Effects of tea polyphenol on the color characteristics of pork sausage

In order to study the effects of tea polyphenol on the color characteristics of pork sausage during storage, the control and the sausage added with 0.015% tea polyphenol were analyzed weekly for color sensory score, chromogenic rate, Hunter L*, a*, b*, nitrite residue of the sausage.Correlation between those parameters was also analyzed.Results indicated that the color sensory score, chromogenic rate, and Hunter L*, a* of the sausage processed with tea polyphenols were better than those of the control sample.The sausage processed with tea polyphenol showed less residual nitrite.Especially in the late fermentation storage (35d) , the reduction of nitrite residues was up to 28% when compared with the control sample.So it could be concluded that tea polyphenol had good effects on the color characteristics of pork sausage during storage.