{"id":3579,"date":"2019-08-11T12:43:01","date_gmt":"2019-08-11T12:43:01","guid":{"rendered":"https:\/\/markmarines16.com\/?page_id=3579"},"modified":"2019-08-11T12:51:04","modified_gmt":"2019-08-11T12:51:04","slug":"3579-2","status":"publish","type":"page","link":"https:\/\/markmarines16.com\/en\/products\/3579-2\/","title":{"rendered":"SARDINES IN VEGETABLE OIL."},"content":{"rendered":"

PRESERVES<\/h2>\n

SARDINES 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
PRODUCT TECHNICAL SPECIFICATIONS:<\/strong><\/td>\n<\/tr>\n
PRODUCT DESCRIPTION: SARDINES IN VEGETABLE OIL.<\/strong><\/td>\n<\/tr>\n
INGREDIENTS<\/strong><\/td>\nSardine, Salt, Vegetable Oil and spices<\/td>\n<\/tr>\n
ORIGIN:<\/strong><\/td>\n\u00a0<\/strong><\/td>\n<\/tr>\n
SPECIES:<\/strong><\/td>\n–\u00a0Sardina pilchardus<\/em><\/td>\n<\/tr>\n
FAO fishing area<\/strong><\/td>\nFAO 37; Extractive fishing<\/td>\n<\/tr>\n
Net weight<\/strong><\/td>\n425 g \/ 1000g<\/td>\n<\/tr>\n
Drained weight<\/strong><\/td>\nRatio between drained weight and net weight should be between 65 and 70%<\/td>\n<\/tr>\n
ORGANOLEPTIC CRITERIA<\/strong><\/td>\n<\/tr>\n
APPEARANCE:<\/td>\nColor of the skin and mass according to the species used and the liquid of<\/p>\n

coverage, scales will not be accepted. The product will come from healthy fish<\/td>\n<\/tr>\n

TEXTURE<\/td>\nFirm. The spines will be soft under digital pressure.<\/td>\n<\/tr>\n
COLOUR<\/td>\nCharacteristic<\/td>\n<\/tr>\n
ODOR<\/td>\nCharacteristic of the product. The coverage liquid will be clear, with<\/p>\n

few solid residues and characteristic odor<\/td>\n<\/tr>\n

TASTE<\/td>\nCharacteristic of the species<\/td>\n<\/tr>\n
DEFECTS<\/td>\nAbsence of head, tail or viscera<\/td>\n<\/tr>\n
COMPOSITION OF COVERAGE LIQUID<\/strong><\/td>\n<\/tr>\n
The Coverage liquid will be tomato juice, olive oil, vegetable oil, oils in<\/p>\n

emulsion (60-40) and brine<\/td>\n<\/tr>\n

CHEMICAL PHYSICAL CRITERIA<\/strong><\/td>\n<\/tr>\n
Parameters<\/td>\nValues<\/td>\n<\/tr>\n
Cadmium (ppm):<\/td>\n<0.1<\/td>\n<\/tr>\n
Mercury (ppm):<\/td>\n<0.5<\/td>\n<\/tr>\n
Histamine<\/td>\n10 mg \/ 100g or <100 ppm<\/td>\n<\/tr>\n
METALLIC POLLUTANTS:<\/p>\n

NC 493: 2012<\/td>\n

As: 1.0<\/p>\n

Pb: 0.3<\/p>\n

Sn 200<\/p>\n

Cd: 0.1<\/td>\n<\/tr>\n

TEMPERATURE OF CONSERVATION:<\/td>\nAmbient temperature in dry area<\/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

Description<\/strong> Canned fish packaged in water, oil or tomato sauce. It\u00b4s presented in hermetically sealed containers and must have been subject to a sufficient processing to ensure sterility at the time of commercialization.<\/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) 210 kcal \/ 870 kJ<\/p>\n

Proteins (g) 25<\/p>\n

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

Fat (g) 12 Of which saturated (g) 1.5<\/p>\n

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

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

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

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

Primary packaging<\/strong>\u00a0: Metallic\u00a0packaging<\/strong>\u00a0, cylindrical, two-piece sausages or electrowelded<\/p>\n

of three pieces, according to agreement, lacquered interior and exterior with epoxyphenolic varnish.\u00a0Container<\/p>\n

free of defects that may prevent its hermetic closure.<\/p>\n

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

Packaging:<\/strong>\u00a0Corrugated cardboard boxes made with virgin raw material and suitable for<\/p>\n

maritime transportation without suffering any physical damage until its final destination.\u00a0It will happen with the NC 452-2014 Packages Packaging and Auxiliary Means.\u00a0Sanitary Requirements General<\/p>\n

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

Labeling and marking<\/strong>: It will be done in accordance with the NC 108, detailing in the packaging what following:<\/p>\n

Product name.<\/p>\n

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

Country of origin.<\/p>\n

Date of production.<\/p>\n

Expiration date<\/p>\n

Net weight<\/p>\n

Drained weight<\/p>\n

Nutritional information<\/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>\u00a0.<\/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 not more than 90 days<\/li>\n<\/ul>\n

    days when embarking.<\/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\/3579"}],"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=3579"}],"version-history":[{"count":0,"href":"https:\/\/markmarines16.com\/en\/wp-json\/wp\/v2\/pages\/3579\/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=3579"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}