{"id":1324,"date":"2017-04-02T00:38:00","date_gmt":"2017-04-02T00:38:00","guid":{"rendered":"https:\/\/ptepa.es\/?p=1324"},"modified":"2025-04-02T00:38:38","modified_gmt":"2025-04-02T00:38:38","slug":"reestructuracion-de-musculos-de-pescado-sin-funcionalidad-proteica-serrin-y-musculo-de-atun-cocido","status":"publish","type":"post","link":"https:\/\/ptepa.es\/index.php\/2017\/04\/02\/reestructuracion-de-musculos-de-pescado-sin-funcionalidad-proteica-serrin-y-musculo-de-atun-cocido\/","title":{"rendered":"REESTRUCTURACI\u00d3N DE M\u00daSCULOS DE PESCADO SIN FUNCIONALIDAD PROTEICA (\u201cSERR\u00cdN\u201d Y M\u00daSCULO DE AT\u00daN COCIDO)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">La industria pesquera genera importantes restos de m\u00fasculo que tras su procesamiento tecnol\u00f3gico pierden su funcionalidad proteica. Este es el caso del \u201cserr\u00edn\u201d procedente del serrado de bloques de merluza y del m\u00fasculo de at\u00fan cocido. El empleo de glucomanano y transglutaminasa permitir\u00eda utilizarlos para la elaboraci\u00f3n productos reestructurados.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Descripci\u00f3n de la entidad:<\/strong>&nbsp;El departamento de productos se centra en el estudio del deterioro de los productos pesqueros, tecnolog\u00eda de surimi y productos derivados. Gelificaci\u00f3n de m\u00fasculo de pescado. Reestructuraci\u00f3n. Desarrollo de nuevos producto a partir de pescados. Alta presi\u00f3n en pescados y mariscos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u2022 Estado de desarrollo:<\/strong>&nbsp;Fase de desarrollo \u2013 pruebas de laboratorio<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\u2022 Tipo de colaboraci\u00f3n:<\/strong>&nbsp;Proyecto de I+D+i en cooperaci\u00f3n a nivel nacional<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"mailto:jborderias@ictan.csic.es?cc=info@ptepa.org&amp;subject=Interesado%20en%20oferta%20a%20trav%C3%A9s%20de%20PTEPA\">Contactar con ICTAN para esta oferta.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La industria pesquera genera importantes restos de m\u00fasculo que tras su procesamiento tecnol\u00f3gico pierden su funcionalidad proteica. Este es el caso del \u201cserr\u00edn\u201d procedente del serrado de bloques de merluza y del m\u00fasculo de at\u00fan cocido. El empleo de glucomanano y transglutaminasa permitir\u00eda utilizarlos para la elaboraci\u00f3n productos reestructurados. Descripci\u00f3n de la entidad:&nbsp;El departamento de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[304],"tags":[139,93,181,306,63,57],"class_list":["post-1324","post","type-post","status-publish","format-standard","hentry","category-ofertas-y-demandas","tag-acuicultura","tag-innovacion","tag-investigacion","tag-ofertas","tag-pescado","tag-ptepa"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>REESTRUCTURACI\u00d3N DE M\u00daSCULOS DE PESCADO SIN FUNCIONALIDAD PROTEICA (\u201cSERR\u00cdN\u201d Y M\u00daSCULO DE AT\u00daN COCIDO) - PTEPA<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"REESTRUCTURACI\u00d3N DE M\u00daSCULOS DE PESCADO SIN FUNCIONALIDAD PROTEICA (\u201cSERR\u00cdN\u201d Y M\u00daSCULO DE AT\u00daN COCIDO) - PTEPA\" \/>\n<meta property=\"og:description\" content=\"La industria pesquera genera importantes restos de m\u00fasculo que tras su procesamiento tecnol\u00f3gico pierden su funcionalidad proteica. Este es el caso del \u201cserr\u00edn\u201d procedente del serrado de bloques de merluza y del m\u00fasculo de at\u00fan cocido. El empleo de glucomanano y transglutaminasa permitir\u00eda utilizarlos para la elaboraci\u00f3n productos reestructurados. 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