In the present study, the effects of Artemisia sphaerocephala Krasch gum (ASKG) and carrageenan on the quality of quick-frozen sausages were examined. Besides, the advantages and disadvantages of different thawing methods were explored. Quick freezing caused an increase in the rate of water syneresis and a reduction in hardness and springiness. The unfavorable effect of quick freezing on sausages could be attenuated by addition of ASKG and carrageenan;when their doses were 0.5 g/kg and 8 g/kg, respectively, quick-frozen sausages were effectively prevented from increasing in therate of water syneresis and decreasing in springiness and hardness. Microwave heating was a feasible time-saving thawing method and could provide better maintenance of the sensory quality of quick-frozen sausages.% 要：研究速冻技术条件下，沙蒿胶和卡拉胶对乳化香肠品质的影响，探讨不同解冻技术的优缺点.结果表明：速冻过程会引起产品析水率上升、硬度下降、弹性变小等变化，沙蒿胶和卡拉胶的添加可有效降低速冻对产品的不利作用，当二者的添加量分别为0.5g/kg和8g/kg时，可有效降低速冻引起的析水率上升、弹性变小和硬度降低等变化；从解冻方式来看，微波解冻既可以节约大量时间，同时感官评分较高，可行性较高.
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