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.