Abstract: Effect of Yangjiang Lobster Sauce on qualities of Cantonese Sausage was determined. The basal ingredient,color,texture of blank group Sausage and Lobster Sauce group was compared.The results showed that the protein,lipids,p H changed non-significantly after adding Lobster Sauce( p > 0.05). Protein,lipids and p H changed from 25.27 g /100 g to 24.43 g /100 g,43.78 g /100 g to 43.05 g /100 g and 5.80 to 5.73 respectively. The color changed dark when Lobster Sauce was added.The hardness,adhesiveness and chewiness reduced respectively,springiness changed inapparently( p > 0.05).Sausage contained Lobster Sauce got high scores in taste and flavor.Lobster Sauce could decrease p H of sausage compared with blank group. Experiment showed Lobster Sauce could improve the edible quality of sausage and deferred oxidation.