Abstract:The effect of vacuum agitation and the amount of purple kidney bean protein added on the quality characteristics of sausage was studied.Sausages with 0 %，2%，3 %，4 %，5 % （specific gravity with lean meat）alfalfa protein were prepared.Each group of sausage meat was subdivided into three groups and stirred under normal pressure （S0），0.04 MPa （S1）and 0.08 MPa （S2）for 10 min.The sausage yield，pH value，color，texture and sensory characteristics were compared.The results showed that the dissolution of salt-soluble protein in meat fillings could be significantly increased with the increase of stirring vacuum （P ＜ 0.05）.The dissolution of salt-soluble protein was not related to the addition of kidney bean protein.The yield and moisture content of sausage were positively correlated with stirring vacuum and the addition of purple kidney bean protein（P ＜ 0.05）.The hardness，elasticity，chewiness and resilience of sausage were positively correlated with the amount of sausage added （P ＜ 0.05）.The increase of stirring vacuum had a positive effect on the texture and sensory properties of sausage.The texture index of sausage in 0.08 MPa stirring group was better than that of sausage in atmospheric pressure stirring group （P ＜ 0.05）.The sausage with 4%kidney bean protein had the highest overall acceptability score.