Navegando por Assunto "Alimentos - Conservação"

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Análise das condições de comercialização de crustáceos e moluscos de mercados públicos e supermercados da cidade do Recife
(2022-10-06) Cavalcanti Neto, José Bezerra; Porto Neto, Fernando de Figueiredo; http://lattes.cnpq.br/1475750525654086; http://lattes.cnpq.br/1168297384174902
At the Metropolitan Region of Recife the commercialization of molluscs and crustaceans is quite frequent and it is concentrated at supermarkets, smal markets and public fairs. This work intends to acssess the hygienic-sanitary conditions and price progression of those establishments. Unscheduled visits were made in ten different locations during the months of July and September in order to collect informations. Among those visited, seven of them were within the requirements established by the legislation, but three made several mistakes regarding sanitary conditions, being two of them being totally careless in relation to the involved high hygiene practices, presenting food without refrigeration, with foreign matter inside the packaging, product deformed colours, and presence of odors that denoted the deterioration of the food sold. At the establishments that were in accordance with what the standards recommend, there has a greater volume of products offered and a greater security of finding the necessary quality to guarantee health and people's well-being. Regarding prices, most products did not change during the survey period, except for one that had an increase of 14%.
Análise das condições de comercialização de peixes de mercados públicos e supermercados na Região Metropolitana do Recife
(2022-10-06) Andrade, Bárbara Poliana Ramos de; Porto Neto, Fernando de Figueiredo; http://lattes.cnpq.br/1475750525654086; http://lattes.cnpq.br/9881569348491890
The growth of the human population has led to the search for productive maximization in several food production chains. Among the proteins of animal origin fish have excellent biological value and are easily digested by the human body. On the other hand fish have biochemical characteristics that facilitate their colonization by microorganisms with pathogenic potential, thus making it necessary to adopt measures to combat the spread of Foodborne Diseases (DTA's). Seeking to verify the conditions of commercialization of fish in establishments at Metropolitan Region of Recife unscheduled visits were made between the months of July and September 2022, at 11 different market places. There, were carried out observing the practices related to the handling, storage and progression of fish. fish prices as well as the sanitary conditions of the environment where they were marketed. The places that were classified as fairs or public markets had the worst sanitary conditions, having several products with clear signs of deterioration, in addition to inappropriate environments for food handling. The establishments that were supermarkets met the legal requirements for the commercialization of fish, except in specific situations.
Análise do emprego da refrigeração de alimentos no Brasil
(2025-02-24) Silva, Adriel Mancilha da; Silva, Rogério Soares da; http://lattes.cnpq.br/5570338185824272; https://lattes.cnpq.br/0472374909656570
Este trabalho analisa a importância da refrigeração na conservação de alimentos em face do aumento populacional e da demanda crescente por alimentos. Discute-se a evolução das técnicas de armazenamento, práticas inovadoras, destacando a refrigeração como essencial para garantir a segurança alimentar. Desafios como o impacto ambiental e a acessibilidade são abordados, assim como oportunidades para desenvolver tecnologias sustentáveis. Em última análise, o objetivo é promover a segurança alimentar, reduzir o desperdício e avançar em direção à sustentabilidade na refrigeração de alimentos.
Aplicação de revestimento comestível à base de fécula de araruta e extrato de própolis verde em queijo de coalho
(2019-01-25) Lira, Avla Kessia Azevedo de; Chinelate, Gerla Castello Branco; Gomes, Glêce Milene Santana; http://lattes.cnpq.br/2459981292074121; http://lattes.cnpq.br/3083684128673144; http://lattes.cnpq.br/2365029401299743
The rennet cheese is one of the dairy products typical of the Northeast region of Brazil, being favorable to the development of microorganisms, due to the excellent nutritional composition, which leads studies in search of methods for its conservation, such as the use of edible coatings. The development of the present work aimed to evaluate the influence of the application of edible coating based on the starch of arrowroot and glycerine, activated with extract of green propolis, on the shelf life of rennet cheese. The charcoal cheese characterization was performed, being analyzed pH, acidity, water activity, moisture, fat, total dry extract, fat in dry extract, ashes and protein. The coated cheeses, stored at 7 ± 1 ° C, were evaluated during the following time intervals: 1, 7, 14, 21 and 28 days. The coating had two different compositions in relation to the concentration of propolis extract, 10%, g / g (T10%) and 20%, g / g (T20%). Coated cheeses were analyzed for pH, acidity, water activity, color, mass loss and microbiological analyzes, for aerobic and psychrotrophic mesophil counts, and storage. For the physico-chemical analyzes during the 28 days of storage, the results of pH ranged from 5.89 to 6.79, the control had the highest result, and the T20 was the lowest. In the color analysis, the L values showed variations between the treatments, from 80.62 to 86.16. The results for parameter a * ranged from 2.6 to 13.08, increasing over time. The values obtained for b * presented values between 19.0 and 22.48. In the loss of mass there was only statistical difference for the treatments analyzed on day 21. Water activity ranged from 0.91 to 0.94; 0.93 and 0.95; 0.95 and 0.96; 0.93 and 0.94 compared to treatments during 01, 07, 14, 21 and 28 days of storage, with a significant difference between the treatments on the same day, on day 14. The results for acidity presented variations between 0.09 to 0 , 27. In the microbiological analyzes the treatment T20% showed on the 28th the lower count (1.75x105) for aerobic mesophiles. For the results of psychrotrophs the treatments T10% and T20% presented better results (1.59x106, and 2.73x106) respectively, compared to the C sample, which presented countless results on the tenth day. The results were satisfactory, which makes edible coatings based on arrowroot starch and glycerin, added with green propolis extract, an effective alternative in aid of the increase in shelf life of rennet cheese.
Aspectos do processamento e comércio de pescados em pontos da Região Metropolitana do Recife
(2023-04-27) Oliveira, Rebeca Vicente; Porto Neto, Fernando de Figueiredo; http://lattes.cnpq.br/1475750525654086; http://lattes.cnpq.br/9947932091712775
The fish commercialization has great relevance in the local economic scenario, including in the metropolitan area of Recife, as it is a coastal city surrounded by large rivers and the sea, which makes it possible to obtain \ generation of fish, also having a wide range of breeding and producers of this means of production in the surroundings areas. Such products are usually sold in supermarkets, fairs and public markets and may present different hygienic\sanitary conditions that directly interfere with the health of the consumer. In order to evaluate these conditions in the hygienic and sanitary scope, as well as the quality of the products made available to society as a whole, a bibliographic review was carried out using research and academic publications carried out in recent years as a theoretical basis, as a subsidy and framework for this production. The criteria taken into account were the handling, hygiene care of the product, storage location, treatment and organization of establishments that sell these fish.
Atendimento às normas do Ministério da Agricultura para a conservação de carne bovina resfriada, nos pontos de venda em Camaragibe - PE
(2021-07-23) Rocha, Maria Cristina; Pires, Edleide Maria Freitas; Barreto, Larissa Santana; http://lattes.cnpq.br/2823183610144405; http://lattes.cnpq.br/0468713660747009; http://lattes.cnpq.br/1236703210006106
Brazil produces around 10 million tons of beef, from which approximately 20% are exported to other countries following rigorous quality standards. High-quality food is an important factor in its consumption. The goal of this research was to verify if current legislation for slices of beef exposed in supermarkets of Camaragibe city is being enforced correctly. Especially in terms of temperature conditions in the beef storages according to the legislation, and to present suggestions to enhance these conditions to minimize the issues found. It has been selected a sample of five sale points, where was collected six pieces of beef from each supermarket. It has been considered two types of cuts (“patinho” and “peito”). Hence, in total 30 meat samples, which were packed using high-density polyethylene plastic, i.e., following the same conditions as offered to regular customers. To evaluate the temperature conditions, it was used a portable multi-function digital thermometer with a metallic rod and -50ºC to 300ºC measurement capacity. Two out of five sites had visible thermometers and exposed enough pieces in the glass case. In regards to the temperature conditions of the beef, only one site has followed the regulations of the “regulatory standard n° 4/2014 – DIVISA/SVS/SES”. Therefore, only six out of the 30 samples have followed the current regulations of ideal temperature for refrigerated meat. The results allowed us to identify the need for the enforcement of best practices, assessment systems, and training programs to employees, as well as the means to certify the production chain of refrigerated meat. It has been suggested the deployment of the APPCC system on the manipulation and exposition of refrigerated meat, which is to be adopted by every stakeholder of the production line.
Atendimento às normas do Ministério da Agricultura para a conservação de carne de frango resfriada, nos pontos de venda em Recife - PE
(2021) Silva, Bernadete de Lourdes Viégas da; Pires, Edleide Maria Freitas; Barreto, Larissa Santana; http://lattes.cnpq.br/2823183610144405; http://lattes.cnpq.br/0468713660747009
The chicken meat production in Brazil surpasses 13 million tons, where 31% are exported and 69% supply the internal market, guaranteeing an annual consumption of 45.27 kilos of chicken meat per inhabitant. Its consumption is linked to several factors, such as being healthier, flavor, and lower price. This study aims at verifying if the selling of chicken meat in supermarkets of Recife is being practiced following the commercialization standards of current legislation. This work verified if the temperature where the meat is exposed is following the conditions presented by the legislation. We also present suggestions intended to improve the current conditions of storage, exposition, and selling of this product. It has been selected a sample of five sale points, where was collected six pieces of beef from each supermarket. It has been considered two types of cuts (chicken breast and chicken thigh). Hence, 30 meat samples in total. The samples were conditioned in polyethylene plastic bags or polystyrene boxes, simulating the same conditions the product is offered to regular customers. To evaluate the temperature conditions, a portable multi-function digital thermometer was used with a metallic rod and -50ºC to 300ºC measurement capacity, and 0,1ºC resolution. All of the five sites had visible thermometers and exposed enough pieces in the glass case. However, in one of the sites, the device presented a biased temperature. Four out of five sites had the correct number of pieces allowed to be exposed simultaneously. Regarding the temperature conditions of the chicken meat, only two sites have followed the regulations of the “regulatory standard n° 4/2014 – DIVISA/SVS/SES”. Therefore, only 13 out of the 30 samples (43%) have followed the current regulations of ideal temperature for refrigerated chicken meat. Therefore, approximately 57% of the visited places followed the regulation standards.The results allowed us to identify that especially the smaller stores face struggles to meet the regulations for accommodation and the ideal temperature of chicken meat, which impact the quality of the product for end consumers. It has been suggested the deployment of training programs to employees so that the quality and best-practices of the selling of chicken meat and its nutritional value can be kept. In consequence, improving the food safety for the clients.
Avaliação da atividade antioxidante e oxidação lipídica em linguiça adicionada de cúrcuma (Curcuma longa L.) durante o armazenamento
(2024-03-04) Matos, Raísa Mayara Alves de; Costa, Ana Carolina dos Santos; http://lattes.cnpq.br/8927435119035218; http://lattes.cnpq.br/7735107065493452
Avaliação do consumo do pescado em um mercado público no município de Recife/PE
(2019-06-03) Veloso, Katia Rossetti; Oliveira, Paulo Guilherme Vasconcelos de; http://lattes.cnpq.br/5700488412022830
This is a quantitative research that sought to identify the consumption of fish by the buyers within the public market of the Boa Viagem neighborhood, Recife / PE, as well as the commercialization and conservation of fish in the local market. To reach this objective, a questionnaire was applied to 80 consumers, aiming to identify the sex (female / male), the age of the participants, if they consume fish and what the quantity in kg per purchase and the weekly consumption, besides the identification of the preference for the type of fish, the opinion on the hygienic conditions of this commercialization. This instrument was applied in February 2018, in the Public Market of Boa Viagem. It was possible to infer that the majority of fish consumers do so in an amount inferior to that established by the World Health Organization (WHO). We also identified that meat consumption is higher among subjects over 40 years of age, and that preference is higher for fresh and eviscerated fish. In addition, it was identified that of the responses analyzed, the purchase preference is for fish (60% of the total) when compared to crustaceans and molluscs. Regarding the hygienic-sanitary conditions, it was identified that they are inadequate with respect to the final product presented for purchase, corresponding to a percentage of 72% of the total participants.
Conservação de alimentos: um estudo de cinética química para estudantes da EJA - Médio por meio de experimentos
(2025-03-20) Pereira, Ana Paula Cavalcanti; Silva, Suely Alves; http://lattes.cnpq.br/3497194749381919; http://lattes.cnpq.br/2129021401357904
A química está presente em nosso cotidiano de diversas formas, muitas vezes passando despercebida, e a conservação dos alimentos é um exemplo prático que pode ser utilizado para ensinar conceitos químicos de maneira acessível e relacionada à realidade dos estudantes. No ensino de Jovens e Adultos (EJA - Ensino Médio), essa conexão nem sempre é fácil, mas a experimentação pode tornar o aprendizado mais significativo. Dessa forma, esta pesquisa, de natureza qualitativa, teve como objetivo ensinar conceitos de cinética química por meio da experimentação, utilizando a conservação dos alimentos como contexto para aproximar os estudantes do conhecimento científico e estimular sua participação ativa no aprendizado. Os instrumentos de pesquisa incluíram questionários para identificar as concepções prévias dos estudantes e, ao final, um novo questionário foi aplicado para analisar se a experimentação favoreceu o aprendizado e o envolvimento dos estudantes. Além disso, foram realizados experimentos com materiais acessíveis. A abordagem experimental permitiu que os estudantes percebessem, na prática, como a química está presente no dia a dia e influencia a conservação dos alimentos. Os dados coletados foram analisados com base na fundamentação teórica, que destaca os benefícios da experimentação no ensino de química, principalmente quando vinculada a temas do cotidiano. Os resultados indicaram que a abordagem adotada contribuiu para uma melhor compreensão dos conceitos e incentivou maior participação nas atividades práticas. A pesquisa reforça a importância da experimentação como estratégia didática, capaz de tornar o ensino de química mais próximo da realidade dos estudantes, proporcionando um aprendizado prático e interativo.
Desenvolvimento e aplicação de cobertura de quitosana e levana na conservação pós-colheita de manga minimamente processada
(2021-12-06) Santos, Rebeca Fernandes dos; Maciel, Maria Inês Sucupira; http://lattes.cnpq.br/2091651168946523; http://lattes.cnpq.br/1088437585305186
Brazil is a great fruit producer due to the climatic conditions that favor the cultivation of tropical fruits. Among the cultures that stand out for their high production and export is mango. Mango (Mangifera indica L.) is one of the tropical fruits most consumed by Brazilians, having high nutritional value, such as vitamin C, β-carotene, and minerals. Because they are perishable products, such as fruit, they reduce losses from their production until they reach the consumer, and this annual waste of tons of food causes an economic loss, in addition to environmental impacts. Chitosan is a polysaccharide that has antifungal activity and semi-permeable properties, decreasing the respiration rate and water loss of fruits. Levana is also a polysaccharide used in the food industry as a core and flavor fixative, thickener, and stabilizer in dessert gels. This study aimed to develop a coating for application in minimally processed mangoes from a combination of levan and chitosan, determining the best proportion between them that presents satisfactory characteristics and properties to store at different prices over a while. The topping was prepared at a concentration of 90% w/v chitosan and 10% w/v levan with a concentration of 0.5% v/v glacial acetic acid and 1% w/v glycerol, and then applied to the mango pieces that were stored at temperatures of 25 ± 2ºC and 2 ± 1ºC. The samples were analyzed every 3 days for color, soluble solids, water activity, moisture, titratable acidity, and pH. Mango slices stored at a temperature of c were not analyzed for showing fungus on the fourth day of storage. Mango slices at 2 ± 1°C temperature not alternated probably from water activity, pH and humidity during the entire storage time. There was a significant increase during the storage period in the soluble solids content, titratable acidity and as variables color L*, a*, and b*. There was also a delay in darkening and an increase in yellow pigmentation. The coating with chitosan (90% w/v) and levan (10% w/v) present satisfactory characteristics for application in minimally processed mangoes. Physical analyzes increased that coating could be effective in increasing shelf life, as it delayed browning, likely undistorted pH, and water activity.
Estabilidade do suco misto acerola e ciriguela probiótico atomizado
(2020-05-05) Santana, Anderson Andrade de; Maciel, Maria Inês Sucupira; http://lattes.cnpq.br/2091651168946523; http://lattes.cnpq.br/1676690271460197
The mixed juice of acerola and ciriguela probiotic powder represents an interesting alternative in the sense of improving the conservation of the product, aiming to serve, the population that presents dietary restrictions such as vegetarians, in addition to those who are lactose intolerant and allergic to milk protein. Thus, there is great interest in the development of probiotic products using non-dairy sources. However, it is essential to evaluate the quality of the powdered product during the shelf life, the physical-chemical characteristics, the presence of bioactive constituents and their losses during storage.Thus, the aim of this study was evaluate the stability of probiotic juice powder under cold storage (5 °C) and environment temperature (25 °C) at the initial time and after 3, 10, 14, 20 and 45 days of storage. For this purpose, the probiotics Lactobacillus rhamnosus LPAA 01, Lactobacillus casei LPAA 02 and Lactobacillus plantarum LPAA 03 were inoculated at 10% (w/v) (10/10 CFU.g-1) in acerola and ciriguela (60/40% respectively) mixed juice which was microencapsulated using mini spray dryer operating with air inlet temperature 140 °C, feed flow rate 0.60 L/h and 10% maltodextrin DE 5. Samples of the probiotic powder product were placed in hermetically sealed glasses with saturated lithium chloride solution a 5 ºC and 25 ºC and characterized for the microbial viability count by pour plate technique, physicochemical properties and bioactive compounds. Results showed there was a significant difference (p <0.05) between the storage times and temperature of all evaluated parameters, however values of water activity, moisture, titratable acidity and pH did not exceed 0.25, 4.40%, 0.56 g acid citrus 100 g-1 and 3.63, respectively, considered stable and safe for dry foods. Soluble solids, color, ascorbic acid, carotenoids and total phenolics remained around 8.00 °Brix, L* 79.55, a* 11.39 and b* 25.61, 4043.52 mg AA/100 g dry mass, 15.89 μg β-carotene/g dry mass and 3095.77 mg EAG/100 g, respectively, presenting favorable characteristics for commercialization and high bioactive properties with potential use as an ingredient. The powders showed viable cell count above 6.0 log CFU.g-1 up to 20 days at 5 °C and 14 days at 25 °C. The results highlighted that fruit juices are indeed promising probiotic carriers for the food industry with various applications.
Estudo e avaliação de um sistema de refrigeração industrial: estimativa de carga térmica e capacidade frigorífica
(2018-12-07) Costa, Mariana Alves da; Gutiérrez, Mirko Salomón Chávez; Godoy Filho, Luís Antonio Thomaz de; http://lattes.cnpq.br/0576019890317417; http://lattes.cnpq.br/9839026932646816
The present work was developed in parallel to the author 's internship activities in a dairy factory and it’s objective was study the refrigeration system in operation, evaluating temperature variations in the refrigerated spaces. It was also intended estimating the thermal load of the tunnel by forced-air cooling to base the system’s sizing so that the thermal demand is met. Therefore data collection and monitoring of the system parameters were performed In loco between May and September 2018. It is a vapor compression refrigeration system that operates with Freon R-22 and Ammonia fluids and needs to meet the demand of three refrigerated environments: the storage and expedition chambers (cold room and antechamber) with temperatures of interest in the 0 to 10ºC and 0 to 15º ranges, respectively; and the tunnel by forced-air cooling used for pre-cooling a type of yogurt which is hot packaged and temperature of interest in the range of -5 to 10 ° C. The system was not designed for the current production condition so the thermal load for the cooling tunnel was estimated since it was observed that it does not meet the production demand and this has impacted the quality indicators of the factory. Data were analyzed by ANOVA and Tukey's test at 95% significance level. Thus it was possible verify that the current operation and maintenance conditions negatively impact the efficiency of the system even though the cold room meets the production demand, since it works with 40 to 60% of its capacity. In addition the precooling time adopted (1.5 hours) is not sufficient to reach the temperature range of interest for yogurt (0 to 10ºC) requiring at least 4.5 hours considering the current system conditions. At the end the refrigerated capacity was estimated in 66,587 kW and opportunities for improvement were observed for the secondary packages that are being improved and can contribute with a better cooling effect by increasing the convective thermal exchange between the cold air and the products of interest.
Relatório da pesquisa de iniciação científica: desenvolvimento e análise microbiológica de embutido suíno produzido por cura natural
(2023-08-09) Assis, Eduarda Pessanha de; Veríssimo, Caio Monteiro; http://lattes.cnpq.br/6964505312874925; http://lattes.cnpq.br/5377253319059618
Relatório de estágio supervisionado obrigatório descrição do processo de beneficiamento do camarão (Litopenaeus vannamei) na empresa Iscas Pescados Ltda, Paulista, PE
(2019-02-14) Silva, Taylane Alves da; Moura, Andrea Paiva Botelho Lapenda de; http://lattes.cnpq.br/6414540974581675; http://lattes.cnpq.br/0875605507489301
This report presents the practical, technical and laboratory activities developed during the Mandatory Supervised Internship carried out in the period from September 18 to December 5, 2018, divided between the Laboratories of Inspection in the Department of Veterinary Medicine of the Federal Rural University of Pernambuco, and with the Quality Control at ISCAS PESCADOS LTDA. The activities described were developed and monitored with quality control in the laboratory and in the processing room of the unit, covering all its operation, with emphasis on the shrimp product, where the species used was Litopenaeus vannamei, following the procedures from the reception to the packaging stage, respecting its control flow chart. This stage was able to bring the experience of the industry of fish processing, and in the laboratory on research of new technologies for the delay of the melanótic appearance in the shrimps and research of pathogenic microorganisms coagulase positive Staphylococcus and Salmonela spp., Promoting scientific technical knowledge referring to this determined area of practice of the Veterinary Practitioner related to food safety.
Relatório do Estágio Supervisionado Obrigatório (ESO), realizado na Noronha Pescados, município de Recife - PE, Brasil. Metabissulfito de sódio como conservante em camarões: revisão crítica dos efeitos positivos e negativos
(2025-02-28) Silva, Quézia Victória Amorim Gonçalves da; Medeiros, Elizabeth Sampaio de; http://lattes.cnpq.br/5998863169551704; http://lattes.cnpq.br/2457697734171625
Objetivou-se neste trabalho descrever as atividades desenvolvidas durante o Estágio Supervisionado Obrigatório do Curso de Bacharelado em Medicina Veterinária da UFRPE, realizado no setor de controle de qualidade, objetivando a aplicação de boas práticas de fabricação e segurança de alimentos, assegurando o recebimento de um alimento de boa qualidade pelo consumidor final . O estágio ocorreu entre 14 de novembro de 2024 e 25 de fevereiro de 2025, na empresa Noronha Pescados, localizada em Recife, PE, sob a supervisão do responsável técnico médico veterinário Pedro Generino e orientação da Prof. Dra. Elizabeth Sampaio de Medeiros. As atividades incluíram: inspecionar as condições higiênico-sanitárias da produção de pescados, preencher planilhas de controle de qualidade específicas do estabelecimento, instruir os funcionários acerca dos procedimentos que esteja dentro das boas práticas de higiene e manipulação dos alimentos, dentre outros, sendo possível também compreender a atuação do médico veterinário na indústria alimentícia. Essas atividades permitiram uma compreensão aprofundada do papel do médico veterinário na indústria e comércio alimentício, destacando a importância da garantia da qualidade e segurança dos alimentos oferecidos ao consumidor final. A experiência proporcionada pelo estágio foi essencial para consolidar os conhecimentos teóricos adquiridos ao longo do curso, além de possibilitar a aplicação prática dos conceitos de boas práticas na produção e comercialização de alimentos.
Relatório final de Projeto de Iniciação Científica: desenvolvimento e avaliação sensorial de embutido suíno produzido por cura natural
(2025-03-13) Sissoko, Mariam Nguelekie; Arruda, Luciana Leite de Andrade Lima; http://lattes.cnpq.br/6140791519234633; http://lattes.cnpq.br/9555035051761066
A carne de porco é um tipo de proteína animal muito consumida em todo o mundo, tanto na forma fresca quanto em produtos derivados, como os embutidos. Para se garantir as características sensoriais e evitar o desenvolvimento da toxina do Clostridium botulinum, que pode ser fatal mesmo em pequenas quantidades, são adicionados sais de nitrato e nitrito em produtos cárneos. No entanto, o consumo excessivo desses aditivos tem sido associado ao surgimento de substâncias cancerígenas, mutagênicas e teratogênicas, como as N-nitrosaminas. Por isso, extratos de vegetais, como aipo, beterraba e acelga, têm sido utilizados como uma alternativa natural à adição direta dos sais de cura. Dessa forma, o presente estudo objetivou-se em produzir e avaliar sensorialmente embutidos curados suínos tipo Copa produzidos por cura natural. Para tal, foram desenvolvidas três diferentes formulações: a Controle (F1), a Natural (F2) e a Intermediária 50% aipo e 50% sal de cura (F3). O sal de cura e o aipo desidratado foram utilizados nas proporções de 0,3% de sal cura para a formulação Controle (F1), 1% de Aipo para a Natural (F2) e 0,15% de sal de cura e 0,5% de aipo para a Intermediária (F3). Essas formulações foram aplicadas a peças de copa porcionada. Posteriormente ao processo de produção e de cura, as três formulações foram analisadas sensorialmente por 24 avaliadores, comparando os atributos visuais: coloração global, brilho, coloração avermelhada e coloração da gordura, a um padrão de Copa de origem industrial. Essa avaliação sensorial ressaltou diferenças significativas entre as três formulações e em relação à copa padrão, sendo a F2 a amostra que apresentou mais diferenças em relação às outras. Isso se dá pela presença da clorofila naturalmente presente no aipo que pode ter interferido no aspecto visual global da copa F2, resultando num produto com uma aparência geral mais clara e uma coloração arroxeada/amarronzada.
Uso de embalagem sob atmosfera modificada como estratégia para aumento de shelf life do camarão cinza (Litopenaeus vannamei)
(2021-07-15) Cordeiro, Louren Mayara Alves; Medeiros, Elizabeth Sampaio de; http://lattes.cnpq.br/5998863169551704; http://lattes.cnpq.br/8723440618627273
The present work has as general objective to report the period experienced in the fulfillment of the subject 08525 - Compulsory Supervised Internship (ESO) of the Bachelor's Degree in Veterinary Medicine and as specific objective to describe the activities and procedures performed by the quality control team in the production sector at Carapitanga Indústria de Pescados Brasil. The ESO took place from April 05, 2021 to June 17, 2021, at Carapitanga Indústria de Pescados Brasil LTDA, located in Jaboatão dos Guararapes (PE), under the supervision of the Veterinarian Tatiane Ribeiro Freire. All the activities were performed during the course 08525 - Compulsory Supervised Internship of the Veterinary Medicine Course of the Federal Rural University of Pernambuco (UFRPE), under the supervision of Professor Elizabeth Sampaio de Medeiros. The ESO provided ample technical knowledge about fish inspection, from the means of cultivation to the shipment of the final product; of the methods of action employed by the quality control team in all the stages related to good manufacturing practices. In this context, it was possible to understand the importance of the Veterinarian acting as technical responsible, being the main responsible for the implementation of the Autocontrol Programs and the fulfillment of the Good Manufacturing Practices - GMP, in a fish processing industry, under the control of the Federal Inspection Service - SIF.