Table 4. The microbiological counts (Log CFU/g) and expressible moisture (%) of pork emulsified-sausages with content of sodium nitrite and paprika oleoresin solution
| TPC | VRB | EM |
Treatment |
REF | 2.04 ±2.03b | < 2.00b | 18.8 ± 0.76b |
TRT1 | 2.72 ± 2.05a | 2.05 ± 1.97a | 19.0 ± 1.07a |
TRT2 | 2.19 ± 2.03b | < 2.00b | 18.5 ± 0.89c |
TRT3 | 2.03 ± 2.04b | < 2.00b | 18.5 ± 0.84c |
Storage time (d) |
0 | < 2.00d | < 2.00d | 17.7 ± 0.18f |
3 | < 2.00d | < 2.00d | 18.0 ± 0.39e |
7 | < 2.00d | < 2.00d | 18.0 ± 0.33e |
14 | 2.30 ± 1.40c | < 2.00d | 18.5 ± 0.37d |
21 | 3.90 ± 0.24b | 3.31 ± 0.32c | 19.2 ± 0.42c |
28 | 4.31 ± 0.27ab | 3.78 ± 0.37b | 15.5 ± 0.38b |
35 | 4.61 ± 0.32a | 4.17 ± 0.48a | 20.1 ± 0.39a |
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).
TPC, total plate counts; VRB, violet red agar; EM, expressible moisture.