Abstract:This study was performed to overcome the problems of long drying time and the high degree of fat oxidation observed in the traditional drying or baking process of Cantonese-style sausage.The vacuum drying conditions for Cantonese-style sausage were optimized on the basis of the boiling point of water and vacuum degree at different altitudes.The physical properties，chemical properties，and sensory qualities of vacuum-dried sausage were compared with those of sausage obtained via the traditional drying process.The results showed the best vacuum drying conditions to be 0.070 MPa and 63℃.The thiobarbituric acid value and drying time of the optimal vacuum drying group were lower than those of the traditional group（P<0.05）.In addition，the L*value，a*value，color，flavor，and overall acceptability were higher in the vacuum-dried group than in the traditional group （P<0.05）.There was no significant difference in the chewiness，hardness，or elasticity of Cantonesestyle sausage obtained using optimal vacuum drying compared with that obtained using the traditional method.Vacuum drying could effectively shorten the drying time，reduce the oxidation degree，improve the color，increase the volatile matter content of the flower–fruit flavor，and enrich the flavor of Cantonese-style sausage.