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.
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Journal of Food & Industrial Microbiology received 160 citations as per Google Scholar report
