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Validação do tempo de vida de produtos de bacalhau salgado verde, salgado seco e demolhado ultracongelado
| Name: | Description: | Size: | Format: | |
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| 1.83 MB | Adobe PDF |
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Abstract(s)
O relatório elaborou-se para conclusão do Mestrado em Engenharia Alimentar, lecionado na Escola Superior Agrária de Coimbra, com a duração de oito meses, iniciando-se a 24 de fevereiro até 23 de outubro de 2020 realizando-se nas instalações da Lugrade – Bacalhau de Coimbra, S.A..O objetivo foi a validação do tempo de vida de produtos de bacalhau salgado verde, salgado seco e demolhado ultracongelado. Para tal realizaram-se análises químicas, microbiológicas e sensoriais no início do estágio e após oito meses. Desta forma avaliou-se se os atributos, os parâmetros de qualidade e as características do produto foram alterados durante o seu armazenamento.Realizou-se o controlo da qualidade durante as diversas etapas do processo produtivo do bacalhau, o acompanhamento da receção da matéria-prima e expedição do produto, auxílio na preparação e preenchimento de documentação técnica e, ainda, aprendizagem de funcionamento de softwares de produção e de etiquetagem.Para que fosse efetuado um adequado e correto controlo da qualidade foi necessário conhecer e estudar os conteúdos relacionados com o processamento do bacalhau, os métodos de conservação utilizados que são essenciais para que as suas características tradicionais fossem mantidas, e todos os fatores e condições que direta ou indiretamente poderão influenciar a qualidade do produto final.
The report was prepared for the conclusion of the Master in Food Engineering, taught at the Escola Superior Agrária de Coimbra, with a duration of eight months, starting on february 24th until october 23th 2020, taking place at Lugrade – Bacalhau de Coimbra, S.A. The objective was to lifetime validation of green salted, salted dry and deep-frozen soaked cod products. For this, sensorial, microbiological and chemical analysis were made at the beginning of the internship and again after eight months. In this way, it was possible to perceive if the attributes, quality parameters and characteristics of the product were changed during its storage. Quality control was carried out during the various stages of the cod production process, in addition to the monitoring of raw material reception and product shipment, the assistance in the preparation and filling in of technical documentation, and learning how to operate production and labeling software. In order to ensure correct and suitable quality control, it is necessary to study and understand the subjects related to the codfish processing, the preservation methods used – essential for its traditional characteristics to be retained –, and all the factors and conditions that directly or indirectly may influence the quality of the final product.
The report was prepared for the conclusion of the Master in Food Engineering, taught at the Escola Superior Agrária de Coimbra, with a duration of eight months, starting on february 24th until october 23th 2020, taking place at Lugrade – Bacalhau de Coimbra, S.A. The objective was to lifetime validation of green salted, salted dry and deep-frozen soaked cod products. For this, sensorial, microbiological and chemical analysis were made at the beginning of the internship and again after eight months. In this way, it was possible to perceive if the attributes, quality parameters and characteristics of the product were changed during its storage. Quality control was carried out during the various stages of the cod production process, in addition to the monitoring of raw material reception and product shipment, the assistance in the preparation and filling in of technical documentation, and learning how to operate production and labeling software. In order to ensure correct and suitable quality control, it is necessary to study and understand the subjects related to the codfish processing, the preservation methods used – essential for its traditional characteristics to be retained –, and all the factors and conditions that directly or indirectly may influence the quality of the final product.
Description
Keywords
Pescado Bacalhau Gadus morhua Controlo da Qualidade Tempo de Vida do Produto