Frozen
Frozen Sardine – HGT
Product data sheet
| Product | Frozen sardine |
| Scientific name | Sardine Pilchardus |
| Family | Clupeidae |
| Origin | East-Central Atlantic (FAO34) Morocco |
| Method of obtaining | Extractive fishing |
| Freezing form | Frozen on land |
| Presentation | Piece without head, tail or viscera |
Nutritional information
| Parameters | Per 100g | Observations |
| Energetic value | 153 Kcal | According to Royal Decree 930/1992 |
| Protein | 17.1g | Total Nitrogen (Kjeldahl) |
| Carbohydrates | <0.5g | Chromatography |
| Fat | 9.4g | Soxhlet Extraction |
Physicochemical characteristics
| Parameters | Value |
| pH | 6.2-6.6 |
| 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 / g | Total 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 – 10.5 | 40-70 |
| 9 – 9.5 | 32 – 50 |
| 8 – 8.5 | 24 – 42 |
- Placed in cardboard boxes, with their plastics and labeling
** 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 |