Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing

Table 2

Onset temperature of the endothermic peak (), maximum temperature (), and enthalpy (ΔH) of the lipid fractions of salami treatment Ls-Sc⁺ in the pre-fermentation and postripening stages.

Stage	Non-reversible heat flow			Total heat flow
	(°C)	(°C)	H (J/g)	(°C)	(°C)	H (J/g)
Pre-fermentation	15.750	22.380	1.275	16.750	24.820	4.884
	32.700	35.780	0.371	37.980	43.290	0.881
	80.140	84.280	0.031
Post - ripening	16.187	25.290	5.495	19.195	27.650	6.610
	40.105	45.080	1.230	39.805	45.330	2.211