| [physical and chemical evaluation during refrigeration storage of salted catfish (pseudoplatystoma sp.) in brine solution, and packed under vacuum]. | salting fish in the south venezuelan towns are still the main method of preserving fish including cutt, and salting fish process, storage and commercialization. as the result, salted-dried fish is particularly susceptible to spoilage by a number of factors, including lipid oxidation, browning meat. packing salted fish product is an alternative increasing storage life time reducing lost of quality and enhancing the storage time. the present study evaluated the physic, chemist, and sensory quality ... | 2009 | 19719019 |