01. Universidade Federal Rural de Pernambuco - UFRPE (Sede)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/1
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Resultados da Pesquisa
Item Equiparação de atividade de Programa de Iniciação Científica (PIBIC): relatório final sobre avaliação da Tecnologia do ultrassom sobre aspectos físicos, químicos e nutricionais de filés de tilápias do Nilo (Oreochromis niloticus)(2024-06-06) Silva, Eloá Dandara Carvalho da; Oliveira Filho, Paulo Roberto Campagnoli de; http://lattes.cnpq.br/8043850276929205; http://lattes.cnpq.br/2682308411839274Item 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/2100833254390107Item Boas práticas de fabricação (BPF) com ênfase nos dados de pesquisas de swabs de higiene e hábitos higiênicos dos funcionários na unidade de beneficiamento de pescados(2024-07-25) Santos, Nathálya Cibelle de Souza; Moura, Andrea Paiva Botelho Lapenda de; http://lattes.cnpq.br/6414540974581675; http://lattes.cnpq.br/9088113784091162The Mandatory Supervised Internship (ESO) is part of the curriculum of the undergraduate course in Veterinary Medicine at the Federal Rural University of Pernambuco (UFRPE). It is a mandatory curricular component, of the eleventh period, carried out as a partial requirement to obtain the Bachelor's degree in Veterinary Medicine. In this sense, the aim of this report was to describe the main activities carried out at Carapitanga Indústria de Pescados LTDA, from April 1, 2024 to June 14, 2024, comprising 8 hours a day, thus meeting the requirement of the requested workload. 420 hours. The internship was carried out under the guidance of Prof. Dr. Andrea Paiva Botelho Lapenda de Moura and supervision of the Technical Responsible Veterinary Doctor (RT) and Quality Coordinator, Tatiane Ribeiro Freire. As a secondary objective, we aimed to elucidate the importance of Good Manufacturing Practices (GMPs) with an emphasis on research data on hygiene swabs and employee hygiene habits. The stage provided deepening and acquisition of new routine knowledge of the veterinarian, thus enabling knowledge of legislation in a fish processing unit.Item Percepção dos colaboradores de uma unidade de beneficiamento de pescado sobre a atuação do médico veterinário no estado de Pernambuco, Brasil(2024-08-01) Silva, Laís Ariadne Ribeiro da; Moura, Andrea Paiva Botelho Lapenda de; http://lattes.cnpq.br/6414540974581675; http://lattes.cnpq.br/2546910522293303This compulsory internship report seeks to detail the activities carried out at Carapitanga Indústria de Pescados do Brasil LTDA between April 1 and June 14, 2024, as a requirement for fulfilling the Compulsory Supervised Internship, course in Veterinary Medicine at the Universidade Federal Rural de Pernambuco (UFRPE), under the guidance of Prof. Dr. Andrea Paiva Botelho Lapenda de Moura and the supervision of veterinarian Tatiane Ribeiro Freire, the establishment's technical manager. The activities include receiving, processing, packaging, storing and dispatching fish (shrimp, fish and lobster). These processes are the responsibility of the company's Quality Control department, which is responsible for managing, guaranteeing and maintaining the integrity, attributes and excellence of the products, in order to ensure safety for the end consumer. These activities were extremely important for gaining knowledge about the role and importance of the veterinarian as technical manager in the fish industry.Item Relatório de Estágio Supervisionado Obrigatório(2022-10-25) Silva, Robin César Barros da; Porto Neto, Fernando de Figueiredo; http://lattes.cnpq.br/1475750525654086; http://lattes.cnpq.br/0227744215116433Item Relato de experiência: implementação e adequação dos Procedimentos Operacionais Padrão (POPs) da Carapitanga Indústria de Pescados do Brasil Ltda(2022-09-28) Silva, Eudes Barbosa da; Rolim, Maria Betânia de Queiroz; http://lattes.cnpq.br/5676854885081836; http://lattes.cnpq.br/4541399047296928The report of the Mandatory Supervised Internship was aimed at describing the technical activities developed during the period from July 05 to Setember 16, 2022, in the industry Carapitanga Indústria de Pescados do Brasil LTDA., located in Jaboatão dos Guararapes - PE, during the Discipline Supervised Internship Required. At Carapitanga, the activities developed were received from fish, processing, packaging, storage and transportation, in compliance with the provisions of its HACCP (Hazard Analysis and Critical Control Points), temperature control throughout the production process under control the Quality Control Laboratory and its team. Such activities were overseen by Veterinarian Tatiane Ribeiro Freire, coordinator of Quality Control at Carapitanga. All activities were carried out during the course 08525 - Mandatory Supervised Internship, of the Bachelor's Degree in Veterinary Medicine, Universidade Federal Rural de Pernambuco - UFRPE, under the guidance of Professor Maria Betania de Queiroz Rolim. The compulsory curricular traineeship provided the technical and practical knowledge of the routine of a veterinary technician in the fish processing industry under the control of the Federal Inspection Service.Item Levantamento dos empreendimentos que processam e/ou comercializam produtos alimentícios derivados do pescado com selos dos serviços de inspeção federal, estadual ou municipal no estado de Pernambuco(2023-04-20) Silveira, Ana Beatriz Silva da; Oliveira Filho, Paulo Roberto Campagnoli de; http://lattes.cnpq.br/8043850276929205; http://lattes.cnpq.br/1983163419205280Item Avaliação físico-química e microbiológica do camarão cinza (Litopenaeus vannamei) submetido à defumação líquida em diferentes temperaturas e tempos de processamento(2021-12-10) Silva, Chirley Matilde da; Oliveira Filho, Paulo Roberto Campagnoli de; http://lattes.cnpq.br/8043850276929205; http://lattes.cnpq.br/7594584352507927The gray shrimp (Litopeaneus vannamei) is one of the most cultivated fish species in the world due to its good performance in captivity, great market acceptance and its meat rich in protein. However, it presents a reduced shelf life due to the high water activity and a pH close to neutrality. One way to preserve shrimp and increase its shelf life is the use of liquid smoking, which is cleaner and healthier than traditional smoking. The objective of the study was to evaluate physicochemical and microbiological aspects of shrimp subjected to the liquid smoking process by testing different times and temperature. Before smoking, liquid smoke (20% dilution) was sprayed on the cleaned and salted shrimp. The shrimp were smoked in an oven with the following treatments: A - 80°C/5h, B - 85°C/4h, C - 90°C/3h. Analyses of yield, shrinkage percentage, color, texture, water holding capacity (WCR), water activity, moisture percentage and microbiological analyses were performed. The liquid smoking of shrimp at 80°C for 5 hours (Treatment A) caused lower yield, higher percentage of shrinkage, higher water holding capacity, higher hardness and lower percentage of moisture and water activity. In the shrimp submitted to smoking at 90°C for 3 hours (Treatment C) there was a higher yield, lower percentage of shrinkage, lower water holding capacity, lower hardness and higher percentage of moisture and water activity. The color of the shrimp showed no difference (P<0.05) among the proposed treatments. In the microbiological analysis, the results were within the standard required by Brazilian legislation. This shows that the variation of two hours of smoking time (3 to 5 hours) causes more influence, except for color, on the physicochemical aspects than the variation of 10°C (80 to 90°C) in the temperature of the process. It is concluded that the liquid smoking of shrimp at a combination of 90°C for 3 hours is more suitable because it causes a higher yield, a lower percentage of shrinkage and a softer (lower hardness) and juicier product (higher percentage of moisture), having a great potential for production and commercialization.Item Avaliação de linguiças de tilápias do nilo (Oreochromis niloticus) submetidas a diferentes métodos de defumação(2019-07-11) Reis, Paulo Vitor Melo; Oliveira Filho, Paulo Roberto Campagnoli de; http://lattes.cnpq.br/8043850276929205Item Relatório de Estágio Supervisionado Obrigatório(2019-12-05) Ferreira, Claudia Maciel; Dutra Junior, Wilson Moreira; http://lattes.cnpq.br/5594343814011398; http://lattes.cnpq.br/4541443783709386