Abstract:The influence of chopping technology（fat ratio，ice content，chopping time）on the characteristics of emulsion sausage was studied.The shear force，cooking loss rate，sensory evaluation，color，microstructure，total volatile basic nitrogen and thiobarbituric acid reactive substances value of sausage processed by different emulsifying conditions were analyzed.The results showed that chopping time was the main factor of the shearing force，and ice content was the key factor of the cooking loss rate and sensory evaluation value of sausage.It was concluded that the optimum emulsification condition was fat ratio 3 ∶7（mass ratio），ice content 30%，and chopping time 9 min.Fat ratio mainly affected the sausage color.With fat ratio rising，the L*value and b*value increased，but a*decreased.SEM showed the microstructure of best emulsion sausage in cross section was closely integrated.The TVB-N and TBA value of sausage showed an upward trend during storage，and the total volatile basic nitrogen and thiobarbituric acid reactive substances values of sausage with higher fat content increased significantly.