Table 7. Residual nitrite contents of pork sausages prepared by addition of nitrite and A. hookeri during storage at 4℃ for 4 weeks¹⁾

	Nitrite contents (ppm)
	0 week	1 week	2 week	4 week
N0+A0²⁾	0.43±0.80^g	-0.15±0.12^g	-0.12±0.14^e	-0.15±0.12^f
N50+A0	22.68±0.50^d^A	16.60±0.81^d^B	16.77±0.34^c^B	17.09±0.19^c^B
N50+A0.5	20.08±0.40^e^A	14.59±0.27^e^D	17.14±0.64^c^B	15.70±0.31^d^C
N50+A1.0	17.79±0.76^f^A	13.70±0.59^f^B	14.15±0.62^d^B	14.30±0.30^e^B
N100+A0	47.49±2.05^b^A	38.97±0.75^b^B	40.75±2.06^b^B	36.68±0.52^b^C
N100+A0.5	46.29±0.89^b^A	36.07±0.62^c^C	40.01±0.49^b^B	36.64±0.69^b^C
N100+A1.0	44.89±0.83^c^A	36.61±0.43^c^C	40.13±1.25^b^B	37.36±0.81^b^C
N150+A0	65.63±2.01^a^A	57.47±0.79^a^C	60.67±1.89^a^B	57.47±1.16^a^C

¹⁾Sausages prepared with addition of sodium nitrite (0, 50, 100, and 150 ppm) and A. hookeri powder (0, 0.5, and 1.0%) were stored at 4℃ for 4 weeks and the residual nitrite contents were measured in ppm.
²⁾Group abbreviations: N represents nitrites in ppm, and A represents A. hookeri in % added in the process of preparation of sausages.
^a^-^gMeans sharing a common superscript letter(s) in a column are not significantly different (p>0.05).
^A^-^DMeans sharing a common superscript letter(s) in a row are not significantly different (p>0.05).