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Abstract(s)
A segurança alimentar assume nos dias de hoje um papel de extrema importância, de forma a garantir que os alimentos cheguem ao consumidor final em bom estado e inócuos. As conservas de pescado da Empresa Ramirez e Cª Filhos, S.A., passam por diversas etapas, desde a produção, processo, transporte até ao retalhista, incluindo o consumidor final. Esta investigação pretendeu estudar o impacto de diversos fatores que influenciam o processo de descongelação na qualidade do produto final, como etapa integrante do processamento do produto, entre os quais: o atum e a sardinha. Para além disso, está presente neste trabalho várias atividades desenvolvidas ao longo do estágio curricular na fábrica de conservas, situada em Lavra. O tempo, a temperatura, a humidade relativa, a velocidade e circulação de ar, o gotejamento, a percentagem de água, o teor de histamina presente no pescado, foram alguns dos parâmetros identificados e estudados ao longo deste projeto de forma a compreender o impacto que cada um deles causava na qualidade do produto final em conserva. Concluiu-se que independentemente da percentagem de água perdida das amostras de atum analisadas durante o processo de descongelação e em diversas situações críticas simuladas na empresa de forma a criar a situação menos favorável, a qualidade sensorial do pescado não é afetada. Já à velocidade de circulação de ar na câmara de descongelação é afetada em vários pontos da sala, alterando a consistência do produto, o que dificulta o manuseamento das operárias da linha de produção originando problemas a nível de enchimento da conserva. Relativamente à histamina, verifica-se que um peixe descongelado e armazenado a temperaturas de refrigeração, e um peixe descongelado, conservado durante um período de tempo a temperaturas ambiente que se encontra a empresa, não apresenta valores fora dos limites aceitáveis, e por isso, não constitui uma ameaça para a saúde dos consumidores.
Food safety assumes today a role of utmost importance in order to ensure that food reaches the final consumer in good condition and safe. The tinned fish company Ramirez and Cª and sons, S.A., go through several stages, from the production, processing, transport to the retailer, including the final consumer. The goal of the investigation described in this report, was to study the impact of specific factors on the quality of the product during the defrosting process of tuna and sardines. Besides this study, other activities developed during the curricular internship in the canned fish factory located in Lavra, are also described. Parameters such time, temperature, humidity, speed and air’s flow, dripping, percentage of water and histamine content in fish, were identified and studied during defrosting, in order to understand the impact that each one of them have in the quality of the final product. It was concluded that regardless of the percentage of lost water from the tuna samples analyzed during the defrosting process and in several critical situations simulated in the form of company to create a less favorable situation, the sensory quality of the fish is not affected. Since the air flow speed in the thawing chamber is affected in various places of the room, changing the consistency of the product, which makes the handling of the production line workers causing problems in filling of the can. Regarding the histamine results obtained, fish thawed and stored under refrigeration temperatures, and fish thawed and kept for a period of time at room temperature, showed values of histamine under the regulated limits. It does not constitute a threat to consumer’s heath.
Food safety assumes today a role of utmost importance in order to ensure that food reaches the final consumer in good condition and safe. The tinned fish company Ramirez and Cª and sons, S.A., go through several stages, from the production, processing, transport to the retailer, including the final consumer. The goal of the investigation described in this report, was to study the impact of specific factors on the quality of the product during the defrosting process of tuna and sardines. Besides this study, other activities developed during the curricular internship in the canned fish factory located in Lavra, are also described. Parameters such time, temperature, humidity, speed and air’s flow, dripping, percentage of water and histamine content in fish, were identified and studied during defrosting, in order to understand the impact that each one of them have in the quality of the final product. It was concluded that regardless of the percentage of lost water from the tuna samples analyzed during the defrosting process and in several critical situations simulated in the form of company to create a less favorable situation, the sensory quality of the fish is not affected. Since the air flow speed in the thawing chamber is affected in various places of the room, changing the consistency of the product, which makes the handling of the production line workers causing problems in filling of the can. Regarding the histamine results obtained, fish thawed and stored under refrigeration temperatures, and fish thawed and kept for a period of time at room temperature, showed values of histamine under the regulated limits. It does not constitute a threat to consumer’s heath.
Description
Keywords
Descongelação Qualidade Temperatura Teor de água Velocidade e circulação de ar Histamina Defrost Quality Temperature Water content Speed and air circulation Histamine