This text analyzed the microorganism changes and physicochemical characteristics during the fermenting and ripening of sausages which were added with different kinds of microbial culture starters(Direct-starter culture,Pedicoccus pentosaceus∶ Lactobacillus plantarum =1∶1,Pedicoccus pentosaceus∶Lactobacillus plantarum∶staphylococcus.xylosus=1∶1∶1,Lactobacillus plantarum:∶lactobacillus sake=1∶1).Design five factors(tea polyphenols,apple polyphenol,quercetin,rosmarinus offficinalis,vitamin E)quadratic rotation to study different antioxidants against catfish fermented sausage in the process of maturity and storage of TBA value for the purpose of inhibition of oxidized fat.The results show that:Fermentation sausage with four groups of starter cultures had differences in the pH value,the water content,the water activity as well as in the lactobacillus number's change.The differences are not remarkable,all of them satisfy the essential requirements of fermentation sausage.The results indicated that:the group 3(Pedicoccus pentosaceus∶Lactobacillus plantarum∶Staphylococcus xylosus=1∶1∶1)had the lower TVB-N and TBARS than the others,and the former is batter in sensory score,so it could be used as meat starter cultures in fermented sausage.And the five factors on the catfish fermented sausages have a significant impact on TBA value,but the role of these factors is not significant.When add 0.033% tea polyphenols,0.023% apple polyphenols,0.027% quercetin,0.04% rosemary and 0.04% vitamin E to the catfish fermented sausage,the TBA value reaches its least.