Effects of commercial natural colorants on the physicochemical properties of emulsified pork sausages for nitrite replacement during cold storage

Nitrites in pork sausages were substituted with natural colourants to determine colour development and physicochemistry. The experimental design included a control (sodium nitrite 0.01%) and five treatments: T1 (cochineal 0.04%); T2 (lac 0.04%); T3 (meniscus 0.015%); T4 (fruit and vegetable concentrate (FVC) 0.6%); and T5 (gardenia red 0.035% + paprika 0.002). The pH of sausages with natural colourants did not change significantly. T4 produced darker and redder products than the other treatments, while T2 and T3 were not as red as the control. All treatments were yellower than the control (p < 0.05). All treatments except T1 were harder with higher shear force values than the control. TBARS values were higher and purge losses were lower with natural pigments. T3 and T5 had fewer microbes after 4 weeks, with similar or higher preferences than those of the control. Statistical analysis was conducted using two-way ANOVA and Duncan’s multiple range test to evaluate the effects of colourant addition, storage time, and their interaction, with results reported as mean values and standard errors. The commercial natural colourant used in this experiment showed superior colouration compared to nitrite and can be a powerful alternative resource for nitrite if the lipid oxidation problem is solved.