Table 2. pH and color values of pork emulsified-sausages added with paprika oleoresin solution

Treatments¹⁾	pH	CIE L*	CIE a*	CIE b*
REF	6.07±0.05^a	73.6±0.64^c	11.8±0.25^b	6.10±0.29^c
CTL	6.06±0.07^a	75.8±0.65^a	9.90±0.50^d	5.53±0.35^d
TRT1	6.09±0.03^a	74.7±1.19^b	11.1±0.60^c	6.37±0.34^b
TRT2	6.08±0.05^a	73.9±1.06^c	12.1±0.06^a	6.75±0.34^a
Storage time (d)
0	6.08±0.03^a	74.7±0.89^a	11.1±1.11^a	6.19±0.55^abc
3	6.10±0.03^a	74.6±1.30^a	11.6±1.08^a	6.00±0.50^c
7	6.08±0.02^a	74.6±1.50^a	11.6±1.16^a	6.14±0.64^bc
14	6.09±0.03^a	74.6±1.43^a	11.3±1.30^a	6.10±0.50^bc
21	6.08±0.04^a	74.3±1.43^a	11.2±1.04^a	6.15±0.62^bc
28	6.04±0.08^a	74.2±1.33^a	11.4±0.87^a	6.32±0.54^ab
35	6.05±0.08^a	74.5±1.19^a	11.2±0.88^a	6.40±0.50^a

Treatments: REF, emulsified-sausage (ES) added with 150 ppm sodium nitrite (NaNO₂); CTL, ES added with 75 ppm NaNO₂; TRT1, ES added with 75 ppm NaNO₂+0.1% paprika oleoresin solution (POS, 1% paprika oleoresin+99% sunflower seed oil); TRT2, ES added with 75 ppm NaNO₂+0.1% POS (5% paprika oleoresin+95% sunflower seed oil).
Means having the same superscripts in the same column are not significantly different (p>0.05).