Effects of a Mixed Starter Culture on the Biogenic Amine Accumulation, Volatile Flavor, and Quality of Jinhua Dry-Cured Ham

Abstract

Jinhua ham is a traditional dry-cured product that favors an indigenous microflora, crucial for sensory characteristics. However, spontaneous fermentation may yield toxins such as biogenic amines. This study evaluates the impact of a mixed starter culture containing Lactiplantibacillus plantarum, Lactilactobacillus sakei, and Staphylococcus xylosus (LLS) on microbial diversity, biogenic amines accumulation, volatile flavor, quality, and sensory attributes of Jinhua dry-cured ham. Microbial profiling revealed that within the LLS starter culture, the Lactobacillaceae and Staphylococcaceae species predominated, with their relative abundances ranging from 15.2% to 42.3% and 3.5% to 35.6% throughout the fermentation process, respectively. The LLS-enriched ham demonstrated marked reductions in biogenic amines such as histamine, putrescine, tyramine, and cadaverine, accompanied by decreases in pH, water activity (a_w), and total volatile basic nitrogen (p < 0.05) compared to the control. Using solid-phase microextraction coupled with gas chromatography–mass spectrometry, 56 volatile flavor compounds were detected in the Jinhua ham. The ham treated with LLS showed an increment of 11 volatile species compared to the control, enhancing the presence of desirable volatiles including 2,6-dimethylpyrazine, 2-ethyl-1-hexanol, and 1-octen-3-ol. These findings suggest that LLS starter cultures may serve as effective agents in Jinhua dry-cured ham production to mitigate BA formation while enhancing sensory properties.