Physicochemical Parameters of Moroccan Fish Salted Waste Desalting of Natural Process

The evaluation of the unusable was and still a concern for the humanity; create value for the thing whom does not have it. For centuries, man has only regenerated. But there are many organic wastes that we find it impossible to recycle and we condemn every day in the garbage with huge amounts. The rate of residual salt in some waste for example in fish leaves no choice to manufacturers to recycle their fish bones, trash management. Their evaluation can give birth to a new economic source. This study aims on assessing: Temperature (C°), potential hydrogen (pH), water activity (AW), salt rate (%), histamine level (ppm) on Moroccan’s fish. Those parameters analyzes on the batch of salted fish bones Moroccan collection during and after maturation. The batch thus prepared, evolution of the physicochemical characteristics was followed every ten days during six months and every day for eleven days after maturity. The analysis made before and after maturity was on fish bones. The temperature, pH, water activity AW, the rate of salt and histamine levels were controlled during the two stages. The results show that after whose maturation, fish bones experiencing changes in physicochemical parameters after a few days after maturation days and the fish bones become toxic.