03.1 - Graduação (UAST)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/2926
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Item Acompanhamento das atividades de beneficiamento na empresa Compescal – Comércio de pescado aracatiense Ltda(2019) Amaral, Rosanne Maria dos Santos; Nunes, Diogo Martins; http://lattes.cnpq.br/0407093177034625The objective of this work is to report all the activities carried out in the Obligatory Supervised Internship (ESO), in the fish processing company COMPESCAL - COMÉRCIO DE PESCADO ARACATIENSE LTDA, located in the city of AracatiCE, in the months of May and June 2019. In the stages of the shrimp processing Litopenaeus vannamei, in two forms, whole shrimp and headless shrimp, as well as the processing of the lobster Scyllarides brasiliensis (lobster shoe), Panulirus laevicauda (green Cape lobster) and Panulirus meripurpuratus (red lobster). From the arrival of the raw material in the reception sector, until the finalization of the process known as expedition. The laboratory analyzes were also followed, as the company checks the hygiene of the salon and its employees regarding Good Manufacturing Practices (GMP), verification of the quality control of the fish and other knowledge that a food company has to to offer.Item Análise do beneficiamento do camarão (Litopenaeus Vannamei, Bonne 1931) inteiro (Head-on) e sem cabeça (Head-less) congelados em bloco em uma empresa de beneficiamento brasileira(2019) Amaral, Rosanne Maria dos Santos; Nunes, Diogo Martins; Véras, Drausio Pinheiro; http://lattes.cnpq.br/7132031218581637; http://lattes.cnpq.br/0407093177034625Fish 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.