Abstract：The influences of partial substitution of tomato powder for nitrite on physicochemical properties including pH,
texture and lipid oxidation as well as sensory evaluation of sausages with added peanut protein were addressed in this
investigation. Results showed that the addition of tomato powder brought about a remarkable improvement in the hardness
and elasticity of sausages. Compared with blank control group, the maximum nitrite content group and combinations of
tomato powder with nitrite maintained stable pH, TBA and TVB-N values during storage. In contrast with the maximum
nitrite content group, the combination of 2% tomato powder with 0.009% nitrite obtained a higher score in the sensory
evaluation, and it could stabilize physicochemical properties of sausages over the entire storage period. Moreover, the
product obtained had the unique taste of tomato. Therefore, tomato powder can be used as a partial substitute for nitrite in
sausages with added peanut protein.
杜 娟，杨利玲，李 森. 番茄粉对花生蛋白灌肠品质特性的影响[J]. 肉类研究, 2016, 30(8): 13-18.
DU Juan, YANG Liling, LI Sen. Influence of Tomato Powder on Qualities of Sausages with Added Peanut Protein. Meat Research, 2016, 30(8): 13-18.
