Effect of the Addition of Nitrite and Tomato Powder on the Quality Properties and Oxidation Level of Red Sausage

This study includes the investigation of the chemical properties such as pH value,a*-value,textural properties,ensorial evaluations,and the oxidation level of Chinese-style sausage—red sausage,which have been produced by both reducing the nitrite level(50 mg/kg,100 mg/kg and 50mg/kg)and adding tomato powder(0%,2% and 4%).According to the results,100 mg/kg of nitrite together with 2% tomato powder is better.Then the sausages produced with 100 mg/kg nitrite and 2% tomato powder,along with sausage which produced with only 150mg/kg of nitrite are vacuum packed and stored at 4℃ for 45 days.It was observed that addition of 2% of tomato powder decreased the level of oxidation.This study provides a potential solution for nitrite substitute in meat products.