Using collagen as substrate,a new kind of ferulic acid-collagen antibacterial package film was prepared through addition of the ferulic acid and supplement of glycerol and sodium alginate etc. based on the collagen molecular structure characteristics and the performance of the other additive substance structure-activity relationship. The inhibition zone diameter of gram negative bacteria( Escherichia coli) and gram positive( Staphylococcus aureus) was 17 ~ 22 mm by the Oxford cup method,which showed that the film had a strong bacteriostasis ability. The sausage fresh-keeping effect was studied through the regular measurement of the total number of bacteria,TVB-N,and pH value of the three fresh degree index on the basis of the sausage sensory score. The results showed that ferulic acid-collagen protein antibacterial film could effectively isolate microbial invasion pathways and delay the chemical change of food composition and thus extended the shelf life of sausage of 8. 5 days. We hope this study could provide a theoretical reference for the application of ferulic acid and collagen antibacterial membrane in preservation of meat products