FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (13): 193-198.doi: 10.7506/spkx1002-6630-20190626-353

• Packaging & Storage • Previous Articles     Next Articles

Effect of Black Pepper Essential Oil Containing Composite Coating on Physicochemical Properties, Quality and Safety of Jinhua Ham

CHANG Hong, BI Yao, WANG Ying, PAN Daodong, DANG Yali, HE Jun, CAO Jinxuan   

  1. (State Key Laboratory for Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo 315211, China)
  • Online:2020-07-15 Published:2020-07-29

Abstract: In order to ensure the quality and safety of Jinhua ham during storage, the effect of black pepper essential oil containing composite coating on the moisture content, color, pH, aerobic plate count and biogenic amine content of Jinhua ham was studied. The results showed that compared with the control group (without coating), the base formula coating (BC) increased the moisture content, pH, L* and a* value, and decreased the b* value, aerobic plate count, and total biogenic amine content of the ham. The composite coatings containing black pepper essential oil at low (LBPEOC) and high (HBPEOC) doses further improved the color of the ham and reduced microbial growth, resulting in lower biogenic amine production and higher safety for consumption than BC. In addition, the effect of black pepper essential oil composite coating was dose-dependent. In summary, black pepper essential oil containing composite coating treatment is an effective method to improve the quality and safety of Jinhua ham during storage.

Key words: Jinhua ham, black pepper essential oil containing composite coating, physicochemical properties, aerobic plate count, biogenic amine

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