MODELACIÓN DEL SALADO Y AHUMADO DE BAGRE (Bagre marinus) MODELING SALTING AND SMOKING OF CATFISH (Bagre marinus)

The aim of this study was modeling the physical, chemical and sensorial characteristics of pieces salted and smoked catfish (Bagre marinus), in function of process conditions. In order to, the pieces were salted (n = 243) in brine with concentrations (14, 18 and 22% NaCl) for different times (90, 150 and 210 min) and then, were smoked at different temperatures (60, 70 and 80°C) for different times (250, 300 and 350 min). Water activity, water content, salt content, final weight, and preference for color, odor, flavor and texture were determined in the smoked pieces. The data were fitted to mathematical models using multiple linear regression that explained between 85.3 and 99.1% the variability of the studied responses, and also allow to analyze the effects of the factors in the overall process. Fitted models allow to determining the process conditions required to achieve a product with desired characteristics.