A model for the prediction of the fish salting process is developed; the same includes: (1) NaCl/water equilibrium in muscle for the processing of fish, with and without cuts, and (2) kinetics of salt penetration and water output and the relationship between the specific rate constants. This model allows for the explanation of the empirical correlations found in the literature such as those of Crean (relationship between water and NaCl percentages) and those of Levanidov (relationship of the weight variations). The model has been empirically checked with anchovy (Engraulis anchoifa), Fueguine sardine (Clupea fueguensis), patagonian haddock (Egleginops maclovinus) and with published data on herring (Clupea harengus), cod (Gadus morhua), swordfish (Xhipias gladius), hake (Merluccius huhbsi), and Black sea anchovy (Engraulis encrasicholus ponticus).

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A linear relationship between water activity (a,) in moist salted fish products and NaCl molality was found: (a,) SF = 1.002-0.042 rn ; where rn is the NaCl molality considering it to be in true solution in the total water content of the product.The linear approximation was analyzed with reference to the a, values of pure NaCl solutions and to a thermodynamic approach for a, prediction; it was found consistent and appropriate for a, estimation in moist salted fish products, with errors within the accepted range for intermediate moisture foods (IMF).

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Salted anchovies were conditioned in order to allow ripening in brine. A sensory panel procedure was developed to systematically follow the process.This sensory evaluation was carried out for up to 328 days, and the results indicated 10 months as the minimum time required to obtain an adequately cured product.Total ester index was determined at the successive stages of anchovy ripening. There was a close correlation between total ester index and sensory score between 100 days and 328 days of ripening. This relationship to storage time and to sensory assessment supports the use of total ester index as an objective method to follow and assess the later stages of this little known process.