Optimization of processing conditions of traditional cured tuna Loins–Muxama
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Publication Date: | 2018 |
Other Authors: | |
Format: | Article |
Language: | eng |
Source: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Download full: | http://hdl.handle.net/10400.1/10308 |
Summary: | Muxama 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. |
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Optimization of processing conditions of traditional cured tuna Loins–MuxamaMuxamaSalted-dried tuna loinsPhysicochemical parametersStatistical modellingDieta mediterrânicaMuxama 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.SapientiaEsteves, EduardoAníbal, J.2018-01-12T11:23:52Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.1/10308eng2410-3888AUT: JAN01430; EES01759;10.3390/fishes3010003info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-24T10:21:56Zoai:sapientia.ualg.pt:10400.1/10308Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:02:02.848632Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Optimization of processing conditions of traditional cured tuna Loins–Muxama |
title |
Optimization of processing conditions of traditional cured tuna Loins–Muxama |
spellingShingle |
Optimization of processing conditions of traditional cured tuna Loins–Muxama Esteves, Eduardo Muxama Salted-dried tuna loins Physicochemical parameters Statistical modelling Dieta mediterrânica |
title_short |
Optimization of processing conditions of traditional cured tuna Loins–Muxama |
title_full |
Optimization of processing conditions of traditional cured tuna Loins–Muxama |
title_fullStr |
Optimization of processing conditions of traditional cured tuna Loins–Muxama |
title_full_unstemmed |
Optimization of processing conditions of traditional cured tuna Loins–Muxama |
title_sort |
Optimization of processing conditions of traditional cured tuna Loins–Muxama |
author |
Esteves, Eduardo |
author_facet |
Esteves, Eduardo Aníbal, J. |
author_role |
author |
author2 |
Aníbal, J. |
author2_role |
author |
dc.contributor.none.fl_str_mv |
Sapientia |
dc.contributor.author.fl_str_mv |
Esteves, Eduardo Aníbal, J. |
dc.subject.por.fl_str_mv |
Muxama Salted-dried tuna loins Physicochemical parameters Statistical modelling Dieta mediterrânica |
topic |
Muxama Salted-dried tuna loins Physicochemical parameters Statistical modelling Dieta mediterrânica |
description |
Muxama 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. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-12T11:23:52Z 2018 2018-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.1/10308 |
url |
http://hdl.handle.net/10400.1/10308 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2410-3888 AUT: JAN01430; EES01759; 10.3390/fishes3010003 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799133251308093440 |