食品および産業微生物学ジャーナル

Processing-related Physicochemical and Microbiological Changes in Dry-cured Tuna

Abstract

Chris Geller

Dry-cured tuna, a traditional delicacy with roots in Mediterranean cuisine, is a product of a meticulous process that involves salting and air-drying the fish to preserve it. This method not only imparts a distinct flavor and texture to the tuna but also extends its shelf-life. The transformation from raw to dry-cured tuna involves a series of physicochemical and microbiological changes that influence the final product's quality and safety. This article delves into the intricate processes and the subsequent alterations that occur during dry-curing, shedding light on the pivotal role of factors like salt content, water activity, microbiota, and enzymatic activities.