Technological quality traits and volatile compounds of Andean alpaca (Vicugna pacos) charqui freshly prepared and after five months of storage
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.Downloads
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