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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