Optimization of processing conditions of traditional cured tuna Loins–Muxama

Detalhes bibliográficos
Autor(a) principal: Esteves, Eduardo
Data de Publicação: 2018
Outros Autores: Aníbal, J.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.1/10308
Resumo: 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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spelling 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
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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
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AUT: JAN01430; EES01759;
10.3390/fishes3010003
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instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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