THE VENEZUELAN SALT-FISH INDUSTRIES 



SUPPLHIENT 

 Studies on the Control of "Reddening" in Salt-Fish Products 



Page 



Introduction , 67 



Isolation, Culture and Morphology 6? 



Isolation of Organism ,,,, 6g 



Cultural and Morphological Characteristics 69 



Optimum Salt Concentration for Growth ,. 69 



Temperature Relations 70 



Relation to Free Oxygen. 70 



Liquefaction of Gelatin , . 70 



Chromogenesis ^ 7I 



Action on Nitrates o..... 71 



Indole Production. ., 71 



Action with Various Organic Compxsunds 71 



Chomicad Control of Reddening Organism 72 



Trial of Reagents in Laboratory Media 73 



Trial of Acidic Magnesium Benzoate on Salted Fish . 73 



Practical Considerations for the Industry 76 



Processing Methods in Use at Present... 76 



Suggested Improvements in Processing Methods to Improve 



Quality 77 



Salt Conditioning ......o 77 



Improved Salting Procedures 77 



Dry-Salted Fish ..........!....!!.!!!!.!!.! 77 



Brine-Salted Fish ' [ . , 73 



Pure Food Law Considerations 78 



Sumnary .,,., . ,■. .. 79 



Literature Cited gg 



ill 



