Effect of Fermentation with Two Molds on Characteristics of Chicken Meat

Table 2

Water populations of three components (b) in fermented chicken meat.

Processing mode	T2 relaxation time area distribution (%)			Total integral areas
	P2b	P21	P22
P. nalgiovense	0.80 ± 0.05^a	96.4 ± 5.11^a	2.7 ± 0.97^a	7375.17 ± 44.82^a
P. chrysogenum	0.30 ± 0.04^b	96.8 ± 6.08^a	2.9 ± 0.17^a	6958.52 ± 49.01^b

P_2b, P₂₁, and P₂₂ represent proportion for water closely associated with macromolecules, water located in the myofibrillar network, and extramyofibrillar water, respectively. The different letters indicate statistical differences for the same component at  < 0.05. Samples from ten pieces of chicken breast meat for each treatment were examined.