Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product

Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product

Two types of chito were evaluated: non-pressed (NP, immediate consumption) and pressed (P, for sale). The characteristics were analysed in samples of three years (2021–2023). The pH, water activity (a<sub>w</sub>), proximate composition, heme iron, sodium chloride (NaCl), water soluble n...

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Main Authors: Luz Hermila Villalobos-Delgado, Yaneisy Y. Martínez-Martínez, Guadalupe Virginia Nevárez-Moorillón, Joaquín T. Santiago-Castro, Sergio Soto-Simental, Carlos Ignacio Juárez-Palomo, Paula Cecilia Guadarrama-Mendoza
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
chito
goat
ruminant meat
dry-cured meat products
TBARS
volatile compounds
Online Access:https://www.mdpi.com/2304-8158/14/13/2341
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Summary:Two types of chito were evaluated: non-pressed (NP, immediate consumption) and pressed (P, for sale). The characteristics were analysed in samples of three years (2021–2023). The pH, water activity (a<sub>w</sub>), proximate composition, heme iron, sodium chloride (NaCl), water soluble nitrogen (WSN), color, metmyoglobin (MMb), texture, lipid oxidation (Thiobarbituric acid reactive substances, TBARS), and microbiological analysis were evaluated, while volatile compounds were identified in NP and P. The a<sub>w</sub> value showed a mean value of 0.70 in NP and P, values reported for typical commercial dried meat samples. However, P showed higher pH values (5.65–5.75), as well as a high level of fat (6.44–15.03%), NaCl (10.93–11.21%), lipid oxidation (3.88–6.32 mg MDA/kg meat), and hardness (223.67–574.01 N), with a browner color than NP, whereas microbial counts were similar between NP and P. Typical breakdown products derived from lipid oxidation were the main volatile compounds detected in chito, with aldehydes and alcohols being the most detected in P. The results suggest that some of the physicochemical characteristics, as well as the volatile profile, showed some differences between both types of chito, which suggests that there was a variation in the meat product associated with the making processes.
ISSN:2304-8158

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