Table 1.
Physicochemical parameters of inoculated Riojano chorizo during processing.
| Stage | pH | Water Activity | Moisture (%) |
|---|---|---|---|
| Sausage mixture before inoculation (day 0) | 5.90 ± 0.01 a | 0.960 ± 0.005 a | 51.57 ± 0.12 a |
| Sausage mixture after inoculation (day 0) | 5.92 ± 0.01 a | 0.969 ± 0.002 a | 51.68 ± 0.15 a |
| After stuffing (day 0) | 5.93 ± 0.02 a | 0.965 ± 0.003 a | 52.00 ± 0.22 a |
| Day 6 of drying | 5.88 ± 0.03 a | 0.942 ± 0.004 b | 46.60 ± 0.54 b |
| Day 13 of drying | 5.72 ± 0.04 b | 0.912 ± 0.005 c | 39.94 ± 0.65 c |
| Day 21 of drying | 5.78 ± 0.02 b | 0.860 ± 0.005 d | 33.96 ± 0.52 d |
| Day 28 of drying | 5.79 ± 0.01 b | 0.793 ± 0.004 e | 25.00 ± 0.62 e |
Results expressed as mean ± standard deviation (n = 6). Means with different superscript letters within the same column were significantly different (p ≤ 0.05).