Frozen

Mackerel

Product data sheet

ProductFrozen mackerel
Scientific nameScomber Japonicus
FamilyScombridae
OriginPacific, Southeast (FAO 87) –   Atlantic Peru, Northeast (FAO 27) – Spain and Portuga
Method of obtainingExtractive fishing
Freezing formFrozen on land
PresentationWhole with head, tail and viscera

Nutritional information

ParametersPer 100gObservations
Energetic value180 KcalAccording to Royal Decree 930/1992
Protein18.1gTotal Nitrogen (Kjeldahl)
Carbohydrates<0.5gChromatography
Fat12gSoxhlet Extraction

Physicochemical characteristics

ParametersValue
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:

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

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