Beneficiamento e controle de qualidade do camarão marinho (litopenaeus vannamei boone, 1931) na indústria Noronha Pescados.

Abstract

Fish is a food that is easily spoiled, and it is necessary to go through adequate processes of handling, processing, conservation and transport until it reaches the consumer's table, ensuring a longer shelf life and a high standard of quality. This work aims to understand and discuss the stages of processing and quality control of Litopenaeus vannamei shrimp in the Noronha pescados industry, covering all stages of processing and quality control, from reception to dispatch, emphasizing the analysis of the raw material such as: sensory analysis, Monier Williams test, percentage of defects, biometrics. In view of the present work, it is clear how important a fish processing unit is, which shows that to reach a quality product it is necessary to go through a series of procedures that ensure safety to consumers.