In order to improve the soy protein isolate( SPI) in meat products,we treated SPI by ultra-high temperature heat and pre-emulsification before applying in sausage. These pretreated SPI on the products qualities including cooking loss,texture characteristics and color was investigated. The results showed that pre-emulsification technology could significantly improve the effect of SPI in the emulsified sausage. The amount of 10% ~ 20% SPI pretreatment sausages had no significant difference( P < 0. 05) on the texture and color with real meat sausage,and is better than commercial SPI,and its cooking loss decreased significantly. At amount of 30% ~ 60% of pretreated SPI,the texture of sausage was slightly worse than pure meat products,but significantly better than that of the commercial SPI,the brightness and redness value were decreased,yellowness obviously increased. The cooking loss was a little lower than the pure meat system products,and close to the products of commercial SPI. This showed that the addition of pre-emulsified SPI could reduce the cooking loss of emulsified sausage significantly and improve the texture quality of sausages.