Frozen
Mackerel
Product data sheet
Product | Frozen mackerel |
Scientific name | Scomber Japonicus |
Family | Scombridae |
Origin | Pacific, Southeast (FAO 87) – Atlantic Peru, Northeast (FAO 27) – Spain and Portuga |
Method of obtaining | Extractive fishing |
Freezing form | Frozen on land |
Presentation | Whole with head, tail and viscera |
Nutritional information
Parameters | Per 100g | Observations |
Energetic value | 180 Kcal | According to Royal Decree 930/1992 |
Protein | 18.1g | Total Nitrogen (Kjeldahl) |
Carbohydrates | <0.5g | Chromatography |
Fat | 12g | Soxhlet Extraction |
Physicochemical characteristics
Parameters | Value |
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 / g | Total aerobic mesophylls <1x 10 6 Enterobacteriaceae <1x 10 3 Staphylococcus . Aureus <2x 10 1 Salmonella- Shigella : absence / 25g |
Specifications:
Life principle: 18 months (frozen)
Sizes:
- 2-3 pcs / kg
Packaging
- Frozen product in freezing chambers at temperatures below or equal to -18 C
- Product frozen in block, 0% glaze placed in cardboard boxes and labeled
- Whole: plastic bag in cardboard box
** The packaging can be modified according to customer requirements
Sensory characteristics
features | Observations |
External appearance | Pigmentation of the sui generis skin, normal mucus. Sparkly |
Odor | A fresh fish |
Colour | natural |
Texture | Firm, with no signs to indicate p é loss |
Presence of parasites | Absence |