Dy and umided salting of fillets of pacu (piaractus mesopotamicus)

• Autor(a) principal: Azambuja de Freitas, Jakeline Marcela
• Data de Publicação: 2011
• Outros Autores: Higuchi, Letícia Hayashi, Feiden, Aldi, Maluf, Márcia Luzia Ferrarezi, Dallagnol, Jackeline Marcante, Boscolo, Wilson Rogério
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Semina. Ciências Agrárias (Online)
• Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/3983
• topic: Conservation; Native fish; Fish technology; Processing.; Conservação; Peixe nativo; Tecnologia do pescado; Processamento.

The goal of this study was to evaluate the process of salting and dry salting of fillets in pacu (P. mesopotamicus), from cultivation in cages. Fillet with skin were salted at a rate of 40% of salt in relation of the initial weight, for a period of 10 days. After processing, were evaluated for microbiological and centesimal composition of fillets subjected to salting and determining the concentration of sodium chloride (NaCl) and calculation of income. The centesimal composition were evaluated the protein, ether extract, moisture and ash of the raw material fresh and processed products by salting. The microbiological analysis included the determination of coliforms at 45 ° C, Salmonella and Staphylococcus coagulase positive. The pacus subjected to umided and dry salting were within quality control standards established by the legislation. The content of umided, protein and lipids and chlorides showed differences (P < 0.05) between the processes of salt. However both forms can be used for the development of technological processes of low investment by encouraging new options for fish consumption.