Table 2.
Physicochemical parameters of dry-cured pork bellies with sodium reduction.
| Parameter | BC | BK | BG | SEM | p-Value |
|---|---|---|---|---|---|
| Moisture (%) | 30.31 | 30.10 | 31.86 | 1.359 | 0.582 |
| Ashes (%) | 4.86 a | 4.34 a | 3.03 b | 0.200 | <0.0001 |
| Protein (%) | 14.26 | 13.44 | 13.99 | 1.064 | 0.859 |
| Fat (%) | 48.18 | 56.73 | 55.31 | 3.974 | 0.286 |
| Collagen (%) | 1.87 a | 1.48 a,b | 1.14 b | 0.151 | 0.009 |
| NaCl (%) | 4.32 a | 3.40 a,b | 2.62 b | 0.329 | 0.006 |
| TBARS (mg of MDA/kg of sample) | 0.29 | 0.24 | 0.31 | 0.023 | 0.178 |
SEM: Standard Error of the Mean; a,b mean values in the same row not followed by a common subscripted letters differ significantly (p < 0.05; Tukey test).