To explore the effects of different varieties of capsicum on the quality characteristics of Sichuan sausages, Sichuan Erjingtiao (group A), Sichuan Lantern pepper (group B), Chongqing Shizhuhong No.5 (group C), Henan Neihuang new generation (group D), and Xinjiang pepper (group E) were used as auxiliary materials to produce Sichuan sausages as the experimental group. The control group (CK group) sausages were not added with chili peppers. The moisture content, pH value, acid value, TBARS value, DPPH free radical and ABTS cationic radicals scavenging rate, color difference, texture, sensory evaluation, and electronic nose analysis were used to explore the effects of pepper varieties on the quality characteristics of Sichuan sausage. Results showed that the pH value of the six groups of Sichuan sausages ranged from 5.85 to 6.20. Besides, compared with the CK group, the addition of chili powder could increase the moisture content of the sausages, effectively reduce the degree of fat oxidation of Sichuan sausages, enhance its free radical scavenging capacity, and improve the color, texture attributes, and flavor of sausages. Meanwhile, the effects of different varieties of pepper on the quality of Sichuan sausages were significantly different. Among them, group E had good anti-lipid oxidation and antioxidant activity effect compared with the other groups. The improvement effect of group E on the color and texture of sausage was better and its sensory score was the highest. The electronic nose analysis results showed that its flavor was richer than other groups. It can be seen that Xinjiang chili powder is more suitable as a high-quality auxiliary material for Sichuan sausage production and processing.
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