Table 3. Microbial counts, TBARS, and expressible moisture of emulsified-sausages added with different contents of paprika oleoresin solution

Treatments¹⁾	Total plate counts	Enterobacteriaceae counts	TBARS²⁾	EM³⁾
REF	<2.00^b	<2.00^a	0.19±0.08^b	20.0±0.14^a
CTL	2.07±1.18^a	<2.00^a	0.24±0.12^a	20.3±0.35^a
TRT1	<2.00^b	<2.00^a	0.18±0.07^b	18.9±0.57^ab
TRT2	<2.00^b	<2.00^a	0.16±0.06^b	18.2±1.06^b
Storage time (d)
0	<2.00^e	<2.00^c	0.09±0.01^e	17.3±0.48^c
3	<2.00^e	<2.00^c	0.13±0.02^e	18.0±0.89^c
7	<2.00^e	<2.00^c	0.16±0.03^de	18.5±2.31^c
14	<2.00^e	<2.00^c	0.20±0.02^cd	18.1±1.65^bc
21	2.31±1.27^c	<2.00^c	0.21±0.03^c	19.7±2.46^b
28	3.53±0.74^b	2.80±0.86^b	0.27±0.07^b	21.5±1.84^a
35	4.18±0.81^a	3.72±0.86^a	0.31±0.10^a	22.5±1.05^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).
TBARS, thiobarbituric acid reactive substances (mg/100 kg).
EM, expressible moisture.
Means having the same superscripts in the same column are not significantly different (p>0.05).