Evaluation of the Partial Replacement of NACL in the Sala del Bagre Process Cacumo (Bagre Marinus) Refrigerated
Keywords:
Physical-chemical analysis, NaCl, pHAbstract
Physical-chemical and microbiological analyzes were performed on the raw material previously refrigerated, indicating that this parameter causes an alteration in the fish muscle causing protein deterioration. The salted fish in wet pile was carried out during 6 days according to an experimental design of 6 formulations, for each one 12 sheets of fish of 4 by 4 cm and thickness of 1 cm were used, for a total of 432 pieces. And applied physico-chemical, microbiological and sensorial analyzes to salted fish, where the total chloride content and ashes due to the penetration of salts were observed to be high; aw, and weight decreased, as for the pH and proteins due to the denaturation thereof and mass transfer caused by the brines formed.
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