Abstract: Sausages are apt to deteriorate during storage, and the shelf life is very short. This study aimed to explore the effects of black tea pigments (sausages. By analyzing the physical and chemical indices (acid value, peroxide value, TBARs and chromatic aberration △E) and sensory indices, BTP was found more potential in coloring and preserving activities than nitrite and TBHQ during the storage of sausages. The optimum concentration℃, 50% relative humidity) of sausages produced under the optimum concentration of BTP was extended for 20 days, 26% longer than the control group. of BTP was determined to be 0.08% by fuzzy synthetic evaluation. The shelf life (20BTP) on preservation of