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| Effects of Spice on Microflora and Physicochemical Properties of Harbin Air-Dried Sausage |
| FEI Yingmin1, ZHANG Gensheng2,*, ZHANG Honglei2, YU Min2 |
| 1.College of Food, Heilongjiang Vocational College for Nationalities, Harbin 150066, China; 2.College of Food Engineering, Harbin University of Commerce, Harbin 150076, China |
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Abstract The effect of adding mixed spices on the microflora and physicochemical properties of Harbin air-dried sausage was explored. The selective media were used to count lactic acid bacteria, Staphylococci, Micrococcus and yeast in air-dried sausage, and the changes of pH value and moisture content in the fermentation process were determined. The results showed that adding mixed spices to air-dried sausage could regulate the growth of lactic acid bacteria, Staphylococcus, Micrococcus and yeast and accelerated the reduction in the pH value and moisture content. Compared with the blank group without spices, addition of mixed spices effectively inhibited the increase in the total number of colonies, and promoted the growth of lactic acid bacteria, Staphylococcus, Micrococcus and yeast. To sum up, mixed spices have a significant impact on the morphological and physicochemical properties Harbin air-dried sausage.
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2017, Vol. 31 
