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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• 作者：Ana Belén García García…
• 关键词：Fermented sausages ; Ripening ; NMR relaxation ; Physicochemical features ; Textural properties
• 刊名：European Food Research and Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：243
• 期：3
• 页码：455-466
• 全文大小：
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Food Science; Analytical Chemistry; Biotechnology; Agriculture; Forestry;
• 出版者：Springer Berlin Heidelberg
• ISSN：1438-2385
• 卷排序：243

文摘

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 T₂ relaxation. Three to four different water populations (T_2b1, T_2b2, T₂₁ and T₂₂) were detected. Multivariate cluster analysis revealed a clear discrimination between samples of different ripening times, and significant differences were found in the physicochemical parameters, T₂ 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 T₂ relaxation–physicochemical characteristics and T₂ relaxation-textural properties. A strong correlation was found between the main component T₂₁ and the water content (r = 0.93), T₂₁ and a_w (r = 0.87), as well as between T₂₁ and hardness (r = −0.78), although the other two water populations, mainly T_2b, 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.