Boas práticas no pré-abate e abate de pescado

Abstract

Com a crescente preocupação em se obter alimentos de qualidade, aliada ao setor da aquicultura, que cada vez mais vem se destacando em relação à tecnologia, o bemestar animal voltado ao pescado é um ponto que precisa ser ligeiramente integrado e discutido. O abate possui várias etapas que o precedem, e todas elas influenciam na qualidade final do produto. Estas etapas são, despesca, jejum, transporte e insensibilização, que pode ocorrer por diferentes métodos, os quais afetam de maneira positiva ou negativa. Dentre as práticas que são utilizadas para o abate, se inclui aqueles que causam menor sofrimento e melhor qualidade da carne, quando realizados de modo correto, sendo, por choque elétrico, golpe letal na cabeça (com insensibilização) e secção de medula, e, os que geram sofrimento nos peixes, que são por asfixia (em ar ou no gelo) e choque térmico, os quais são os métodos mais tradicionais. Portanto, é preciso que haja a inclusão de legislação voltada ao bem-estar no abate do pescado, pois, assim como os outros animais, o peixe é um animal que possui consciência das sensações. O objetivo desta revisão é ressaltar a importância do bem-estar no manejo pré-abate e abate de pescado.Palavras chave: bem-estar, manejo, peixes, qualidade Good practices in pre-slaughter and slaughter of fishABSTRACT. With the growing concern to obtain quality food, allied to the aquaculture sector, which has been increasingly important in relation to technology, animal welfare focused on fish is a point that needs to be linked and integrated. The slaughter has several steps that precede, and all of them influence the final quality of the product. These steps are harvest, fasting, transportation and stunning, which can occur by different methods, which affect positively or negatively. Among the practices that are used for slaughter, it includes those that cause less suffering and better quality of meat, being, by electric shock, lethal blow to the head (with insensibiling) and bone marrow section, and those that generate suffering in fish, which are by asphyxiation (in air or ice) and thermal shock, which are the most traditional methods. Therefore, it is necessary to include welfare legislation in the slaughtering of fish, since, like other animals, fish is an animal that is aware of sensations. The objective of this review is to emphasize the importance of welfare in pre-slaughter and fish slaughtering.

Produção e rendimento industrial de entrepostos de pescado de pequeno porte do oeste do Paraná

“…Dois dos entrepostos estudados utilizam essa tecnologia, os demais devem atualizar suas plantas nos anos seguintes. A forma de insensibilização do pescado está relacionada com as boas práticas de abate humanitário e com a qualidade do filé, pesquisas nesta área estão cada vez mais frequentes (Barcellos, 2022a, Ferreira et al, 2018Mergen & Júnior, 2021).…”

Tilapia On-Farm Welfare Assessment Protocol for Semi-intensive Production Systems

“…Slaughter is considered one of the main critical points for fish welfare, mainly due to the lack of standardization and of legislation on fish humane slaughter practices (86,87). The three main indicators of humane slaughter are the avoidance of excitement, pain, and suffering in the pre-slaughter handling, the loss of pain sensitivity within <1 s of the application of any aversive stunning or slaughter procedure, and its persistence until death (16).…”

Contradictions and challenges of fish slaughter in Brazil

“…The method of a lethal blow to the head is done with a posterior cut to the gills, and then the head is separated from the body (FERREIRA et al, 2018). The bone marrow section is performed by a sharp knife introduced into one of the opercula of the fish (FERREIRA et al, 2018) up to the marrow. This method was considered the most insensitive to pain, keeping meat within protein quality standards and not significantly different from other slaughter methods (FREIRE and GONÇALVES 2013).…”

“…Tilapia maintains the lead within the most produced species, with 432.14 tonnes, consolidating Brazil as the fourth largest world producer of tilapia (PeixeBR 2020). For this reason, it is of great concern obtaining high-quality food and slaughter, with all its stages, is an essential factor for the final quality of the product (FERREIRA et al, 2018).…”