Table 1 shows the moisture content results for ChN and ChS
during smoking time (0,1, 4, 5, 7 and 11 days). As can be seen in this
table, the moisture content of both kinds of chorizos shows a
similar trend. Before smoking, both kinds of chorizos have the same
moisture content (47.22 g/100 g ± 3.36), as they have the same
ingredients. From 4 days of smoking on, ChN always shows a higher
moisture content than ChS, although no significant differences
(p > 0.05) were found between ChN and ChS. Furthermore, the
moisture content stabilized (p > 0.05) after 5 days of smoking in
each type of chorizo.
Table 1 shows the moisture content results for ChN and ChSduring smoking time (0,1, 4, 5, 7 and 11 days). As can be seen in thistable, the moisture content of both kinds of chorizos shows asimilar trend. Before smoking, both kinds of chorizos have the samemoisture content (47.22 g/100 g ± 3.36), as they have the sameingredients. From 4 days of smoking on, ChN always shows a highermoisture content than ChS, although no significant differences(p > 0.05) were found between ChN and ChS. Furthermore, themoisture content stabilized (p > 0.05) after 5 days of smoking ineach type of chorizo.
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