Journal of Animal Science and Technology
Korean Society of Animal Science and Technology

Characteristics of Low-Nitrite Pork Emulsified-Sausages with Pap-rika Oleoresin Solution during Refrigerated Storage

Koo Chin1,*, Geon Kim1
1Chonnam National University, Gwangju 61186, Korea.
*Corresponding Author: Koo Bok Chin, Chonnam National University, Gwangju 61186, Korea, Republic of. Phone: +62-62-530-2121. E-mail:

© Copyright 2021 Korean Society of Animal Science and Technology. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Aug 05, 2020; Revised: Nov 27, 2020; Accepted: Dec 07, 2020

Published Online: Jan 04, 2021


The objective of this study was to evaluate quality characteristics of low-nitrite emulsified sausage (ES, &lt;75 ppm) containing paprika oleoresin solution (POS) for replacing sodium nitrite (NaNO<sub>2</sub>). Pork ESs were prepared with four treatments (REF, 150 ppm NaNO<sub>2</sub>; TRT1, 0 ppm NaNO<sub>2</sub>+0.1% POS; TRT2, 37.5 ppm NaNO<sub>2</sub>+0.1% POS; and TRT3, 75 ppm NaNO<sub>2</sub>+0.1% POS). The physicochemical and texture properties, microbial counts, residual nitrite and thiobarbituric acid reactant substances (TBARS) were measured during refrigerated storage. Although TRT2 and TRT3 had lower levels of NaNO<sub>2</sub>, they had higher redness and yellowness than REF (<italic>p</italic>&lt;0.05). Microbial counts of total bacterial counts and <italic>Enterobacteriaceae</italic> of TRT2 and TRT3 were similar to those of REF (<italic>p</italic>&gt;0.05). Expressible moisture percentages (EM, %) of TRT2 and TRT3 were lower than those of REF (<italic>p</italic>&lt;0.05). TBARS values of TRT2 and TRT3 were not significantly different from those of REF (<italic>p</italic>&lt;0.05). Among treatments, TRT1 had the highest TBARS values (<italic>p</italic>&lt;0.05). In conclusion, 0.1% POS in combination with 37.5 ppm NaNO<sub>2 </sub>would had quality characteristics similar to those of REF. Therefore, approximately 3/4 of initial nitrite level could be replaced with 0.1% POS, and eventually developed healthier meat products.

Keywords: low-nitrite emulsified sausage; paprika oleoresin solution; quality characteristics