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VOLATILE COMPOUNDS PRESENT IN TRADITIONAL MEAT PRODUCTS (CHARQUI AND LONGANIZA SAUSAGE) IN CHILE

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dc.creatorMIGUEL CLAUDIO FRIZ CARRILLO
dc.creatorMARÍA PÍA GIANELLI BARRA
dc.date2012
dc.date.accessioned2025-01-10T14:54:01Z
dc.date.available2025-01-10T14:54:01Z
dc.date.issued2012
dc.description.abstractTHE 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). THE IDENTIFICATION AND QUANTIFICATION WERE MADE THROUGH THE GAS CHROMATOGRAPHY WITH A MASS-SELECTIVE DETECTOR (GS-MS). FIFTY-FOUR VOLATILE COMPOUNDS WERE IDENTIFIED IN CHARQUI SAMPLES AND THIRTY-TWO VOLATILE COMPOUNDS IN LONGANIZA SAUSAGES. THE CHEMICAL GROUPS OF THE VOLATILE COMPOUNDS FOUND IN BOTH THE PRODUCTS WERE: ALDEHYDES, ALCOHOLS, KETONES, ORGANIC ACIDS, FURANS, AROMATIC AND ALIPHATIC HYDROCARBONS. SIGNIFICANT DIFFERENCES WERE FOUND (P
dc.formatapplication/pdf
dc.identifier.doi10.1590/S1516-89132012000400017 
dc.identifier.issn1678-4324
dc.identifier.issn1516-8913
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/9463
dc.languagespa
dc.publisherBRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
dc.relation.uri10.1590/S1516-89132012000400017 
dc.rightsPUBLICADA
dc.titleVOLATILE COMPOUNDS PRESENT IN TRADITIONAL MEAT PRODUCTS (CHARQUI AND LONGANIZA SAUSAGE) IN CHILE
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE CIENCIAS DE LA EDUCACION
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
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