关键词: 金华火腿, 黑胡椒精油复合涂层, 理化特性, 菌落总数, 生物胺

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