Abstract: Effects of reaction temperature, time and concentration of transglutaminase(TGase), sodium chloride and cooking temperature on texture of chicken sausage were studied in this paper. Results showed that the optimal temperature was 45℃; time was 2h and TGase concentration was 0.4%, at those conditions, hardness of chicken sausage was increased significantly (p<0.05). At the same time, when sodium chloride(NaCl) concentration was 2%, harder sausage could be made. And when the cooking temperature was 85℃, texture of the sausages could be assured.