Abstract: The effect of adding different amounts of Chinese prickly ash, a commonly used spice, on the microflora and flavor of Harbin air-dried sausage was explored. Towards this goal, the selective medium was used to isolate microbial populations from air-dried sausage. Simultaneous distillation extraction (SDE) and gas chromatography-mass spectrometry (GC-MS) were used to determine the volatile flavor components. The results showed that Chinese prickly ash could adjust the relationship among the growth of Lactobacillus, Staphylococcus, Micrococcus, and yeast. Chinese prickly ash resulted in changes in volatile esters such as ethyl hydride, ethyl palmitate, ethyl linoleate and ethyl decanoate by affecting the microflora of Harbin air-dried sausage. Addition of Chinese prickly ash effectively inhibited the increase in the total number of colonies, significantly promoted the growth of lactic acid bacteria, and first promoted and then suppressed the growth of Staphylococcus aureus, Micrococcus and yeast during the fermentation. Co-addition of Chinese prickly ash and another spice(s) was more effect in promoting the growth of the dominant microorganisms and inhibiting the growth of harmful microorganisms than Chinese prickly ash alone during the fermentation process, and was significantly better for flavor formation in Harbin air-dried sausage than single Chinese prickly ash and blank control. Conclusively, Chinese prickly ash had a significant impact on the microflora of Harbin air-dried sausage and thus changed the flavor of the product.

Key words: Harbin air-dried sausage, Chinese prickly ash, microflora, flavor