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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MDPI AG
2025-07-01
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| author | 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 |
| author_facet | 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 |
| author_sort | Luz Hermila Villalobos-Delgado |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-1f8da2a8c0a240fe9ea607d6715973a5 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-1f8da2a8c0a240fe9ea607d6715973a52025-08-20T03:16:42ZengMDPI AGFoods2304-81582025-07-011413234110.3390/foods14132341Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat ProductLuz Hermila Villalobos-Delgado0Yaneisy Y. Martínez-Martínez1Guadalupe Virginia Nevárez-Moorillón2Joaquín T. Santiago-Castro3Sergio Soto-Simental4Carlos Ignacio Juárez-Palomo5Paula Cecilia Guadarrama-Mendoza6Instituto de Agroindustrias, Universidad Tecnológica de la Mixteca, Av. Dr. Modesto Seara Vázquez No. 1. Acatlima, Heroica Ciudad de Huajuapan de León 69004, Oaxaca, MexicoInstituto de Agroindustrias, Universidad Tecnológica de la Mixteca, Av. Dr. Modesto Seara Vázquez No. 1. Acatlima, Heroica Ciudad de Huajuapan de León 69004, Oaxaca, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus II, Chihuahua 31125, Chihuahua, MexicoInstituto de Agroindustrias, Universidad Tecnológica de la Mixteca, Av. Dr. Modesto Seara Vázquez No. 1. Acatlima, Heroica Ciudad de Huajuapan de León 69004, Oaxaca, MexicoInstituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Ave. Universidad s/n Km 1, Ex Hacienda de Aquetzalpa, Tulancingo 43600, Hidalgo, MexicoCentro de Investigación y de Estudios Avanzados del IPN, Km. 9.6 Libramiento Norte Carretera Irapuato León, Irapuato 368241, Guanajuato, MexicoInstituto de Agroindustrias, Universidad Tecnológica de la Mixteca, Av. Dr. Modesto Seara Vázquez No. 1. Acatlima, Heroica Ciudad de Huajuapan de León 69004, Oaxaca, MexicoTwo 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.https://www.mdpi.com/2304-8158/14/13/2341chitogoatruminant meatdry-cured meat productsTBARSvolatile compounds |
| spellingShingle | 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 Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product Foods chito goat ruminant meat dry-cured meat products TBARS volatile compounds |
| title | Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product |
| title_full | Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product |
| title_fullStr | Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product |
| title_full_unstemmed | Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product |
| title_short | Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product |
| title_sort | physicochemical properties and volatile profile of chito a traditional dry cured goat meat product |
| topic | chito goat ruminant meat dry-cured meat products TBARS volatile compounds |
| url | https://www.mdpi.com/2304-8158/14/13/2341 |
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