Navegando por Assunto "Pescados - Controle de qualidade"

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Acompanhamento das atividades de beneficiamento de peixes e do camarão marinho na indústria Noronha Pescados, Recife-PE
(2021-02-19) Santos, Dayane Caroline Rodrigues dos; Campello, Juliana Maria Aderaldo Vidal; http://lattes.cnpq.br/4644906989773828; http://lattes.cnpq.br/6533755105260617
Beneficiamento e controle de qualidade do camarão marinho (litopenaeus vannamei boone, 1931) na indústria Noronha Pescados.
(2021-07-16) Santos, Dayane Caroline Rodrigues dos; Campello, Juliana Maria Aderaldo Vidal; http://lattes.cnpq.br/4644906989773828; http://lattes.cnpq.br/6533755105260617
Fish is a food that is easily spoiled, and it is necessary to go through adequate rocesses of handling, processing, conservation and transport until it reaches the consumer's table, ensuring a longer shelf life and a high standard of quality. This work aims to understand and discuss the stages of processing and quality control of Litopenaeus vannamei shrimp in the Noronha pescados industry, covering all stages of processing and quality control, from reception to dispatch, emphasizing the analysis of the raw material such as: sensory analysis, Monier Williams test, percentage of defects, biometrics. In view of the present work, it is clear how important a fish processing unit is, which shows that to reach a quality product it is necessary to go through a series of procedures that ensure safety to consumers.
Relatório de Estágio Supervisionado Obrigatório
(2024-09-16) Silva, Davi Tavares da; Monnerat, João Paulo Ismério dos Santos; http://lattes.cnpq.br/3851426263880079; http://lattes.cnpq.br/2100833254390107
Relatório do Estágio Supervisionado Obrigatório (ESO), realizado na Indústria Produmar Companhia Exportadora de Produtos do Mar - Natal/RN, Brasil: a classificação do atum gênero Thunnus - revisão de literatura
(2024-02-23) Ferraz, Renata de Barros; Moura, Andrea Paiva Botelho Lapenda de; http://lattes.cnpq.br/6414540974581675; http://lattes.cnpq.br/5177730208412430
This work is a supervised internship report carried out at Indústria PRODUMAR - Companhia Exportadora de Produtos do Mar, located in the city of Natal, Rio Grande do Norte, as an integral part of the Mandatory Supervised Internship discipline of the Veterinary Medicine course, referring to the area of quality analysis of fish and was carried out between the months of October 2023 and February 2024, totaling 420 hours, under the supervision of Veterinary Doctor Ana Carolina Baptista Freitas Braga and guidance from Prof. Andrea Paiva Botelho Lapenda de Moura. The objective of the internship was to acquire knowledge, professional experience in quality control and food safety, as well as technical responsibility to work in the fish industry. An experience was carried out in the laboratory where it was possible to carry out laboratory tests, training for new hires and organization of quality control spreadsheets. In its second part, the Report presents a Bibliographical Review on the Classification of Tuna for commercial purposes, in which it is possible to conclude that tuna fishing is extremely important for Brazil, mainly for the state of Rio Grande do Norte.
Relatório do Estágio Supervisionado Obrigatório realizado na empresa Noronha Pescados – Recife/PE
(2019-01-28) Silva, Luan Aleksander Ângelo; Moura, Andrea Paiva Botelho Lapenda de; http://lattes.cnpq.br/6414540974581675; http://lattes.cnpq.br/8472794020623286
Fish is one of the main sources of animal protein used in food, with a growing market demand in recent years, mainly for frozen fish. To protect frozen fish during storage, the industry uses glaciation, forming a protective film against dehydration and oxidation. When used incorrectly, either due to technological errors or to increase the weight of the product, excess glaze and non-compensation of its weight, constitute serious economic frauds that harm consumers around the world. In Brazil, the Ministry of Agriculture, Livestock and Food Supply, stipulates maximum limits on the percentage of glaciation that frozen fish should have (12% for fish and 20% for crustaceans and molluscs). In this way, it was objectified with this Mandatory Supervised Internship Report, initially to describe the activities related to the Veterinarian and performed during the stage of Quality Control of the company Noronha Pescados in Recife-PE, and to analyze data during the probation period of deglaciation of fish, carried out by the company. For this purpose, averages were obtained after the deglaciation tests carried out in the company's packaging sector, based on Normative Instruction 25 of the Ministry of Agriculture. The obtained results did not exceed the limits of glaciation determined by law, being observed variations of glaciation according to the origin and characteristic of the glaciated piece. We conclude that the experience of Quality Control at the company Noronha Pescados provided a differentiated view of the important role of the Veterinarian in the inspection and control of the fish benefited, guaranteeing an innocuous and fit for human consumption.
Relatório do Estágio Supervisionado Obrigatório, realizado na Empresa Propescados, localizada em Recife-PE
(2019-07-19) Alvaro, Veridiana Maria Alves; Moura, Andrea Paiva Botelho Lapenda de; http://lattes.cnpq.br/6414540974581675
The objective of this report was to describe the activities carried out from March 12, 2019 to June 28, 2019, in the company PROPESCADOS, totalizing a workload of 420 hours. The activities carried out at PROPESCADOS aimed at review, implementation and monitoring of Self-Control Programs under the supervision of Technical Manager Dr. Ana Magna. The activities were carried out as a prerequisite of the discipline 08525 – Estágio Supervisionado Obrigatório – ESO (Mandatory Supervised Internship) of the Bachelor’s Degree in Veterinary Medicine, from the Federal Rural University of Pernambuco, under the guidance of Prof. Dr. Andrea Paiva Botelho Lapenda de Moura. The Mandatory Supervised Internship at PROPESCADOS allowed the involvement and experience in the daily routine of a fish industry to put into practice the theoretical knowledge obtained during the graduation of Veterinary Medicine and understanding the importance of the implementation and monitoring of Self-Control Programs within an industry to achieve the renewal of the SIE certificate and the SISBI-POA certificate.