Propiedades tecnológicas y compuestos volátiles del charqui andino de alpaca (vicugna pacos) recién elaborado y después de cinco meses de almacenamiento
- Fernández Díez, Ana Isabel
- Salvá Ruiz, Bettit Karim
- Ramos, D.D.
- Caro Canales, Irma
- Mateo Oyagüe, Javier
ISSN: 0213-5434, 1989-1784
Year of publication: 2012
Issue: 28
Pages: 97-109
Type: Article
More publications in: Anales de veterinaria de Murcia
Abstract
Selected technological quality traits (pH, water holding capacity, yield, colour and oxidative stability), and headspace volatile compounds in alpaca Andean charqui have been assessed. The determinations were carried out in both, fresh charqui and stored charqui (for 5 months at 15 ºC, packaged with a moisture impermeable and high oxygen permeability film). A total of thirty shredded charqui samples made from alpaca legs elaborated by thirty different producers from the Puno region in Peru were analysed. Stored charqui showed significantly higher values if total solids losses during hydration, pH, thiobarbituric acid substances and colour parameters than the fresh charqui. In addition, a decrease in most of the volatile compounds of headspace was detected after storage, which could be responsible for flavour time-related changes.