Abstract:Fermented sausages with different levels of fat，oat flour and oligosaccharide were manufactured：control（30%fat），treatment group 1（10%fat，5%oat flour and 15%oligosaccharide），treatment group 2（10%fat，10%oat flour and 10%oligosaccharide）and treatment group 3 （10%fat，15%oat flour and 5%oligosaccharide）.To investigate the effects of different proportions fat substitutes of fermented sausages，physicochemical parameters and organoleptic qualities were assessed.The results indicated that the total plate lactic acid bacteria of treatment group 3 were significantly higher（P＜0.05）.The total plate of bacteria，staphylococcus and TVB-N of treatment groups were significantly lower than control（P＜0.05）.Fat substitutes significantly influenced Aw value，pH value，color，gumminess，chewiness，fat contents and ash of fermented sausage.However，protein contents and hardness did not show any significant differences among control and treatment groups.The sensory evaluation scores of treatment group 2 were higher than the other groups.To conclude，fermented sausages with healthier characteristics can be produced without quality loss by reducing fat from 30%to 10%and by adding 10%oat flour，10%oligosaccharide.