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A qualidade do pescado fresco e a relação com a avaliação de fornecedores na indústria
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Resumo(s)
O pescado é um alimento extremamente perecível devido às suas caraterísticas
intrínsecas, como a composição em água, proteína e gordura. O correto e adequado
manuseamento, armazenamento e transporte, após a captura é essencial para manter
a segurança e a qualidade até ao consumidor, em particular a garantia de manutenção
da cadeia de frio.
É fundamental estudar e investigar os mecanismos e reações que ocorrem após
captura e qual a influência das condições de manuseamento e conservação na
qualidade do pescado, permitindo identificar quais as melhores condições a aplicar no
pescado de maneira a prolongar o seu tempo de vida útil e a excelência do seu perfil
nutricional e características organoléticas.
A Oceanic, empresa onde foi realizado o estágio, comercializa pescado fresco
proveniente de diversas zonas de captura, artes de pesca e diferentes fornecedores. A
correta avaliação da forma de atuação de cada fornecedor e da qualidade do pescado
que entrega permite otimizar a aquisição de pescado de elevada qualidade com menor
esforço de controlo e menores taxas de rejeição.
A elaboração deste relatório teve como principal objetivo auxiliar a empresa ao nível
da avaliação dos fornecedores. Durante o trabalho, foram detetadas algumas falhas
nesta medida de controlo, uma vez que, fornecedores com elevada classificação na
auditoria podiam apresentar maior percentagem de rejeição.
De forma a colmatar essas incoerências, foi analisado num período aproximado de
três meses, a temperatura do veículo de transporte e a temperatura dos produtos
rejeitados para compreender se as rejeições dos produtos são consequência da
refrigeração no decorrer do transporte, ou falha durante o manuseamento do produto.
Após esta análise, concluiu-se que a utilização única de auditorias é uma forma de
avaliação incompleta, e que o método de avaliação sobre os fornecedores seria
insuficiente. Como medida de melhoria foi elaborado um inquérito de autoavaliação
onde se requere maior informação sobre a manipulação do pescado.
Palavras-chave: Pescado; Qualidade; Temperatura; Auditoria; Inquéritos; Fornecedores
Fish is an extremely perishable food due to its intrinsic characteristics, such as composition in water, protein and fat. Proper handling, storage and transport after capture are essential to maintain fish safety and quality to the consumer, in particularly the guarantee of the cold chain maintenance. It is very important to study and increase knowledge about the mechanisms and reactions that occur after capture and the influence of handling and preservation conditions on fish quality, in order to find the best conditions to extend fish shelf-life and keep the excellence of its nutritional profile and organoleptic characteristics. Oceanic, the company where the internship took place, operates with fresh fish from various catching areas, fishing gears and different suppliers. The correct evaluation of suppliers labouring methods and the quality of supplied fish, allows to optimize suppliers’ selection with the acquisition of high quality fish with less controlling efforts and reduced rejection rates. The main purpose of this report was to assist the company with suppliers’ evaluation method. Some faults were detected in this control measure since suppliers with high audit ratings could present high rejection rates. In order to correct these inconsistencies, the temperature of the transport vehicle and the temperature of the rejected products were registered over a period of approximately three months to understand whether product rejections were due to deficient-transport refrigeration or bad handling practices. It was concluded that the audits, as a sole method for suppliers’ assessment, give insufficient information and lapsed over time. As a measure for methodology improvement, a self-evaluation inquiry was proposed requiring more information about fish handling and suppliers labouring practices. Keywords: Fish; Quality; Temperature; Audit; Inquiries; Suppliers
Fish is an extremely perishable food due to its intrinsic characteristics, such as composition in water, protein and fat. Proper handling, storage and transport after capture are essential to maintain fish safety and quality to the consumer, in particularly the guarantee of the cold chain maintenance. It is very important to study and increase knowledge about the mechanisms and reactions that occur after capture and the influence of handling and preservation conditions on fish quality, in order to find the best conditions to extend fish shelf-life and keep the excellence of its nutritional profile and organoleptic characteristics. Oceanic, the company where the internship took place, operates with fresh fish from various catching areas, fishing gears and different suppliers. The correct evaluation of suppliers labouring methods and the quality of supplied fish, allows to optimize suppliers’ selection with the acquisition of high quality fish with less controlling efforts and reduced rejection rates. The main purpose of this report was to assist the company with suppliers’ evaluation method. Some faults were detected in this control measure since suppliers with high audit ratings could present high rejection rates. In order to correct these inconsistencies, the temperature of the transport vehicle and the temperature of the rejected products were registered over a period of approximately three months to understand whether product rejections were due to deficient-transport refrigeration or bad handling practices. It was concluded that the audits, as a sole method for suppliers’ assessment, give insufficient information and lapsed over time. As a measure for methodology improvement, a self-evaluation inquiry was proposed requiring more information about fish handling and suppliers labouring practices. Keywords: Fish; Quality; Temperature; Audit; Inquiries; Suppliers
Descrição
Palavras-chave
Pescado Qualidade Temperatura Auditoria Inquéritos Fornecedores