Table 2. Effect of different curing salts on the physicochemical traits of salamis during ripening

Variable		Days of ripening
Variable		0	20	40	SEM
VBN (mg%)	T1¹⁾	6.13^Ac	19.57^Cb	31.88^Ca	0.17
	T2	4.93^Bc	20.62^Bb	34.97^Ba	0.15
	T3	3.72^Cc	19.61^Cb	31.95^Ca	0.21
	T4	4.55^Bc	21.61^Ab	40.26^Aa	0.12
	SEM	0.01	0.21	0.10
TBARS (mg MDA/kg)	T1¹⁾	0.67^Ac	1.17^Cb	1.37^Ca	0.01
	T2	0.55^Cc	1.90^Ab	2.01^Aa	0.01
	T3	0.60^Bc	1.03^Db	1.15^Da	0.01
	T4	0.55^Cb	1.56^Ba	1.47^Ba	0.01
	SEM	0.01	0.01	0.01	0.01
WHC (%)	T1¹⁾	95.08^Aa	49.32^Ab	42.20 ^Ac	4.02
	T2	87.01^Ba	36.46^Bb	29.26 ^Bb	15.99
	T3	92.34^Aa	34.60^Bb	30.07 ^Bb	6.35
	T4	96.69^Aa	30.78^Cb	28.74 ^Bb	3.27
	SEM	5.22	1.82	3.69
Total plate counts (Log CFU/g)	T1¹⁾	7.21^c	7.81^b	7.93^a	0.19
	T2	7.24^c	7.35^b	7.56^a	0.05
	T3	7.12^b	7.13^b	7.26^a	0.08
	T4	7.15^b	7.14^b	7.29^a	0.06
	SEM	0.22	0.80	0.78
Lactic acid bacteria (Log CFU/g)	T1¹⁾	7.02^b	8.19^a	8.43^a	0.65
	T2	7.04^b	8.47^a	8.21^a	0.57
	T3	7.09^b	8.43^a	8.18^a	0.67
	T4	7.01^b	8.09^a	8.10^a	0.63
	SEM	0.26	0.58	0.51
Coliforms (Log CFU/g)	T1¹⁾	1.25^A	1.76	<0.1	-
	T2	0.94^B	<0.1	<0.1	-
	T3	0.85^B	<0.1	<0.1	-
	T4	0.98^B	<0.1	<0.1	-
	SEM	0.15	-	-

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 row differ significantly (p<0.05).
Figures with different letters within a same column differ significantly (p<0.05).
VBN, volatile basic nitrogen; TBARS, TBA-reactive substance; WHC, water holding capacity.