关键词: 风干肠, 香辛料提取物, 生物胺, 理化指标, 微生物, 感官品质

Abstract: Abstract: This study mainly investigated the influence of addition of different amounts (0.1?g/kg, 0.3?g/kg and 0.5?g/kg) of compound spice extract (the compound proportion of cinnamon, clove and anise was 1:1:1) on the biogenic amines (BAs), physicochemical properties, microorganism, and sensory quality of dry sausage during fermentation. Results show that compound spice extracts effectively inhibited the formation of BAs (tyramine, putrescine, cadaverine, histamine, 2-phenethylamine and tryptamine). The formation of thiobarbituric acid reactive substance was inhibited and the amount of aerobic bacteria were reduced (P < 0.05). And the increase the adding amounts of spice extracts significant increased their effect on inhibiting the formation of BAs, but adding 0.5?g/kg of the compound spice extract produced unacceptably smell. Therefore, adding 0.3?g/kg compound spice extract in dry sausage was the best in inhibiting the accumulation of BAs and improving the sensory quality of dry sausage.

Key words: Dry sausage, Spice extract, Biogenic amines, Physicochemical properties, Microorganism, Sensory quality