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. 2020 Nov 1;40(6):946–956. doi: 10.5851/kosfa.2020.e65

Table 4. Effect of different curing salts on texture profiles of salamis during ripening.

Variable		Days of ripening
Variable		0	20	40	SEM
Shear force (kg)	T1¹⁾	0.07^Bc	0.27^Bb	1.93^Ba	0.01
	T2	0.09^Ac	1.29^Ab	3.46^Aa	0.08
	T3	0.09^Ac	1.09^Ab	3.44 ^Aa	0.07
	T4	0.10^Ac	1.33^Ab	2.92^Aa	0.18
	SEM	0.01	0.05	0.14
Hardness (kg)	T1¹⁾	0.22^Ac	0.74^Cb	4.24^Ca	0.01
	T2	0.22^Ac	2.63^Ab	4.82^Ca	0.16
	T3	0.20^Bc	1.79^Bb	9.45^Ba	0.09
	T4	0.16^Cc	1.48^Bb	12.12^Aa	0.37
	SEM	0	0.08	0.86
Springiness	T1¹⁾	0.31^Cb	0.34^Cb	0.42^Ca	0.01
	T2	0.36^Bb	0.52^Ba	0.47^Ba	0.01
	T3	0.37^Bb	0.51^Ba	0.50^Ba	0.01
	T4	0.42^Ab	0.60^Aa	0.57^Aa	0.01
	SEM	0.01	0.01	0.01
Cohesiveness	T1¹⁾	0.27^Cb	0.32^Ca	0.33^Ca	0
	T2	0.44^Ab	0.46^Aa	0.46^ABa	0
	T3	0.35^Bb	0.39^Ba	0.40^BCa	0
	T4	0.45^Ac	0.48^Ab	0.50^Aa	0
	SEM	0	0	0
Gumminess	T1¹⁾	0.17^Bc	0.24^Cb	1.34^Ba	0
	T2	1.03^Ac	1.38^Bb	1.46^Ba	0.02
	T3	0.61^ABb	3.85^Aa	3.80^Aa	0.07
	T4	1.02^Ac	3.14^Ab	3.69^Aa	0.12
	SEM	0.06	0.19	0.05
Chewiness	T1¹⁾	0.05^Cc	0.09^Cb	0.13^Ca	0
	T2	0.53^Bb	0.53^Bb	0.63^Ba	0.01
	T3	0.72^Ab	0.81^Ab	1.32^Aa	0.02
	T4	0.44^Bc	0.70^Ab	1.42^Aa	0.03
	SEM	0.01	0	0.03

Standard error of the means (n=16).

¹⁾

T1, NaCl 1.9%; T2, NaCl 1.9%+NaNO₂ 0.01%; T3, KCl 1.9%+NaNO₂ 0.01%; T4, MgCl₂ 1.9%+NaNO₂ 0.01%.

^a–c

Figures with different letters within a same row differ significantly (p<0.05).

^A–D

Figures with different letters within a same column differ significantly (p<0.05).