Villalobos-Delgado Luz Hermila, Martínez-Martínez Yaneisy Y, Nevárez-Moorillón Guadalupe Virginia, Santiago-Castro Joaquín T, Soto-Simental Sergio, Juárez-Palomo Carlos Ignacio, Guadarrama-Mendoza Paula Cecilia
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.
Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus II, Chihuahua 31125, Chihuahua, Mexico.
Foods. 2025 Jul 1;14(13):2341. doi: 10.3390/foods14132341.
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), 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 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.
对两种类型的奇托（chito）进行了评估：非压制型（NP，即食）和压制型（P，用于销售）。在三年（2021 - 2023年）的样本中分析了其特性。评估了pH值、水分活度（a）、近似成分、血红素铁、氯化钠（NaCl）、水溶性氮（WSN）、颜色、高铁肌红蛋白（MMb）、质地、脂质氧化（硫代巴比妥酸反应性物质，TBARS）和微生物分析，同时鉴定了NP和P中的挥发性化合物。NP和P的a值平均值为0.70，这是典型商业干肉样品报告的值。然而，P显示出更高的pH值（5.65 - 5.75），以及高脂肪含量（6.44 - 15.03%）、NaCl含量（10.93 - 11.21%）、脂质氧化水平（3.88 - 6.32毫克丙二醛/千克肉）和硬度（223.67 - 574.01牛），颜色比NP更偏棕色，而NP和P之间的微生物计数相似。脂质氧化产生的典型分解产物是在奇托中检测到的主要挥发性化合物，醛类和醇类在P中检测到的最多。结果表明，两种类型的奇托在一些理化特性以及挥发性成分方面存在一些差异，这表明与制作过程相关的肉类产品存在变化。
