Water mobility and distribution during dry-fermented sausages “Spanish type” manufacturing and its relationship with physicochemical and textural properties: a low-field NMR study
Changes in the mobility and distribution of water in dry-fermented sausages Spanish type (“chorizo” and “salchichón”, 20 and 40 % fat) throughout ripening were detected by NMR T 2 relaxation. Three to four different water populations ( T 2 b 1 , T 2 b 2 , T 21 and T 22 ) were detected. Multivariate...
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| Veröffentlicht in: | European food research & technology 2017-03, Vol.243 (3), p.455-466 |
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| creator | García, Ana Belén García Rodríguez, Mª Isabel Cambero de Ávila Hidalgo, Mª Dolores Romero Bertram, Hanne Christine |
| description | Changes in the mobility and distribution of water in dry-fermented sausages Spanish type (“chorizo” and “salchichón”, 20 and 40 % fat) throughout ripening were detected by NMR
T
2
relaxation. Three to four different water populations (
T
2
b
1
,
T
2
b
2
,
T
21
and
T
22
) were detected. Multivariate cluster analysis revealed a clear discrimination between samples of different ripening times, and significant differences were found in the physicochemical parameters,
T
2
relaxation data and textural properties of sausages according to the production day (0, 2, 4, 7, 11 and 14). Pearson product-moment correlation coefficient (PCC) was used to establish the degree of linear dependence between
T
2
relaxation–physicochemical characteristics and
T
2
relaxation-textural properties. A strong correlation was found between the main component
T
21
and the water content (
r
= 0.93),
T
21
and
a
w
(
r
= 0.87), as well as between
T
21
and hardness (
r
= −0.78), although the other two water populations, mainly
T
2
b
, showed a lower degree of association with the physicochemical and textural parameters. Consequently, the study demonstrated that LF-NMR relaxometry is a promising technique to elucidate associations between the biophysical state of intrinsic water and progression in textural properties of dry-fermented meat products. |
| doi_str_mv | 10.1007/s00217-016-2759-0 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1877850094</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>4313357911</sourcerecordid><originalsourceid>FETCH-LOGICAL-c419t-91e1d2997730d649ce39b549b6befb7c5ebc37d84c67d86f9f28dfb7e4d152a3</originalsourceid><addsrcrecordid>eNp1kctKGDEUhodSoVb7AN0FuukmNZlbJt0VqVbQFlRwGTLJGScyt-Zk0Nn5IPY5fB-fxEynlFJwkwv5vp9D_iR5z9knzpg4QMZSLijjJU1FISl7lezyPKtomlXF679nId4kbxFvGCtkyfPd5PFKB_CkH2vXubAQPVhiHQbv6jm4cSB29m64JtYvtAHfwxDAEtQz6mtA8nT_cDHpwWFLwjLB0_0v0uthbrQJm7fmuYDEQ6fXPGzdRG5daMnULujMaFrondHdbzLAXfTiZfLjBD44wM9Ek268pY2DzpLvZ-cEw2yX_WSn0R3Cuz_7XnJ59PXy8Bs9_XF8cvjllJqcy0AlB25TKYXImC1zaSCTdZHLuqyhqYUpoDaZsFVuyriWjWzSysYHyC0vUp3tJR-32DjQzxkwqN6hga7TA4wzKl4JURWMyTyiH_5Db8bZD3G4SJVCZkyyKlJ8o4wfET00avKu135RnKm1SbU1qWKTam1Sseikm4PT-qfg_0l-UXoG-mCoKQ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1867930908</pqid></control><display><type>article</type><title>Water mobility and distribution during dry-fermented sausages “Spanish type” manufacturing and its relationship with physicochemical and textural properties: a low-field NMR study</title><source>SpringerLink Journals</source><creator>García, Ana Belén García ; Rodríguez, Mª Isabel Cambero ; de Ávila Hidalgo, Mª Dolores Romero ; Bertram, Hanne Christine</creator><creatorcontrib>García, Ana Belén García ; Rodríguez, Mª Isabel Cambero ; de Ávila Hidalgo, Mª Dolores Romero ; Bertram, Hanne Christine</creatorcontrib><description>Changes in the mobility and distribution of water in dry-fermented sausages Spanish type (“chorizo” and “salchichón”, 20 and 40 % fat) throughout ripening were detected by NMR
T
2
relaxation. Three to four different water populations (
T
2
b
1
,
T
2
b
2
,
T
21
and
T
22
) were detected. Multivariate cluster analysis revealed a clear discrimination between samples of different ripening times, and significant differences were found in the physicochemical parameters,
T
2
relaxation data and textural properties of sausages according to the production day (0, 2, 4, 7, 11 and 14). Pearson product-moment correlation coefficient (PCC) was used to establish the degree of linear dependence between
T
2
relaxation–physicochemical characteristics and
T
2
relaxation-textural properties. A strong correlation was found between the main component
T
21
and the water content (
r
= 0.93),
T
21
and
a
w
(
r
= 0.87), as well as between
T
21
and hardness (
r
= −0.78), although the other two water populations, mainly
T
2
b
, showed a lower degree of association with the physicochemical and textural parameters. Consequently, the study demonstrated that LF-NMR relaxometry is a promising technique to elucidate associations between the biophysical state of intrinsic water and progression in textural properties of dry-fermented meat products.</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-016-2759-0</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Agriculture ; Analysis ; Analytical Chemistry ; Biotechnology ; Chemistry ; Chemistry and Materials Science ; Correlation coefficient ; Fermentation ; Food ; Food Science ; Forestry ; Manufacturing ; Meat products ; NMR ; Nuclear magnetic resonance ; Original Paper ; Physicochemical properties ; Sensory perception ; Studies ; Water ; Water content</subject><ispartof>European food research & technology, 2017-03, Vol.243 (3), p.455-466</ispartof><rights>Springer-Verlag Berlin Heidelberg 2016</rights><rights>European Food Research and Technology is a copyright of Springer, 2017.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c419t-91e1d2997730d649ce39b549b6befb7c5ebc37d84c67d86f9f28dfb7e4d152a3</citedby><cites>FETCH-LOGICAL-c419t-91e1d2997730d649ce39b549b6befb7c5ebc37d84c67d86f9f28dfb7e4d152a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00217-016-2759-0$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00217-016-2759-0$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>García, Ana Belén García</creatorcontrib><creatorcontrib>Rodríguez, Mª Isabel Cambero</creatorcontrib><creatorcontrib>de Ávila Hidalgo, Mª Dolores Romero</creatorcontrib><creatorcontrib>Bertram, Hanne Christine</creatorcontrib><title>Water mobility and distribution during dry-fermented sausages “Spanish type” manufacturing and its relationship with physicochemical and textural properties: a low-field NMR study</title><title>European food research & technology</title><addtitle>Eur Food Res Technol</addtitle><description>Changes in the mobility and distribution of water in dry-fermented sausages Spanish type (“chorizo” and “salchichón”, 20 and 40 % fat) throughout ripening were detected by NMR
T
2
relaxation. Three to four different water populations (
T
2
b
1
,
T
2
b
2
,
T
21
and
T
22
) were detected. Multivariate cluster analysis revealed a clear discrimination between samples of different ripening times, and significant differences were found in the physicochemical parameters,
T
2
relaxation data and textural properties of sausages according to the production day (0, 2, 4, 7, 11 and 14). Pearson product-moment correlation coefficient (PCC) was used to establish the degree of linear dependence between
T
2
relaxation–physicochemical characteristics and
T
2
relaxation-textural properties. A strong correlation was found between the main component
T
21
and the water content (
r
= 0.93),
T
21
and
a
w
(
r
= 0.87), as well as between
T
21
and hardness (
r
= −0.78), although the other two water populations, mainly
T
2
b
, showed a lower degree of association with the physicochemical and textural parameters. Consequently, the study demonstrated that LF-NMR relaxometry is a promising technique to elucidate associations between the biophysical state of intrinsic water and progression in textural properties of dry-fermented meat products.</description><subject>Agriculture</subject><subject>Analysis</subject><subject>Analytical Chemistry</subject><subject>Biotechnology</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Correlation coefficient</subject><subject>Fermentation</subject><subject>Food</subject><subject>Food Science</subject><subject>Forestry</subject><subject>Manufacturing</subject><subject>Meat products</subject><subject>NMR</subject><subject>Nuclear magnetic resonance</subject><subject>Original Paper</subject><subject>Physicochemical properties</subject><subject>Sensory perception</subject><subject>Studies</subject><subject>Water</subject><subject>Water content</subject><issn>1438-2377</issn><issn>1438-2385</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp1kctKGDEUhodSoVb7AN0FuukmNZlbJt0VqVbQFlRwGTLJGScyt-Zk0Nn5IPY5fB-fxEynlFJwkwv5vp9D_iR5z9knzpg4QMZSLijjJU1FISl7lezyPKtomlXF679nId4kbxFvGCtkyfPd5PFKB_CkH2vXubAQPVhiHQbv6jm4cSB29m64JtYvtAHfwxDAEtQz6mtA8nT_cDHpwWFLwjLB0_0v0uthbrQJm7fmuYDEQ6fXPGzdRG5daMnULujMaFrondHdbzLAXfTiZfLjBD44wM9Ek268pY2DzpLvZ-cEw2yX_WSn0R3Cuz_7XnJ59PXy8Bs9_XF8cvjllJqcy0AlB25TKYXImC1zaSCTdZHLuqyhqYUpoDaZsFVuyriWjWzSysYHyC0vUp3tJR-32DjQzxkwqN6hga7TA4wzKl4JURWMyTyiH_5Db8bZD3G4SJVCZkyyKlJ8o4wfET00avKu135RnKm1SbU1qWKTam1Sseikm4PT-qfg_0l-UXoG-mCoKQ</recordid><startdate>20170301</startdate><enddate>20170301</enddate><creator>García, Ana Belén García</creator><creator>Rodríguez, Mª Isabel Cambero</creator><creator>de Ávila Hidalgo, Mª Dolores Romero</creator><creator>Bertram, Hanne 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mobility and distribution during dry-fermented sausages “Spanish type” manufacturing and its relationship with physicochemical and textural properties: a low-field NMR study</title><author>García, Ana Belén García ; Rodríguez, Mª Isabel Cambero ; de Ávila Hidalgo, Mª Dolores Romero ; Bertram, Hanne Christine</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c419t-91e1d2997730d649ce39b549b6befb7c5ebc37d84c67d86f9f28dfb7e4d152a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Agriculture</topic><topic>Analysis</topic><topic>Analytical Chemistry</topic><topic>Biotechnology</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Correlation coefficient</topic><topic>Fermentation</topic><topic>Food</topic><topic>Food Science</topic><topic>Forestry</topic><topic>Manufacturing</topic><topic>Meat products</topic><topic>NMR</topic><topic>Nuclear magnetic 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properties: a low-field NMR study</atitle><jtitle>European food research & technology</jtitle><stitle>Eur Food Res Technol</stitle><date>2017-03-01</date><risdate>2017</risdate><volume>243</volume><issue>3</issue><spage>455</spage><epage>466</epage><pages>455-466</pages><issn>1438-2377</issn><eissn>1438-2385</eissn><abstract>Changes in the mobility and distribution of water in dry-fermented sausages Spanish type (“chorizo” and “salchichón”, 20 and 40 % fat) throughout ripening were detected by NMR
T
2
relaxation. Three to four different water populations (
T
2
b
1
,
T
2
b
2
,
T
21
and
T
22
) were detected. Multivariate cluster analysis revealed a clear discrimination between samples of different ripening times, and significant differences were found in the physicochemical parameters,
T
2
relaxation data and textural properties of sausages according to the production day (0, 2, 4, 7, 11 and 14). Pearson product-moment correlation coefficient (PCC) was used to establish the degree of linear dependence between
T
2
relaxation–physicochemical characteristics and
T
2
relaxation-textural properties. A strong correlation was found between the main component
T
21
and the water content (
r
= 0.93),
T
21
and
a
w
(
r
= 0.87), as well as between
T
21
and hardness (
r
= −0.78), although the other two water populations, mainly
T
2
b
, showed a lower degree of association with the physicochemical and textural parameters. Consequently, the study demonstrated that LF-NMR relaxometry is a promising technique to elucidate associations between the biophysical state of intrinsic water and progression in textural properties of dry-fermented meat products.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><doi>10.1007/s00217-016-2759-0</doi><tpages>12</tpages></addata></record> |
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| ispartof | European food research & technology, 2017-03, Vol.243 (3), p.455-466 |
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| language | eng |
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| source | SpringerLink Journals |
| subjects | Agriculture Analysis Analytical Chemistry Biotechnology Chemistry Chemistry and Materials Science Correlation coefficient Fermentation Food Food Science Forestry Manufacturing Meat products NMR Nuclear magnetic resonance Original Paper Physicochemical properties Sensory perception Studies Water Water content |
| title | Water mobility and distribution during dry-fermented sausages “Spanish type” manufacturing and its relationship with physicochemical and textural properties: a low-field NMR study |
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