Table 5. Effect of different curing salts on the nucleotide contents (mg/100 g) of salamis during ripening

Variable	GMP	AMP	IMP	Inosine	Hypoxanthine
T11)	1.44b	0.18	1.89b	0.72	73.78
T2	2.44a	0.20	2.22a	1.23	87.70
T3	2.36a	0.15	2.22a	1.91	80.22
T4	2.54a	0.16	2.39a	2.88	79.49
SEM	0.10	0.02	0.24	0.50	4.91

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 column differ significantly (p<0.05).
GMP, guanosine 5-monophosphate; AMP, adenosine monophosphate; IMP, inosine 5-monophosphate.