Abstract: The sausage was made by adding four kinds of the common mashed vegetables(amaranth, carrot, tomato and onion)with the adding proportion of 8%～32% by weight. The color and gelatin properties (hardness, springiness and cohesiveness)of the sausage were examined. The effect of the added mashed vegetables on the sausage quality was also investigated. Theresearch offered the optimum addition for the vegetable sausage.

Key words: vegetable sausage, hardness, springiness, cohesiveness, color properties