Osmotic dehydration, drying, liquid smoking and powder of fillets of (pseudoplatystoma sp)

To verify the influence of processing methods on painted files (Pseudoplatystoma sp) wet salting was performed, with binary solution and ternary solution, dry salting, liquid smoking and powder smoke, microbiological analysis identified absence of Salmonella sp in both fresh and processed fillets and decreased Staphylococci in fillets after processing. The moisture obtained for fillets with dry salting was lower than that osmotically treated with binary and ternorian solutions, and in the smoked fillets the powder smoking presented lower humidity than the liquid smoking. Protein levels were lower in the treatment of liquid smoke 21.20% and higher in dry salting treatment 23.75%. The intensity of red showed higher values in fillets with smoking, followed by fillets with ternarian solution, binary solution and dry salting with the lowest value. Among the salting processes, the processes with binary and ternary solution showed higher water activity, and among the smoking processes the values of water activity found were 0.9333 for fillets with liquid smoke and 0.9800 for fillets with powdered smoke.