Table 2. Effect of sodium type on physicochemical traits of salamis during ripening

		Days of ripening
		1	3	5	7	10	15	20	25	SEM
pH	SD¹⁾	5.43^Ba	4.37^Dg	4.38^Cg	4.39^Cf	4.40^Ce	4.47^Cd	4.49^Cc	4.54^Bb	0.01
	RS	5.40^Ca	4.39^Cf	4.40^Bef	4.43^Bd	4.40^Ce	4.49^Bc	4.54^Bb	4.48^Dc	0.01
	BS	5.39^Ca	4.44^Be	4.35^Dh	4.40^Cg	4.40^Bf	4.46^Dd	4.55^Bb	4.50^Cc	0.01
	NP	5.60^Aa	4.48^Af	4.45^Ag	4.51^Ae	4.60^Ad	4.64^Ac	4.63^Ac	4.66^Ab	0.01
	SEM	0.01	0.01	0.01	0.01	0.01	0.01	0.01	0.01
Weight loss(%)	SD	0	6.14^Bg	17.66^Af	23.22^Be	28.21^Bd	34.17^Bc	37.04^Bb	39.92^Ba	0.01
	RS	0	6.63^Ag	17.15^Af	25.34^Ae	30.02^Ad	35.87^Ac	38.79^Ab	41.52^Aa	0.01
	BS	0	6.69^Ag	17.04^Af	21.88^Ce	26.59^Cd	32.47^Cc	35.53^Cb	38.12^Ca	0.01
	NP	0	6.12^Bg	16.71^Bf	19.07^De	24.14^Dd	30.02^Dc	32.86^Db	35.90^Da	0.01
	SEM	0	0.01	0.01	0.01	0.01	0.01	0.01	0.01
VBN	SD	7.85^Ag	10.41^Bf	14.68^Ae	17.59^Bd	18.29^ABd	22.63^Ac	24.11^Ab	28.30^Aa	0.19
	RS	7.17^Bf	9.86^Be	13.96^Bd	18.21^Ac	18.37^ABc	22.79^Ab	22.45^Bb	27.67^Aa	0.16
	BS	7.22^Bg	11.09^Af	14.08^Be	18.16^Ad	19.26^Ac	23.20^Ab	23.71^Ab	28.73^Aa	0.12
	NP	6.00^Cf	9.88^Be	13.25^Cd	17.35^Bc	17.66^Bc	20.74^Bb	21.69^Ca	22.02^Ba	0.22
	SEM	0.04	0.11	0.10	0.17	0.26	0.10	0.14	0.44
TBA	SD	0.62^Ae	1.10^Aa	0.96^Bb	0.87^Bc	0.74^Cd	0.86^Ac	0.74^Bd	0.74^Bd	0.01
	RS	0.58^Ae	1.08^Ba	0.93^Cb	0.86^Bc	0.78^Bd	0.87^Ac	0.83^Acd	0.80^ABd	0.01
	BS	0.60^Ag	1.10^Ba	1.03^Ab	0.91^Acd	0.94^Ac	0.87^Ade	0.78^ABf	0.85^Ae	0.01
	NP	0.44^Bc	0.61^Ba	0.52^Db	0.54^Cb	0.52^Db	0.60^Ba	0.51^Cb	0.54^Cb	0.01
	SEM	0.01	0.01	0.01	0.01	0.01	0.01	0.01	0.01
WHC	SD	57.41^Ba	45.61^b	44.12^b	40.41^Bbc	40.17^bc	37.58^d	32.27^e	29.91^e	1.44
	RS	70.17^Aa	48.83^b	44.63^c	42.96^Ac	42.39^c	38.75^d	37.69^Ad	31.19^e	2.32
	BS	69.42^Aa	48.74^b	44.19^c	41.20^Ad	40.10^d	37.67^e	36.46^Ae	33.76^e	1.97
	NP	65.05^Aa	44.92^b	44.40^b	43.22^Ab	42.31^b	38.67^c	37.66^Ac	33.09^d	2.79
	SEM	4.72	3.74	2.51	1.67	4.81	2.64	1.48	2.27
L*	SD	51.61^Bc	54.04^Bb	54.95^Ca	54.08^Cb	51.61^Cc	48.76^Bd	47.69^Be	47.22^Ae	0.07
	RS	53.59^Ab	55.88^Aa	56.01^Aa	55.12^Aa	52.55^Ab	50.22^Ac	50.31^Ac	47.27^Ad	0.06
	BS	51.82^Bc	56.3^Aa	55.54^Bb	54.92^Bb	52.19^Bc	48.35^Cd	48.00^Bd	46.18^Be	0.18
	NP	51.25^Cb	54.13^Ba	53.45^Da	53.82^Da	51.41^Cb	48.09^Cc	48.17^Bc	44.51^Cd	0.27
	SEM	0.05	0.33	0.02	0.01	0.58	0.08	0.52	0.11
a*	SD	6.81^Ca	4.75^Db	3.54^Dc	3.55^Dc	2.76^Cd	2.73^Cd	1.98^Ce	1.41^Df	0.01
	RS	7.31^Ba	6.21^Bab	5.45^Bbc	5.47^Bbc	5.12^Bc	3.80^Bd	3.29^Bd	3.14^Bd	0.34
	BS	9.78^Aa	5.46^Cb	4.63^Cc	4.71^Cc	2.13^Dd	2.41^Dd	2.05^Cd	2.96^Cd	0.01
	NP	8.75^Ac	10.89^Aa	11.01^Aa	10.74^Aa	9.27^Ab	8.20^Ad	7.33^Af	7.60^Ae	0.03
	SEM	0.68	0.04	0.01	0.01	0.01	0.01	0.02	0.01
b*	SD	8.41^Ba	5.66^Cb	5.62^Cb	5.21^Dc	4.66^Cd	4.55^Ae	2.92^Cf	2.74^Dg	0.01
	RS	8.70^Aa	6.54^Ab	5.61^Cd	6.41^Bc	5.22^Ae	4.43^Bf	3.68^Ag	3.36^Ch	0.01
	BS	8.24^Ca	6.48^Ab	6.27^Bc	6.08^Cd	3.97^Dg	4.23^Cf	2.75^Ch	4.39^Ae	0.02
	NP	7.54^Da	6.04^Bc	6.43^Ab	6.47^Ab	5.02^Bd	4.07^De	3.4^Bf	3.88^Bg	0.02
	SEM	0.01	0.04	0.01	0.01	0.01	0.01	0.02	0.01

Each values are reported as means of three replicate experiments with three samples analyzed per replicate (n=9).
Sun-dried salt, 2.1%; Nitrate pickling salt, 2.1%; Refined salt, 2.1%; Baked 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).