Table 3. The cooking loss and texture profile analysis of pork emulsified-sausages with content of sodium nitrite and paprika oleoresin solution

	Treatment
	REF	TRT1	TRT2	TRT3
Cooking loss (%)	2.05 ± 1.53^a	1.73 ± 0.37^a	1.35 ± 0.15^a	1.32 ± 0.69^a
Hardness (gf)	3,688 ± 381^a	3,226 ± 418^a	3,529 ± 339^a	3,650 ± 380^a
Springiness (mm)	4.32 ± 0.40^a	4.42 ± 0.19^a	4.42 ± 0.16^a	4.48 ± 0.34^a
Gumminess	36.2 ± 1.43^a	36.8 ± 2.03^a	36.6 ± 2.50^a	35.9 ± 3.79^a
Chewiness	154 ± 2.24^a	157 ± 4.70^a	154 ± 1.84^a	154 ± 3.31^a
Cohesiveness	0.01 ± 0.00^a	0.01 ± 0.00^a	0.01 ± 0.00^a	0.01 ± 0.00^a

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