本文通过模拟广东春季昼夜温度、湿度条件，比较不同风速（0.5 m/s，1.0 m/s，自然风）条件下加工的腊肠在理化指标、脂质氧化、风味物质组成及含量等的变化差异，阐明风速对风干腊肠品质的影响，以期为风干腊肠规模化加工、建立人工气候和质量安全控制提供理论依据。研究结果表明，风速是影响腊肠品质的重要因素之一，人工风干脱水的腊肠，干燥速度及pH值的变化均明显快于自然风干腊肠。脂质氧化贯穿于腊肠风干熟化的全过程，提高风速在一定程度上有助于延缓腊肠的酸败，强化风味氨基酸的积累。此外，人工控制腊肠风干的速度有助于延长腊肠的保质期，风干末期腊肠的酸价、过氧化物值和TBA值均比自然风干腊肠低。

In order to provide a theoretical basis for the large-scale processing of air-dried sausages and establishment of anthropogenic climate and safety controls, the influence of wind speed on the quality of dried sausages was investigated. By simulating the day and night conditions (temperature and humidity) in Guangdong, differences in the changes of the physicochemical indexes, lipid oxidation, and flavor compound composition and contents of sausage samples processed under different wind speeds (0.5 m/s, 1.0 m/s, or natural wind) were compared. The results showed that wind speed was an important factor that affected the sausage quality. The changes in the drying rate and pH value of the sausage samples prepared by the artificial processes were significantly higher than those prepared by natural air drying. Lipid oxidation occurred throughout the entire drying and maturation stages of the sausages, and enhancement of the wind speed delayed the rancidity of the products and strengthened the accumulation of flavor amino acids. Furthermore, anthropogenic control of the drying speed could extend the shelf life of the sausage, where its acid, peroxide, and thiobarbituric acid values at the end stage of the drying process were lower than those of the naturally dried sausage.

广东省自然科学基金项目（2015A030313569）；广东省省级科技计划项目（2014A020208040）；广东省科技计划项目（2014B040404059）；广东省农业厅科技项目（2016LM3167）；2017年广州市科技计划民生科技项目（201704020054）