Abstract: The objective of this study was to assess the effect of Flammulina velutipes polysaccharide chelated calcium on the oxidative stability of Cantonese sausage from several aspects, including protein oxidation, lipid oxidation, texture, volatile flavor compounds and so on. The experimental results showed that, compared with the control, adding 0.1% ~ 0.3% FVPCC could significantly retard the increments in thiobarbituric acid ( TBA) values, peroxide values, and protein carbonyls accumulation, while weaken losses of sulfhydryl groups ( p < 0.05) .Inclusion of FVPCC in sausages resulted in lower hardness and chewiness compared to the control, and both acids and amines synthesis of the sausages were reduced. However, when the addition exceeded 0.3%, sensory color and chewiness of the products underwent decline trends. In addition, with the chelate, calcium content of the Cantonese sausage significantly increased which provided new ideas for calcium supplement product exploitation.It was therefore suggested that FVPCC exhibited potential in improving quality and functional properties of meat product, and would be exploited as a new source of safe antioxidants for food industry.