Frozen

Frozen Sardine – HGT

Product data sheet

ProductFrozen sardine
Scientific nameSardine Pilchardus
FamilyClupeidae
OriginEast-Central Atlantic (FAO34) Morocco
Method of obtainingExtractive fishing
Freezing formFrozen on land
PresentationPiece without head, tail or viscera

Nutritional information

ParametersPer 100gObservations
Energetic value153 KcalAccording to Royal Decree 930/1992
Protein17.1gTotal Nitrogen (Kjeldahl)
Carbohydrates<0.5gChromatography
Fat9.4gSoxhlet Extraction

Physicochemical characteristics

ParametersValue
pH6.2-6.6
Histamine<30ppm
Heavy metals, benzo (a) pyrenes, dioxins and furans (Reg. 629/2008), and pesticides (Reg. 396/2005)Valid Values
Pharmacologically active substances (Reg. EC 37/2010 and its modifications)Valid Values
Residues veterinary drugs (Reg. EC 2377/90 and modifications)Valid Values

Microbiological characteristics (Microbiological criteria defined according to Reg. CE # 1441/2007)

CFU / gTotal aerobic mesophylls <1x 10 6

Enterobacteriaceae <1x 10 3

Staphylococcus . Aureus <2x 10 1

Salmonella- Shigella : absence / 25g

Specifications: Frozen in tunnel at -35 C in block

Life principle: 18 months (frozen)

  • Sizes:
Size (cm)Weight (gr)
10 – 10.540-70
9 – 9.532 – 50
8 – 8.524 – 42
  • Placed in cardboard boxes, with their plastics and labeling

** The packaging can be modified according to customer requirements

Sensory characteristics

FeaturesObservations
External appearancePigmentation of the sui generis skin, normal mucus. Sparkly
OdorA fresh fish
Colournatural
TextureFirm, with no signs to indicate p é loss
Presence of parasitesAbsence