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.