Table 1. Effect of sodium type on the proximate composition of salamis during ripening

		Days of ripening
		1	5	10	15	20	25	SEM
Moisture (%)	SD¹⁾	58.06^Ba	51.16^b	42.06^c	35.03^Bd	31.97^Be	30.39^f	0.75
	RS	61.09^Aa	52.06^b	42.52^c	35.94^ABd	32.67^Be	29.58^f	0.41
	BS	58.16^Ba	52.23^b	42.48^c	36.86^Ad	33.39^Ae	30.06^f	0.91
	NP	57.05^Ba	52.15^b	43.18^c	35.03^Bd	31.50^Be	29.93^f	0.41
	SEM	0.38	0.44	1.51	0.43	0.62	0.22
Fat (%)	SD	21.75^e	25.04^d	29.53^Bc	34.64^Ab	35.54^b	39.88^a	0.51
	RS	22.03^f	24.77^e	30.95^Ad	33.57^Ac	35.59^b	39.92^a	0.25
	BS	22.45^e	24.47^d	31.18^Ac	31.78^Bc	35.22^b	40.58^a	0.27
	NP	22.67^e	26.12^d	29.40^Bc	30.42^Cc	35.25^b	39.92^a	0.88
	SEM	0.44	0.70	0.30	0.44	0.76	0.23
Protein(%)	SD	18.91^f	20.08^e	22.77^d	24.51^BCc	28.14^b	28.90^a	0.05
	RS	19.17^d	19.88^d	22.84^c	23.98^Cb	28.09^a	28.78^a	0.18
	BS	19.01^f	20.01^e	22.67^d	25.08^Bc	27.67^b	29.01^a	0.11
	NP	18.62^f	19.86^e	22.50^d	26.02^Ac	27.89^b	28.96^a	0.19
	SEM	0.17	0.20	0.05	0.12	0.18	0.07
Ash(%)	SD	2.89^d	4.03^Bc	4.50^ab	4.21^Abc	4.56^ab	4.47^a	0.06
	RS	3.06^c	4.05^ABb	4.68^a	4.26^Aab	4.76^a	4.40^ab	0.04
	BS	3.06^e	4.11^Ac	4.57^a	3.93^Bd	4.37^b	4.43^ab	0.01
	NP	3.05^d	4.02^ABbc	4.67^a	3.96^Bc	4.55^ab	4.48^a	0.03
	SEM	0.01	0.01	0.02	0.01	0.10	0.07

Each values are reported as means of three replicate experiments with three samples analyzed per replicate (n=9).
SD, sun-dried salt, 2.1%; RS, refined salt, 2.1%; BS, baked salt, 2.1%; NP, nitrate pickling salt, 2.1%.
Figures with different letters within a same column differ significantly (p<0.05).
Figures with different letters within a same row differ significantly (p<0.05).