Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage

The objective of this study was to evaluate quality characteristics of pork emulsified-sausage (ES) containing paprika oleoresin solution (POS) as a replacement for sodium nitrite (NaNO(2)) during refrigerated storage. ESs were prepared with four treatments: 1) REF, 150 ppm NaNO(2); 2) CTL, 75 ppm NaNO(2); 3) TRT1, 75 ppm NaNO(2)+0.1% POS (1% paprika oleoresin+99% sunflower seed oil); and 4) TRT2, 75 ppm NaNO(2)+0.1% POS (5% paprika oleoresin+95% sunflower seed oil). The addition of POS into ES increased redness and yellowness but decreased lightness (p<0.05). TRT1 and TRT2 had higher redness and yellowness than CTL (p<0.05). TRT1 and TRT2 had lower total plate counts (Log CFU/g) than CTL due to antimicrobial activity of POS, regardless of its levels (p<0.05). Residual nitrite decreased with increasing storage time for all treatments. TRT2 had lower residual nitrite due to nitrite scavenging activity of POS (p<0.05). CTL had the highest thiobarbituric acid reactant substances (TBARS) among all treatments during storage. The addition of POS into ES showed nitrite scavenging activity during refrigerated storage. In conclusion, antimicrobial and antioxidant activities of the ES with a combination of POS and 75 ppm NaNO(2) were similar to those of REF (150 ppm NaNO(2)), and improved color development of redness value. Therefore, the addition of POS could decrease the amount of nitrite in ESs, leading to healthier meat products.