Susceptibility of dry-cured tuna to oxidative deterioration and biogenic amines generation: I. Effect of NaCl content, antioxidant type and ageing

•Biogenic amines in muxama decreased with NaCl level and increased with ageing time.•Tyramine was the most concentrated biogenic amine, irrespective of the ageing time.•Malondialdehyde content decreased with sample’s ageing time and salt level.•Plant extracts mitigated lipid oxidation but degraded somewhat muxama’s colour.•Aged muxama with low NaCl level may represent a biogenic amines hazard food.