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Optimization of processing conditions of traditional cured tuna Loins–Muxama

2018Journal article Open access
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dc.contributor.authorEsteves, Eduardo
dc.contributor.authorAníbal, J.
dc.date.accessioned2018-01-12T11:23:52Z
dc.date.available2018-01-12T11:23:52Z
dc.date.issued2018
dc.description.abstractMuxama is a traditional highly-valued food product prepared from dry-cured tuna loins in southern Portugal and Spain. The production procedure has seen little change over the last centuries. The muxama’s stability is due to reduced water activity. In addition, the drying method has secondary effects on characteristics of flavor, color, and the nutritional value of the product. Our objectives were to describe the dynamics of important physicochemical parameters such as moisture content, water activity (aW), NaCl concentration (as water–phase salt, ZNaCl), pH and color, during the salting and drying stages of muxama production, and to test the effect(s) of changes in the traditional processing conditions followed in southern Portugal, aiming at optimizing the production procedure. The lowest values of moisture and aW and highest ZNaCl obtained after drying tuna loins for seven days at 20 °C exceeded the values reported for commercial products and have impact on the appearance (color) of the product. Therefore, drying tuna loins at lower temperatures (ca. 14 °C) is probably more appropriate. The results obtained in this study could be used in the design of future experiments at other conditions and to assess other quality parameters, e.g., total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBA-RS), microorganism abundance and sensory attributes, and subsequent validation trials.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/fishes3010003pt_PT
dc.identifier.issn2410-3888
dc.identifier.otherAUT: JAN01430; EES01759;
dc.identifier.urihttp://hdl.handle.net/10400.1/10308
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectMuxamapt_PT
dc.subjectSalted-dried tuna loinspt_PT
dc.subjectPhysicochemical parameterspt_PT
dc.subjectStatistical modellingpt_PT
dc.subjectDieta mediterrânica
dc.titleOptimization of processing conditions of traditional cured tuna Loins–Muxamapt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F04326%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMAR%2F00350%2F2013/PT
oaire.citation.endPage12pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFishespt_PT
oaire.citation.volume3pt_PT
oaire.fundingStream5876
oaire.fundingStream5876
person.familyNameEsteves
person.familyNameAnibal
person.givenNameEduardo
person.givenNameJaime
person.identifier.ciencia-idC81D-666A-FF24
person.identifier.ciencia-idE01D-F785-AB70
person.identifier.orcid0000-0002-1872-8185
person.identifier.orcid0000-0002-9704-5824
person.identifier.ridE-9582-2012
person.identifier.ridA-6080-2010
person.identifier.scopus-author-id7003885183
person.identifier.scopus-author-id6506031408
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationaa7fd030-1bcb-4f16-83ad-508346a35f97
relation.isAuthorOfPublication66594510-941f-49ed-86f5-3ef199bc3227
relation.isAuthorOfPublication.latestForDiscoveryaa7fd030-1bcb-4f16-83ad-508346a35f97
relation.isProjectOfPublication868b4818-3efa-4edb-9202-c464d64fd38f
relation.isProjectOfPublication3c9090f1-c8fc-4990-8cd8-d61d72eb13f7
relation.isProjectOfPublication.latestForDiscovery3c9090f1-c8fc-4990-8cd8-d61d72eb13f7

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