Abstract：In this study, the physicochemical properties of three kinds of commercially available Sichuan sausages were analyzed and the
microbial distribution was investigated as well. Meanwhile, comparative analysis was carried out for differences in sensory quality with
the aim of better description of the quality characteristics of Sichuan sausage. Results showed that the moisture content and water activity
of all three kinds of Sichuan sausage were less than 35% and 0.87, respectively, and could be increased by increasing the proportion of
lean meat. They had acidic pHs without showing any significant difference, and contained very low amounts of nitrate. The sample 2 had
better texture and flavor. Microflora analysis showed that the total number of microorganisms in all three samples was small; lactic acid
bacteria and coccus were predominant and Pseudomonas, enterobacteriaceae and molds were at undetectable levels.
2013, Vol. 27 
