Chemical composition of alpaca (Vicugna pacos) charqui

Bettit K. Salvá; Ana Fernández-Diez; Daphne D. Ramos; Irma Caro; Javier Mateo

doi:10.1016/j.foodchem.2011.07.046

Chemical composition of alpaca (Vicugna pacos) charqui

Bettit K. Salvá, Ana Fernández-Diez, Daphne D. Ramos, Irma Caro, Javier Mateo

Universidad Nacional Mayor de San Marcos

Research output: Contribution to journal › Article › peer-review

9 Scopus citations

Abstract

The chemical composition of alpaca Andean charqui was studied. Two types of charqui were sampled from producers: charqui made from lean meat slices (30 samples) and charqui made from flaps of whole bone-in carcass pieces (22 samples), each representing the two principal Andean techniques of making charqui. The aw value of charqui was under 0.75 (mean value 0.64). The non-protein nitrogen and free fatty acid contents were near 6% of total nitrogen and 6% of fat, respectively. The hydration ratio of charqui was 2.0, and the hydration resulted in a considerable loss of sodium, phosphorous and potassium. The volatile fraction of hydrated cooked charqui was rich in lipid-derived compounds, with hydrocarbons being the most abundant. A large number of branched-chain hydrocarbons were detected. Among the chemical characteristics studied several differences between both types of charqui were observed, which demonstrates the existence of variation in the product associated with the making process. © 2011 Elsevier Ltd. All rights reserved.

Original language	American English
Pages (from-to)	329-334
Number of pages	6
Journal	Food Chemistry
DOIs	https://doi.org/10.1016/j.foodchem.2011.07.046
State	Published - 15 Jan 2012

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title = "Chemical composition of alpaca (Vicugna pacos) charqui",

abstract = "The chemical composition of alpaca Andean charqui was studied. Two types of charqui were sampled from producers: charqui made from lean meat slices (30 samples) and charqui made from flaps of whole bone-in carcass pieces (22 samples), each representing the two principal Andean techniques of making charqui. The aw value of charqui was under 0.75 (mean value 0.64). The non-protein nitrogen and free fatty acid contents were near 6% of total nitrogen and 6% of fat, respectively. The hydration ratio of charqui was 2.0, and the hydration resulted in a considerable loss of sodium, phosphorous and potassium. The volatile fraction of hydrated cooked charqui was rich in lipid-derived compounds, with hydrocarbons being the most abundant. A large number of branched-chain hydrocarbons were detected. Among the chemical characteristics studied several differences between both types of charqui were observed, which demonstrates the existence of variation in the product associated with the making process. {\textcopyright} 2011 Elsevier Ltd. All rights reserved.",

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AU - Salvá, Bettit K.

AU - Fernández-Diez, Ana

AU - Ramos, Daphne D.

AU - Caro, Irma

AU - Mateo, Javier

PY - 2012/1/15

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N2 - The chemical composition of alpaca Andean charqui was studied. Two types of charqui were sampled from producers: charqui made from lean meat slices (30 samples) and charqui made from flaps of whole bone-in carcass pieces (22 samples), each representing the two principal Andean techniques of making charqui. The aw value of charqui was under 0.75 (mean value 0.64). The non-protein nitrogen and free fatty acid contents were near 6% of total nitrogen and 6% of fat, respectively. The hydration ratio of charqui was 2.0, and the hydration resulted in a considerable loss of sodium, phosphorous and potassium. The volatile fraction of hydrated cooked charqui was rich in lipid-derived compounds, with hydrocarbons being the most abundant. A large number of branched-chain hydrocarbons were detected. Among the chemical characteristics studied several differences between both types of charqui were observed, which demonstrates the existence of variation in the product associated with the making process. © 2011 Elsevier Ltd. All rights reserved.

AB - The chemical composition of alpaca Andean charqui was studied. Two types of charqui were sampled from producers: charqui made from lean meat slices (30 samples) and charqui made from flaps of whole bone-in carcass pieces (22 samples), each representing the two principal Andean techniques of making charqui. The aw value of charqui was under 0.75 (mean value 0.64). The non-protein nitrogen and free fatty acid contents were near 6% of total nitrogen and 6% of fat, respectively. The hydration ratio of charqui was 2.0, and the hydration resulted in a considerable loss of sodium, phosphorous and potassium. The volatile fraction of hydrated cooked charqui was rich in lipid-derived compounds, with hydrocarbons being the most abundant. A large number of branched-chain hydrocarbons were detected. Among the chemical characteristics studied several differences between both types of charqui were observed, which demonstrates the existence of variation in the product associated with the making process. © 2011 Elsevier Ltd. All rights reserved.

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JO - Food Chemistry

JF - Food Chemistry

ER -

Chemical composition of alpaca (Vicugna pacos) charqui

Abstract

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