S4 S5 S6 SE Interactions
No curing salts With curing salts No curing salts With curing salts No curing salts With curing salts t*C t*T C*T t*C*T
2-4°C 15-18°C 2-4°C 15-18°C 2-4°C 15-18°C 2-4°C 15-18°C 2-4°C 15-18°C 2-4°C 15-18°C
pH 5.77d 5.78 d 6.01a 5.96 b 5.89 c 5.71 e 5.95b 5.55 g 5.93 bc 5.65f 6.06 a 5.44 h 0.02 *** *** *** ***
NPN 0.74 i 0.97 e 0.57 j 0.89f 0.80gh 1.30 c 0.81g 1.23 d 0.83fg 1.65 a 0.74hi 1.51 b 0.03 *** *** ns ***
TVBN*10-3 75.0efg 84.0d 74.0efg 80.0de 72.0fg 172.0a 82.0d 167.0ab 79.0def 166.0b 69.0g 150.0c 0.01 *** *** *** **
FAAN 0.22i 0.39e 0.17 j 0.39e 0.25 h 0.65c 0.22 i 0.54d 0.35f 0.85a 0.27g 0.78b 0.02 *** *** ** ***
Ammonia 0.15e 0.19d 0.11g 0.16e 0.11 g 0.21c 0.13f 0.22c 0.19d 0.65a Nd 0.59b 0.23 *** *** *** ***
Acidity 1.11g 2.83e 1.09g 2.89e 2.16f 6.29c 2.20f 6.31c 4.14d 10.29b 4.03d 10.68a 0.26 ** *** *** ***
Hexanal 0.67 d 3.78 b 0.81 d 0.69 d 2.51c 1.91cd 1.42cd 6.64a 1.00cd 0.79 d 2.51 bc 1.26cd 0.24 *** *** ns ***
SCA 9.77c 31.36a 6.20c 5.67 c 13.58bc 43.81a 16.57bc 44.37a 7.41c 8.25c 14.54bc 11.73bc 2.51 *** ** 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.
t - time; C - curing salts; T - temperature.
Nd - Not determined
Table 2: Changes in 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 storage of “Chouriço de Carne” manufactured with and without curing salts.