Abstract:Dried minced pork slices were made from pork tenderloin by four kinds of commercial fermentation agents，included 0.02% THM-17 （Staphylococcus xylose，Pentose phosphate），VHI-41（Staphylococcus xylose，Pentose phosphate，Lactobacillus plantarum），PROMIX-5 （Staphylococcus xylose，Lactobacillus paraplantarum，Lactobacillus sake）and WBX-43（Staphylococcus xylose，Staphylococcus aureus），and the dried minced pork slices were made as control group without any fermentation.The sensory evaluation of the samples was carried out by sequencing test，and the pH values，redness values a*，water activity and water content were determined.The results showed that the fermentation could significantly affect the pH value of dried minced pork slices，and further affect its tissue state，color and taste.The fermentation could significantly improve product quality.The tissue state of the product made from the fermentation agent PROMIX-5 was the best.WBX-43 and PROMIX-5 could promote the effect of product color，and the redness value reached 22 and 25，and the pH value of dried minced pork slices made from VHI-41 was the lowest（4.8），which was not suitable for the production of dried minced pork slices.In this study，the appearance，flavor and color of dried minced pork slices made by adding 0.02% fermenting agent WBX-43 or PROMIX-5 were better than those of traditional dried minced pork slices.