{"id":3570,"date":"2019-08-11T12:35:24","date_gmt":"2019-08-11T12:35:24","guid":{"rendered":"https:\/\/markmarines16.com\/?page_id=3570"},"modified":"2019-08-11T12:39:55","modified_gmt":"2019-08-11T12:39:55","slug":"tuna-loins-in-vegetable-oil","status":"publish","type":"page","link":"https:\/\/markmarines16.com\/en\/products\/tuna-loins-in-vegetable-oil\/","title":{"rendered":"TUNA LOINS IN VEGETABLE OIL"},"content":{"rendered":"

PRESERVES<\/strong><\/h2>\n

TUNA LOINS IN VEGETABLE OIL<\/strong><\/h1>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
PRODUCT TECHNICAL SPECIFICATIONS:<\/strong><\/td>\n<\/tr>\n
PRODUCT DESCRIPTION: TUNA LOINS IN VEGETABLE OIL<\/strong><\/td>\n<\/tr>\n
INGREDIENTS<\/strong><\/p>\n

(Quantitative composition)<\/strong><\/td>\n

Fish 70.00% Salt 0.23% Water 11.77%<\/p>\n

Vegetable Oil 18.00%<\/p>\n

% of crumbs \u2264 30%<\/td>\n<\/tr>\n

ORIGIN:<\/strong><\/td>\n\u00a0<\/strong><\/td>\n<\/tr>\n
SPECIES:<\/strong><\/td>\nKatsuwonus pelamis<\/em><\/td>\n<\/tr>\n
FAO fishing area<\/strong><\/td>\nFAO 34; Extractive fishing<\/td>\n<\/tr>\n
Net weight<\/strong><\/td>\n\u00a0<\/strong><\/td>\n<\/tr>\n
Drained weight<\/strong><\/td>\n\u00a0<\/strong><\/td>\n<\/tr>\n
ORGANOLEPTIC CRITERIA<\/strong><\/td>\n<\/tr>\n
APPEARANCE:<\/td>\nCharacteristic<\/td>\n<\/tr>\n
TEXTURE<\/td>\nCharacteristic<\/td>\n<\/tr>\n
COLOUR<\/td>\nCharacteristic<\/td>\n<\/tr>\n
ODOR<\/td>\nCharacteristic<\/td>\n<\/tr>\n
TASTE<\/td>\nCharacteristic<\/td>\n<\/tr>\n
DEFECTS<\/td>\nAbsence of spines and bones<\/p>\n

Absence of traces of blood<\/p>\n

Absence of strong or abnormal odors<\/p>\n

Absence of viscera<\/td>\n<\/tr>\n

COMPOSITION OF COVERAGE LIQUID<\/strong><\/td>\n<\/tr>\n
IT IS CLEAR AND WITHOUT STRONG SMELLS<\/td>\n<\/tr>\n
OIL<\/td>\nVegetable 60%<\/td>\n<\/tr>\n
WATER<\/td>\n38%<\/td>\n<\/tr>\n
SALT<\/td>\n2%<\/td>\n<\/tr>\n
CHEMICAL PHYSICAL CRITERIA<\/strong><\/td>\n<\/tr>\n
EMPTY (in Hg)<\/td>\n\u22652<\/td>\n<\/tr>\n
TEMPERATURE OF CONSERVATION:<\/td>\nAmbient temperature in dry area<\/td>\n<\/tr>\n
FILLING SPACE (mm)<\/td>\nAccording to format (always> 1)<\/td>\n<\/tr>\n
COOKING:<\/td>\n1000 gr: 117\u00ba C \/ 140 mins<\/p>\n

170 gr: 117\u00ba C \/ 70 mins<\/td>\n<\/tr>\n

LEVEL OF SALT:<\/td>\n2%<\/td>\n<\/tr>\n
ADDITIVES<\/td>\nAbsence<\/td>\n<\/tr>\n
GREASE LEVEL<\/td>\n<10%<\/td>\n<\/tr>\n
HISTAMINE<\/td>\n<100 ppm<\/p>\n

\u00a0<\/strong><\/td>\n<\/tr>\n

STORAGE CONDITIONS<\/td>\nStore at room temperature in<\/p>\n

dry area<\/td>\n<\/tr>\n

PEROXIDE<\/td>\n10 meq<\/td>\n<\/tr>\n
METALLIC POLLUTANTS:<\/td>\nARSENIC: max.\u00a01 ppm<\/p>\n

TIN: max.\u00a0200 ppm<\/p>\n

LEAD: max.\u00a00.3 ppm<\/p>\n

CADMIUM: max.\u00a00.1 ppm<\/td>\n<\/tr>\n

MICROBIOLOGICAL CRITERIA<\/strong><\/td>\n<\/tr>\n
PROOF OF COMMERCIAL STERILITY<\/td>\nNegative<\/td>\n<\/tr>\n
F\u00a00<\/sub><\/td>\n6-8<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

Instructions:<\/strong>
\nReady for consumption. Pour the contents of a can into a plate and enjoy.<\/p>\n

NUTRITIONAL INFORMATION <\/strong>(Average value per 100 g of drained product)<\/p>\n

Energy value (kcal \/ kJ) 170 kcal \/ 715 kJ<\/p>\n

Proteins (g) 16<\/p>\n

Carbohydrates (g) 0 Of which sugars (g) 0<\/p>\n

Fat (g) 12 Of which saturated (g) 3.8<\/p>\n

Salt (g) 1.5<\/p>\n

\u00a0<\/strong><\/p>\n

Packaging and Marking:<\/strong><\/p>\n

Primary packaging: Metallic packaging, cylindrical, two-piece sausages or<\/p>\n

electrowelded of three pieces, according to agreement, lacquered interior and exterior with varnish epoxyphenolic.\u00a0Container free of defects that could prevent its hermetic closing.<\/p>\n

\u00a0<\/strong><\/p>\n

Packaging<\/strong>: Corrugated cardboard boxes made with virgin raw material and suitable for maritime transportation without suffering any physical damage until its final destination.\u00a0Compliment with the NC 452 packaging and auxiliary media packaging.\u00a0Sanitary Requirements General<\/p>\n

\u00a0<\/strong><\/p>\n

Labeling and marking<\/strong>: It will be done in accordance with CN 108: 2012, detailed in the packing as the following:<\/p>\n

Product name.<\/p>\n

Number of the plant.<\/p>\n

Country of origin.<\/p>\n

Nutritional information<\/p>\n

Date of production.<\/p>\n

Expiration date<\/p>\n

Net weight<\/p>\n

Drained weight<\/p>\n

\u00a0<\/strong><\/p>\n

Final considerations<\/strong>.<\/p>\n

The merchandise will be accompanied by the Veterinary Origin and Sanitary Certificates.<\/p>\n

\u00a0<\/strong><\/p>\n

Storage and Conservation Conditions<\/strong>.<\/p>\n

    \n
  • Keep it in dry and ventilated places at room temperature.\u00a0NC 492<\/li>\n
  • Must be shipped with a production date greater than 30 days and no greater than<\/li>\n<\/ul>\n

    90 days upon boarding.<\/p>\n

    \u00a0<\/strong><\/p>\n

    Durability.<\/strong><\/p>\n

    36 months from the date of production.<\/p>\n<\/div><\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":3378,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/markmarines16.com\/en\/wp-json\/wp\/v2\/pages\/3570"}],"collection":[{"href":"https:\/\/markmarines16.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/markmarines16.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/markmarines16.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/markmarines16.com\/en\/wp-json\/wp\/v2\/comments?post=3570"}],"version-history":[{"count":0,"href":"https:\/\/markmarines16.com\/en\/wp-json\/wp\/v2\/pages\/3570\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/markmarines16.com\/en\/wp-json\/wp\/v2\/pages\/3378"}],"wp:attachment":[{"href":"https:\/\/markmarines16.com\/en\/wp-json\/wp\/v2\/media?parent=3570"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}