摘要
通过不同的微波能量(微波功率与作用时间的调整)对苍蝇蛹、卵及幼虫、蝗虫卵进行处理,以研究微波对虫卵的杀灭效果及其对鱿鱼品质的影响。试验结果表明:在微波能量为110J/g以上时,苍蝇蛹、附着在鱿鱼表面的蝇卵及其幼虫、蝗虫卵的死亡率为100%,或当微波加热的温度超过50℃,虫卵的死亡率也达100%。研究同时表明:在同等能量输出的情况下,采用较小的输出功率和较长的作用时间其灭虫效果更好;对于温度的敏感性,幼虫最为敏感,其次是虫卵和蛹。比较微波处理之后的鱿鱼干品质,其感官特点、理化指标及贮藏性能未出现明显的变化或基本没有变化。
The effects of microwave （microwave power and utilizing time） on mortality of pupa, eggs, and larvae and quality of dried squid were study. The results showed, when the consumption energy of the microwave output was above 110J / g, or the utilized temperature by microwave exceeds 50℃ the mortality of muxca domestiea eggs, larvae and locust eggs are all 100%. At the same time, research showed that a lower power output with a longer could achieve a higher mortality under the same energy consumption, and larvae was more sensitivity to temperature, compared to eggs and pupa. Compared to untreated dried squid, product characteristics of treated squid of on sensory, chemical, and storage had no significant change.
基金
国家863专项(No.2006AA09Z430)
国家863重点(No2007AA100406)
关键词
微波处理
虫卵
死亡率
鱿鱼干
品质
microwave treatment
egg
mortality
dried squid
quality
