Table 6.
Color parameters (L*a*b*) of cured loins after 8 and 30 d of drying. Results are presented as the mean ± standard deviation.
| Parameter Marinades |
Control | Nitrite | S. xylosus | Control | Nitrite | S. xylosus |
|---|---|---|---|---|---|---|
| 8 d Drying | 30 d Drying | |||||
| L* | ||||||
| Wine-based | 58.41 ± 1.59 bc | 55.54 ± 2.19 c | 63.36 ± 1.28 a | 50.96 ± 0.38 a | 45.80 ± 1.09 b | 50.95 ± 0.42 a |
| Water-based | 59.07 ± 1.06 abc | 58.47 ± 1.83 bc | 60.28 ± 0.15 ab | 42.67 ± 1.35 c | 46.32 ± 1.99 b | 42.69 ± 0.42 c |
| a* | ||||||
| Wine-based | 13.90 ± 1.34 b | 17.35 ± 0.48 a | 10.82 ± 0.85 c | 8.11 ± 0.57 c | 8.60 ± 0.41 c | 9.45 ± 0.17 bc |
| Water-based | 9.55 ± 0.92 c | 16.77 ± 0.74 a | 11.14 ± 0.13 c | 11.72 ± 1.13 ab | 13.05 ± 1.09 a | 9.32 ± 1.08 c |
| b* | ||||||
| Wine-based | 5.14 ± 0.59 d | 8.01 ± 0.49 a | 5.64 ± 0.21 cd | 10.94 ± 0.08 ab | 10.50 ± 0.01 ab | 8.02 ± 0.50 c |
| Water-based | 6.53 ± 0.60 bc | 8.16 ± 0.50 a | 6.98 ± 0.22 ab | 7.60 ± 0.84 c | 9.37 ± 0.92 bc | 11.73 ± 1.36 a |
a, b, c, d For each drying period, means followed by different letters are different (p < 0.05).