Characteristics of low-nitrite pork emulsified-sausages with paprika oleoresin solution during refrigerated storage

Abstract

The objective of this study was to evaluate quality characteristics of low-nitrite emulsified-sausages (ESs, 0.05). Expressible moisture percentages (EM, %) of TRT2 and TRT3 were lower than those of REF (p 0.05). Among treatments, TRT1 had the highest TBARS values (p < 0.05). In conclusion, 0.1% POS in combination with 37.5 ppm NaNO2 would have quality characteristics similar to those of REF. Therefore, approximately 3/4 of the initial nitrite level could be replaced with 0.1% POS, and eventually developed healthier pork products.

Keywords

• low-nitrite emulsified sausage
• paprika oleoresin solution
• quality characteristics