Abstract: In order to evaluate technological feasibility of combinatorial treatment using bacteriocin and high hydrostatic pressure as the preservative in refrigerated sliced vacuum-packaged cooked ham, the combinatorial effect of high hydrostatic pressure (600 MPa for 5 min) and enterocin LM-2 (320 AU/g) on microorganism amount, and physicochemical and sensory properties of sliced cooked ham was analyzed during the storage at 4 ℃. Results indicated that the combinatorial treatment could substantially suppress the growth of microflora, inhibit the accumulation of TVB-N and decelerate lipid oxidation, and keep a better sensory profile during the storage period of refrigerated sliced cooked ham. The combinatorial treatment revealed the most effective preservation, which could extend the shelf life of sliced cooked ham up to 100 days. These results suggested the combinatorial application of enterocin LM-2 and high hydrostatic pressure has a great potential as a bio-preservative during the storage of refrigerated sliced cooked ham.

Key words: bacteriocin, high hydrostatic pressure, sliced cooked ham, preservative