THE VENEZUELAN SALT-FISH INDUSTRIES 



more like those of the fish-salting industry. Accordingly, a quantity of "grunts" ( Haemulon 

 parra and Haemulon sciurus ) was dressed in a manner similar to that used in Venezuela, The 

 unsealed fish were split along the backbone, while the belly flesh was left intact to keep 

 the body in one piece. The viscera were removed, and the fish' were then washed in a 3 per- 

 cent solution of unsterilized Arraya salt. 



\J Concentrations producing completely sterile plates. 



2/ Codfish troth aid agar containing approximately 5 percent sodium chloride were used in these tests. 



J/ Nutrient broth and agar containing 5 percent sodium chloride were used in these tests, 



1/ Parts per million. 



Four-pound (I8I6 grams) samples of the' dressed fish were placed in 4-liter beakers, 

 and each sample was salted down with l.k pounds (636 grams) of Venezuelan "Arraya" salt 

 that had been previously treated in one of the following seven ways: (1) sterilized by 

 dry heat at 160° C for 1 hour; (2) sterilized and inoculated with 13,6 million reddening 

 bacteria; (3) sterilized, mixed with 4.9 grams of the benzoic acidmagnesium benzoate pre- 

 paration (equivalent to 0.2 percent of the total weight of fish plus salt) and inoculated 

 with 13.6 million bacteria; (4) sterilized, mixed with 24.5 grams of the same preservative 

 (equivalent to 1.0 percent of the total weight of fish plus salt) and inoculated in the 

 same manner as (4); (5) not treated, used crude and unsterile; (6) not sterilized, but mixed 

 with 0.2 percent (4.9 grams) of the benzoic acidmagnesium benzoate preservative; and (7) 

 not sterilized, but mixed with 1.0 percent (24,5 grams) of the same preservative. In each 

 case where the acidic magnesium benzoate was used, it was thoroughly mixed with the salt 

 before being applied. The- fish were arranged so that 4 or 5 in each lot would project above 

 the surface of the brine that would naturally form, and then the containers were covered 

 with cheesecloth. 



After periods of 2, 5, and 14 weeks the samples were examined for visible reddening 

 and the pH values and bacterial counts of the brines determined. The results of these ob- 

 servations are listed in Table $• 



74 



