Table 5.
Pearson’s correlation coefficients (R2) between chemical parameters/oxidation index and sensory features of salami.
| Sensory Features | Chemical Composition | Oxidation Index |
|||||||
|---|---|---|---|---|---|---|---|---|---|
| C16:0 | C18:0 | C18:1n9c | C18:2n6c | TBARS | |||||
| Appearance | |||||||||
| Redness | −0.233 | −0.319 | 0.208 | 0.358 | 0.155 | ||||
| Brightness | −0.505 | ** | −0.220 | 0.500 | ** | 0.044 | −0.577 | ** | |
| Chroma | −0.282 | −0.186 | 0.155 | 0.190 | 0.049 | ||||
| Texture | |||||||||
| Hardness | 0.485 | * | 0.188 | −0.406 | * | −0.440 | * | 0.783 | ** |
| Cohesiveness | −0.292 | −0.334 | 0.345 | 0.288 | −0.107 | ||||
Statistical significance: (*) p < 0.05; (**) p < 0.01.