Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing
Table 1
Changes in total fatty acids (TFAs) during salami processing expressed in mg/g of fat. Treatments with (Ls- Sc) and without (C) starter addition; the superscript + indicates the addition of 50 ppm NaNO2.
TFA
Treatments
Processing time (Days)
0
2
5
7
10
14
Myristic acid (C14:0)
Ls-Sc
4.18 ± 0.30
A
1.62 ± 0.19
D
3.11 ± 0.21
C
3.71 ± 0.30
B
3.45 ± 0.31
B,C
Ls-Sc+
3.68 ± 0.14
A,B
3.68 ± 0.34
A,B
3.20 ± 0.00
B
3.36 ± 0.16
B
4.24 ± 0.81
A
C
3.63 ± 0.14
A,B
3.23 ± 0.48
B,C
2.41 ± 0.72
C
0.00 ± 0.00
D
4.09 ± 0.37
A
C+
3.60 ± 0.86
C
5.54 ± 0.00
A
2.36 ± 0.59
D
3.38 ± 0.69
C
4.46 ± 0.19
B
Palmitoleic acid (C16:1)
Ls-Sc
3.72 ± 0.24
A
1.27 ± 0.06
D
3.09 ± 0.06
B
2.56 ± 0.34
C
2.75 ± 0.24
B
Ls-Sc+
3.57 ± 0.11
A
2.73 ± 0.60
B,C
2.03 ± 0.71
D
3.31 ± 0.11
A,B
2.48 ± 0.49
C,D
C
4.82 ± 0.48
A
2.31 ± 0.39
B
0.00 ± 0.00
C
0.00 ± 0.00
2.71 ± 0.65
B
C+
4.35 ± 0.40
B,C
4.59 ± 0.00
A,B
1.26 ± 0.00
D
4.99 ± 0.96
A
3.94 ± 0.35
C
Palmitic acid (C16:0)
Ls-Sc
56.15 ± 1.10
A
56.33 ± 2.85
A
54.56 ± 3.36
A
57.25 ± 4.95
A
53.48 ± 3.60
A
Ls-Sc+
58.60 ± 1.26
B
57.65 ± 4.25
B
63.77 ± 4.37
A
50.17 ± 1.49
C
56.05 ± 2.54
B
C
57.19 ± 2.94
C
72.76 ± 6.74
A,B
68.94 ± 3.97
B
80.59 ± 2.68
A
71.60 ± 5.82
B
C+
59.81 ± 2.09
A
87.72 ± 1.48
B
61.20 ± 0.10
C
64.54 ± 3.00
D
72.56 ± 2.81
E
Oleic acid (C18:1)
Ls-Sc
104.68 ± 0.92
A
91.62 ± 8.03
C
96.79 ± 1.46
B
92.63 ± 6.54
B.C
91.10 ± 6.00
C
Ls-Sc+
107.12 ± 3.28
A
85.17 ± 8.31
B
86.94 ± 8.17
B
91.17 ± 4.75
B
90.24 ± 3.66
B
C
104.49 ± 4.21
C
120.2 ± 7.87
A,B
123.25 ± 3.70
D
121.7 ± 7.74
A
110.28 ± 9.05
B,C
C+
105.28 ± 4.33
C
125.8 ± 1.40
A
116.88 ± 0.63
D
114.9 ± 3.37
B
108.34 ± 4.99
C
Vaccenic acid (C18:1 trans-11)
Ls-Sc
4.41 ± 0.68
A
1.68 ± 0.18
C
1.42 ± 0.00
C
3.09 ± 0.45
B
3.14 ± 0.30
B
Ls-Sc+
4.38 ± 0.23
A
2.76 ± 0.00
B,C
3.48 ± 1.25
A,B
3.50 ± 0.03
A,B
2.43 ± 0.71
C
C
5.68 ± 0.88
B
2.71 ± 0.13
B,C
1.16 ± 0.61
A
4.45 ± 0.10
B,C
1.40 ± 0.02
B,C
C+
4.42 ± 0.08
C
0.00 ± 0.00
C
1.55 ± 0.83
A
2.51 ± 0.41
B
1.37 ± 0.00
C
Stearic acid (C18:0)
Ls-Sc
22.40 ± 1.38
A
12.60 ± 2.18
C
14.59 ± 1.41
B
14.83 ± 0.26
B
16.18 ± 0.33
B
Ls-Sc+
18.62 ± 5.60
A
11.12 ± 1.80
C
9.39 ± 0.09
C
13.79 ± 0.81
B
14.16 ± 0.05
B
C
19.63 ± 0.72
A
12.48 ± 0.55
B
10.04 ± 0.62
C
7.21 ± 1.87
D
15.07 ± 0.16
E
C+
19.74 ± 0.28
A
12.62 ± 1.10
C
11.59 ± 0.51
D
10.02 ± 0.81
A
15.75 ± 0.43
B
Linoleic acid (C18:2)
Ls-Sc
0.00 ± 0.00
2.07 ± 0.32
B
4.19 ± 0.65
A
1.05 ± 0.06
C
1.62 ± 0.22
B
Ls-Sc+
0.00 ± 0.00
2.03 ± 0.85
C
7.75 ± 2.94
A,B
9.88 ± 2.47
A
6.65 ± 0.17
B
C
0.00 ± 0.00
4.04 ± 0.24
B
1.74 ± 0.60
A
0.00 ± 0.00
0.00 ± 0.00
C
C+
0.00 ± 0.00
4.25 ± 0.98
A
2.22 ± 0.79
B
0.00 ± 0.00
2.58 ± 0.00
B
γ-linolenic acid (C18:3)
Ls-Sc
0.00 ± 0.00
0.00 ± 0.00
1.49 ± 0.30
C
3.17 ± 0.02
B
26.62 ± 1.29
A
Ls-Sc+
0.00 ± 0.00
0.00 ± 0.00
14.16 ± 0.50
B
14.30 ± 0.37
C
30.32 ± 6.66
A
C
0.00 ± 0.00
0.00 ± 0.00
1.62 ± 0.31
B
3.91 ± 0.21
A
1.37 ± 0.18
C
C+
0.00 ± 0.00
0.00 ± 0.00
0.00 ± 0.00
B
0.00 ± 0.00
B
4.94 ± 0.00
A
Eicosadienoic acid (C20:2)
Ls-Sc
1.20 ± 0.00
C
48.72 ± 2.74
A
20.91 ± 4.18
B
21.48 ± 3.81
B
0.00 ± 0.00
C
Ls-Sc+
1.42 ± 0.00
C
39.21 ± 1.67
A
40.96 ± 4.85
A
27.80 ± 3.69
B
0.00 ± 0.00
C
C
0.00 ± 0.00
C
0.00 ± 0.00
C
3.16 ± 0.56
A
0.00 ± 0.00
C
1.57 ± 0.44
B
C+
2.56 ± 0.00
B
0.00 ± 0.00
D
3.78 ± 0.19
A
1.25 ± 0.00
C
0.00 ± 0.00
D
Values are means ± SEM of three replicates. Different letters between rows (treatments) for each TFA show significant differences P<0.05 by Duncan. Different letters between columns (processing time) for each TFA show significant differences P<0.05 by Duncan.
