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

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 <i>mojama</i>. The traditional salting-drying elaboration process attributes new organoleptic characteristics to the final product, changing its flavor, color, and nutritional value. This...

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Bibliographic Details
Main Authors: Mónica Sánchez-Parra, José L. Ordóñez-Díaz, Jesús Pérez-Aparicio, José M. Moreno-Rojas
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Applied Sciences
Subjects:
<i>mojama</i>
tuna loins
salting
drying
food quality
water activity
Online Access:https://www.mdpi.com/2076-3417/13/10/5900

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