Effect of Black Pepper ( Piper nigrum ) and Bay Laurel ( Laurus nobilis ) Essential Oils on Physicochemical, Microbiological, and Sensory Properties of Reduced-Sodium Restructured Cooked Ham

This study investigated the effects of black pepper (Piper nigrum, PEO) and bay laurel (Laurus nobilis, LEO) essential oils on the physicochemical, microbiological, and sensory properties of reduced-sodium restructured cooked ham. Seven formulations were tested: three controls with 1.4% (C14), 1% (C10), and 0.7% (C7) NaCl; two groups with 1% NaCl plus 0.1% PEO (P10) or 0.075% LEO (L10); and two groups with 0.7% NaCl plus 0.1% PEO (P7) or 0.075% LEO (L7). Water activity was lowest in C14 and significantly higher in the low-salt groups (C7, P7, L7) (p ≤ 0.05). Essential oils reduced pH values from days 7 to 21 of storage. The P7 and L7 groups showed significantly lighter, redder, and yellower color than C14 (p ≤ 0.05). TBARS values were significantly lower in EO-containing groups compared to their reduced-salt controls (p ≤ 0.05). During storage, PEO and LEO significantly reduced counts of total viable bacteria, Enterobacteriaceae, Brochothrix thermosphacta, and lactic acid bacteria (p ≤ 0.05), with P10 achieving microbiological quality comparable to the C14 group (p > 0.05). EO addition increased aroma, odor, spiciness, and bitterness (p ≤ 0.05), yet the overall acceptability of 0.1% PEO hams did not significantly differ from controls (p > 0.05). These results suggest that incorporating PEO and LEO can improve color stability, control microbial growth and lipid oxidation, and maintain sensory acceptability in reduced-salt-cooked ham, supporting their potential as natural additives in sodium reduction strategies.