Abstract: In the present study, the pig blood tofu under different blood cells concentrations adjusted employing normal saline were prepared and the texture, sensory, color and water-holding properties were analyzed in order to investigate the effects of blood cells concentrations on the qualities of pig blood tofu samples. The results showed that the hardness of pig blood tofu samples were significantly descended with the decrease of blood cells concentrations, while the breaking and shearing force were ascended first and then decreased, the red（a*） and yellow（b*）degrees were decreased and water holding capacities were reduced first and then improved. Therefore, the decrease of blood cells concentrations could improve the taste qualities of pig blood tofu samples, and the overall acceptabilities reached to the highest when the blood cell concentration was between 0.68×109～2.80×109 cells/mL.