摘要
干腌火腿中的螨主要是腐食酪螨和长食酪螨。改变制作过程中的温度和相对湿度对控制干腌火腿中的螨的作用不大,也会降低干腌火腿的品质。几种天然单萜类化合物对于控制干腌火腿中的螨具有很好的应用前景。
Tyrophagus putrescentiae and Tyrophagus longior were predominant mites in dry - cured hams. Changes of temperature and relative humidity had limited effects on mite restraining during processing of dry - cured hams. Some kinds of natural rnonoterpenes had good application foreground in mite control in dry- cured hams.
出处
《肉类工业》
2007年第9期14-17,共4页
Meat Industry
关键词
干腌火腿
螨
腐食酪螨
长食酪螨
单萜
dry- cured ham
mite
tyrophagus putrescentiae
tyrophagus longior
monoterpenes
