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. 2022 May 19;11(10):1483. doi: 10.3390/foods11101483

Figure 4.

Figure 4

Growth of L. monocytogenes in CS salmon produced with 3% NaCl (control), a sodium-reduced reference salt (2.4% NaCl + 0.6% KCl), and with addition of the preservative salt Provian NDV. The Provian NDV salt was added at levels of 0.5% and 0.9% levels in the salting process. The CS salmon was inoculated with L. monocytogenes at Day 0 and stored under vacuum at 4 °C and 8 °C for 29 days. Mean values of two experiments (four to eight measurements per data point) and standard error of the mean are displayed.