Abstract: The effect of garlic puree of different proportions (1%, 2% and 3%) on fat and protein oxidation, nitrite residue, and sensory properties of the cantonese sausage were investigated so as to determine the optimal amount of garlic which can improve the quality of the cantonese sausage. The results showed that 2% garlic puree could significantly increase the a^* (p<0.05) of thesausage and had no significant effect on the texture parameters of the sausage (p>0.05) while the 3% garlic puree significantly increased the hardness of the sausage (p<0.05). No significant difference was found in AV, POV andT BA between the sausage sample added 1% garlic puree and the control group (p>0.05) but AV, POV, TVB-N, TBA and nitrite residues of the sample added 2% and 3% garlic during storage were significantly lower than those of control group (p<0.05). It was observed that the addition of 1% and 2% garlic puree had no significant effect on the flavor and taste of the sausage (p>0.05). In conclusion, 2% garlic puree could maintain the original texture and flavor of the sausage, and improve the red color of the product, and effectively delay the fat and protein oxidation and reduce nitrite residues. Therefore, 2% was the optimal density.