This study was performed to evaluate physico-chemical and textural properties, and shelf-life effect of low-fat functional sausages(LFFS) manufactured with sodium lactate(SL), lac color and various molecular weights of chitosans(low=1.5 kDa, medium=30~40 kDa and high=200 kDa) during storage at 4℃ for 8 weeks, LFFS had a pH range of 6.39~6.50, 76~78% moisture,