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Evaluation of Biogenic Amine and Free Fatty Acid Profiles During the Manufacturing Process of Traditional Dry-Cured Tuna

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Abstract

The aim of this study was to investigate the changes in the formation of biogenic amines and free fatty acids occurring during the manufacturing process of a traditional dry-cured product based on yellowfin tuna, Thunnus albacares (protected geographical indication—Mojama) and how the different processing stages could affect food safety aspects. The biogenic amines profile was determined by HPLC–DAD, following the official methodology, and free fatty acids were quantified by GC–MS. Histamine levels found in all stages of the manufacturing process did not exceed the maximum limits established in the European Commission (100–200 mg/kg) and US Food and Drug Administration (50 mg/kg) regulations. Other biogenic amines, such as cadaverine and putrescine, were detected at low level or below the limit of detection. Yellowfin tuna filets could be classified as lean fish flesh, presenting 1.18% fat on average. An increment in the free fatty acid fraction was evidenced along the manufacturing process, ranging from 10.37% of the total lipids in fresh loins to 16.88% in the dry-cured filet product. The results indicated that the traditional manufacturing process of mojama, consisting of salting and drying tuna loins kept at a controlled temperature, promoted a moderate lipolysis phenomenon, and the formation of free fatty acids with high proportions of unsaturated fatty acids, likely arising from the lipolysis of muscle phospholipids.

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Data Availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

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Acknowledgements

M.S.P. was granted by a research contract funded by the Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), and the National Youth Guarantee System funded through the European Social Fund (ESF) and the Youth Employment Initiative (YEI). J.C.M.G. was supported by a research contract funded by the project PR.PEI.IDF2019.003. R.R.S. was awarded a Juan de la Cierva-Incorporation contract from the Spanish Ministry of Science, Innovation and Universities (IJC2018-036207-I).

The authors thank the “Asociación Andaluza de Fabricantes de Salazones Ahumados y Otros Transformados Primarios de la Pesca” and the “Consejo Regulador de las Indicaciones Geográficas Protegidas “Mojama de Barbate” and “Mojama de Isla Cristina”. We thank Manuel Becerra for his availability during samplings and the coordination with the companies. We thank the companies and workers: Juan Vázquez, José Vázquez, José Luis Trufero and Lourdes Fernández (Usisa, S. A.); Manuel Columé, Fidel Columé and María de las Mercedes Rodríguez (Pescatún Isleña, S. L.); Francisco Pacheco and Francisco Javier Rodríguez (Herpac) and José Luis Gómez (Salpesca, S.L.).

Funding

This study was funded by the Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA) through the Project “Influencia de la temperatura de congelación de la materia prima sobre parámetros de calidad y seguridad alimentaria en la mojama de atún. Seguimiento de la elaboración, la vida útil y la estacionalidad de las materias primas” PR.PEI.IDF2019.003 and the European Rural Development Fund (ERDF, EU).

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Authors and Affiliations

  1. Department of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA) Alameda del Obispo, Avda. Menéndez–Pidal s/n, 14004, Córdoba, Spain

    Mónica Sánchez-Parra, José Luis Ordóñez-Díaz, Raquel Rodríguez-Solana, José Carlos Montenegro-Gómez, Jesús Pérez-Aparicio & José Manuel Moreno-Rojas

  2. Department of Veterinary Medicine and Animal Science, Università Degli Studi Di Milano, Via Dell’Università 6, 26900, Lodi, LO, Italy

    Annalaura Lopez

  3. MED–Mediterranean Institute for Agriculture, Environment and Development & CHANGE–Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade Do Algarve, Campus de Gambelas, 8005-139, Faro, Portugal

    Raquel Rodríguez-Solana

  4. Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), 14004, Córdoba, Spain

    José Manuel Moreno-Rojas

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  1. Mónica Sánchez-Parra
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Contributions

Mónica Sánchez-Parra: acquisition of data, analysis and interpretation of data, drafting the manuscript. Annalaura Lopez: acquisition of data, analysis and interpretation of data, drafting the manuscript. José Luis Ordóñez Díaz: conception and design of study, analysis and interpretation of data, and revising the manuscript critically for important intellectual content. Raquel Rodríguez-Solana: analysis and interpretation of data, drafting the manuscript, revising the manuscript critically for important intellectual content. José Carlos Montenegro-Gómez: acquisition of data and revising the manuscript critically for important intellectual content. Jesús Pérez Aparicio: conception and design of study and revising the manuscript critically for important intellectual content. José Manuel Moreno-Rojas: conception and design of study, acquisition of data, analysis and interpretation of data, and revising the manuscript critically for important intellectual content. All authors reviewed the manuscript.

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Correspondence to José Luis Ordóñez-Díaz or José Manuel Moreno-Rojas.

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Sánchez-Parra, M., Lopez, A., Ordóñez-Díaz, J.L. et al. Evaluation of Biogenic Amine and Free Fatty Acid Profiles During the Manufacturing Process of Traditional Dry-Cured Tuna. Food Bioprocess Technol 17, 452–463 (2024). https://doi.org/10.1007/s11947-023-03134-w

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