Qualidade do pescado : do mar ao circuito comercial
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Data
2012
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Resumo
O pescado tem cada vez mais valor na alimentação humana e com um produto tão sensível como este tem que haver um controlo apertado desde a captura até à entrada no circuito comercial para evitar danos na saúde pública que podem ser graves e para constituir uma mais-valia económica. Pois quanto melhor for a qualidade, mais alto será o valor atribuído a cada peça. O presente estudo incide na avaliação da influência do tipo de embarcação, das artes de pesca utilizadas e das quatro lotas na qualidade do pescado avaliada através da inspecção higio-sanitária. O peixe com origem no tipo de embarcação com menores dimensões, com menos recursos humanos, com menos condições de armazenamento de pescado a bordo e que descarrega com mais frequência apresenta uma rejeição superior do que o capturado por embarcações que passam mais tempo no mar, com melhores condições a bordo, incluindo as condições de acondicionamento de peixe capturado e de habitabilidade tendo mais pescadores a bordo. No que diz respeito às artes de pesca, as artes mais artesanais e aquelas que são usadas para a pesca do dia são as que apresentam menores valores de rejeição. Por conseguinte todo este pescado capturado a partir das embarcações e artes estudadas entra em lota onde o estudo das instalações se torna interessante. Apesar de a aplicação do sistema HACCP ser importante para prevenir determinados riscos e melhorar o rendimento do produto, este parâmetro parece não ter influenciado a qualidade do produto neste estudo.
Nowadays, the fish has an increasing value to the human diet and as an extremely sensible product there is a need to guarantee a tight control from capture to entry into the commercial circuit to prevent damage to public health which can be serious and to provide an added economical value. For the better quality, higher will the value assigned to each piece be. The current study relates the influence of the type of vessel, fishing gear used and the four fish market’s facilities in fish quality assessed by inspecting hygiene and health. The fish originated in the type of vessel with smaller, less manpower, less storage conditions of fish on board and discharging more often has a higher rejection than caught by boats that spend more time at sea with better conditions on board, including the terms of packaging of fish caught and habitability having more anglers on board. As regards fishing gear, arts and crafts plus those that are used for the day's catch are those with lower levels of rejection. Therefore this fish caught from boats and studied arts enters the fish market premises and consequently the study of this facilities is interesting. Although the application of HACCP is important to prevent certain risks and improve product yield, this parameter does not seem to have affected the quality of the product in this study.
Nowadays, the fish has an increasing value to the human diet and as an extremely sensible product there is a need to guarantee a tight control from capture to entry into the commercial circuit to prevent damage to public health which can be serious and to provide an added economical value. For the better quality, higher will the value assigned to each piece be. The current study relates the influence of the type of vessel, fishing gear used and the four fish market’s facilities in fish quality assessed by inspecting hygiene and health. The fish originated in the type of vessel with smaller, less manpower, less storage conditions of fish on board and discharging more often has a higher rejection than caught by boats that spend more time at sea with better conditions on board, including the terms of packaging of fish caught and habitability having more anglers on board. As regards fishing gear, arts and crafts plus those that are used for the day's catch are those with lower levels of rejection. Therefore this fish caught from boats and studied arts enters the fish market premises and consequently the study of this facilities is interesting. Although the application of HACCP is important to prevent certain risks and improve product yield, this parameter does not seem to have affected the quality of the product in this study.
Descrição
Orientação : Laurentina Pedroso ; co-orientação : Maria Isabel Silva Santos
Palavras-chave
MESTRADO INTEGRADO EM MEDICINA VETERINÁRIA, VETERINÁRIA, PESCA, FISHING, INDÚSTRIA PESQUEIRA, FISHING INDUSTRY, QUALIDADE ALIMENTAR, FOOD QUALITY, HACCP, VETERINARY MEDICINE, MEDICINA VETERINÁRIA