{"id":99553,"date":"2010-05-03T00:00:00","date_gmt":"2010-05-03T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/efecto-del-almacenamiento-sobre-el-valor-nutritivo-la-calidad-higienico-sanitaria-y-sensorial-de-la-trucha-arco-iris-oncorhynchus-mykiss-procesada-mediante-la-tecnologa%c2%ada-sous-vide\/"},"modified":"2010-05-03T00:00:00","modified_gmt":"2010-05-03T00:00:00","slug":"efecto-del-almacenamiento-sobre-el-valor-nutritivo-la-calidad-higienico-sanitaria-y-sensorial-de-la-trucha-arco-iris-oncorhynchus-mykiss-procesada-mediante-la-tecnologa%c2%ada-sous-vide","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-de-la-nutricion\/efecto-del-almacenamiento-sobre-el-valor-nutritivo-la-calidad-higienico-sanitaria-y-sensorial-de-la-trucha-arco-iris-oncorhynchus-mykiss-procesada-mediante-la-tecnologa%c2%ada-sous-vide\/","title":{"rendered":"Efecto del almacenamiento sobre el valor nutritivo, la calidad higi\u00e9nico-sanitaria y sensorial de la trucha arco-iris (oncorhynchus mykiss) procesada mediante la tecnolog\u00eda sous-vide"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Alvaro Villarino Rodr\u00edguez <\/strong><\/h2>\n<p>La tecnolog\u00eda sous-vide o cocci\u00f3n bajo vac\u00edo es un m\u00e9todo completo de cocinado de alimentos donde los ingredientes crudos o precocinados de alta calidad se introducen en bolsas u otros recipientes de alta resistencia al calor que son sellados t\u00e9rmicamente al vac\u00edo antes de ser sometidos a un tratamiento t\u00e9rmico de pasterizaci\u00f3n, tras el cual, son enfriados r\u00e1pidamente y mantenidos a temperaturas de refrigeraci\u00f3n hasta su consumo, momento en el cual son recalentados. Los objetivos pretendidos con esta tesis doctoral han sido: 1) estudiar la calidad higi\u00e9nico-sanitaria de la trucha arco-iris (oncorhynchus mykiss) procesada mediante la tecnolog\u00eda sous-vide en distintas condiciones de tiempo (0, 3, 21 y 45 d\u00edas) y temperatura (2\u00c2\u00ba y 10\u00c2\u00ba c) de almacenamiento. 2) evaluar el contenido en nutrientes, la calidad proteica y la biodisponibilidad de algunos minerales (fe, cu, zn, na, k, ca, mg y p) de la trucha arco-iris (oncorhynchus  mykiss) cruda, cocinada en su jugo y mediante la tecnolog\u00eda sous-vide, sin y con distintos tipos de aceites (aceite de oliva y aceite de girasol), 3) analizar las modificaciones que el almacenamiento a distintos tiempos (0, 3, 21 y 45 d\u00edas) y distintas temperaturas (2\u00c2\u00ba y 10\u00c2\u00ba c) ejerce sobre el contenido en nutrientes, calidad proteica y biodisponibilidad de algunos minerales de la trucha arco-iris (oncorhynchus mykiss) procesada mediante la tecnolog\u00eda sous-vide; y 4) estudiar la calidad sensorial de la trucha arco-iris (oncorhynchus mykiss) procesada por la tecnolog\u00eda sous-vide mediante la utilizaci\u00f3n de pruebas descriptivas y diferenciales.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Efecto del almacenamiento sobre el valor nutritivo, la calidad higi\u00e9nico-sanitaria y sensorial de la trucha arco-iris (oncorhynchus mykiss) procesada mediante la tecnolog\u00eda sous-vide<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Efecto del almacenamiento sobre el valor nutritivo, la calidad higi\u00e9nico-sanitaria y sensorial de la trucha arco-iris (oncorhynchus mykiss) procesada mediante la tecnolog\u00eda sous-vide <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Alvaro Villarino Rodr\u00edguez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Le\u00f3n<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 05\/03\/2010<\/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 Del Camino Garc\u00eda Fern\u00e1ndez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Ana Mar\u00eda Requejo marcos <\/li>\n<li>Mar\u00eda teresa L\u00f3pez d\u00edaz (vocal)<\/li>\n<li>Francisco Jorquera plaza (vocal)<\/li>\n<li>herminia L\u00f3pez Garc\u00eda de la serrana (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Alvaro Villarino Rodr\u00edguez La tecnolog\u00eda sous-vide o cocci\u00f3n bajo vac\u00edo es un m\u00e9todo completo de cocinado de [&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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