Lipid and protein oxidation in charqui meat and jerked beef

Autor: Marta A. A. Souza, Jesui V. Visentainer, Rafael H. Carvalho, Fabianne Garcia, Elza I. Ida, Massami Shimokomaki

Publikováno v: Brazilian Archives of Biology and Technology, Vol 56, Iss 1, Pp 107-112 (2013)

In this study, the changes in the lipid (Lox) and protein oxidation (Pox) were measured quantitatively by TBARS and carbonyl methods, respectively, throughout the salting and drying steps of charqui meat (CH) and jerked beef (JB) preparation and thei

Externí odkaz: https://doaj.org/article/f7a6b177706041a7881ce24e8718a446

Effect of drying time and different beef muscles cuts on physicochemical and sensory characteristics of dried meat (Jerky)

Autor: Lucía Ramírez-Cárdenas

Publikováno v: ACI Avances en Ciencias e Ingenierías, Vol 7, Iss 1 (2015)

Meat products have a broad market in Ecuador; however, jerky (dry meat) is rarely known and there are no products preserved using osmotic dehydration (OD). OD improves organoleptic characteristics of meat, thus it allows to use less economically valu

Externí odkaz: https://doaj.org/article/b1a898dec1884ad9ae074d2044209e0f

Estudio del efecto de diversos factores tecnológicos sobre las características de calidad del charqui, el chorizo y un embutido crudo-curado bajo en grasa, con especial interés en los compuestos volátiles = Effect of selected technological factors on the quality traits of charqui, chorizo sausage, and a reduced fat dry-ripened sausage, with particular interest in volatile compounds

Autor: Ana Fernández Díez

Publikováno v: BULERIA. Repositorio Institucional de la Universidad de León
instname

242 p. El presente trabajo contribuye al conocimiento de los compuestos volátiles de diversos productos cárnicos (charqui andino, chorizo fresco y crudo-curado, embutido crudo-curado de bajo calibre) y de cómo afectan a su perfil volátil determin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97366a5b5afb84098c8f1d0a7b783af0
https://doi.org/10.18002/10612/3024

Contenido de aminas biógenas y calidad microbiológica del charqui de alpaca

Autor: Salvá, Bettit K., Mateo, Javier

Publikováno v: Revista de Investigaciones Altoandinas; Vol. 20 No. 2 (2018); 179-188
Revista de Investigaciones Altoandinas; Vol. 20 Núm. 2 (2018); 179-188
Revista de Investigaciones Altoandinas
Universidad Nacional del Altiplano
instacron:UNAP

The content of biogenic amines and the counts of viable mesophilic aerobic bacteria,Staphylococcus aureus,Micrococcaceae, coliforms, molds and yeasts and lactic acid bacteria were analysed in 52 samples of alpaca charqui (30 samples of sliced charqui

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::8e10bbed81b94299c8a1ca35c3323b2d
https://huajsapata.unap.edu.pe/index.php/ria/article/view/45

Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile

Autor: Vanessa Salazar, Miguel Friz, María Pía Gianelli, Luis Mojica

Publikováno v: Brazilian Archives of Biology and Technology v.55 n.4 2012
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Brazilian Archives of Biology and Technology, Vol 55, Iss 4, Pp 603-612 (2012)
Brazilian Archives of Biology and Technology, Volume: 55, Issue: 4, Pages: 603-612, Published: AUG 2012

The aim of this work was to identify and quantify the volatile compounds in five different commercial brands of charqui and longaniza sausages. Volatile compounds were extracted from some samples headspace using solid phase microextraction (SPME). Th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f2a6985709558d3119b60bb7c452c09
https://doi.org/10.1590/s1516-89132012000400017