Abstract: The effects of three kinds of spice (cinnamon, clove and anise) extract on the biogenic amines, microorganisms and physicochemical properties in the dry sausage during fermentation were studied in the present study. The results showed that the compound spice extract effectively inhibited the accumulation of 2-phenethylamine, putrescine, tyrosine, tryptamine, cadaverine and histamine in dry sausage (P<0.05). Cinnamon-clove-anise had the best effect, followed by cinnamon-anise, cinnamon-clove and clove-anise. In addition, the compound spice extract effectively inhibited the increase of fat oxidation products (thiobarbituric acid reactive substances). Moreover, the growth of some microorganisms (the total of aerobic bacteria and Enterobacteriaceae) during the fermentation was inhibited, and the sensory quality of dry sausage was improved by the compound spices. Among all the treatment groups, the cinnamon, clove and anise compound group had the best effect. Overall, the compound extract of cinnamon, clove and anise can inhibit the accumulation of biogenic amines in the dry sausage and improve its physicochemical and sensory quality.
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