[Physicochemical evaluation of dried salted fish in Venezuela].
Several physical and chemical characteristics of dried salted fish obtained from Venezuelan's market were evaluated. Determinations of moisture, ash, fat, protein, pH, sodium chloride. Total Volatile Nitrogen and water activity, were performed on such products. Even though on limiting parameters, the values of water activity, moisture and NaCl determination, indicated that the fish quality was acceptable. Total Volatile Nitrogen and pH values were related more to the particular fish species. Four different fish species were salted and dried following the "optimal method", and an excellent product was obtained, without using expensive or complex methods.
Bello
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Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela.
Granados
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D000818:Animals; D005223:Fats / Q000032:analysis; D005399:Fishes; D005504:Food Analysis; D006863:Hydrogen-Ion Concentration; D009584:Nitrogen / Q000032:analysis; D011506:Proteins / Q000032:analysis; D012965:Sodium Chloride / Q000032:analysis; D014687:Venezuela
D005223:Fats; D011506:Proteins; D012965:Sodium Chloride; D009584:Nitrogen
Evaluación físico-química del pescado seco-salado en Venezuela.