A comparative study on the quality and safety of commercial dry‐cured tuna (
Mojama
) from different Spanish production regions
Mónica Sánchez‐Parra, José Manuel Moreno‐Rojas, José Carlos Montenegro‐Gómez, José Luis Ordóñez‐Díaz Abstract
BACKGROUND
Dry‐cured tuna (mojama) is a traditional ready‐to‐eat 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‐certified products.
RESULTS
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 (0.90–0.93) and moisture content (37.83–48.28%), whereas PGI‐certified products from Cádiz and Huelva showed lower values (water activity = 0.86–0.88; moisture contents = 35.52–38.90%), consistent with PGI specifications. All microbial counts remained below the established limits for ready‐to‐eat fish products, and no pathogenic microorganisms were detected. Histamine was detected in only four batches, at concentrations ranging from 0.45 to 0.77 mg kg −1 , which is well below European Union and US regulatory limits.
CONCLUSION
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. © 2026 Society of Chemical Industry.