Quality difference between emulsified sausage with different amount of flaxseed gum and with 0.2% carrageenan was evaluated by weight lose,water-evaporation rate,texture and sensory.The effect of flaxseed gum added in 0.2% carrageenan emulsified saussage was also studied.Result showed that with increasing of flaxseed gum amount,the weight lose during cooking was decreased and even lower than the one with carrageenan;Juiciness and flavor of the sausage with flaxseed gums were better than that of carrageenan,while the texture was in the opposite.Cooking weight lose in the mixture of carrageenan and flaxseed gum significantly decreased(P<0.01).The water-evaporate showed no significantly difference,the hardness was significantly decreased(P<0.05).When carrageenan and flaxseed gum ratio was 4∶ 3,the sausage was juicy and springiness was better,and little texture difference(P>0.01) with 0.2% carrageenan sausage.Results also showed that the interaction between flaxseed gum and carrageenan increased oil-holding capacity of sausage.