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). 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. Those technologies are not well documented and are being lost with the trend to urbanization and consumption of convenience, ready-to-eat food. Historically, the development of (traditional) processing techniques allowed for the preservation of excess quantities of fresh fish for storage or transport. 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.).
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