The aim of the study was to investigate the effect of modified starch on quality of comminuted scalded sausages. Increased levels of modified starch led to decrease drip loss and smokehouse shrinkage. The highest value of water holding capacity (63.14%) was observed in sausages containing 6% addition of starch. The addition of the starch increased the lightness and the yellowness of the experimental sausages, but did not significantly alter their redness. Increasing the starch level from 2% to 6% significantly grew up rheological features of final products. The sausages produced with starch additon at the level of 4% had the best organoleptic quality. It is not recommended to use starch at levels higher than 4% because of its harmful effect on hardness and guminess of sausages.

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