Background and Objectives: Given the disadvantages of the use of nitrate and nitrite in meat products and concerns about the use of such additives in these products, it seems necessary to study the production of sausages without nitrite preservatives using of tomato waste and microencapsulated nisin.

Materials and Methods: Fixed component of the product included beef, oil, starch, sodium polyphosphate, sodium nitrite, water and ice, mixed spices, salt, gluten milk milk, and variable components included nitrate (0-60 mg/kg), tomato waste powder 2% and microencapsulated nisin (75-100 mg/kg); some of these chemical, microbiological and sensory properties of sausage were evaluated in a 30-day storage period at 4°C.

Results: The results of chemical test showed that the amount of ash, protein, carbohydrate and fat in all the treatments increased compared to the control (P<0.05); however, the moisture content and pH decreased in these treatments compared to the control (P<0.05). Addition of tomato waste powder controlled the Malondialdehyde level in the treatments. The results of microbial tests within 30 days confirmed the efficiency of microencapsulated nisin. Treatment with 75 ppm nisin, 2% of tomato waste powder and 60 ppm nitrite was identified as the most favorable treatment in sensory evaluation.

Conclusion: Use of nisin microencapsulated by zein accompanied by tomato waste in the formulation of sausage will lead to a product that in addition to having a good quality, due to partial removal of nitrite formulation, will be healthy in terms of nutrition and would have more shelf life as well.

Keywords: Sausage, Microencapsulated nisin, Tomato waste powder