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This study was done an effect of storage prperty and quality in meat sausage by added different molecular weight of chitosan respectively. The storage property was shown a firm at M.w 30,000 and M.w 120,000 of chitosans. When sausage was added over 0.2%(v/v)of chitosan, a storage property was highly enhenced. Eventhough sodium nitrite was added 50%(v/v) of stadard volume, a sausage added chitosan kept up a storage property. PH of these sausage was 5.95-6.10 lower than that of stadard sausage. The value of red color increased by added chitosan. That color was good a sausage with just 50%(v/v) of standard volume of sodium nitrite. emulsion stability became stabilized below M.w 30,000 of chitosan, but decreased M.w 120,000 of chitosan. Hardness of sausages increased large molecular weight; but it was a sausage of low quality by added M.w 120,000 of chitosan. As a result, M.w 30,000 of chitosan has extremely good an effect of improve in quality and storage Property of sausage. It has a partially substitute effect of sodium nitrite.
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