Effect of Wind Speed on the Quality of Dried Sausages under Simulated Day and Night Conditions
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Abstract:
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.
