Abstract: Effects of hydroxypropylated tapioca starch(0% ~10%),hydroxypropyl distarch phosphate tapioca starch(0%~10%) and acetylated distarch phosphate tapioca starch(0%~10%) on some qualities of smoked and cooked sausages were evaluated. The results showed that hydroxypropylated tapioca starch could improve yield performance and water holding capacity(p<0.05). It improved the fat holding capacity significantly when the addition amount of hydroxypropylated tapioca starch was 2% and 10%. The water holding and the fat holding capacity were the best with the addition amount of hydroxypropylated tapioca starch was 6% and 10%.The hydroxypropyl distarch phosphate tapioca starch could improve yield performance and water holding capacity(p<0.05). It had no significant influence on the fat holding capacity(p>0.05). Acetylated distarch phosphate tapioca starch had the same influence on yield performance,water and the fat holding capacity. The three modified tapioca starches had significant influence on hardness and fracturability(p<0.05). With the addition amount of acetylated distarch phosphate tapioca starch increasing,they were dropping before rising. Acetylated distarch phosphate tapioca starch had significant influence on hardness,fracturability and adhesiveness(p<0.05).