<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Empleo de fermentos lacticos en la fabricacion de productos carnicos <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Mata Anguiano Carmen M. <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 C\u00f3rdoba<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 17\/02\/2000<\/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>salguero Carretero Fernandez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jes\u00fas D\u00edez dapena <\/li>\n<li>lorenzo De la hoz perales (vocal)<\/li>\n<li> Del cuvillo palomino Mar\u00eda  teresa (vocal)<\/li>\n<li>Juan  Jos\u00e9 Cordoba ramos (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Mata Anguiano Carmen M. En este trabajo se ha realizado un estudio comparativo sobre un t\u00edpico embutido [&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":[494,332,515,973,2390,1594],"tags":[10894,2150,58364,15104,176757,63165],"class_list":["post-83390","post","type-post","status-publish","format-standard","hentry","category-ciencias-agrarias","category-ciencias-tecnologicas","category-ciencias-veterinarias","category-cordoba","category-productos-derivados-de-los-lacteos","category-tecnologia-de-los-alimentos","tag-del-cuvillo-palomino-maria-teresa","tag-jesus-diez-dapena","tag-juan-jose-cordoba-ramos","tag-lorenzo-de-la-hoz-perales","tag-mata-anguiano-carmen-m","tag-salguero-carretero-fernandez"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/83390","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=83390"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/83390\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=83390"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=83390"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=83390"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}