Food safety of dry-cured ready-to-eat fish products from neglected and underutilized species: A shelf-life study

The dry-curing process, performed in dedicated cabinets, is increasingly popular in restaurants and the food industry, driven by consumer demand for minimally processed seafood. This technology can promote the consumption of Neglected and Underutilized Fish Species (NUS), which provide good nutritional value and local-seasonal availability but have low commercial interest. Due to limited scientific data on dry-cured fish safety, this study monitored microbiological and physico-chemical parameters to estimate the shelf-life of three dry-cured NUS-fish-product prototypes from Liza ramada (thinlip grey mullet), Trachurus trachurus (horse mackerel), and Phycis blennoides (greater forkbeard). Fillets were cured using a curing solution (15% w/w) containing salt (37%), dextrose, sucrose, along with a mix of spices and antioxidants. After the dry-curing process, fillets were vacuum-packed and stored at 4 °C for 60 days and analyzed at five time points: 0 (T 0 ), 15 (T 1 ), 30 (T 2 ), 45 (T 3 ), and 60 (T 4 ) days. The shelf-life of such products was determined at 30, 45, and 60 days for T. trachurus , L. ramada , and P. blennoides fillets, respectively. Dry-cured T. trachurus fillets exhibited the most pronounced oxidative and aromatic changes, followed by L. ramada fillets. In contrast, P. blennoides fillets remained microbiologically and physicochemically stable throughout the 60-day of storage. Enterobacteriaceae, β-glucuronidase-positive E. coli , coagulase-positive Staphylococci , Salmonella spp., and Listeria monocytogenes were not detected. These results demonstrated the technological feasibility and sustainability of dry-cured ready-to-eat NUS products. Further research is needed to optimize dry-curing parameters and improve consumer acceptance, supporting the valorisation of NUS species and sustainable local seafood choices.