THE VENEZUELAN SALT-FISH INDUSTRIES 



In the case of brine-salted fish, the chemical would be diluted with the brine used 

 in repacking. However, a statement to the effect that a chemical preservative is used must 

 be made. 



In the case of dry-salted fish products intended for export the following sample state- 

 ment for placement on shipping containers is submitted: Acidic maf^nesium benzoate added 

 to product as a preservative . Soak in water before using. 



For brine-salted fish: Product contains acidic magriesium benzoate as an added preserva- 

 tive . 



SUMMARY 



Red, halophilic bacteria were isolated from various Venezuelan solar sea-salts. The 

 organism was rod- or round-shaped, pale pink to transparent cherry-red. Gram negative, and 

 motile, and had no spores. Its optimum salt concentration in nutrient agar media was 5 per- 

 cent, and it liquefied both plain and nutrient gelatin after 15 days incubation. It grew 

 well at room temperature, 37°, and 42° C and did not grow at U° or at 55° C. It was a strict 

 aerobe, did not produce nitrite or gas from nitrates and did not produce indole. It grew 

 well in media containing carbohydrates, alcohols and glucosides but did not prtxiuce visible 

 gas from any of them. It produced acid from dextrose, fructose, sucrose, maltose, dextrin, 

 mannitol and d-sorbitol, high alkalinity in 1-arabinose and slight alkalinity from d-xylose, 

 d-galactose, lactose and dulcitol. It did not affect the hydrogen ion concentration of raf- 

 finose and salicin. 



The action of potassium nitrate, sodium benzoate, acidic magnesium benzoate, boric 

 acid, sodium hypochlorite, calcium propionate, and sodium propionate in the control of the 

 reddening organism in codfish and beef nutrient agar media was tested. Under these condi- 

 tions the growth of the organism was controlled by acjdl'" magnesium benzoate in concentra- 

 tions of 0.1 to 0.5 percent, sodium hypochlorite when ^C to 100 parts per million were used, 

 boric acid in concentrations of 2.5 to 3 percent, and sodium benzoate in concentrations 

 above 10 percent. Calcium and sodium propionate and potassium nitrate were not effective 

 in the concentrations tested, which reached 3 percent in the case of the propionates, and 

 30 percent in the case of the nitrate. 



Trials carried out by adding acidic magnesium benzoate to salt during the brining of 

 fish showed that 0.2 percent or 1,0 percent of the preservative checked the growth of the 

 organism without impairing the flavor, odor and color of the fish. The chemical was found 

 to be effective only in the 1 percent concentration when optimum conditions for the gro¥rth 

 of the organism were provided. 



Acidic magnesium benzoate was noted to have a highly preservative effect in brine- 

 salted fish, and also to exhibit indications of an anti-oxidant effect. 



Practical considerations of the findings on reddening control are considered. Process- 

 ing methods in use at present, as well as salt conditioning and improvements in processing 

 methods to improve quality, are discussed. Suggested procedures are given for the prepara- 

 tion of dry- and brine-salted fish products. 



Pure food laws with reference to use of chemical preservatives in fishery products 

 intended for export are discussed, 



^ ■ ACKNOWLEDGEMENTS 



Appreciation is expressed to Jose San Miguel and Carmen M. Gonzalez, Fellows in Fishery 

 Research, College of Agriculture and Mechanic Arts, University of Puerto Rico, for their 

 assistance in this work. 



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