Influence of the manufacturing process of traditional dry-cured tuna on biogenic amine and free fatty acid profiles

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 salt-dried product based on yellowfin tuna, Thunnus albacares. (Protected Geographical Indication – Mojama). 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. Yellowfin tuna fillets 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 fillet product. High levels of unsaturated free fatty acids were observed, arising from phospholipids' degradation in the muscle. The results indicated that the traditional processing method of this salt-dried tuna product inhibits and minimizes most undesirable effects and maintains food safety, ensuring the quality of this high added-value product highly appreciated as gourmet food.