Table 5. Residual nitrite of pork emulsified-sausages added with paprika oleoresin solution

Treatments1)	Storage time (d)
	0	3	7	14	21	28	35
REF	22.1±2.09aA	19.4±2.31bA	16.7±2.10cA	9.88±0.82dA	6.23±2.48eA	4.64±0.48eA	4.25±0.46eA
CTL	10.8±1.37aB	10.4±1.10abB	8.70±1.78bB	4.91±1.27cB	4.16±1.54cdAB	2.29±0.51dB	2.17±0.43dB
TRT1	9.84±0.96aB	8.89±0.65abB	7.77±1.08bB	4.29±0.99cB	4.04±1.61cAB	2.22±0.52dBC	2.12±0.55dBC
TRT2	8.76±0.46aB	8.24±1.09bB	7.26±1.16bB	3.60±0.98cB	2.40±0.82dB	1.84±0.58dC	1.75±0.44dC

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 same superscripts in a same column are not different (p>0.05).
Means having same superscripts in a same row are not different (p>0.05).