Effect of package,temperature,illumination and antioxidant on lipid oxidation was studied in Chinese-style sausage during storage.The determination of lipid oxidation and protein oxidation were carried out during storage and the correlation between lipid oxidation and protein oxidation was analyzed in Chinese-style sausage.The results indicated that inhibition of lipid oxidation could significantly reduce total protein carbonyls(P< 0.01).Total carbonyl content in protein correlated strongly with primary and secondary products of lipid oxidation.Furthermore,loss of sulfydryl groups in protein was enhanced by secondary product of lipid oxidation,especially volatile aldehydes,rather than primary products of lipid oxidation.