{"id":461,"date":"2020-12-21T18:00:31","date_gmt":"2020-12-21T17:00:31","guid":{"rendered":"https:\/\/aromais.com\/2020\/12\/21\/2a-anualidad-del-proyecto-haamlownabiopep\/"},"modified":"2025-04-02T17:52:56","modified_gmt":"2025-04-02T15:52:56","slug":"2a-anualidad-del-proyecto-haamlownabiopep","status":"publish","type":"post","link":"https:\/\/aromais.com\/en\/2a-anualidad-del-proyecto-haamlownabiopep\/","title":{"rendered":"2nd ANNUAL PAYMENT OF THE HAAMLOWNaBIOPEP PROJECT"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb][et_pb_row _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb][et_pb_text _builder_version=\u00bb4.7.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb]<\/p>\n<p><span><strong>OBJETIVO:<\/strong><\/span><strong> \u00a0\u00a0\u00a0\u00a0 <\/strong><span>Elaborar un jam\u00f3n curado procedente de perniles de cerdo ib\u00e9rico en un nuevo formato, reducido en sodio y elevado contenido en p\u00e9ptidos bioactivos. Para ello se mejorar\u00e1 el sistema tradicional de curaci\u00f3n consiguiendo una pieza de jam\u00f3n con una conformaci\u00f3n uniforme, f\u00e1cil de lonchear, sin imperfecciones y con posibilidad de comercializarlo en piezas completas, medias piezas, cuartos, octavos y lonchas <\/span><\/p>\n<p><span>\u00a0<\/span><\/p>\n<p><span><strong>CONVOCATORIA:<\/strong><\/span><strong>\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong><span>Proyecto en cooperaci\u00f3n dentro de la convocatoria RETOS-COLABORACI\u00d3N 2017.<\/span><\/p>\n<p><span>\u00a0<\/span><\/p>\n<p><span><strong>ACUERDOS:<\/strong><\/span><strong>\u00a0\u00a0\u00a0 <\/strong><span>Es un proyecto a cuatro a\u00f1os desarrollado en base a la colaboraci\u00f3n establecida entre la empresa Aroma Iberica Serrana S.L, el Centro Tecnol\u00f3gico del Metal y la Universidad San Antonio de Cartagena.<\/span><\/p>\n<p><span><strong>FASES:<\/strong><\/span> Duraci\u00f3n 35 Meses (Abril de 2018 y Marzo de 2021.)<\/p>\n<p><span><strong>RESULTADOS 2\u00aa FASE: <\/strong><\/span><\/p>\n<p><span>Durante la segunda anualidad se contin\u00faa realizando una b\u00fasqueda bibliogr\u00e1fica sobre los distintos cambios en el proceso que podr\u00edan incrementar el aroma del jam\u00f3n y la concentraci\u00f3n de p\u00e8ptidos bioactivos. Se revisan estudios donde se acelera la maduraci\u00f3n mediante enzimas proteoliticas, cambios en las condiciones de procesado, incremento de temperatura y HR. Adem\u00e1s se terminan de poner a punto las t\u00e9cncicas necesarias para la caracterizaci\u00f3n f\u00edsico-qu\u00edmica, composicional, microbiol\u00f3gica y bioqu\u00edmica. Se eval\u00faa la efectividad de distintas condiciones de proceso y de combinaci\u00f3n de sales, para elaborar jamones deshuesados y se ha dise\u00f1ado un nuevo proceso en colaboraci\u00f3n con la empresa, modificando el tiempo de salado, la granulometria y la composisic\u00f3nde la sal, y el contenido en Na de las sales nitificantes y humedad y temperatura en las fases de secado y bodega.<\/span><\/p>\n<p><span>Dentro del desarrollo y validaci\u00f3n del nuevo procesado a nivel pre industrial se realizan las siguientes actividades:<\/span><\/p>\n<p><span>\u00a0<\/span><\/p>\n<ul>\n<li><span> <\/span><span>Caracterizaci\u00f3n del proceso de salado de jamones deshuesados.<\/span><\/li>\n<li><span> <\/span><span>Caracterizaci\u00f3n de la etapa de post-salado. Efecto de distintas condiciones de procesado.<\/span><\/li>\n<li><span> <\/span><span>Estudio de la influencia del nuevo proceso de elaboraci\u00f3n de un jam\u00f3n ib\u00e9rico deshuesado bajo en sal sobre las caracter\u00edsticas nutricionales, microbiol\u00f3gicas y sensoriales del producto final.<\/span><\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb4px||14px|||\u00bb border_width_all=\u00bb2px\u00bb border_color_all=\u00bb#0c71c3&#8243;][et_pb_row _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb-6px|auto||auto||\u00bb custom_padding=\u00bb0px|||||\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb][et_pb_text _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#ffffff\u00bb background_color=\u00bb#0c71c3&#8243; custom_margin=\u00bb2px|||||\u00bb custom_padding=\u00bb10px||10px||true|false\u00bb]<\/p>\n<p style=\"padding-left: 30px;\">Financiado por:<\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb text_line_height=\u00bb2em\u00bb ul_line_height=\u00bb2.2em\u00bb custom_padding=\u00bb|||30px|false|false\u00bb]<\/p>\n<ul>\n<li>\n<p><strong>Este proyecto est\u00e1 financiado por: FEDER\/Ministerio de Ciencia, Innovaci\u00f3n y Universidades-Agencia Estatal de Investigaci\u00f3n\/Proyecto RTC-2017-6319-1<\/strong><\/p>\n<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_2,1_2&#8243; _builder_version=\u00bb4.9.10&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb|100px||20px|false|false\u00bb hover_enabled=\u00bb0&#8243; sticky_enabled=\u00bb0&#8243;][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb][et_pb_image src=\u00bbhttps:\/\/aromais.com\/wp-content\/uploads\/2021\/01\/download.png\u00bb title_text=\u00bbdownload\u00bb _builder_version=\u00bb4.7.7&#8243; _module_preset=\u00bbdefault\u00bb width=\u00bb66.7%\u00bb custom_padding=\u00bb|44px||||\u00bb][\/et_pb_image][et_pb_image src=\u00bbhttps:\/\/aromais.com\/wp-content\/uploads\/2021\/01\/Logo_Agencia_Estatal_de_Investigacion.jpg\u00bb title_text=\u00bbLogo_Agencia_Estatal_de_Investigaci\u00f3n\u00bb _builder_version=\u00bb4.7.7&#8243; _module_preset=\u00bbdefault\u00bb width=\u00bb39.3%\u00bb custom_padding=\u00bb|50px|||false|false\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb][et_pb_image src=\u00bbhttps:\/\/aromais.com\/wp-content\/uploads\/2020\/10\/logo-UNION-EUROPEA.png\u00bb title_text=\u00bblogo-UNION-EUROPEA\u00bb _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb width=\u00bb99.8%\u00bb custom_padding=\u00bb|||1px||\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb21px||9px|||\u00bb][\/et_pb_section][et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb40px||11px||false|false\u00bb border_width_all=\u00bb2px\u00bb border_color_all=\u00bb#0c71c3&#8243;][et_pb_row _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb custom_margin=\u00bb-41px|auto||auto|false|false\u00bb custom_padding=\u00bb0px||||false|false\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb][et_pb_text _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb text_text_color=\u00bb#ffffff\u00bb background_color=\u00bb#0c71c3&#8243; custom_margin=\u00bb0px||37px|||\u00bb custom_padding=\u00bb10px||10px||true|false\u00bb]<\/p>\n<p style=\"padding-left: 30px;\">Colaboradores:<\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb text_line_height=\u00bb2em\u00bb ul_line_height=\u00bb2.2em\u00bb custom_padding=\u00bb|||30px|false|false\u00bb]<\/p>\n<ul>\n<li>AromaIb\u00e9rica Serrana, S.L.<\/li>\n<li>Centro Tecnol\u00f3gico del Metal de la Regi\u00f3n de Murcia<\/li>\n<li>Ucam<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_3,2_3&#8243; _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb18px|0px||30px|false|false\u00bb][et_pb_column type=\u00bb1_3&#8243; _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb][et_pb_image src=\u00bbhttps:\/\/aromais.com\/wp-content\/uploads\/2020\/09\/logo360-300&#215;103-1.png\u00bb title_text=\u00bblogo360-300&#215;103&#8243; align=\u00bbcenter\u00bb _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb][\/et_pb_image][et_pb_image src=\u00bbhttps:\/\/aromais.com\/wp-content\/uploads\/2020\/10\/logoUCAM.png\u00bb title_text=\u00bblogoUCAM\u00bb _builder_version=\u00bb4.7.7&#8243; _module_preset=\u00bbdefault\u00bb width=\u00bb100%\u00bb custom_padding=\u00bb|50px|||false|false\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb2_3&#8243; _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb][et_pb_image src=\u00bbhttps:\/\/aromais.com\/wp-content\/uploads\/2021\/01\/Captura-de-pantalla-2021-01-27-a-las-18.17.39.png\u00bb title_text=\u00bbCaptura de pantalla 2021-01-27 a las 18.17.39&#8243; _builder_version=\u00bb4.7.7&#8243; _module_preset=\u00bbdefault\u00bb width=\u00bb52.7%\u00bb custom_margin=\u00bb|292px||||\u00bb custom_padding=\u00bb|83px||||\u00bb hover_enabled=\u00bb0&#8243; sticky_enabled=\u00bb0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb custom_padding=\u00bb||23px|||\u00bb][et_pb_row _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb][et_pb_text _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb]<\/p>\n<p><a href=\"http:\/\/investigacion.ucam.edu\/proyecto\/investigacion-aplicada-para-el-diseno-y-desarrollo-de-un-nuevo-proceso-la-reduccioon-del\">http:\/\/investigacion.ucam.edu\/proyecto\/investigacion-aplicada-para-el-diseno-y-desarrollo-de-un-nuevo-proceso-la-reduccioon-del<\/a><\/p>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb][et_pb_row _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb][et_pb_text _builder_version=\u00bb4.7.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb] OBJETIVO: \u00a0\u00a0\u00a0\u00a0 Elaborar un jam\u00f3n curado procedente de perniles de cerdo ib\u00e9rico en un nuevo formato, reducido en sodio y elevado contenido en p\u00e9ptidos bioactivos. Para ello se mejorar\u00e1 el sistema tradicional de curaci\u00f3n consiguiendo una pieza de jam\u00f3n con una conformaci\u00f3n uniforme, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":903,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_joinchat":[],"footnotes":""},"categories":[126],"tags":[],"class_list":["post-461","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-organismos-oficiales"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>2\u00aa ANUALIDAD DEL PROYECTO HAAMLOWNaBIOPEP - Aromais | Jamones de alta calidad y sabor \u00fanico elaborados en Murcia<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aromais.com\/en\/2a-anualidad-del-proyecto-haamlownabiopep\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"2\u00aa ANUALIDAD DEL PROYECTO HAAMLOWNaBIOPEP - Aromais | Jamones de alta calidad y sabor \u00fanico elaborados en Murcia\" \/>\n<meta property=\"og:description\" content=\"[et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb][et_pb_row _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.6.1&#8243; _module_preset=\u00bbdefault\u00bb][et_pb_text _builder_version=\u00bb4.7.7&#8243; _module_preset=\u00bbdefault\u00bb text_orientation=\u00bbjustified\u00bb] OBJETIVO: \u00a0\u00a0\u00a0\u00a0 Elaborar un jam\u00f3n curado procedente de perniles de cerdo ib\u00e9rico en un nuevo formato, reducido en sodio y elevado contenido en p\u00e9ptidos bioactivos. 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