{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,14]],"date-time":"2026-08-14T04:27:33Z","timestamp":1786681653889,"version":"build-2736575974"},"reference-count":68,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,8,13]],"date-time":"2026-08-13T00:00:00Z","timestamp":1786579200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,8,13]],"date-time":"2026-08-13T00:00:00Z","timestamp":1786579200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Dry\u2010cured tuna (mojama) is a traditional ready\u2010to\u2010eat fish product widely produced along the southern and southeastern coasts of the Iberian Peninsula. As a result of its cultural and economic importance, two protected geographical indications (PGIs), Mojama de Barbate and Mojama de Isla Cristina, have been established. This study evaluated the physicochemical and microbiological characteristics and biogenic amine profiles of 110 commercial mojama samples from seven Spanish production regions, including PGI\u2010certified products.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Significant differences among batches were observed in salt content, water activity, moisture, pH, colour parameters, microbial counts and biogenic amine concentrations. Products from Alicante and Murcia generally exhibited higher water activity (0.90\u20130.93) and moisture content (37.83\u201348.28%), whereas PGI\u2010certified products from C\u00e1diz and Huelva showed lower values (water activity\u2009=\u20090.86\u20130.88; moisture contents\u2009=\u200935.52\u201338.90%), consistent with PGI specifications. All microbial counts remained below the established limits for ready\u2010to\u2010eat fish products, and no pathogenic microorganisms were detected. Histamine was detected in only four batches, at concentrations ranging from 0.45 to 0.77\u2009mg\u2009kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      , which is well below European Union and US regulatory limits.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>Commercial mojama products available on the Spanish market exhibit substantial variability in their physicochemical and microbiological characteristics. Nevertheless, the results confirm their overall microbiological safety and compliance with current food safety standards. These findings provide updated information on the quality of commercial mojama and contribute to the characterization of regional product variability. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70974","type":"journal-article","created":{"date-parts":[[2026,8,14]],"date-time":"2026-08-14T03:38:22Z","timestamp":1786678702000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["A comparative study on the quality and safety of commercial dry\u2010cured tuna (\n                    <scp>\n                      <i>Mojama<\/i>\n                    <\/scp>\n                    ) from different Spanish production regions"],"prefix":"10.1002","author":[{"given":"M\u00f3nica","family":"S\u00e1nchez\u2010Parra","sequence":"first","affiliation":[{"name":"Department of Agroindustry and Food Quality Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA) Alameda del Obispo  C\u00f3rdoba Spain"},{"name":"Programa de Doctorado en Ingenier\u00eda agraria, alimentaria, forestal y de desarrollo rural sostenible. Universidad de C\u00f3rdoba  C\u00f3rdoba Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9372-1346","authenticated-orcid":false,"given":"Jos\u00e9 Manuel","family":"Moreno\u2010Rojas","sequence":"additional","affiliation":[{"name":"Department of Agroindustry and Food Quality Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA) Alameda del Obispo  C\u00f3rdoba Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jos\u00e9 Carlos","family":"Montenegro\u2010G\u00f3mez","sequence":"additional","affiliation":[{"name":"Department of Agroindustry and Food Quality Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA) Alameda del Obispo  C\u00f3rdoba Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5014-9047","authenticated-orcid":false,"given":"Jos\u00e9 Luis","family":"Ord\u00f3\u00f1ez\u2010D\u00edaz","sequence":"additional","affiliation":[{"name":"Department of Agroindustry and Food Quality Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA) Alameda del Obispo  C\u00f3rdoba Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,8,13]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1046\/j.0950-5423.2003.00757.x","article-title":"The effects of various salt concentrations during brine curing of cod (Gadus morhua)","volume":"39","author":"Thorarinsdottir KA","year":"2004","journal-title":"Int J Food Sci Technol"},{"key":"e_1_2_7_3_1","doi-asserted-by":"crossref","first-page":"139","DOI":"10.4194\/trjfas.2010.0120","article-title":"Evaluation of seafood safety health hazards for traditional fish products: preventive measures and monitoring issues","volume":"10","author":"K\u00f6se S","year":"2010","journal-title":"Turk J Fish Aquat Sci"},{"key":"e_1_2_7_4_1","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1111\/j.1541-0064.2008.00203.x","article-title":"The restructuring of the Spanish salted fish market","volume":"52","author":"Lindkvist KB","year":"2008","journal-title":"Can Geogr"},{"key":"e_1_2_7_5_1","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodcont.2020.107614","article-title":"Fungal diversity and mycotoxin contamination in dried fish products in Zhanjiang market, China","volume":"121","author":"Deng Y","year":"2021","journal-title":"Food Control"},{"key":"e_1_2_7_6_1","doi-asserted-by":"crossref","first-page":"1","DOI":"10.11648\/j.fem.20210701.11","article-title":"Microbial quality of traditionally dried fish products from selected parts of Ethiopia","volume":"7","author":"Gutema B","year":"2021","journal-title":"Front Environ Microbiol"},{"key":"e_1_2_7_7_1","article-title":"Comparative microbiological analysis of raw fishes collected from Kawran bazar in Dhaka city","volume":"4","author":"Nur IT","year":"2020","journal-title":"Food Res"},{"key":"e_1_2_7_8_1","doi-asserted-by":"crossref","DOI":"10.3390\/toxins12080488","article-title":"Simultaneous quantification of aflatoxin B1, T\u20102 toxin, ochratoxin A and deoxynivalenol in dried seafood products by LC\u2010MS\/MS","volume":"12","author":"Deng Y","year":"2020","journal-title":"Toxins"},{"key":"e_1_2_7_9_1","first-page":"73","article-title":"Identification of contaminant fungi on Pedetan, a dry fish product of Lemuru (Sardinella lemuru)","volume":"8","author":"Singapurwa NMAS","year":"2018","journal-title":"J Biol Agric Healthc"},{"key":"e_1_2_7_10_1","unstructured":"NamwanjeM Changes in nutritional quality and microbial safety of dried silver cyprinid (Rastrineobola argentea) during storage. 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