Beneficiamento da lagosta do gênero Panulirus em um entreposto de pescado no municipio de Fortaleza-CE: linhas de processamento e exigências para exportação.

Abstract

The lobster as noble fish is responsible for great economic impact on the export level. In the Brazilian coast, mostly in the northeast coast, the exploration in the catch of the lobster of the genus Panulirus spp. is notable for its high commercial value, influencing the economy of the fishing counties of this region. The treatment and handling of freshly caught lobster directly influence the quality vulnerability of the raw material. Thus, the present stage intended to describe the facilities and adequate structures of a warehouse with registration in the Federal Inspection Service (SIF), as well as the monitoring of the Panulirus argus and P. laevicauda lobsters processing flowcharts in whole frozen and in frozen tail form. The internship was held during August, 2017 in the Cold and Fishing Industry S.A – IPESCA, which sells the lobsters destined for the foreign market. The raw material comes from catches made along the coast of Ceará. Crustaceans arrive in the industry in living form, in raffia bags of synthetic fiber, or when in tail shape, wrapped in ice scales inside thermal boxes. The application of the Risk and Critical Control Points Analysis (APPCC) system was observed, giving attention to the Critical Control Points (PCC), from the receipt to the shipment for exportation, ensuring good quality and safety of the product. Also, the importance of IPESCA's expedition process regarding the filling, issuance and certification of documents by the inspection organs, such as the Ministry of Agriculture, Livestock and Supply – MAPA and the Brazilian Institute of Environment and Natural Renewables Resources – IBAMA, with the purpose of allowing and authorizing the transit of the merchandise to the international market according to the export requirements. Therefore, the internship was of great value, because it combined academic knowledge with the experience of practice in the work environment.