the growth of aquaculture of red tilapia (oreochromis sp.) in colombia has allowed the development of food products of higher added value. one of these products are sausages frankfurt. the aim of this study was to analyze the physicochemical parameters that affect the shelf life of sausages, prepared with addition of sagu starch (maranthaarundinacea) as a binder or extender material. the raised design allowed evaluation of sausages packed under vacuum and under refrigeration (2 °c ± 2 °c) at 0, 2, 6, 10, 15, 22, 27, 31, 45, 58, 100 and 120 days of storage for physicochemical parameters. the sausages were prepared following the procedure developed at the laboratory of meat technology, national university of colombia - palmira from a previously prepared tilapia paste. determined moisture, protein, fat carbohydrate, ash, energy, value, ph, moisture holding capacity and water activity. the findings suggest that the nutritional and functional value of the sausage is not altered during first 30 days of storage, which are consistent with data reported in the literature, for sausages made from other raw meat.