Abstract:To improve aspects of the quality of sausages，such as taste and elasticity，the effects of gluten were studied by measuring cooking loss，water holding capacity，amino acid nitrogen，color difference，and texture characteristics，and by evaluating sensory attributes.The sensory score was the highest when the gluten content was 5%.Sausages prepared with gluten were tender，smooth with normal color and good taste.The cooking loss of sausages containing gluten decreased continuously and was lowest（2.08%）at 5% gluten.Compared with sausages without gluten，the water holding capacity and amino acid nitrogen of sausages with gluten increased by 8.08% and 0.016%，respectively.The L*，a*and b*values of the sausage increased，and hardness，cohesion，elasticity and nozzle resistance were greatest in sausages prepared with 5% gluten.Compared with sausages containing 5% corn starch and 0.2% sodium polyacrylate group，sausages with 5% gluten displayed better water holding capacity and elasticity.These findings demonstrate that adding 5% gluten can improve the quality of sausages.