PHYSICAL AND CHEMICAL EVALUATION OF DRIED SALTED FISH IN VENEZUELA

Several physical and chemical characteristics of dried salted fish obt ained from Venezuelan's market were evaluated. Determinations of moist ure, ash, fat, protein, pH, sodium chloride, Total Volatile Nitrogen a nd water activity, were performed on such products. Even though on lim iting parameters, the values of water activity, moisture and NaCl dete rmination, indicated that the fish quality was acceptable. Total Volat ile Nitrogen and pH values were related more to the particular dish sp ecies. Four different fish species were salted and dried following the ''optimal method'', and an excellent product was obtained, without us ing expensive or complex methods.