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Controlo de qualidade numa indústria de pescado congelados - Estudo e Análise de subprodutos de pescado para valorização
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Abstract(s)
O presente relatório resulta da realização do estágio profissionalizante, no âmbito do mestrado de Engenharia Alimentar, da Escola Superior Agrária de Coimbra. O estágio decorreu na empresa Friquental – Produtos Congelados, no período entre 15 de fevereiro e 14 de agosto de 2021. A Friquental dedica-se à transformação e venda de pescado congelado e à venda de outros produtos congelados como carne, legumes e pré-cozinhados. Durante o processamento do pescado, alguns resíduos e perdas de matéria-prima são gerados. No presente trabalho pretendeu-se estudar a possibilidade da reutilização de subprodutos de pescado, obtidos das atividades de produção da Friquental. Neste estudo, foram retiradas quatro amostras de resíduos de pescado, ao longo de quatro semanas. Os resíduos de pescado foram analisados para determinar a sua composição proximal incluindo a humidade, o conteúdo de cinzas, de proteína, de lípidos, de hidratos de carbono, de fibra e os minerais. Os resultados demonstraram um alto teor de proteína e gordura e uma composição mineral de interesse, demonstrando que os subprodutos, de origem marinha, gerados são uma fonte viável para o reaproveitamento e transformação em produtos de interesse económico. A gestão e reutilização de subprodutos tem atualmente um enorme interesse ambiental enquadrado numa perspetiva de economia circular.
The present report is the result of a professional internship, as part of the master’s degree in Food Engineering at Escola Superior Agrária de Coimbra. The internship occurred on Friquental – Produtos Congelados, between February 15th and August 14th of 2021. Friquental is dedicated to the processing and sale of frozen fish and the sale of other frozen products, such as meat, vegetables, and pre-cook food.During the seafood processing, some waste and raw material losses are generated. The present report aimed to study the possibilities of reusing seafood by-products, obtained from Friquental’s production activities. In this study, four samples of fish were collected over four weeks. The fish wastes was analysed to determine its proximate composition including moisture, ash, protein, lipids, carbohydrate, fibre and mineral content.The results showed a high protein and lipid content and a mineral composition of interest, demonstrating that the marine by-products generated are a viable source for reuse and transformation into products of economic interest. The management and reuse of fish by-products is currently of great environmental interest within a circular economy perspective.
The present report is the result of a professional internship, as part of the master’s degree in Food Engineering at Escola Superior Agrária de Coimbra. The internship occurred on Friquental – Produtos Congelados, between February 15th and August 14th of 2021. Friquental is dedicated to the processing and sale of frozen fish and the sale of other frozen products, such as meat, vegetables, and pre-cook food.During the seafood processing, some waste and raw material losses are generated. The present report aimed to study the possibilities of reusing seafood by-products, obtained from Friquental’s production activities. In this study, four samples of fish were collected over four weeks. The fish wastes was analysed to determine its proximate composition including moisture, ash, protein, lipids, carbohydrate, fibre and mineral content.The results showed a high protein and lipid content and a mineral composition of interest, demonstrating that the marine by-products generated are a viable source for reuse and transformation into products of economic interest. The management and reuse of fish by-products is currently of great environmental interest within a circular economy perspective.
Description
Keywords
Pescado Resíduos de peixe Subprodutos Processamento de pescado Reutilização de resíduos