Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting Process

Table 4

T₂ relaxation time of Chinese giant salamander jerky as affected by roasting time.

Roasting time (min)	T21 (ms)	T22 (ms)	T23 (ms)	A21	A22	A23
0	—	65.06 ± 1.52^a	613.59 ± 8.45^a	—	3933.56 ± 44.85^a	109.31 ± 4.62^d
20	4.08 ± 0.16^a	50.11 ± 2.35^b	194.20 ± 10.04^b	11.95 ± 1.06^d	3110.32 ± 36.07^b	598.19 ± 11.07^a
40	2.87 ± 0.10^b	41.24 ± 1.88^c	137.90 ± 5.77^c	31.56 ± 2.85^c	2559.40 ± 24.30^c	430.24 ± 3.25^b
60	1.73 ± 0.22^c	32.10 ± 0.70^d	95.21 ± 2.72^d	55.04 ± 1.47^b	2678.68 ± 10.22^d	113.53 ± 1.04^c
80	1.04 ± 0.14^d	14.17 ± 1.05^e	86.97 ± 1.03^e	72.06 ± 2.07^a	1622.75 ± 16.47^e	100.80 ± 2.47^d

Data were expressed as mean ± standard deviation of three determinations. Different lowercase superscripts in the same column denote significant differences ().