干腌火腿加工过程中虫害防治研究进展

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。

Controlling Pests in the Processing of Dry-cured Ham

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 drycured ham in actual production, this paper reviewed relevant research progress of dry-cured ham pest control methods, summarized the insecticidal effect of chemical control, physical control and biological control methods, 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 control methods were the fumigation method with methyl bromide alternatives, the use of propylene glycol film on ham surface and the plant derived pesticides, and the prospects of pests control ham were discussed as well.