Abstract: Objective: The aim of this paper was to study the effect of wheat protein on the quality of low-NaCl pork sausage and find the suitable range of wheat protein under different NaCl conditions. Methods: By single factor experiment, 0~50% KCl substitution levels and 0~8% wheat protein adding levels were applied. The texture, color, yield and water-holding capacity of products were determined. And then all the data were processed by means of variance analysis, correlation analysis, principal component analysis and regression analysis to study the effects of wheat protein on the quality of low-NaCl products, discuss the relationship between the quality indexes, establish the comprehensive quality evaluation model and find the optimum addition of wheat protein under different KCl substitution levels with the established model. Results: When KCl substituted level was 20%~30%, 6%~8% wheat protein significantly increased the product yield and water-holding capacity. The comprehensive quality evaluation model of low-NaCl pork sausage controlled by wheat protein was established: Y₄=0.342×(0.127×Z₁+0.169×Z₂+...−0.110×Z₁₀−0.108×Z₁₁)+0.230×(0.328×Z₁₀−0.185×Z₂+...+0.115×Z₁₀+0.249×Z₁₁)+0.146×(−0.088×Z₁+0.315×Z₂+...+0.367×Z₁₀+0.308×Z₁₁). The optimum condition of wheat protein regulating low-NaCl pork sausage was 40% KCl substitution, and wheat protein addition was 6%. Conclusion: Construction of the prediction model of wheat protein addition to the quality of smoked and cooked sausage by multivariate analysis methods could guide the actual production and control the product quality.