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Análise dos Circuitos de Processamento e Congelação de Miolo de Gamba-rosa (Haliporoides triarthrus) e de Filetes de Sardinha (Sardina pilchardus)
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Orientador(es)
Resumo(s)
Atualmente, a indústria alimentar tem vindo a enfrentar desafios devido às mudanças sociais, culturais e económicas. Estas preocupações, que têm vindo a crescer, no que diz respeito à segurança dos alimentos e à sustentabilidade ambiental, têm exigido das empresas um forte compromisso nos processos adotados. Esta dissertação teve como objetivo analisar os circuitos de processamento e congelação de miolo de gamba-rosa (Haliporoides triarthrus) e de filetes de sardinha (Sardina pilchardus), na empresa Frina. São salientados os pontos fortes e recomendadas oportunidades de melhoria, no sentido de aumentar tanto a qualidade como a segurança dos produtos em questão. Esta empresa, certificada pela norma IFS Food, recorre à utilização de métodos de processamento e de congelação, de modo a assegurar a preservação das características microbiológicas e organoléticas do miolo de gamba-rosa e dos filetes de sardinha. Relativamente às oportunidades de melhoria, no caso do miolo de gamba-rosa é proposto o controlo rigoroso da temperatura na descongelação parcial, um escorrimento natural mais eficiente e a otimização do processo de vidragem, para assegurar a qualidade do produto. Como ponto forte destaca-se utilização da melacide, agente antioxidante, que evita o escurecimento do miolo. No caso dos filetes de sardinha, propõe-se: o aumento do tempo de vida útil dos filetes, através da incorporação de embalagens com atmosfera modificada e a recirculação e reutilização da água na etapa de descongelação parcial da sardinha. Os pontos fortes identificados foram: receção de pescado ultracongelado; processos automatizados de filetagem e depelagem. Estas medidas já implementadas, permitem aumentar a eficiência do processo, reduzir os desperdícios, valorizar os subprodutos, contribuindo assim para a sustentabilidade da empresa. A implementação de melhorias nos processos, com o cumprimento dos requisitos da IFS Food, permitirá que os produtos da Frina se encontrem em conformidade com a segurança dos alimentos, enquanto a empresa se mantém competitiva no mercado.
The food industry is currently facing challenges due to social, cultural and economic changes. These growing concerns about food safety and environmental sustainability have required companies to make a strong commitment to the processes they adopt. The aim of this dissertation was to analyse the processing and freezing circuits for pink prawn (Haliporoides triarthrus) and sardine (Sardina pilchardus) fillets at the Frina company. The strong points are emphasised and opportunities for improvement are recommended in order to increase both the quality and safety of the products in question. This company, certified by the IFS Food standard, uses processing and freezing methods to ensure the preservation of the microbiological and organoleptic characteristics of pink prawn kernels and sardine fillets. With regard to opportunities for improvement, in the case of pink prawn kernels, strict temperature control during partial defrosting, more efficient natural draining and optimisation of the glazing process are proposed to ensure product quality. The strong point is the use of melacid, an antioxidant agent that prevents the core from darkening. In the case of sardine fillets, it is proposed to increase the shelf life of the fillets by incorporating modified atmosphere packaging and recirculating and reusing the water at the stage of partially defrosting the sardines. The positive points identified were receiving deep-frozen fish; automated filleting and depleting processes. These measures, which have already been implemented, make it possible to increase process efficiency, reduce waste and valorise by-products, thus contributing to the company's sustainability. The implementation of process improvements, in fulfilment of IFS Food requirements, will enable Frina's products to comply with food safety standards, while the company remains competitive in the market.
The food industry is currently facing challenges due to social, cultural and economic changes. These growing concerns about food safety and environmental sustainability have required companies to make a strong commitment to the processes they adopt. The aim of this dissertation was to analyse the processing and freezing circuits for pink prawn (Haliporoides triarthrus) and sardine (Sardina pilchardus) fillets at the Frina company. The strong points are emphasised and opportunities for improvement are recommended in order to increase both the quality and safety of the products in question. This company, certified by the IFS Food standard, uses processing and freezing methods to ensure the preservation of the microbiological and organoleptic characteristics of pink prawn kernels and sardine fillets. With regard to opportunities for improvement, in the case of pink prawn kernels, strict temperature control during partial defrosting, more efficient natural draining and optimisation of the glazing process are proposed to ensure product quality. The strong point is the use of melacid, an antioxidant agent that prevents the core from darkening. In the case of sardine fillets, it is proposed to increase the shelf life of the fillets by incorporating modified atmosphere packaging and recirculating and reusing the water at the stage of partially defrosting the sardines. The positive points identified were receiving deep-frozen fish; automated filleting and depleting processes. These measures, which have already been implemented, make it possible to increase process efficiency, reduce waste and valorise by-products, thus contributing to the company's sustainability. The implementation of process improvements, in fulfilment of IFS Food requirements, will enable Frina's products to comply with food safety standards, while the company remains competitive in the market.
Descrição
Mestrado em Engenharia Alimentar / Instituto Superior de Agronomia, Universidade de Lisboa
Palavras-chave
Gamba-rosa (Haliporoides triarthrus) Sardinha (Sardina pilchardus) Congelação HACCP IFS Food Pink skunk (Haliporoides triarthrus) Sardines (Sardina pilchardus) Freezing
Contexto Educativo
Citação
Muzavuila, G.P.C. Análise dos Circuitos de Processamento e Congelação de Miolo de Gamba-rosa (Haliporoides triarthrus) e de Filetes de Sardinha (Sardina pilchardus). Lisboa: ISA, 2024, 55 p. Dissertação de Mestrado
Editora
Instituto Superior de Agronomia, Universidade de Lisboa