This study includes the investigation of the chemical properties such as pH value, a * -value, textural propertiess, 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.%研究了在红肠中添加不同含量的亚硝酸盐(150 mg/kg、100 mg/kg和50 mg/kg),同时补充添加不同含量的番茄红素(0％、2％和4％)对其色泽和感官品质的影响,通过pH值、色差、质构特性以及感官评价等得出最佳的添加量为:100mg/kg亚硝酸盐和2％番茄粉素；然后将用该配方生产的红肠与只添加150 mg/kg亚硝酸盐的红肠在4℃贮藏1、7、15、30和45天,结果表明添加番茄红素的红肠氧化程度较低,从成色和抗氧化的角度而言,番茄粉可部分替代亚硝酸盐生产低硝红肠.
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