Year: 2011
Type: article
Abstract: 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.
Source: Semina Ciências Agrárias
Institution: Universidade Estadual do Oeste do Paraná
Language: Portuguese
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $133
OpenAlex ID: W1978987514