Abstract: In order to study the effect of dietary fiber on the quality of ham sausage,the dietary fiber of 2% and 4%(in a 100 g pork)was applied to the production of ham sausage by 3 kinds of particle size(DF1:(177.82±6.25) μm,DF2:(19.87±1.76) μm,DF3:(8.89±0.45) μm,respectively),and the new ham sausage was evaluated comprehensively by sensory evaluation,texture analysis and low field nuclear magnetic resonance. The results showed that the maximum water holding capacity of 4% DF3 was(90.28±0.54) g/g,which was 8.50% higher than that of the control. The dietary fiber could significantly improve the water holding capacity of ham(p<0.05). The hardness and chewing of 2% DF3 ham were decreased,but the elasticity,cohesion and gel strength were enhanced. In the low field nuclear magnetic resonance(NMR),the water content in the new ham was moved in the direction of fast dipping. The proportion of the combined water increased,and the proportion of free water decreased was more favorable for ham sausage storage. There was no significant difference in chromatic aberration and sensory score between the 2% DF3 new ham sausage and the control group,which did not affect the product sales. To sum up,2% DF3 was the best choice for the preparation of new ham.