Table 1. Formulation of pork emulsified-sausages with various content of sodium nitrite and paprika oleoresin solution

Ingredients (%)	Treatment
	REF	TRT1	TRT2	TRT3
Raw pork meat	60.0	60.0	60.0	60.0
Fat	20.0	20.0	20.0	20.0
Water	18.0	18.0	18.0	18.0
Non meat ingredients
Salt	1.50	1.50	1.50	1.50
Sodium tripolyphosphate	0.40	0.40	0.40	0.40
Sodium erythorbate	0.05	0.05	0.05	0.05
Sodium nitrite	0.015	0.00	0.00375	0.0075
Paprika oleoresin solution
Oleoresin paprika	0.00	0.005	0.005	0.005
Sunflower seed oil	0.00	0.095	0.095	0.095
Total	100.0	100.0	100.1	100.1

REF, reference (150 ppm sodium nitrite); TRT1, treatment 1 (0 ppm sodium nitrite, 0.1% paprika oleoresin solution), TRT2, treatment 2 (37.5 ppm sodium nitrite, 0.1% paprika oleoresin solution); TRT3, treatment 3 (75 ppm sodium nitrite, 0.1% paprika oleoresin solution).