Abstract:With the emulsified mutton sausage with 100% sheep tail lipid as the control group and those with 25% sheep tail lipid and 75% pre-emulsified vegetable oils （i.g.，soybean oil，rapeseed oil，sunflower oil，and almond oil）as the treatment groups，the effect of different pre-emulsified vegetable oils replacing animal lipid on the cooking loss，color，texture，and microstructure of emulsified mutton sausages was investigated.The results showed that the replacement of lipid with pre-emulsified vegetable oils could reduce the lipid addition of emulsified mutton sausages（p<0.05）and increase the moisture content and protein content（p<0.05）.The sunflower oil group and the almond oil group were the lowest in cooking loss，while the control group was the highest.Compared with the water retention capacity in the control group，those in the soybean oil group，the rapeseed oil group，the sunflower oil group，and the almond oil group increased by 0.47%，0.44%，0.54%，and 0.31%，respectively.Compared with the control group，the soybean oil group and the sunflower oil group showed increased hardness and chewiness（p<0.05），and the rapeseed oil group，the sunflower oil group，and the almond oil group showed increased elasticity（p<0.05）.The control group showed clustered microstructure，and after the replacement of pre-emulsified vegetable oils，a stereoscopic gel network structure was observed.Especially in the sunflower oil group，the network lines were denser and the pores were smaller with uniform distribution.