干腌火腿加工及虫害防治方法的研究  

Research on Dry Cured Ham Processing and Pest Control Methods

作　　者：毕晟晖 朱秋劲 刘健锋 Bi Shenghui;Zhu Qiujin;Liu Jianfeng(School of Liquor and Food Engineering,Guizhou University,Guiyang,Guizhou 550025,China;Institute of Entomology,Guizhou University/Guizhou Provincial Key Laboratory for Agricultural Pest Management of the Mountainous Region,Guiyang,Guizhou 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州大学昆虫研究所/贵州山地农业病虫害重点实验室,贵州贵阳550025

出　　处：《山地农业生物学报》2023年第3期34-44,共11页Journal of Mountain Agriculture and Biology

基　　金：贵州省百层次创新人才培养项目(黔科合平台人才[2016]5662);贵州省科技创新人才团队计划项目(黔科合平台人才-CXTD[2021]004);贵州大学自然科学专项(特岗)科研基金项目(贵大特岗合字[2020]02)。

摘　　要：干腌火腿的加工过程所需步骤多、周期长,在加工和发酵过程中容易被害虫污染,影响火腿的品质与外观。虫害发生部位火腿颜色变黑、内部出现空洞、散发腐臭味,残留的虫卵、虫蛹造成火腿后期加工处理困难,严重影响其经济效益。其中,酪蝇和腐食酪螨等害虫对火腿品质影响较大,而国内外对于腐食酪螨的研究多,对酪蝇的研究则集中于法医学方面,其他的火腿害虫鲜有报道。因此,本文重点介绍干腌火腿加工过程、害虫的种类、发生规律和防治方法,为干腌火腿害虫的综合防治提供参考。The processing of dry-cured ham requires many steps and a long cycle,and it is easily contaminated by pests during processing and fermentation,which affects the quality and appearance of the ham.The damage of pests could cause the ham to turn black,have a hollow interior and give off a rotten smell.The residual eggs and pupae make post-processing of the ham difficult and seriously affect the economic efficiency of the enterprise.Among these pests,Piophila casei and Tyrophagus putrescentiae have greater impact on the quality of ham.While many studies has been done on T.putrescentiae at home and abroad,most of the research on P.casei focuses on forensic science,and there are few reports on other dry-cured ham pests.Therefore,this review focused on the processing of dry-cured ham,pest species,occurrence patterns and control methods to provide a reference for the integrated control of dry-cured ham pests.

关 键 词：干腌火腿 虫害防治 酪蝇 腐食酪螨 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]