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Please use this identifier to cite or link to this item: http://hdl.handle.net/10400.5/2064

Title: Identificação dos factores determinantes para o sucesso da conservação do pescado
Authors: Luís, Leonor Casimiro Corrêa de Oliveira
Advisor: Barreto, António Salvador Ferreira Henriques
Keywords: fish
fish preservation
conservação do pescado
Issue Date: 2009
Abstract: Fish is an important component of the Mediterranean diet. Fish is a highly perishable product and therefore the way to preserve it is of the highest importance. The most widely used method of preservation is the decrease of temperature, either by cooling or feezing. This dissertation addresses with more detail the freezing of fish, as the method that allows maintaining a better freshness of the product, creating a product with extended shelf-life and high quality. It is identified and suggested various ways of implementing the various operations of the production process of frozen fish. The operation of glazing of frozen fish is analyzed in greater detail. The legal framework concerning the operation of glazing and the methods of determining the net drained weight are outlined. several fraud situations in this context are analyzed and measures for preventive action are proposed. The main factors that determine the success of the freezing operation, as well as the procedures that should be taken into account to obtain a good quality product, are identified and analyzed. The legislation and standards that rule the production process and marketing of frozen fish were outlined.
Description: Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/2064
Appears in Collections:BISA - Dissertações de Mestrado / Master Thesis

Files in This Item:

File Description SizeFormat
Anexo I Codex Alimentarius.pdf81.22 kBAdobe PDFView/Open
Anexo II Fichas técnicas.pdf85.54 kBAdobe PDFView/Open
Anexo III Codex Alimentarius.pdf101.95 kBAdobe PDFView/Open
Anexo IV Portaria 335_91.pdf160.84 kBAdobe PDFView/Open
Dissertacao Identificacao dos factores determinantes para o .pdf538.2 kBAdobe PDFView/Open
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