Abstract: Traditional Chinese-style sausage as normal group, two treatments of fermented sausage was manufactured by replacing fat with pre-emulsified bean oil and colza oil, respectively. The changes of color and texture as well as sensory quality of sausages were analyzed during the ripening period. Protein oxidation was also analyzed through the changes of carbonyl contents and the loss of thiol group. The results indicated that the brightness of soybean oil and colza oil sausages was lower than the normal group, and the redness had no significant difference with the normal group (p>0.05) . Texture index also had no significant difference (p>0.05) . Sensory evaluation results showed that normal group was superior to the other two groups. Soybean oil sausage had a high adoption because of its unique flavor. Soybean oil and canola oil had promoted the sarcoplasmic and myofibril protein oxidation in the sausage compared with the normal group significantly (p<0.05) .