BOAS PRÁTICAS NO PROCESSAMENTO DE PESCADO

Abstract

The fish industry has grown considerably, due to both consumer demand and the technological innovations it has been experiencing. It is essential to control all the stages involved in the processing of fish, especially the adequate temperature control to prevent enzymatic reactions and the action of microorganisms from reducing their useful life. The safety and quality of food products are important today, which is evidence ed by the growing number of laws that state the quality of food in the various stages of the production chain. The quality of fishery and aquaculture products is largely specified by the degree of freshness. Thus, this work aims to study how good practices in fish processing and conservation. The conservation methods most used in the fish industries as well as discussing new technologies to promote the quality and safety of these foods. In addition, the proper use of conservation methods also becomes a strong tool to ensure safety and increase the fish's useful life. Fish it is a food with a high potential for deterioration, requiring care throughout the production chain, mainly related to refrigeration and handling that avoid changes without freshness. Therefore, in order to guarantee the consumer a fresh fish with good appearance, it is essential to maintain the quality of the product throughout the production chain.