Beneficiamento de Oreochromis Niloticus no Centro De Pesquisas Ictiológicas Rodolpho Von Ihering/Dnocs, Pentecoste/Ce.

Abstract

The fish may be marketed in various forms such as, for example, fresh, chilled, frozen, heat treated, fermented, dried, smoked, salted, preserved, cooked, fried, lyophilized, ground, powdered or as a combination of two or more of these forms. This is due to it being one of the most varied and versatile products, giving opportunity to use in various purposes. Thus, the objective of this work was to acquire practical knowledge of the procedures performed in the processing of Nile tilapia, Oreochromis niloticus, at the Rodolpho von Ihering Ichthyology Research Center in Pentecoste/CE. The activities carried out in the fish processing laboratory were monitored, observing all the processing of the tilapia, O. niloticus, from capture, reception, processing and conservation, as well as the tools that guarantee food safety. Thus, the work developed in the Research Center allowed the improvement of theoretical knowledge with practice, as well as interpersonal relations, contributing to the enrichment of the Fishing Engineer.