Abstract: Effection on textural property and chromaticity of pork sausage from dosage of whole adzuki bean powder by TA.XT2 Texture analyzer, sensory panel scores and Hunterlab Colorimeter were studied. As result demonstrated:along with the addition of whole adzuki bean powder in the formula (2%⁶%) , the hardness, springiness and chewiness of pork sausage increased significantly, respectively (p<0.05) , but the cohesiveness was not influenced, along with dosage increased of whole adzuki bean powder, the L* value and a* value of Hunterlab Colorimeter for port sausage have obviously increase (p<0.05) , however, the b* values changed very little. Sensory panels found that the taste, flavor, color and overall acceptance in pork sausage with addition of 6.0% pretreated whole adzuki bean powder were better than sausage with whole adzuki bean powder without pork.