Next Article in Journal
Soy Protein-Based Emulsions: Application as Lipid Substitutes in Surimi Gels
Next Article in Special Issue
Dry-Cured Bísaro Ham: Differences in Physicochemical Characteristics, Fatty Acid Profile and Volatile Compounds Between Muscles
Previous Article in Journal
Structural and Biological Properties of Rhamnogalacturonan-I-Enriched Pectin Isolated from Cardamine tangutorum and Cardamine macrophylla
Previous Article in Special Issue
Stepwise Sous-Vide Cooking as a Novel Approach to Enhance the Water-Holding Capacity and Tenderness of Chicken Breast
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Foods
Volume 14
Issue 13
10.3390/foods14132341
foods-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

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

by
Luz Hermila Villalobos-Delgado
1,*,
Yaneisy Y. Martínez-Martínez
1,
Guadalupe Virginia Nevárez-Moorillón
2,
Joaquín T. Santiago-Castro
1,
Sergio Soto-Simental
3,
Carlos Ignacio Juárez-Palomo
4 and
Paula Cecilia Guadarrama-Mendoza
1
1
Instituto de Agroindustrias, Universidad Tecnológica de la Mixteca, Av. Dr. Modesto Seara Vázquez No. 1. Acatlima, Heroica Ciudad de Huajuapan de León 69004, Oaxaca, Mexico
2
Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus II, Chihuahua 31125, Chihuahua, Mexico
3
Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Ave. Universidad s/n Km 1, Ex Hacienda de Aquetzalpa, Tulancingo 43600, Hidalgo, Mexico
4
Centro de Investigación y de Estudios Avanzados del IPN, Km. 9.6 Libramiento Norte Carretera Irapuato León, Irapuato 368241, Guanajuato, Mexico
*
Author to whom correspondence should be addressed.
Foods 2025, 14(13), 2341; https://doi.org/10.3390/foods14132341
Submission received: 25 May 2025 / Revised: 25 June 2025 / Accepted: 27 June 2025 / Published: 1 July 2025
(This article belongs to the Special Issue Conventional and Emerging Technologies for Meat Processing)
Browse Figures
Versions Notes

Abstract

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 (aw), 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 aw 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.
Keywords: chito; goat; ruminant meat; dry-cured meat products; TBARS; volatile compounds chito; goat; ruminant meat; dry-cured meat products; TBARS; volatile compounds
Graphical Abstract

Share and Cite

MDPI and ACS Style

Villalobos-Delgado, L.H.; Martínez-Martínez, Y.Y.; Nevárez-Moorillón, G.V.; Santiago-Castro, J.T.; Soto-Simental, S.; Juárez-Palomo, C.I.; Guadarrama-Mendoza, P.C. Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product. Foods 2025, 14, 2341. https://doi.org/10.3390/foods14132341

AMA Style

Villalobos-Delgado LH, Martínez-Martínez YY, Nevárez-Moorillón GV, Santiago-Castro JT, Soto-Simental S, Juárez-Palomo CI, Guadarrama-Mendoza PC. Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product. Foods. 2025; 14(13):2341. https://doi.org/10.3390/foods14132341

Chicago/Turabian Style

Villalobos-Delgado, Luz Hermila, Yaneisy Y. Martínez-Martínez, Guadalupe Virginia Nevárez-Moorillón, Joaquín T. Santiago-Castro, Sergio Soto-Simental, Carlos Ignacio Juárez-Palomo, and Paula Cecilia Guadarrama-Mendoza. 2025. "Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product" Foods 14, no. 13: 2341. https://doi.org/10.3390/foods14132341

APA Style

Villalobos-Delgado, L. H., Martínez-Martínez, Y. Y., Nevárez-Moorillón, G. V., Santiago-Castro, J. T., Soto-Simental, S., Juárez-Palomo, C. I., & Guadarrama-Mendoza, P. C. (2025). Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product. Foods, 14(13), 2341. https://doi.org/10.3390/foods14132341

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop