Table 2. 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 vacuum condition
| Storage Temperature (℃) | NaNO2 (ppm) | NaCl (%) | LPD1) (h) | GR2) (Log CFU/g/h) | N03) (Log CFU/g) | Nmax4) (Log CFU/g) | R2 |
| 10 | 0 | 1 | 24.86±7.41CDE | 0.023±0.00CD | 3.7±0.1 | 7.9±0.2 | 0.949 |
| 1.25 | 26.23±6.33CDE | 0.022±0.01CD | 3.8±0.4 | 8.2±0.0 | 0.979 |
| 1.5 | 33.29±0.33ABC | 0.022±0.00CD | 3.7±0.1 | 8.2±0.3 | 0.974 |
|
| 10 | 1 | 28.60±5.54BCD | 0.043±0.03BCD | 3.5±0.1 | 7.2±0.0 | 0.950 |
| 1.25 | 39.15±0.00AB | 0.018±0.00D | 3.4±0.0 | 6.9±0.0 | 0.975 |
| 1.5 | 43.65±4.45A | 0.020±0.01CD | 3.4±0.1 | 6.9±0.2 | 0.962 |
| 15 | 0 | 1 | 16.64±4.23EF | 0.045±0.00BC | 3.7±0.4 | 8.1±0.4 | 0.977 |
| 1.25 | 20.73±8.77DE | 0.036±0.00BCD | 3.8±0.5 | 8.2±0.8 | 0.978 |
| 1.5 | 21.51±8.34DE | 0.027±0.01CD | 4.0±0.7 | 8.4±0.6 | 0.948 |
|
| 10 | 1 | 6.88±2.03F | 0.098±0.02A | 3.8±0.1 | 7.2±0.2 | 0.952 |
| 1.25 | 8.59±0.00F | 0.062±0.00B | 3.7±0.0 | 6.7±0.0 | 0.924 |
| 1.5 | 16.12±0.00EF | 0.049±0.00BC | 3.9±0.0 | 6.8±0.0 | 0.913 |