This effect of and on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Eight treatments (T) of sausage such as T1 (12 ppm sodium nitrite), while T2, T3, T4, T5, T6 and T7 were formulated with different ratios of /: 63/7.0, 108/12, 135/15, 59.5/10.5, 102/18 and 127.5/22.5 ppm, respectively. The batch formulated without nitrite or and laccaic acid was served as control (C). The control sausages had higher pH values compared to the treated ones at 3, 10 and 28 d storage (<0.05). After 10 d storage, the pH values decreased in treated sausage samples (<0.05). The T1 and T4 presented the lowest yellowness and lightness values, respectively over the storage period. The redness values were increased as increasing and amounts (T2-T4, T5-T7). The addition of and had significantly higher hardness and springiness values (<0.05) compared with the control in 3, 19 or 28 d storage. The results indicated that the addition of and could improve the redness of the products.