Controle estatístico de processo na filetagem de tilápias: um estudo de caso

Abstract

One of the main problems faced by fish-fillet industries is the standardization of fillet. The size of the fish, the filleting method, the skill of the professional who cuts the filet and the cut shape of the muscles influences the yield and uniformity of the fillet. Thus, the present work aims to apply the tools of Statistical Process Control (SPC) to evaluate the tilapia filleting system. The SPC consists of a set of statistical techniques that allow to diagnose variability in the industrial process, contributing to the improvement of the intrinsic quality, productivity, reliability and cost of what is being produced. Specifically, the Schwartz control charts for average and amplitude (X and R) and individual measurements (X individual and AM) were applied. The data analyzed were obtained from a small filleting agroindustry in the western region of Paraná, which slaughters 5 tons of fish daily. The variables monitored were the total gross weight of slaughtered fish (kg) and total fillet yield (kg), daily gross sample weight (g) of 30 tilapia and sample fillet yield, with 3 replicates. The results indicated that the filleting process of the tilapia is out of the statistical control, since the analyzes revealed the nonstandardization of fillet, causing food wastage and, consequently, damages to the fish-processing industry. In this sense, it is believed that the regular use of the SPC tool can contribute to a more effective control of the process of fillet industrialization.