Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage

The objective of this study was to evaluate quality characteristics of pork emulsified-sausage (ES) containing paprika oleoresin solution (POS) as a replacement for sodium nitrite (NaNO ) during refrigerated storage. ESs were prepared with four treatments: 1) REF, 150 ppm NaNO ; 2) CTL, 75 ppm NaNO ; 3) TRT1, 75 ppm NaNO +0.1% POS (1% paprika oleoresin+99% sunflower seed oil); and 4) TRT2, 75 ppm NaNO +0.1% POS (5% paprika oleoresin+95% sunflower seed oil). The addition of POS into ES increased redness and yellowness but decreased lightness (p