Elaboração de uma semi-conserva de pescado de água doce "Picles de Peixe". I. Tempo de cura, acidificação, textura e nível de sal

Abstract

In this study the interaction between curing time, acidification and saltiness was studied in order to determine the conditions necessary to produce a botted semi-preserve of freswater fish. The species utilized were jaraqui Semaprochilodus ssp. Curimatã Prochilodus nigricans, dourado Brachyplatistoma flaviocans e pirarucu Arapaima gigas. Four weeks in the inicial curing brine was necessary to obtain the best results with respect to texture. The curing brine had a pH of 4-5, achieved by using 5% acid per 100 g of fish, and 15% (p/v) of salt. Agreeable flavor was obtained using a flavoring brine of 1% (v/v) acid, 2% salt (p/v) and 1% seasoning additives.