Table 1. The formulation for manufacturing pork emulsified-sausages added with different contents of oleoresin paprika solution

Ingredients (%)	Treatment
	REF	CTL	TRT1	TRT2
Lean meat	60.0	60.0	60.0	60.0
Fat	20.0	20.0	20.0	20.0
Water	18.0	18.0	18.0	18.0
Non meat ingredients	1.97	1.96	2.06	2.06
Salt	1.50	1.50	1.50	1.50
Sodium tripolyphosphate	0.40	0.40	0.40	0.40
Sodium erythorbate	0.05	0.05	0.05	0.05
Sodium nitrite	0.015	0.0075	0.0075	0.0075
Paprika oleoresin solution	0.00	0.00	0.10	0.10
Paprika oleoresin	0.00	0.00	0.001	0.005
Sunflower seed oil	0.00	0.00	0.099	0.095
Total	100.0	100.0	100.1	100.1