Abstract: For the situation of high unsaturated fatty acids, high-carbohydrate, vitamin-rich condition in sausage products which based on nutritionally balanced design, this paper used quality (sensory evaluation, texture, color, fat oxidation case) and micro-organisms (total number of colonies and coliforms) as indicators, researched the changes regulation of the products during storage, which could guidance industrial production in the future. The results showed that, the products storaged at 25℃, the total number of colonies exceeded and the sensory quality of the product decreased significantly after about three days;the products storaged at 0 to 4℃, the total number of colonies had not yet excessive and the fat did not show significant oxidation in 42 days (p>0.05) , but the product was faded (p<0.05) , the hardness and chewiness increased (p<0.05) , sensory quality was not very good and the products losed eating quality.