Several studies have shown that the use of salting as a method for preservation, particularly for fish, has proven efficient and cost. Based on this scenario, the overall goal of this project is to analyze the hygienic-sanitary characteristics of fillets tambacu subjected to two curing processes: wet and dry. After processing microbiological parameters, water activity and color, from the experiment conducted at Don Bosco Catholic University were evaluated. The fillets used tambacu underwent dry salting using 2kg of salt and damp in the proportion of 30% with respect to the initial weight of the products, both remained in treatment for 07 days salting. After salting were placed in an oven with forced air at 40ºC. The steaks dry salting remained in the greenhouse for 48 hours and subjected to salting remained for 72 hours for drying. In microbiological testing was done testing for Salmonella and Staphylococcus are the main contaminants of food products and the results are shown far below the regulation of ANVISA, which guarantees the satisfactory sanitary conditions. And the evaluation of color and water activity confirm this characteristic of processed fish, since it had low water activity compared to the minimum requirement for the proliferation of pathogens and main characteristic color processing.
color; Salmonella; Staphylococcus; water activity