Relatório do Estágio Supervisionado Obrigatório realizado na empresa Noronha Pescados – Recife/PE

Abstract

Fish is one of the main sources of animal protein used in food, with a growing market demand in recent years, mainly for frozen fish. To protect frozen fish during storage, the industry uses glaciation, forming a protective film against dehydration and oxidation. When used incorrectly, either due to technological errors or to increase the weight of the product, excess glaze and non-compensation of its weight, constitute serious economic frauds that harm consumers around the world. In Brazil, the Ministry of Agriculture, Livestock and Food Supply, stipulates maximum limits on the percentage of glaciation that frozen fish should have (12% for fish and 20% for crustaceans and molluscs). In this way, it was objectified with this Mandatory Supervised Internship Report, initially to describe the activities related to the Veterinarian and performed during the stage of Quality Control of the company Noronha Pescados in Recife-PE, and to analyze data during the probation period of deglaciation of fish, carried out by the company. For this purpose, averages were obtained after the deglaciation tests carried out in the company's packaging sector, based on Normative Instruction 25 of the Ministry of Agriculture. The obtained results did not exceed the limits of glaciation determined by law, being observed variations of glaciation according to the origin and characteristic of the glaciated piece. We conclude that the experience of Quality Control at the company Noronha Pescados provided a differentiated view of the important role of the Veterinarian in the inspection and control of the fish benefited, guaranteeing an innocuous and fit for human consumption.