Table 2. The pH and color values of emulsified-sausages with various content of sodium nitrite and paprika oleoresin solution

	pH	CIE L*	CIE a*	CIE b*
Treatment
REF	6.06 ± 0.07^a	73.6 ± 0.73^b	10.7 ± 0.53^c	6.19 ± 0.74^d
TRT1	6.05 ± 0.09^a	74.9 ± 1.04^a	6.60 ± 0.46^d	9.62 ± 0.56^a
TRT2	6.08 ± 0.08^a	73.9 ± 1.37^b	11.7 ± 0.57^b	7.51 ± 0.20^c
TRT3	6.08 ± 0.08^a	73.2 ± 0.89^b	12.3 ± 0.58^a	7.86 ± 0.32^b
Storage time (d)
0	6.08 ± 0.08^a	73.8 ± 1.04^a	10.5 ± 2.18^a	7.74 ± 1.56^a
3	6.11 ± 0.09^a	73.9 ± 1.36^a	10.2 ± 2.42^a	7.80 ± 1.48^a
7	6.10 ± 0.08^a	73.9 ± 1.36^a	10.3 ± 2.57^a	7.79 ± 1.55^a
14	6.05 ± 0.12^a	74.1 ± 1.06^a	10.4 ± 2.39^a	7.87 ± 1.40^a
21	6.03 ± 0.06^a	73.8 ± 1.28^a	10.3 ± 2.34^a	7.72 ± 1.25^a
28	6.06 ± 0.06^a	73.9 ± 1.12^a	10.3 ± 2.32^a	7.95 ± 1.10^a
35	6.05 ± 0.06^a	74.1 ± 1.41^a	10.3 ± 2.44^a	7.69 ± 1.21^a

Mean having same superscripts in a same column are not different (p > 0.05).
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).