Characteristics of low-nitrite pork emulsified-sausages with paprika oleoresin solution during refrigerated storage

Abstract

The objective of this study was to evaluate quality characteristics of low-nitrite emulsified-sausages (ESs, < 75 ppm) containing paprika oleoresin solution (POS) for replacing sodium nitrite (NaNO₂). Pork ESs were prepared with four treatments (reference (REF), 150 ppm NaNO₂; TRT1, 0 ppm NaNO₂ + 0.1% POS; TRT2, 37.5 ppm NaNO₂ + 0.1% POS; and TRT3, 75 ppm NaNO₂ + 0.1% POS). The physicochemical and texture properties, microbial counts, residual nitrite and thiobarbituric acid reactant substances (TBARS) were measured during refrigerated storage of 35 days. Although TRT2 and TRT3 had lower levels of NaNO₂, they had higher redness and yellowness than REF (p < 0.05). Microbial counts of total bacterial counts and Enterobacteriaceae of TRT2 and TRT3 were similar to those of REF (p > 0.05). Expressible moisture percentages (EM, %) of TRT2 and TRT3 were lower than those of REF (p < 0.05). TBARS values of TRT2 and TRT3 were not different from those of REF (p > 0.05). Among treatments, TRT1 had the highest TBARS values (p < 0.05). In conclusion, 0.1% POS in combination with 37.5 ppm NaNO₂ would have quality characteristics similar to those of REF. Therefore, approximately 3/4 of the initial nitrite level could be replaced with 0.1% POS, and eventually developed healthier pork products.

Keywords: Low-nitrite emulsified sausage; Paprika oleoresin solution; Quality characteristics.