The application of allicin, chitosan and allicin-chitosan complexes as antimicrobial agent in low fat pork sausage as expressed in term of antimicrobial inhibition activity, product quality (physical and chemical properties), sensory characteristics and shelf life of low-fat pork sausage was studied in this research. The optimum condition and process for producing allicin-chitosan complexes was also studied. Chitosan was prepared with 2 different deacetylation steps in our laboratory. The obtained chitosan possessed molecular weight more than 106 Dalton and %degree of deacetylation (%DD) at 78 (sample 1) and 88% (sample 2), respectively. Allicin was extracted from fresh garlic and freshly used or kept in refrigerator at 4oC for using within 24 hours. The concentration of allicin in allicin solution was 13.5-14.2 mg/ml. The allicinchitosan complexes were prepared using the optimum process at the weight ratio of allicin:chitosan at 1:1, 2:1 and 3:1. The result showed that the obtained complex solution possessed 20-21% total soluble solid with pH at 4.5-4.8. Among four drying methods, freeze drying, spray drying, vacuum drying and tray drying, freeze drying gave the highest yield at the optimum ratio at 1:1. The obtained complex had light cream color (L*87.3, a*-0.45, b*16.82) and can dissolve in water with the wide pH range. The disk diffusion test showed the ability of complex to inhibit E. coli and S. aureus with the minimum inhibition concentration at 6.25 mg/ml. Scanning electron microscope revealed the round shape structure of complexes with diameter at 5-15 μm. FT-IR spectra of all complexes were not significantly different, exhibited that most of functional groups were similar. The result from XRD showed that crystal type of complexes was amorphous. The application of allicin-chitosan complexes into low fat pork sausage resulted in increasing of lightness and reducing of water holding capacity (p≤0.05). Moreover, the addition of the allicin-chitosan complexes also resulted in significant increase of hardness, cohesiveness, gumminess and chewiness (p≤0.05), while springiness and adhesiveness was not significantly difference (p>0.05). The sensory results using 9- point hedonic scaling test exhibited that overall liking score of low fat pork sausages with allicin or chitosan alone was less than control. The highest score was found in sausage with 0.5% allicin-chitosan complex produced with 88% DD chitosan sample with the weight ratio of allicin to chitosan at 1:1. After keeping at 4oC for 15 days, all of sensory scores were found to be not acceptable by consumer. Retardation of bacterial growth and inhibition of yeast and mold growth in low fat pork sausage were received; moreover, the shelf life of low fat pork sausage was extended to 15 days at 4oC.