Abstract:The changes in quality and oxidation properties of fermented Tibetan lamb sausages during cold storage were explored. Tibetan lamb was inoculated with Lactobacillus plantarum HH-LP56 and Streptococcus thermophilus HH-ST08 to prepare fermented Tibetan lamb sausages. The changes in edible quality，oxidation properties，and protein structure of the sausages during the storage at 4 ℃ for 1 to 5 days were determined and analyzed.The results showed that with the extension of the cold storage time，the pH value，moisture content，L* value，a* value，and total sulfhydryl group content of the fermented Tibetan lamb sausages showed a decreasing trend，while the b* value，water holding capacity，hardness，thiobarbituric acid value，carbonyl content，and dityrosine content increased. The changes in acid value，elasticity，and chewiness were not significant，while the changes in rheological properties were significant （P＜0.05）. The regular protein structure gradually became loose. The sensory score gradually dropped to 59.67 on day 4，which indicated the loss of the value as food. The above results indicated that the cold storage time of fermented Tibetan lamb sausages should not exceed 3 days. The sausages should be consumed as soon as possible after the completion of fermentation to ensure the edible quality.