Abstract: Fat mimetics based on polysaccharides (konjac flour, κ-carrageenan, and barley β-glucan) were used in frankfurters production to replace pork fat with 20%, 40%, 60% and 80%, respectively. In this paper, the influence of different replacement ratios of pork fat on the quality and sensorial characteristics of frankfurters was discussed. The results showed that with the increase in the replacement ratio of fat mimetics, the moisture content and carbohydrate content of sausages increased significantly (P<0.05), while the total lipid content, protein content, ash content, energy value and fat calorie value decreased significantly (P<0.05). Moreover, with the increase in the replacement ratio of fat substitutes, the cooking loss and emulsification stability of frankfurters decreased significantly, and the brightness value increased, hardness and chewiness decreased. In addition, the LF-NMR results showed that replacing fat shorten the relaxation time of frankfurters significantly (P<0.05), indicated that fat replacement was capable of enhancing the binding ability of the protein network to water molecules. However, the higher fat replacement ratio (60% and 80%) reduced the storage modulus (G′) and loss modulus (G′′) of the meat emulsion significantly (P<0.05) at the end of heating, and reduced the overall acceptability of frankfurters (P<0.05). The above research results showed that fat mimetics based on polysaccharides can replace pork fat in frankfurters partially, and the replacement ratio of 40% was the best.