Quality and safety assessment of vacuum-packed dry-cured tuna under refrigerated storage conditions

Dry-cured tuna, known as mojama, is a traditional product from Andalusia with significant cultural and commercial value. However, limited objective data are available to accurately determine its shelf life. This study aimed to assess the quality and safety of vacuum-packed dry-cured tuna stored under refrigeration over a nine-months period. Microbiological analysis confirmed the absence of pathogenic bacteria. Histamine remained below European Union regulatory limits, except at nine months, coinciding with increased aerobic mesophilic counts. Salt content, moisture, and water activity remained stable, while pH, total acidity, and volatile nitrogen bases increased over time. Lipid oxidation decreased significantly, likely due to the protective vacuum packaging. Free fatty acids increased with polyunsaturated fatty acids showing the highest susceptibility to oxidation and lipolysis. 54 volatile organic compounds were identified, with aldehydes constituting the most abundant. Overall, the results demonstrated that vacuum-packed dry-cured tuna remains microbiologically safe and retains acceptable quality for six months.