This study involves investigation of the effects of addition of different hydrocolloids on the thermal, microscopic, and quality properties of low-fat meat emulsions and frankfurters. The emulsion stability of the samples containing 0.5% -carrageenan, -carrageenan or chitosan, and the 1% chitosan containing sample were lower than that of the control group. Thermal analyses showed three denaturation peaks for minced meat at 57.42 degrees C, 64.21 degrees C and 78.58 degrees C. While the denaturation temperature of myosin for the sample produced with 0.5% of -carrageenan was significantly lower, samples containing 1% -carrageenan and 0.5% -carrageenan were not significantly different than that of the control group. The thermal denaturation temperature of myosin for samples containing 1% -carrageenan, and for 0.5% and 1% guar gum, xanthan gum and chitosan was significantly higher than that of the control. The denaturation temperature of sarcoplasmic proteins and actin for samples with 1% - and -carrageenan and 0.5% chitosan, was higher than for the control, while for other samples it was not significantly different. The scanning electron microscopy images of the control group and samples produced with 0.5% and 1% -carrageenan, 0.5% and 1% guar gum, and 1% -carrageenan showed gel-like structures, whereas other samples did not. Sensory evaluations showed that addition of hydrocolloids and reduced fat content lowered acceptance of frankfurters. Results showed that both - and -carrageenan, especially at 0.5% were the most suitable hydrocolloids for production of low-fat frankfurters and xanthan gum was the least suitable since it did not form proper structure.