PRESERVES
TUNA LOINS IN VEGETABLE OIL
| PRODUCT TECHNICAL SPECIFICATIONS: | |
| PRODUCT DESCRIPTION: TUNA LOINS IN VEGETABLE OIL | |
| INGREDIENTS (Quantitative composition) | Fish 70.00% Salt 0.23% Water 11.77% Vegetable Oil 18.00% % of crumbs ≤ 30% |
| ORIGIN: | |
| SPECIES: | Katsuwonus pelamis |
| FAO fishing area | FAO 34; Extractive fishing |
| Net weight | |
| Drained weight | |
| ORGANOLEPTIC CRITERIA | |
| APPEARANCE: | Characteristic |
| TEXTURE | Characteristic |
| COLOUR | Characteristic |
| ODOR | Characteristic |
| TASTE | Characteristic |
| DEFECTS | Absence of spines and bones Absence of traces of blood Absence of strong or abnormal odors Absence of viscera |
| COMPOSITION OF COVERAGE LIQUID | |
| IT IS CLEAR AND WITHOUT STRONG SMELLS | |
| OIL | Vegetable 60% |
| WATER | 38% |
| SALT | 2% |
| CHEMICAL PHYSICAL CRITERIA | |
| EMPTY (in Hg) | ≥2 |
| TEMPERATURE OF CONSERVATION: | Ambient temperature in dry area |
| FILLING SPACE (mm) | According to format (always> 1) |
| COOKING: | 1000 gr: 117º C / 140 mins 170 gr: 117º C / 70 mins |
| LEVEL OF SALT: | 2% |
| ADDITIVES | Absence |
| GREASE LEVEL | <10% |
| HISTAMINE | <100 ppm
|
| STORAGE CONDITIONS | Store at room temperature in dry area |
| PEROXIDE | 10 meq |
| METALLIC POLLUTANTS: | ARSENIC: max. 1 ppm TIN: max. 200 ppm LEAD: max. 0.3 ppm CADMIUM: max. 0.1 ppm |
| MICROBIOLOGICAL CRITERIA | |
| PROOF OF COMMERCIAL STERILITY | Negative |
| F 0 | 6-8 |
Instructions:
Ready for consumption. Pour the contents of a can into a plate and enjoy.
NUTRITIONAL INFORMATION (Average value per 100 g of drained product)
Energy value (kcal / kJ) 170 kcal / 715 kJ
Proteins (g) 16
Carbohydrates (g) 0 Of which sugars (g) 0
Fat (g) 12 Of which saturated (g) 3.8
Salt (g) 1.5
Packaging and Marking:
Primary packaging: Metallic packaging, cylindrical, two-piece sausages or
electrowelded of three pieces, according to agreement, lacquered interior and exterior with varnish epoxyphenolic. Container free of defects that could prevent its hermetic closing.
Packaging: Corrugated cardboard boxes made with virgin raw material and suitable for maritime transportation without suffering any physical damage until its final destination. Compliment with the NC 452 packaging and auxiliary media packaging. Sanitary Requirements General
Labeling and marking: It will be done in accordance with CN 108: 2012, detailed in the packing as the following:
Product name.
Number of the plant.
Country of origin.
Nutritional information
Date of production.
Expiration date
Net weight
Drained weight
Final considerations.
The merchandise will be accompanied by the Veterinary Origin and Sanitary Certificates.
Storage and Conservation Conditions.
- Keep it in dry and ventilated places at room temperature. NC 492
- Must be shipped with a production date greater than 30 days and no greater than
90 days upon boarding.
Durability.
36 months from the date of production.