Thiobarbituric acid (TBA) test is used as an index for measuring oxidative rancidity (malonaldehyde formation), which takes place in meat. Furthermore, TBA-test is a sensitive test for the decomposition products of highly unsaturated fatty acids which do not appear in peroxide determination Melton [33]. From the statistical analysis of data, it could be noticed that, TBA value in fresh sausage which treated with or without various antioxidants ranged from 0 .113 to 0 .140 mg malonaldehyde /kg. On the other hand, it was not worthy that there were high significant (P 0.05) differences in all fresh samples. G sample had the lowest TBA value (0.113 mg / kg) followed by D and H sample with 0.123 and 0.130 mg / kg, respectively. Similar results have been reported by Candogan[9] observed that beef patties, prepared with tomato paste had lower (p