Abstract: In the production of smoked-and-cooked sausage,glucose oxidase was added at 0.050,0.075,0.100 and 0.125 U/g,respectively,based on the weight of total fresh meat. The effects were studied by measuring cooking loss,emulsion stability(moisture loss and fat loss),texture profiles and sensory properties. The results showed that cooking loss of the smoked-and-cooked sausage decreased significantly with the increased addition of glucose oxidase(p<0.05). However,the emulsion stability,hardness,springiness and chewiness of the smoked-and-cooked sausage obviously increased with the increased addition of glucose oxidase(p<0.05). Therefore,glucose oxidase could be used as quality improver into the kind of smoked-and-cooked sausage and its optimal addition was 0.100 U/g. The cooking loss of the smoked-and-cooked sausage under this addition was 18.66%,the hardness of texture index was 10.64 N,cohesiveness was 0.41,springiness was 13.64,and chewiness was 33.51 N.