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Abstract(s)
Os produtos da pesca representaram desde sempre um papel importante na alimentação dos portugueses e, presentemente, o seu consumo é dos mais elevados da Europa, cerca de 60 kg/pessoa/ano. Embora o pescado seja reconhecido pelo valor nutricional dos seus macronutrientes, atualmente, considera-se que constitui uma das fontes mais importantes de micronutrientes, como são os minerais ou de nutrientes específicos, como são os ácidos gordos essenciais. Um modo de consumir pescado de forma diversificada é através de conservas, que têm na sua essência um método de conservação que preserva as propriedades nutricionais do pescado e, pelo processamento térmico associado, constituem géneros alimentícios de qualidade e seguros para o consumo humano. A indústria conserveira conseguiu resistir a inúmeros contratempos da História e adaptar-se às circunstâncias das diferentes épocas. Atualmente a crescente preocupação com a saúde e a procura de um estilo de vida mais saudável por parte do consumidor, impulsiona o foco da indústria para a criação de produtos diversificados que vão de encontro às exigências dos consumidores. Uma das preocupações é a quantidade de sal que as conservas tendencialmente contêm devido a uma das etapas do seu processamento: a salmoura. O presente relatório descreve o trabalho realizado durante o estágio curricular na empresa Conservas Portugal Norte. Durante esse período, foi possível consolidar e adquirir conhecimentos nas áreas de qualidade e segurança alimentar através da execução de várias tarefas diárias, realizadas no departamento de qualidade. Foi também realizado um estudo ao teor de sal em amostras de atum (Katsuwonus pelamis) e sardinha (Sardina pilchardus), de forma a determinar a influência de alguns fatores: tais como as dimensões, nomeadamente o comprimento de lombos e o binómio concentração/tempo de salmoura à escala piloto. Também foram comparados dois métodos de quantificação de sal diferentes para testar a sua sensibilidade. A análise dos dados obtidos permitiu concluir que, no caso do atum, não houve influência das dimensões dos lombos no teor de sal obtido no produto final; no caso da sardinha, o único fator que influenciou o teor deste componente foi a concentração de salmoura a 16 °Bé. No estudo da quantificação do teor de sal por dois equipamentos diferentes, não se verificaram diferenças de leitura estatisticamente significativas. Este trabalho permitiu compreender como é que alguns fatores relacionados ou com a matéria-prima ou com a salmoura influenciam a absorção de sal nomeadamente aqueles que estão diretamente relacionados com o processamento de conservas e que podem ser facilmente alterados.
Fishery products have always played an important role in the feeding of the Portuguese and, at present, their consumption is among the highest in Europe about 60 kg /person/year. Although fish has been recognized for the nutritional value of its macro-nutrients, it is now considered to be one of the most important sources of micro-nutrients, minerals and, in particular, essential fatty acids. One way of consuming fish in a diversified way is through canned fish, which has in essence a method of preservation that retains its nutritional properties and, by its thermal processing, are also quality and safe foods for human consumption. The canning industry has managed to withstand countless setbacks in history and adapt to the circumstances of the times. Due to growing health concerns and the demand for a healthier lifestyle, the industry's focus is currently on creating diversified products that meet the demands of consumers. One of the concerns is the amount of salt that preserves tend to contain due to one of the stages of their processing: the brine. This report describes the work carried out during the curricular internship at Conservas Portugal Norte. During this period, it was possible to consolidate and acquire knowledge in the areas of quality and food safety through the execution of various daily tasks, carried out in the quality department. A study of salt content in tuna (Katsuwonus pelamis) and sardine (Sardina pilchardus) samples was also carried out to determine the influence of some factors: such as dimensions, such as loin length and pilot-scale brine concentration/time. Two different salt quantification methods were also compared to test its sensitivity. The analysis of the obtained data allowed us to conclude that, in the case of tuna, there was no influence of the loin dimensions on the salt content obtained in the final product; in the case of sardines, the only factor that influenced the content of this component was the concentration of brine at 16°Bé. In the study of the quantification of salt content by two different equipments, there were no statistically significant reading differences. This work allowed us to understand how some factors related to either the raw material or the brine influence the absorption of salt, namely those that are directly related to the processing of canned fish and that can be easily changed.
Fishery products have always played an important role in the feeding of the Portuguese and, at present, their consumption is among the highest in Europe about 60 kg /person/year. Although fish has been recognized for the nutritional value of its macro-nutrients, it is now considered to be one of the most important sources of micro-nutrients, minerals and, in particular, essential fatty acids. One way of consuming fish in a diversified way is through canned fish, which has in essence a method of preservation that retains its nutritional properties and, by its thermal processing, are also quality and safe foods for human consumption. The canning industry has managed to withstand countless setbacks in history and adapt to the circumstances of the times. Due to growing health concerns and the demand for a healthier lifestyle, the industry's focus is currently on creating diversified products that meet the demands of consumers. One of the concerns is the amount of salt that preserves tend to contain due to one of the stages of their processing: the brine. This report describes the work carried out during the curricular internship at Conservas Portugal Norte. During this period, it was possible to consolidate and acquire knowledge in the areas of quality and food safety through the execution of various daily tasks, carried out in the quality department. A study of salt content in tuna (Katsuwonus pelamis) and sardine (Sardina pilchardus) samples was also carried out to determine the influence of some factors: such as dimensions, such as loin length and pilot-scale brine concentration/time. Two different salt quantification methods were also compared to test its sensitivity. The analysis of the obtained data allowed us to conclude that, in the case of tuna, there was no influence of the loin dimensions on the salt content obtained in the final product; in the case of sardines, the only factor that influenced the content of this component was the concentration of brine at 16°Bé. In the study of the quantification of salt content by two different equipments, there were no statistically significant reading differences. This work allowed us to understand how some factors related to either the raw material or the brine influence the absorption of salt, namely those that are directly related to the processing of canned fish and that can be easily changed.
Description
Keywords
Conservas Teor de sal Atum Sardinha Medidores salinos Canne Salt content Tuna Sardine Saline meters