Table 4. Effect of different curing salts on texture profiles of salamis during ripening

Variable Days of ripening
0 20 40 SEM
Shear force (kg) T11) 0.07Bc 0.27Bb 1.93Ba 0.01
T2 0.09Ac 1.29Ab 3.46Aa 0.08
T3 0.09Ac 1.09Ab 3.44 Aa 0.07
T4 0.10Ac 1.33Ab 2.92Aa 0.18
SEM 0.01 0.05 0.14
Hardness (kg) T11) 0.22Ac 0.74Cb 4.24Ca 0.01
T2 0.22Ac 2.63Ab 4.82Ca 0.16
T3 0.20Bc 1.79Bb 9.45Ba 0.09
T4 0.16Cc 1.48Bb 12.12Aa 0.37
SEM 0 0.08 0.86
Springiness T11) 0.31Cb 0.34Cb 0.42Ca 0.01
T2 0.36Bb 0.52Ba 0.47Ba 0.01
T3 0.37Bb 0.51Ba 0.50Ba 0.01
T4 0.42Ab 0.60Aa 0.57Aa 0.01
SEM 0.01 0.01 0.01
Cohesiveness T11) 0.27Cb 0.32Ca 0.33Ca 0
T2 0.44Ab 0.46Aa 0.46ABa 0
T3 0.35Bb 0.39Ba 0.40BCa 0
T4 0.45Ac 0.48Ab 0.50Aa 0
SEM 0 0 0
Gumminess T11) 0.17Bc 0.24Cb 1.34Ba 0
T2 1.03Ac 1.38Bb 1.46Ba 0.02
T3 0.61ABb 3.85Aa 3.80Aa 0.07
T4 1.02Ac 3.14Ab 3.69Aa 0.12
SEM 0.06 0.19 0.05
Chewiness T11) 0.05Cc 0.09Cb 0.13Ca 0
T2 0.53Bb 0.53Bb 0.63Ba 0.01
T3 0.72Ab 0.81Ab 1.32Aa 0.02
T4 0.44Bc 0.70Ab 1.42Aa 0.03
SEM 0.01 0 0.03
Standard error of the means (n=16).
T1, NaCl 1.9%; T2, NaCl 1.9%+NaNO2 0.01%; T3, KCl 1.9%+NaNO2 0.01%; T4, MgCl2 1.9%+NaNO2 0.01%.
Figures with different letters within a same row differ significantly (p<0.05).
Figures with different letters within a same column differ significantly (p<0.05).