[Physical and chemical evaluation during refrigeration storage of salted catfish (Pseudoplatystoma sp.) in brine solution, and packed under vacuum]
Journal - Archivos latinoamericanos de nutrición (Venezuela )
Salting fish in the south Venezuelan towns are still the main method of preserving fish including cutt, and salting fish process, storage and commercialization. As the result, salted-dried fish is particularly susceptible to spoilage by a number of factors, including lipid oxidation, browning meat. Packing salted fish product is an alternative increasing storage life time reducing lost of quality and enhancing the storage time. The present study evaluated the physic, chemist, and sensory quality of fish fillet from cat fish (Pseudoplatystoma sp.) from Apure state, Venezuela. Fillet fish were placed in brine solution at 36% of sodium chloride 1:2 fillet: brine solution; after, they were packed under followed conditions: vacuum, vacuum and storage under refrigeration condition, and room temperature. The results showed significant differences (p < 0.01) for moisture, salt content, and Aw. The fillets packed at vacuum and storage at 4 degrees C were significant different from the resting treatments; not significant differences were presented at room and refrigeration temperature after three moths. The best conditions treatment was vacuum packing and refrigeration at 4 degrees C.