Muxama and other traditional food products obtained from tuna in south Portugal and Spain: review and future perspectives

There is evidence that consumers perceive fish as healthy (Carlucci D et.al, Appetite 84:212–27,2015; Vanhonacker F et.al, Br Food J 115:508–25,2013; Verbeke W et.al, Public Health Nutr 8:422–9,2005.). Historically, the development of (traditional) processing techniques allowed for the preservation of excess quantities of fresh fish for storage or transport. Those technologies are not well documented and are being lost with the trend to urbanization and consumption of convenience, ready-to-eat food. In the so-called developed world, there is still a considerable demand for traditionally processed (sea)food products, wherein the raw material and the final product are of high value. Muxama or mojama is a traditional, highly valued food product prepared from dry-cured tuna loins that is a delicatessen in the southern Iberian Peninsula: Algarve (Portugal) and Andalucía, Murcia, Alicante, and Valencia (Spain). The tuna (mostly Thunnus obesus and T. albacares) loins are salted and dried following a typically artisanal process that incorporates empirical knowledge passed down numerous generations since at least the tenth century Common Era (Aníbal J and Esteves E, Muxama and estupeta: traditional food products obtained from tuna loins in South Portugal and Spain, Traditional food products 2016, Lindkvist KB et.al, Can Geogr-Géogr Can 52:105–20,2008, Gallart-Jornet L et.al, La salazón de pescado, una tradición en la dieta mediterránea [The salting of fish, a tradition in the Mediterranean diet] 2005.). The production process changed little over the years but is different among locations, even supporting distinct certifications. The stability of muxama derives from the reduced water activity. Furthermore, the drying method has secondary effects on flavor, color, and nutritional value of the product. In southern Portugal and Spain, muxama is the prime food product obtained from tuna at the end of the traditional quartering of tunas, named ronqueamento in Portugal or ronqueo in Spain. Other food products obtained from tuna include Estupeta, Mormos, Rabinhos, Faceiras and Orelhas, Ventresca, Tarantela and Sangacho, Espinheta, Tripa, Bucho, and Ovas. These products result from employing different manufacturing procedures and processes. In this paper, we tentatively describe the main features of the processing stages and traditional food products obtained from tuna produced in the southern Iberian Peninsula (Portugal and Spain) and discuss the interactions of knowledge systems and transmission of traditional knowledge regarding its production.This study received national funds from FCT-Foundation for Science and Technology (Portugal) [UID/Multi/04326/2019] (EE) and [UID/MAR/00350/ 2019 CIMA] (JA).info:eu-repo/semantics/publishedVersio

Soluplus solutions as thermothickening materials for topical drug delivery.

Soluplus is a pharmaceutical excipient used primarily in the manufacture of solid dispersions. The polymer also exhibits interesting rheology in aqueous solution, increasing in viscosity as the solution is warmed. This material could have application topical drug delivery to sites including the skin, vagina, rectum or nasal mucosa, where the increase in viscosity allows for improved retention. However, there exists very little information surrounding this “thermothickening” phenomenon and the effect of solution composition on temperature-dependent rheology. In this study, the effect of soluplus concentration, salt inclusion, ethanol addition, and pH on temperature-dependent rheology was measured. The rheology of the solutions was unaffected by pH over the range tolerated by the skin (pH 4–7), but the inclusion of ethanol rapidly negated the thermothickening effect. “Salting out” of the solutions resulted in a depression of gelation temperatures, and an increase in both storage and loss moduli of the solutions. 30% (w/v) soluplus in 1 M NaCl or KCl was identified as a potential thermothickening agent for topical drug delivery.Peer reviewe

Partitioning of starter bacteria and added exogenous enzyme activities between curd and whey during Cheddar cheese manufacture

peer-reviewedPartitioning of starter bacteria and enzyme activities was investigated at different stages of Cheddar cheese manufacture using three exogenous commercial enzyme preparations added to milk or at salting. The enzyme preparations used were: Accelase AM317, Accelase AHC50, Accelerzyme CPG. Flow cytometric analysis indicated that AHC50 or AM317 consisted of permeabilised or dead cells and contained a range of enzyme activities. The CPG preparation contained only carboxypeptidase activity. Approximately 90% of starter bacteria cells partitioned with the curd at whey drainage. However, key enzyme activities partitioned with the bulk whey in the range of 22%–90%. An increased level of enzyme partitioning with the curd was observed for AHC50 which was added at salting, indicating that the mode of addition influenced partitioning. These findings suggest that further scope exists to optimise both bacterial and exogenous enzyme incorporation into cheese curd to accelerate ripening.Department of Agriculture, Food and the Marin

Diffusion-controlled dissolution of a binary solid into a ternary liquid with partially-molten zone formation

We build a theoretical model of equilibrium dissolution of a homogeneous, solid mixture of two salts A and B, KCl and NaCl being used as the type example, into an aqueous solution of the two salts, with diffusive transport. We find that there are two sharp dissolution fronts, separating fluid, a partially molten zone containing a single solid and mixed solid. The phase change happens almost entirely at the two sharp fronts. In equilibrium, the leading front exhibits a small amount of precipitation of NaCl, simultaneous with complete dissolution of KCl. There is a unique surface in the space of far-field fluid KCl concentration, far-field fluid NaCl concentration and solid composition, dividing conditions where NaCl is the solid in the partially molten zone, from conditions where KCl is the solid in the partially molten zone. The movement rates of the dissolution fronts decrease as the concentration of either salt in the far-field fluid is increased. The movement rates of the dissolution fronts increase as either far-field temperature is increased, but this effect is smaller than that of concentration. In most circumstances, the dissolution front for a given salt moves more slowly, the more of that salt is present in the original solid, although the mass dissolution rate is not greatly affected by the solid composition

The role of women in fish processing: handling and marketing in Kainji Lake basin

The study assessed the contribution of women in fish handling, processing and marketing in Kainji Lake basin. Structured questionnaires were administered to three fishing villages selected at random. The fishing villages were Monai, Yuna, Fakun, and New Bussa market. The study revealed that women play vital roles in fisheries activities as producers, assistants to men preservers, traders and financiers. The notable fishing activity performed by women is processing right from the moment the boats or canoes land at sites. Women assist in emptying nets, sorting gutting and cleaning the catch. In most cases their activities involved salting smoking and drying using traditional processing techniques. Women are also involved in storage and marketing of both fresh and smoked fish. In spite of these important contribution, most women in the various fishing communities are illiterates, have little or no say in decision making in areas that affects their livelihood and are regarded as inferior fedex. Culture and religion also has significant impact on their contribution in fishing activitie

Robust Solution of Salting Route Optimisation Using Evolutionary Algorithms

The precautionary salting of the road network is an important maintenance issue for countries with a marginal winter climate. On many nights, not all the road network will require treatment as the local geography will mean some road sections are warmer than others. Hence, there is a logic to optimising salting routes based on known road surface temperature distributions. In this paper, a robust solution of Salting Route Optimisation using a training dataset of daily predicted temperature distributions is proposed. Evolutionary Algorithms are used to produce salting routes which group together the colder sections of the road network. Financial savings can then be made by not treating the warmer routes on the more marginal of nights. Experimental results on real data also reveal that the proposed methodology reduced total distance traveled on the new routes by around 10conventional salting routes.</p