Effect of the types of starter on microbiological and physicochemical properties of dry-cured ham

This study analyzed the microbiological and physicochemical properties (pH, salinity, water activity, volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances (TBARS)) of dry-cured ham inoculated with the following four types of starters: kimchi Penicillium nalgiovense (KP); Korean soybean paste Debaryomyces hansenii and salami P. nalgiovense (DD); salami D. hansenii and salami P. nalgiovense (DS); Korean soybean paste D. hansenii, Korean salami D. hansenii, and salami P. nalgiovense (DDS). Four types of starters were inoculated with dry-cured ham and aged for 6 weeks at 20°C and 25°C. The microbial composition of all treatment groups increased with the aging period. In all treatment groups, the microbial count at 25°C was significantly higher than that at 20°C (p < 0.05). At week 6, the DS25 group showed higher microbial counts than the other treatment groups. The pH of all treatment groups increased with the aging period. Compared with that at 25°C, the pH was significantly higher at 20°C. At week 6, the DS25 group showed lower pH than the DD20, DD25, DDS20 and DDS25 groups. The VBN contents of all treatment groups increased with the aging period. Compared with that at 20°C, the VBN content was higher at 25°C. At week 6, the VBN contents of the KP20, DS25, and DDS25 groups were higher than those of the other treatment groups. Therefore, inoculating DS starter at 25°C is expected to show the effect of storage safety and flavor improvement in dry-cured ham.