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当前位置: 首页 > 文章 > 干腌火腿加工过程中虫害防治研究进展 中国农学通报 2017,33 (13) 152-158
Position: Home > Articles > Controlling Pests in the Processing of Dry-cured Ham Chinese Agricultural Science Bulletin 2017,33 (13) 152-158

干腌火腿加工过程中虫害防治研究进展

作  者：
刘姝韵;吴宝森;孙玥晖;王桂瑛;程志斌;谷大海;徐志强;廖国周
单  位：
云南农业大学食品科学技术学院;云南省畜产品加工工程技术研究中心
关键词：
干腌火腿;害虫;防治;溴甲烷熏蒸
摘  要：
虫害问题一直以来都是影响干腌火腿品质的重要因素,火腿发酵阶段是虫害发生高峰期,其中腐食酪螨和酪蝇对其危害程度最为严重。为了为今后实际生产中干腌火腿的综合防治提供一些参考依据,通过分析、总结国内外干腌火腿虫害防治方法的相关研究进展,概述了化学防治法、物理防治法、生物防治法的杀虫效果及优缺点,以及各方法在实际生产应用中需要注意的问题。分析表明溴甲烷替代品熏蒸法、在火腿表面使用丙二醇涂膜剂以及植物源性杀虫剂是较为理想的防治方法,并对其进行了展望。
译  名：
Controlling Pests in the Processing of Dry-cured Ham
作  者：
Liu Shuyun;Wu Baosen;Sun Yuehui;Wang Guiying;Cheng Zhibin;Gu Dahai;Xu Zhiqiang;Liao Guozhou;College of Food Science and Technology,Yunnan Agricultural University;Livestock Product Processing Engineering and Technology Research Center of Yunnan Province;
关键词：
dry-cured ham;;pests;;control;;methyl bromide fumigation
摘  要：
The problem of pests is an important factor that affects the quality of dry-cured ham,dry-cured ham can become infested easily with pests during the aging time,and the most serious pests are Tyrophagus putrescentiae and Piophilidae.In order to provide references for the prevention and treatment of pests in dry-cured ham in actual production,this paper reviewed relevant research progress of dry-cured ham pest controlmethods,summarized the insecticidal effect of chemical control,physical control and biological controlmethods,analyzed the advantages and disadvantages of those methods,and pointed out that the problems concerning each method in the application.Finally,the analysis showed that the most promising controlmethods were the fumigation method with methyl bromide alternatives,the use of propylene glycol film on hamsurface and the plant derived pesticides,and the prospects of pests control ham were discussed as well.

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