Abstract: The effect of adding carrots, oats and replacing pork back fat with sunflower oil on the textural properties, water-holding characteristics, color and sensory quality of low-fat (7% fat) Emulsion-type sausage were researched.The single factor experiment result showed that, adding 10% carrots, 1% oats and 50% sunflower oil instead of animal fat could improve the quality of low-fat sausage well, there were not significant differences (p>0.05) between the low-fat sausages and high-fat formula C (20% fat) on hardness, chewiness and flexibility, the water-holding characteristics were improved as well, the color and sensory quality of the products were more satisfactory compared with C.In order to optimize the formulation further, conduct two factors (carrot, vegetable oil) and three level completely random experiment based on the single factor experiment, the result showed that, adding 12.5% carrots, 1% oats and 45% sunflower oil instead of animal fats was the best formula, the low-fat Emulsion-type sausage produced by it, the textural properties reverted to before, the flexibility and sensory quality were better.