Influence of molds on flavor quality of Spanish ham

Five molds strains belonging to the Penicillium genera, isolated from the s urface of thirty Spanish hams were tested for flavor production on a meat s ubstratum with a similar composition to the Spanish ham surface. All the sa mples were held at different temperatures (3, 8 and 12C) and relative humid ities (75%, 85% and 95%) and evaluated by an eight member panel. Samples in oculated with P. aurantiogriseum and P. camemberti strains gave the highest flavor quality values; however, these values decreased when the incubation temperature was increased. According to this study the P, aurantiogriseum and P. camemberti isolated strains can serve as a base for the production o f starters that may be used on Spanish traditional meat products.