Table 5. The residual nitrite (ppm) of pork emulsified-sausages with content of sodium nitrite and paprika oleoresin solution

Treatments	Storage time (d)
	0	3	7	14	21	28	35
REF	21.2 ± 1.03Aa	17.8 ± 0.17Ab	14.9 ± 0.26Ac	9.64 ± 0.22Ad	8.68 ± 0.07Ae	6.78 ± 0.07Af	4.88 ± 0.09Ag
TRT1	ND	ND	ND	ND	N D	ND	ND
TRT2	6.90 ± 0.23Ca	5.45 ± 1.26Cab	4.16 ± 0.34Cb	3.01 ± 0.65Cc	1.69 ± 0.34Cd	0.83 ± 0.22Ce	0.55 ± 0.03Cf
TRT3	9.45 ± 0.11Ba	8.95 ± 0.06Bb	7.18 ± 0.09Bc	5.58 ± 1.45Bd	4.17 ± 0.14Be	2.87 ± 0.28Bf	1.91 ± 1.14Bg

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