Abstract:By comparing the pH value，water activity （aw），nitrite residue，color，biological amine and flavor substance content and types of the three sausages，the quality differences of Chinese cantonese sausage，Harbin sausage and pork fermented sausage under different processes were analyzed.The results showed that the acidity，water activity and nitrite residue of pork sausage were lower than those of Chinese cantonese sausage and Harbin sausage.Harbin sausage brightness （L*）＞ pork sausage ＞ wide type sausage，while wide type sausage redness value （a*）is the highest，Harbin sausage redness value is the lowest.Three biological amines（phenylethylamine，psamine and histamine）were detected in the three kinds of intestines，while no histamine was detected in the pork intestines.There was no significant difference between psamine content and Harbin red sausage with the lowest content （P＞0.05）.The three main flavor substances of sausage are n-hexanal and heptaldehyde.In conclusion，adding probiotic starter and low temperature fermentation to ripening can improve sausage quality and product safety.