Table 1

	R0	S1		S2		S3		SE	Time (t)	Curing salts (C)	*tC**
	R0	No curing salts	With curing salts	No curing salts	With curing salts	No curing salts	With curing salts	SE	Time (t)	Curing salts (C)	*tC**
a_w	0.96^a	0.92^b	0.92^b	0.88^c	0.89^c	0.89^c	0.89^c	0.004	***	ns	ns
pH	6.50^a	6.35 ^c	6.39 ^b	6.32 ^d	6.25 ^e	6.07 ^g	6.11 ^f	0.003	***	ns	***
NPN	0.36^d	0.55 ^bc	0.61 ^a	0.56 ^b	0.59 ^a	0.52 ^c	0.52 ^c	0.006	***	***	***
TVBN*10^-3	5.60 ^d	6.40 ^c	6.30 ^c	4.80 ^e	4.50 ^e	53.00 ^b	54.00 ^a	0.0002	***	***	***
Ammonia	0.36^bc	0.33 ^c	0.30 ^d	0.40^b	0.41^ab	0.43 ^a	0.44 ^a	0.001	***	*	*
FAAN	0.07d	0.11 ^c	0.11 ^c	0.14 ^a	0.14 ^a	0.13 ^b	0.13 ^b	0.001	***	ns	ns
Acidity	0.14	0.17	0.12	0.30	0.25	0.28	0.35	0.0001	ns	ns	ns
Hexanal	3.51	2.91	5.16	1.54	1.84	1.25	1.58	0.31	***	ns	ns
SCA	8.56	14.98	20.56	12.64	12.51	9.32	9.44	1.53	**	ns	ns

In same row, means with different letters are significantly different. ns = not significant; * = P<0.05; ** = P<0.01; *** = P<0.001.
SE- Standard error.
SCA = Σ of pentanal, hexanal, heptanal, octanal and nonanal.

Table 1: Changes in a_w, pH, nitrogen fractions (g.100 g^-1 DM), ammonia (g.100 g^-1 DM), acidity (g.100 g^-1 fat), hexanal (mg.kg^-1) and sum of straight chain aldehydes (mg. kg^-1) during the processing of “Chouriço de Carne” manufactured with and without curing salts.