Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham

This study is focused on understanding the effects of yeast and mold on the flavor and sensory properties of dry-cured ham aged at 20 and 25°C. Debaryomyces hansenii isolated from Doenjang and fermented sausages, and Penicillium nalgiovense isolated from fermented sausages were utilized. Moisture content decreased as the aging period increased in all treatments, whereas crude protein content increased. The shear force tended to increase in all treatments as the aging period increased. At 6 weeks of aging, excluding the DD starter, the shear force value was higher at 25°C compared to 20°C. The PCA1 of the electronic nose was 42.872%. At 25°C, the hexane content was higher and levels of ethanol, propan-2-one, 2,4,5-trimethylthiazole, and limonene were lower than that at 20°C. The PCA1 of the electronic tongue was 84.529%. All treatments, except for the C starter, exhibited higher salt and lower sour levels at 25°C compared to 20°C when the same starter was used. Additionally, umami flavor was higher at 25°C compared to 20°C in all treatments except for the DD starter. Sensory evaluation revealed that DFD25 had significantly higher scores for texture than C25, whereas no significant differences were observed in other aspects. Therefore, the used starters are considered suitable for aging at 25°C; among them, the DFD starter demonstrates superior qualities and enhanced commercial potential compared to the control.