Sobre a salga da sardinha e da manjuba

Sardine (Sardinella aurita, Rafinesque) and Manjuba {Anchoviella hubbsi, Hildebrand) are the two species of fish most commonly salted at the coast of São Paulo. As there exists a general incertainity about the curing time, it was found interesting to carry out some experiments in order to clarify this question. The present paper gives an account for the work and the results obtained up to now in the Technical Laboratory of the Institute. When Sardine is salted round with about 30% salt calculated on the fresh fish weight, may incorporate about 18% NaCl on the salted fish weight basis. This salt content is reached practically in about 15 days. Considering the variability of thickness and fat content of the fish and the unequal distribution of salt, which may occur in the industrial procedure of salting, the curing period of about 15 days must be taken as the minimum necessary to ensure a perfect cure. The table II shows the rate of salt penetration, salt-water ratio and salt-dry material ratio. In the case of manjuba, whose production is almost entirely destinated to salting and drying, the salt penetration proceeds rapidly during the first day, when the salt content stabilizes at the level of about 14-15%. The maximum concentration eventually attainable is about 18%, if the fish is maintained in saturated brine for a long time. Provided that the manjuba is kept in saturated brine and properly cured, it may be preserved in good conditions for more than one year. The table III gives the rate of salt penetration observed in manjuba salted with 30, 25 and 20% of salt on fresh fish weight basis.1) A sardinha verdadeira (Sardinella aurita, Rafinesque), quando salgada sem ser aberta, com cerca de 30% de sal em relação ao seu peso, pode incorporar ca. 18% de NaCl, em relação ao seu peso depois de salgada, e esse teor pode ser alcançado em ca. 15 dias de salga. Esse período de salga deve ser considerado como o mínimo necessário para efeito de segurança, tendo em vista a variação do tamanho, do teor de gordura e a imperfeição na distribuição do sal. 2) Quanto à manjuba (Anchoviella hubbsi, Hildebrand), cuja produção é quase totalmente destinada à salga e secagem, a penetração do sal se processa rapidamente em 24 horas de salga, sendo atingido o teor de 14-15% de NaCl. A concentração máxima de NaCl que pode ser incorporado à carne é da ordem de 18%, tendo sido observado esse teor num lote conservado na salmoura por um período superior a um ano e em perfeito estado de conservação