Cantonese sausage is one of the traditional meat products in China. In the present study, eight Cantonese sausage samples from different manufacturers were collected. Their microbial and textural properties were characterized. The chemical compositions were determined as follows: moisture, 15.18 ± 3.40%; protein, 33.75 ± 7.26% (expressed in dry matter); fat, 42.12 ± 6.64% (expressed in dry matter); total carbohydrates, 9.11 ± 3.73%; sodium chloride, 6.13 ± 0.41%; and sodium nitrite, 35.55 ± 6.69 mg/kg. The pH was determined to be 6.22 ± 0.14, while the acid value was 2.02 ± 0.71 mg potassium hydroxide/g lipid, and the peroxide value was 0.03 ± 0.04 g potassium iodide/100 g lipid. The total viable counts were 5.55 ± 1.48 log10 cfu/g, lactic acid bacteria were 3.59 ± 0.68 log10 cfu/g, staphylococci/micrococci were 3.96 ± 0.54 log10 cfu/g and yeasts/molds were 3.55 ± 0.47 log10 cfu/g. Staphylococci/micrococci were the dominant microbial group in Cantonese sausage. This was different from other sausages. The textural profiles of Cantonese sausage were determined as follows: average values of hardness, springiness, cohesiveness, gumminess and chewiness were 3,066.56 g, 0.96 mm, 0.57, 1,736.76 g and 1,658.26 g × mm, respectively. Analysis of between‐variable relationships indicated that the pH value of Cantonese sausage was significantly correlated to its microbial and textural properties. PRACTICAL APPLICATIONS Cantonese sausage has gained much popularity and acceptance in China and many other countries. Commercial products from different manufacturers were collected in this work. The microbiological and textural characteristics of Cantonese sausage as well as the chemical compositions were evaluated. It is helpful to understand this type of sausage in order to improve its quality.

Two strains, Staphylococcus condimenti and Micrococcus caseolyticus, were screened and isolated from Cantonese sausage in this study. The effects of these two strains on the flavor of Cantonese sausage were also investigated. Three Cantonese sausage samples were prepared: control, sausage inoculated with S. condimenti (SC) and sausage inoculated with M. caseolyticus (MC). The volatile compounds were extracted by a headspace solid‐phase microextraction method, quantified and identified by gas chromatography–mass spectrometry. A total of 22, 22 and 25 volatile compounds were identified from the three samples, respectively. Larger amounts of volatile compounds (alcohols, aldehydes, ketones and esters) were detected in SC and MC, particularly for aldehydes and ethyl esters, whereas the amounts of hydrocarbons and heterocyclic compounds decreased. The results showed that both strains could accelerate the degradation and oxidation of lipids and proteins, and improve the flavor characteristics of Cantonese sausage. PRACTICAL APPLICATIONS Cantonese sausage is a traditional Chinese meat product that is well accepted by consumers over the world. In order to improve the flavor characteristics of this sausage, two strains, Staphylococcus condimenti and Micrococcus caseolyticus, were used as starter cultures for Cantonese sausage preparation in this work. The volatile compounds were identified by gas chromatography–mass spectrometry. The results showed that these two strains could be good flavor enhancers of Cantonese sausage. Therefore, application of S. condimenti or M. caseolyticus on the Cantonese sausage will be of great significance in improving the quality of this traditional food.