Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing
Table 4
Myoglobin species (%), deoxymyoglobin (DMB), oxymyoglobin, (OMB) and metmyoglobin (MMB). Treatments with (Ls- Sc) and without starter culture addition (C); the superscript + indicates the addition of 50 ppm NaNO2.
Myoglobin Form (%)
Processing Time (Days)
Treatment
Ls-Sc+
Ls-Sc
C+
C
DMB
0
32.06 ± 0.42
28.86 ± 0.84
30.18 ± 0.65
27.45 ± 0.65
1
29.18 ± 0.26
29.04 ± 0.15
26.04 ± 0.10
27.54 ± 0.05
2
29.20 ± 0.52
28.42 ± 0.20
26.95 ± 0.99
32.26 ± 0.50
3
29.84 ± 0.24
30.80 ± 0.42
24.14 ± 0.42
27.89 ± 0.62
7
31.55 ± 0.12
30.66 ± 0.75
31.23 ± 0.70
28.67 ± 0.68
14
28.75 ± 0.22
33.20 ± 0.93
28.61 ± 0.37
27.09 ± 0.15
OMB
0
18.56 ± 0.56
25.43 ± 0.93
20.58 ± 0.09
22.47 ± 0.84
1
20.80 ± 0.87
25.75 ± 0.43
24.21 ± 0.40
21.97 ± 0.48
2
21.75 ± 0.69
22.60 ± 0.75
25.78 ± 0.86
17.80 ± 0.08
3
21.76 ± 0.55
18.92 ± 0.24
27.72 ± 0.61
22.39 ± 0.67
7
17.94 ± 0.46
19.94 ± 0.94
16.60 ± 0.75
19.84 ± 0.19
14
20.13 ± 0.51
17.10 ± 0.79
16.01 ± 0.92
17.05 ± 0.67
MMB
0
49.98 ± 0.90
45.37 ± 0.59
49.66 ± 0.19
50.01 ± 0.68
1
50.34 ± 0.69
45.17 ± 0.08
49.57 ± 0.43
50.70 ± 0.48
2
49.17 ± 0.21
48.99 ± 0.23
46.98 ± 0.50
49.93 ± 0.72
3
48.60 ± 0.71
50.67 ± 0.73
47.65 ± 0.01
49.58 ± 0.64
7
51.00 ± 0.86
49.52 ± 0.55
52.69 ± 0.39
51.76 ± 0.69
14
51.09 ± 0.40
50.14 ± 0.05
52.32 ± 0.65
51.70 ± 0.08
Values are means ± SEM of nine samples with five replicates. Different letters between rows (processing time) for each Myoglobin species show significant differences P<0.05 by Duncan. Different letters between columns (treatment) for each processing time and Myoglobin species show significant differences P<0.05 by Duncan.
