Table 1. The growth parameters estimated by the modified Gompertz model for Salmonella spp. on sausages as a function of NaNO2 and NaCl concentration at 10℃ and 15℃ in aerobic conditions
| Storage Temperature (℃) | NaNO2 (ppm) | NaCl (%) | LPD1) (h) | GR2) (Log CFU/g/h) | N03) (Log CFU/g) | Nmax4) (Log CFU/g) | R2 |
| 10 | 0 | 1 | 48.83±22.51ABCD | 0.042±0.03CD | 3.5±0.5 | 8.0±0.1 | 0.962 |
| 1.25 | 58.76±35.53ABC | 0.024±0.00D | 3.5±0.5 | 7.9±0.4 | 0.942 |
| 1.5 | 67.17±46.76A | 0.023±0.00D | 3.6±0.5 | 8.2±0.0 | 0.958 |
|
| 10 | 1 | 22.22±0.95BCD | 0.080±0.05ABC | 3.6±0.1 | 8.2±0.3 | 0.962 |
| 1.25 | 24.14±0.69BCD | 0.038±0.01CD | 3.7±0.0 | 8.2±0.6 | 0.964 |
| 1.5 | 62.90±8.42AB | 0.028±0.02D | 3.5±0.2 | 8.1±0.3 | 0.944 |
| 15 | 0 | 1 | 9.22±11.53D | 0.064±0.02BCD | 3.4±0.1 | 7.2±0.0 | 0.957 |
| 1.25 | 11.76±10.33D | 0.063±0.02BCD | 3.4±0.2 | 7.1±0.1 | 0.956 |
| 1.5 | 19.93±12.25CD | 0.037±0.02CD | 3.4±0.1 | 7.2±0.4 | 0.927 |
|
| 10 | 1 | 8.93±3.35D | 0.117±0.01A | 3.9±0.4 | 8.2±0.4 | 0.934 |
| 1.25 | 15.89±6.58D | 0.091±0.02AB | 3.6±0.2 | 7.8±0.8 | 0.923 |
| 1.5 | 16.65±6.48CD | 0.091±0.02AB | 3.7±0.7 | 7.8±1.1 | 0.973 |