PRESERVES

SARDINES IN TOMATO SAUCE

 

PRODUCT TECHNICAL SPECIFICATIONS:
PRODUCT DESCRIPTION: SARDINES IN TOMATO SAUCE.
INGREDIENTSSardine, Salt, Vegetable Oil, tomato and spices
ORIGIN: 
SPECIES:– Sardina pilchardus
FAO fishing areaFAO 37; Extractive fishing
Net weight425 g / 1000g
Drained weightRatio between drained weight and net weight should be between 65 and 70%
ORGANOLEPTIC CRITERIA
APPEARANCE:Color of the skin and mass according to the species used and the liquid of

coverage, scales will not be accepted. The product will come from healthy fish

TEXTUREFirm. The spines will be soft under digital pressure.
COLOURCharacteristic
ODORCharacteristic of the product. The coverage liquid will be clear, with

few solid residues and characteristic odor

TASTECharacteristic of the species and the covering liquid.
DEFECTSAbsence of head, tail or viscera
COMPOSITION OF COVERAGE LIQUID
The Coverage liquid will be tomato juice, olive oil, vegetable oil, oils in

emulsion (60-40) and brine

CHEMICAL PHYSICAL CRITERIA
ParametersValues
Humidity66.9%
Grease6.5%
Protein12-23.8%
Ashes2.5%
Calcium21
Phosphorus246
Histamine10 mg / 100g or 100 ppm
METALLIC POLLUTANTS:

NC 493: 2012

As: 1.0

Pb: 0.3

Sn 200

Cd: 0.1

TEMPERATURE OF CONSERVATION:Ambient temperature in dry area
MICROBIOLOGICAL CRITERIA
PROOF OF COMMERCIAL STERILITYNegative
06-8

 

Description: Canned fish packaged in water, oil or tomato sauce. It´s presented in hermetically sealed containers and must have been subject to a sufficient processing to ensure sterility at the time of commercialization.

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, Packaging and Marking:

 

Primary packaging: Metallic packaging, cylindrical, two-piece sausages or electrowelded of three pieces, according to agreement, lacquered interior and exterior with epoxyphenolic varnish. Container free of defects that may prevent its hermetic closure.

 

Packaging: Corrugated cardboard boxes made with virgin raw material and suitable for maritime transportation without suffering any physical damage until its final destination. It will happen with the NC 452-2014 Packages Packaging and Auxiliary Means. Sanitary Requirements General

 

Labeling and marking: It will be done in accordance with the NC 108, detailing in the packaging what following:

Product name.

Number of the plant.

Country of origin.

Date of production.

Expiration date

Net weight

Drained weight

Nutritional information

 

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 not more than 90 days

days when embarking.

 

Durability.

36 months from the date of production.