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

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