{"id":84037,"date":"2000-03-04T00:00:00","date_gmt":"2000-03-04T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/cambios-qua%c2%admicos-y-microestructurales-en-el-proceso-postmortem-de-la-carne-cubierta-conpteridium-aquilinum\/"},"modified":"2000-03-04T00:00:00","modified_gmt":"2000-03-04T00:00:00","slug":"cambios-qua%c2%admicos-y-microestructurales-en-el-proceso-postmortem-de-la-carne-cubierta-conpteridium-aquilinum","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/cambios-qua%c2%admicos-y-microestructurales-en-el-proceso-postmortem-de-la-carne-cubierta-conpteridium-aquilinum\/","title":{"rendered":"Cambios qu\u00edmicos y microestructurales en el proceso postmortem de la carne cubierta conpteridium aquilinum"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Sotelo D\u00edaz Luz Indira <\/strong><\/h2>\n<p>Es de uso tradicional en colombia el consumo de carne que ha sido envuelta con helecho pteridium aquilinum. El objetivo de este trabajo ha sido indagar acerca del efecto que este helecho tradicional colombiano tiene como cobertura de carne; para ello se ha estudiado los principales cambios qu\u00edmicos y microestruturales de la carne de conejo cubierta con el helecho pteridium aquilinum, durante el almacenamiento postmortem a 4\u00c2\u00bac.  las observaciones realizadas por las distintas t\u00e9cnicas microsc\u00f3picas cryo-sem, sem, tem y lm, muestran que a las 24 horas de almacenamiento refrigerado se produce una degradaci\u00f3n m\u00e1s acusada a nivel del tejido conjuntivo endomisial, con respecto a la de una carne control no recubierta con helecho, y en el interior de las c\u00e9lulas m\u00fasculares las miofibrillas aparecen rotas como consecuencia de la degradaci\u00f3n de las prote\u00ednas de los cost\u00e1meros.  la degradaci\u00f3n de la fracci\u00f3n de prote\u00ednas miofibrilares obtenida por sds-page muestra que a las 12 horas de almacenamiento refrigerado aparecen bandas de degradaci\u00f3n que corren entre la troponina t y la caden aligera de la miosina; estas bandas s\u00f3lo aprecen en la carne control a las 24 horas de almacenamiento refrigerado. En la fracci\u00f3n de prote\u00ednas sarcopl\u00e1smicas s\u00f3lo se empiezan a detectar bandas de degradaci\u00f3n despu\u00e9s del tercer d\u00eda de almacenamiento refrigerado para los dos tipos de carne, sin embargo la distribuci\u00f3n de las bandas de degradaci\u00f3n de la carne recubierta es diferente.  los cromatogramas obtenidos de la fracci\u00f3n de compuestos arom\u00e1ticos solubles en una mezcla de 2:3 diclorometano pentano muestran como a las 32 horas postomortem se observan picos correspondientes a \u00e1cidos carboxilicos tipo \u00e1cidos grasos procedente de una l\u00edpolisis que puede ser inducida por el efecto del helecho como cobertura de la carne y tambi\u00e9n se observan picos correspondientes a la fracci\u00f3n menos col\u00e1til del helecho. Los par\u00e1metros fisicoqu\u00edmicos eva<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Cambios qu\u00edmicos y microestructurales en el proceso postmortem de la carne cubierta conpteridium aquilinum<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Cambios qu\u00edmicos y microestructurales en el proceso postmortem de la carne cubierta conpteridium aquilinum <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Sotelo D\u00edaz Luz Indira <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Valencia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 03\/04\/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> Lluch Rodr\u00edguez M. Angeles<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: javier Sanz fern\u00e1ndez <\/li>\n<li>agust\u00edn Tato l\u00f3pez (vocal)<\/li>\n<li>Jos\u00e9 angel Perez alvarez (vocal)<\/li>\n<li>vicente Guardiola herr\u00e1ez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Sotelo D\u00edaz Luz Indira Es de uso tradicional en colombia el consumo de carne que ha sido [&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":[4429,332,16820,6113,1594],"tags":[104153,177753,57922,17040,177752,80926],"class_list":["post-84037","post","type-post","status-publish","format-standard","hentry","category-alimentos-proteinicos","category-ciencias-tecnologicas","category-politecnica-de-valencia","category-refrigeracion-de-alimentos","category-tecnologia-de-los-alimentos","tag-agustin-tato-lopez","tag-javier-sanz-fernandez","tag-jose-angel-perez-alvarez","tag-lluch-rodriguez-m-angeles","tag-sotelo-diaz-luz-indira","tag-vicente-guardiola-herraez"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/84037","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=84037"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/84037\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=84037"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=84037"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=84037"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}