Muxama and other traditional food products obtained from tuna in south Portugal and Spain: review and future perspectives

Esteves, Eduardo; Aníbal, J.

doi:10.1186/s42779-019-0022-6

Cited by 8 publications

(5 citation statements)

References 59 publications

(84 reference statements)

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“…The pH of the raw tuna samples was in the range between 5.78-6.38, the values obtained for the samples analyzed during the different steps of the manufacturing process not changing significantly (Table 1). The results were consistent with those of the published studies regarding tuna species and their subsequent dry-cured products [8,28,39,40]. Changes in the pH of fish depend on different factors, such as the state of the fish, the type and amount of salt used, and the type of salting process [41].…”

Section: Physicochemical Parameterssupporting

confidence: 91%

“…Dry-cured tuna, called mojama, is probably the most emblematic food product obtained from the traditional processing of tuna on the Mediterranean coast of Spain (Andalusia, Murcia, and Valencia) and Portugal [8]. This is a premium quality and gourmet product, made by salting and drying yellowfin (Thunnus albacares) or bluefin tuna (Thunnus thynnus).…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and Microbiological Changes Associated with Processing in Dry-Cured Tuna

et al. 2023

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Dry-cured tuna is a traditional product manufactured in the Mediterranean region of Spain, known as mojama. The traditional salting-drying elaboration process attributes new organoleptic characteristics to the final product, changing its flavor, color, and nutritional value. This study aimed to evaluate the changes in physicochemical, biochemical, and microbiological parameters taking place during the process. The physicochemical parameters were affected by the processing steps (salting, salt-washing, and drying), except for total acidity and pH. The water activity value and relative moisture percentage decreased to 0.86 and 33.03%, respectively. Moreover, the addition of salt and the drying step increased the water-holding capacity. The lipid oxidation values increased from raw tuna loins to the final product (1.37 vs. 5.56 mg malondialdehyde/kg). Moreover, the total volatile basic nitrogen values increased in the final product, fundamentally due to the concentration effect caused by the water loss, although may also be due to the degradation of proteins during processing. The microbiological analysis showed that the values obtained in the dry-cured tuna were below the limits established by the reference regulation for dry-cured fish products.

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Section: Physicochemical Parameterssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Physicochemical and Microbiological Changes Associated with Processing in Dry-Cured Tuna

et al. 2023

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“…Scombridae fish are among perishable foodstuff with a relatively high rate of post-capture weathering due to its chemical, physical and microbiological characteristics. Various conservation and processing measures have been adopted to increase the lifespan and preserve the nutritional qualities of scombrid fish, such as drying, smoking, salting and fermentation (Esteves & Aníbal, 2019;Kose, 2010;Mol et al, 2008). Smoking is one of the oldest techniques used to process and preserve scombrid fish and having an important historical and economic role for human food.…”

Section: Polycyclic Aromatic Hydrocarbons Toxicitymentioning

confidence: 99%

Potential hazards associated with the consumption of Scombridae fish: Infection and toxicity from raw material and processing

Yemmen

Gargouri

2022

Journal of Applied Microbiology

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Scombridae fish (tuna, bonito and mackerel) have significant ecological and economic values. They are very appreciated by consumers worldwide for their highquality flesh and for their high nutritional value. However, consumption of Scombridae fish is potentially hazardous. Indeed, several cases of infections and toxicity linked to the consumption of Scombridae fish as raw, or processed food products have been reported worldwide. In this review, we presented the most common health risks associated with Scombridae fish consumption. Diseases associated with the consumption of these fish are generally infectious or toxic and are caused by biological hazards, such as bacteria, viruses, parasites or chemicals hazards that enter the body through contaminated fish (polycyclic aromatic hydrocarbons, histamine) or by physical contaminants, such as heavy metals. The risks of contamination exist throughout the food chain, from primary production to the preparation of products for consumption.

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“…Mojama is a traditional tuna product manufactured in several Mediterranean regions of the Iberian Peninsula (Andalusia, Murcia, Alicante and Valencia). It is produced following a traditional process, mainly involving salting and drying (known as curing) fresh tuna loins (Esteves & Aníbal, 2019). Drying is one of the earliest known methods for preserving food devised by humans and it is currently the most common operation in the seafood industry (Arason et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Dry-cured products have a combination of avor, texture, color and nutritional quality traits that are unique and highly valued by consumers. For these reasons, Spanish mojama is considered to be a delicacy (Esteves & Aníbal, 2019). The traditional process and the value of the dry-cured tuna was re ected between 2015 and 2016 with the registration of two Protected Geographical Indications (PGI) within the European Union's quality system, namely "Mojama de Barbate" (Cádiz, Spain) Regulation (EU) 2016/199 modi ed by Regulation (EU) 2020/1326, and "Mojama de Isla Cristina" (Huelva, Spain) Regulation (EU) 2015/2110, modi ed by Regulation (EU) 2020/913, in the Andalusia region.…”

Section: Introductionmentioning

confidence: 99%

Influence of the manufacturing process of traditional dry-cured tuna on biogenic amine and free fatty acid profiles.

Sánchez-Parra

Lopez

Ordóñez-Díaz

et al. 2022

Preprint

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The aim of this study was to investigate the changes in the formation of biogenic amines and free fatty acids occurring during the manufacturing process of a traditional salt-dried product based on yellowfin tuna, Thunnus albacares. (Protected Geographical Indication – Mojama). Histamine levels found in all stages of the manufacturing process did not exceed the maximum limits established in the European Commission (100–200 mg/kg) and US Food and Drug Administration (50 mg/kg) regulations. Yellowfin tuna fillets could be classified as lean fish flesh, presenting 1.18% fat on average. An increment in the free fatty acid fraction was evidenced along the manufacturing process, ranging from 10.37% of the total lipids in fresh loins to 16.88% in the dry-cured fillet product. High levels of unsaturated free fatty acids were observed, arising from phospholipids' degradation in the muscle. The results indicated that the traditional processing method of this salt-dried tuna product inhibits and minimizes most undesirable effects and maintains food safety, ensuring the quality of this high added-value product highly appreciated as gourmet food.

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Muxama and other traditional food products obtained from tuna in south Portugal and Spain: review and future perspectives

Abstract: There is evidence that consumers perceive fish as healthy (

Cited by 8 publications

References 59 publications

Physicochemical and Microbiological Changes Associated with Processing in Dry-Cured Tuna

Physicochemical and Microbiological Changes Associated with Processing in Dry-Cured Tuna

Potential hazards associated with the consumption of Scombridae fish: Infection and toxicity from raw material and processing

Influence of the manufacturing process of traditional dry-cured tuna on biogenic amine and free fatty acid profiles.

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