Table 4. Proximate composition and functionality of pork emulsified-sausages added with paprika oleoresin solution

	Treatments¹⁾
	REF	CTL	TRT1	TRT2
Moisture (%)	62.2±0.66^a	62.2±1.10^a	62.9±1.45^a	62.8±1.27^a
Fat (%)	18.1±0.67^a	18.8±0.84^a	18.2±0.66^a	18.5±0.79^a
Protein (%)	13.9±0.10^a	13.9±0.17^a	14.0±0.13^a	13.9±0.10^a
Cooking loss (%)	1.95±1.14^a	1.93±0.59^a	2.13±1.45^a	1.90±0.77^a
Hardness (gf)	2,861±733^a	2,666±602^a	2,833±632^a	3,030±574^a
Springiness (mm)	5.38±0.90^a	5.55±0.88^a	5.34±0.13^a	5.15±0.20^a
Gumminess	24.4±5.56^a	21.0±6.01^a	19.8±2.75^a	22.8±3.11^a
Chewiness	133±9.50^a	105±19.8^a	108±19.4^a	119±19.1^a
Cohesiveness	0.01±0.00^a	0.01±0.00^a	0.01±0.00^a	0.01±0.00^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).