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

Summary

Chito is a traditional Mexican goat meat product that comes in two forms: one for immediate eating and one pressed for sale in other regions. Researchers studied these products over three years and found that the pressed version becomes harder, saltier, and develops more of the rancid flavors associated with fat breakdown. Despite these differences, both versions maintain safe bacteria levels through the natural preservation from salt and sun-drying.

Background

Chito is a traditional salted and sun-dried goat meat product processed mainly in Puebla and Oaxaca, Mexico. Two types exist: non-pressed for immediate consumption and pressed for commercial sale. The product represents an important intermediate moisture meat with cultural significance in Mexico.

Objective

To evaluate for the first time the physicochemical, microbiological characteristics and volatile compound profiles of chito (non-pressed and pressed) over three consecutive years (2021-2023). The goal was to provide scientific foundation for enhancing quality of this intermediate moisture meat product.

Results

Pressed chito showed higher pH values (5.65-5.75) compared to non-pressed (5.08-5.28), higher fat content (6.44-15.03%), higher NaCl (10.93-11.21%), greater lipid oxidation (3.88-6.32 mg MDA/kg), and increased hardness (223.67-574.01 N). Both types showed similar water activity (0.70) and microbial counts. Seventy-eight volatile compounds were identified, with aldehydes and alcohols being predominant in pressed samples.

Conclusion

Physicochemical characteristics and volatile profiles differed between non-pressed and pressed chito, suggesting variation associated with different processing methods. The pressed product showed characteristics of more advanced lipid oxidation and textural changes from mechanical processing, while maintaining microbiological safety through salt and drying preservation.
  • Published in:Foods,
  • Study Type:Analytical Study,
  • Source: 40647093
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