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. 2021 Jan 7;10(1):114. doi: 10.3390/foods10010114

Table 5.

Water activity.

Batch Number Name NaCl Change Day 20 (aw) * Day 114 (aw) *
1 4% NaCl no Listeria Reference salt 0.890 ± 0.004 0.894 ± 0.005
2 4% NaCl Reference salt 0.906 ± 0.010 0.908 ± 0.002
3 2.8% NaCl 30% Reduction 0.912 ± 0.001 0.916 ± 0.005
4 2.8% NaCl + 1.6% KL 30% Reduction 0.903 ± 0.013 0.892 ± 0.015
5 2% NaCl + 2.6% KL 50% Reduction 0.900 ± 0.006 0.908 ± 0.010

* Data are mean water activity (aw) and standard deviation values determined on day 20 (end of ripening) and day 114 (94 days of storage at 4 °C).