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. 2016 Oct 15;53(10):3795–3805. doi: 10.1007/s13197-016-2366-x

Table 1.

Moisture content, pH, and TVBN values during dry-curing and storage of bacons treated with four types of salt formulations

Index Treatment Processing step
Raw material End of salting Ripening 6 days Ripening 12 days Storage 1 week Storage 2 weeks Storage 3 weeks
Moisture (%) I 74.07 ± 0.04aA 71.28 ± 0.79aA 57.19 ± 1.88bB 41.63 ± 1.15cA 41.44 ± 1.66cA 41.40 ± 3.89cA 43.60 ± 0.36cA
II 74.09 ± 1.14aA 73.05 ± 0.76aA 58.79 ± 1.67bAB 42.15 ± 3.73cA 41.42 ± 0.56cA 41.32 ± 0.02cA 41.47 ± 1.25cA
III 73.99 ± 1.44aA 73.20 ± 0.56aA 59.24 ± 1.96bAB 43.03 ± 2.09cA 43.31 ± 1.04cA 43.75 ± 1.02cA 42.31 ± 1.60cA
IV 74.14 ± 0.37aA 73.57 ± 0.13aA 61.67 ± 2.88bA 45.01 ± 0.18cA 44.32 ± 2.70cA 43.40 ± 0.78cA 43.69 ± 1.02cA
pH I 5.73 ± 0.10cA 5.89 ± 0.08bA 6.18 ± 0.04aA 6.23 ± 0.04aA 6.21 ± 0.05aA 6.18 ± 0.01aA 6.14 ± 0.01aA
II 5.70 ± 0.15cA 5.88 ± 0.12bA 6.15 ± 0.04aA 6.19 ± 0.07aA 6.14 ± 0.09aAB 6.11 ± 0.05aA 6.09 ± 0.06aA
III 5.69 ± 0.04cA 5.87 ± 0.14bA 6.14 ± 0.12aA 6.17 ± 0.05aA 6.13 ± 0.11aAB 6.09 ± 0.07aA 6.07 ± 0.08aA
IV 5.69 ± 0.05dA 5.85 ± 0.18cdA 6.10 ± 0.07aA 6.13 ± 0.07aA 6.05 ± 0.02abB 5.92 ± 0.11bcB 5.80 ± 0.12cdB
TVBN (mg/kg) I 71.2 ± 7.8eA 123.8 ± 1.6deA 158.1 ± 10.3cdA 190.9 ± 1.8cA 273.5 ± 7.5bA 317.7 ± 15.6abA 352.4 ± 1.4aA
II 71.2 ± 0.7eA 125.2 ± 3.0dA 153.7 ± 5.7cdA 190.0 ± 7.1cA 260.3 ± 8.9bA 288.7 ± 8.6bA 344.7 ± 18.1aA
III 71.5 ± 0.8gA 123.9 ± 2.4fA 152.8 ± 3.1eA 186.4 ± 4.8dA 258.5 ± 12.3cA 282.6 ± 10.8bAB 338.6 ± 1.7aA
IV 71.8 ± 0.6gA 123.3 ± 8.1fA 150.8 ± 4.0eA 179.3 ± 14.6dA 225.0 ± 10.8cA 248.5 ± 4.7bB 293.1 ± 6.9aB

Formulation I: control, 100 % NaCl; Formulation II: 80 % NaCl + 20 % KCl; Formulation III: 60 % NaCl + 40 % KCl; Formulation IV: 40 % NaCl + 60 % KCl

Data are presented as means of triplicates ± standard deviations

Values with no common superscript in the same row (a, b, c…) or in the same column (A, B, C…) are statistically different (p < 0.05)