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.