Abstract: Concentrated oil-in-water emulsions stabilized with plasma protein was used as pork backfat replacers in low-fat emulsified sausages. Composition ( proximate analysis and fatty acid profile) , sensory analysis and technological ( processing loss and WHC, colour and texture) properties of emulsified sausages were analyzed as affected by the different percentage of fat replacer ( 25% , 50% , 75% , 100% ) .The moisture, protein, ash content of emulsified sausages became larger and fat content became smaller with the increasing of replacing level. Emulsified sausages produced with higher content emulsions had lower levels of saturated fatty acids ( SFA) , MUFA and higher levels of PUFA.Sausages formulated with emulsions ( 50% , 75% , 100% replacers) had higher L * , a * , b * values than the control ( p < 0.05) .Compared to control sample, emulsified sausages with the fat replacing level of 25% , 50% and 75% had higher hardness, springiness, cohesiveness, chewiness, resilience and lower adhesiveness values ( p < 0.05) .Emulsified sausages with the fat replacing level of 25% , 50% and 75% had similar sensory characteristics with the control. Emulsified sausages had unpleased flavor when all pork backfat was replaced by the emulsions and it was not accepted by customers.