期刊
FOOD CHEMISTRY
卷 228, 期 -, 页码 26-34出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.01.125
关键词
Dry-cured tuna; Malondialdehyde; Biogenic amines; Salt content; Ageing time
资金
- Azores Operational Programme for Convergence - PROCONVERGENCIA (Seproqual-Inovacao Project)
This study aimed to assess lipid oxidation and biogenic amine (BA) development in muxama, a dry cured tuna muscle product, as affected by salt content, antioxidant type and ageing time. Overall, BA contents decreased with NaCl level (2785.1 mg kg(-1),1148.1 mg kg(-1) and 307.7 mg kg(-1)) and increased with ageing time (366.2 mg kg(-1), 1711.8 mg kg(-1) and 2959.2 mg kg(-1) in the final product (TO), and after 1 (T1) and 3 (T3) months of ageing, respectively). Regardless of the test conditions, the most concentrated BA was always tyramine. For the ageing periods considered in the present study, malondialdehyde formation was affected by the NaCl level, with the saltiest samples exhibiting lower content. Rosemary and sage extracts represented promising technological options for preserving muxama from oxidation and to minimize the presence of a fishy flavour and odour, but this treatment may cause the colour to lose some of its redness and become less appealing. (C) 2017 Elsevier Ltd. All rights reserved.
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