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

Table 3

Transitions of nonreversible and total heat flow, onset temperature of the endothermic peak (), midpoint temperature (), and specific heat (ΔCp) of lipid fractions of salami of treatment Ls-Sc⁺ in the prefermentation and postripening stages.

Stage	Non-reversible heat flow			Total heat flow
	(°C)	(°C)	Cp (J/g °C)	(°C)	(°C)	Cp (J/g °C)
Pre-fermentation	13.140	13.260	0.076	16.220	16.740	0.443
	16.430	16.860	0.098	27.510	28.670	0.538
	23.470	25.120	0.074	39.080	40.700	0.054
	28.637	29.033	0.020	44.110	46.450	0.227
	31.263	31.685	0.020	64.070	75.930	0.054
	43.695	47.340	0.166	81.410	93.180	0.096
	79.490	82.610	0.011
	93.840	96.820	0.024
Post-ripening	13.270	13.400	0.269	16.105	16.775	0.642
	17.380	16.650	0.134	29.230	31.150	0.759
	23.780	25.383	0.134	40.160	42.385	0.208
	27.445	29.130	0.305	47.105	48.905	0.360
	40.670	42.480	0.102	62.580	64.930	0.020
	47.075	49.535	0.262	82.845	92.950	0.046
	61.138	63.455	0.031
	94.485	97.095	0.023