Abstract: The effect of acetylated distarch phosphate( ADSP) on the stability of porcupine liver sauce prepared mainly by porcupine liver was investigated.The stability was studied from four aspects including the water holding capacity( WHC),rheological,texture and sensory properties. The results showed that ADSP could effectively increase WHC within porcupine liver sauce. Compared with no ADSP addition porcupine liver sauce,the WHC of4.5% ADSP was increased from 47.22% to 99.23% and the system was more stable.After the addition of ADSP,the viscosity,yield stress,storage modulus and loss modulus of porcupine liver sauce were increased. At the same time,ADSP addition also improved the hardness,stickiness and spreadability. ADSP could improve the texture,taste and overall acceptability of porcupine liver sauce significantly( p < 0.05). The acetyl and cross link in ADSP made its hydrophilic property high. After ADSP was heat and gelatinized in the porcupine liver sauce,its stability was increased.In a word,the optimum additive amount of ADSP was 4.5%.