(2019) Amaral, Rosanne Maria dos Santos; Nunes, Diogo Martins; Véras, Drausio Pinheiro; http://lattes.cnpq.br/7132031218581637; http://lattes.cnpq.br/0407093177034625
Fish generally goes through several procedures before being marketed and some rules must be followed in a processing company. In this work, we aimed to describe and analyze some steps that occur in the production chain of gray shrimp cultivated before and during processing. The description of the species biology, harvesting activity, product quality in the company, equipment / utensil hygiene, that is, the whole process from reception to shipment of the final product was observed. Additionally, laboratory analyzes such as shrimp resistance test, shrimp tasting test, chlorine level analysis and water pH at the fish processing company were performed and other analyzes to complement the study. As a result, it was observed that the processing of food products such as shrimp enables practicality and easy handling in preparation for consumption, as well as the conservation
of the product for a longer period.
