{"id":89212,"date":"2001-08-03T00:00:00","date_gmt":"2001-08-03T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/influencia-de-la-materia-prima-sobre-la-textura-del-jamon-curado\/"},"modified":"2001-08-03T00:00:00","modified_gmt":"2001-08-03T00:00:00","slug":"influencia-de-la-materia-prima-sobre-la-textura-del-jamon-curado","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/influencia-de-la-materia-prima-sobre-la-textura-del-jamon-curado\/","title":{"rendered":"Influencia de la materia prima sobre la textura del jam\u00f3n curado"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Marta Ordo\u00f1ez Aguirre <\/strong><\/h2>\n<p>Al analizar la calidad sensorial del jam\u00f3n curado se ha observado que en m\u00e1s de una ocasi\u00f3n existen deficiencias en la textura del mismo. Los factores determinantes de dicha textura del jam\u00f3n curado y los posibles defectos en la materia prima y las condiciones del proceso.  el objetivo primero de este estudio fue conocer las diferencias f\u00edscio-qu\u00edmicas y sensoriales entre los jamones elaborados a partir de carnes pse (p\u00e1lidas, blandas y exudativas) y carnes normales, a lo largo de todo el proceso. una vez establecidas dichas diferencias, se estudiaron distintas medidas correctoras durante el proceso, para determinar cu\u00e1les son las que hay que aplicar para que los jamones elaborados con los dos tipos de materia prima (normal y pse) sean lo m\u00e1s semejantes posibles entre s\u00ed.  los principales resultados y conclusiones obtenidas son los siguientes:  &#8211; en cuanto a los sistemas de detecci\u00f3n de carnes pse, adem\u00e1s del ph y conductividad a las 24 h psotmortem, los par\u00e1metros de color l* y b* resultan \u00fatiles para detectar este tipo de carnes a las 24 h postmortem, e incluso tras la congelaci\u00f3n y descongelaci\u00f3n de las mismas.  &#8211; adem\u00e1s, el jam\u00f3n elaborado con carnes pse result\u00f3 ser un jam\u00f3n menos homog\u00e9neo, menos cohesivo, m\u00e1s adhesivo, m\u00e1s salado y m\u00e1s pastoso que los jamones normales.  &#8211; la reducci\u00f3n del tiempo de salaz\u00f3n y la eliminaci\u00f3n de la fase de estufaje, han resultado ser las medidas m\u00e1s adecuadas para elaborar jamones partiendo de carnes pse, ya que han permitido disminuir o anular los efectos negativos que dicha condici\u00f3n pse tiene sobre el producto, presentando una evoluci\u00f3n y caracter\u00edsticas sensoriales finales m\u00e1s similar a la de los jamones normales.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Influencia de la materia prima sobre la textura del jam\u00f3n curado<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Influencia de la materia prima sobre la textura del jam\u00f3n curado <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Marta Ordo\u00f1ez Aguirre <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Burgos<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 08\/03\/2001<\/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>Mar\u00eda Isabel Jaime Moreno<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: pedro Roncal\u00e9s rabinal <\/li>\n<li>carmen Garc\u00eda gonz\u00e1lez (vocal)<\/li>\n<li>jacint Arnau arboix (vocal)<\/li>\n<li>Mar\u00eda dolores Garrido fern\u00e1ndez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Marta Ordo\u00f1ez Aguirre Al analizar la calidad sensorial del jam\u00f3n curado se ha observado que en m\u00e1s [&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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