Table 5. Effect of different curing salts on the nucleotide contents (mg/100 g) of salamis during ripening.

Variable	GMP	AMP	IMP	Inosine	Hypoxanthine
T11)	1.44b	0.18	1.89b	0.72	73.78
T2	2.44a	0.20	2.22a	1.23	87.70
T3	2.36a	0.15	2.22a	1.91	80.22
T4	2.54a	0.16	2.39a	2.88	79.49
SEM	0.10	0.02	0.24	0.50	4.91

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

GMP, guanosine 5-monophosphate; AMP, adenosine monophosphate; IMP, inosine 5-monophosphate.