Affiliation:
1. Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA) Alameda del Obispo
2. Università degli Studi di Milano
Abstract
Abstract
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.
Publisher
Research Square Platform LLC
Reference42 articles.
1. Changes in the profile of free amino acids and biogenic amines during the extended short ripening of portuguese dry-cured ham;Alfaia CM;Food Science and Technology International,2004
2. Salted cod manufacturing: Influence of salting procedure on process yield and product characteristics;Andrés A;Journal of Food Engineering,2005
3. Preservation of Fish by Curing;Arason S;Seafood Processing: Technology, Quality and Safety,2014
4. Effects of Freezing and Packaging Methods on Freezer Burn of Hams in Frozen Storage;Ashby BH;Journal of Food Science,1973
5. Belitz, H.D., Grosch, W., & Schieberle, P. (2009). Meat. Food Chemistry, 563–616.