Abstract: This study investigated the inhibitory effect of addition of different amounts (0.1, 0.3 and 0.5 g/kg) of mixed spice extract (from a 1:1:1 mixture of cinnamon, clove and star anise) on the formation of biogenic amines (BAs), as well as its influence on the physicochemical, microbiological and sensory properties of Harbin dry sausage during fermentation. Results showed that the extract significantly concentration-dependently inhibited the formation of BAs (tyramine, putrescine, cadaverine, histamine, 2-phenethylamine and tryptamine), and reduced the formation of thiobarbituric acid reactive substances and the growth of aerobic bacteriad (P < 0.05). But addition of 0.5 g/kg the extract resulted in the appearance of an unacceptable flavor. Therefore, adding 0.3 g/kg mixed spice extract into dry sausage was the best for inhibiting the accumulation of BAs and improving the sensory quality of sausage.

Key words: air-dried sausage, spice extract, biogenic amines, physicochemical properties, microbiological properties, sensory quality