|
Physical Characteristics |
| Color: |
Cream, uniform, characteristic to White Fish. |
| Odor-taste: |
Fresh to Fish. |
| Aspect: |
85.0 %
P/M US100. Fine powder |
| Chemical
and Physical Analysis Dry Product |
| Humidity: |
Below
5.0% |
| Protein: |
52.6% |
| Ash: |
37.4% |
| Fat: |
8.5% |
| Sodium chloride: |
28-32% |
| Particle size: |
60% P/M US 100 |
| Bacteriological
Analysis Dry Product |
| Plate
count: |
Maximum 10,000
CFU/gr. |
| Mold and
Yeast: |
Maximum 100
CFU/gr. |
| Plate count total Coliforms: |
Maximum 100 CFU/gr. |
| Plate count Fecal Coliforms: |
<10 CFU/gr. |
| Salmonella: |
Absent in 25 gr. |
|
Tasting Preparation |
| Dissolve 15 grams in 250 ml of cold water and boil for 15 minutes. |
| Packaging |
| Polyethylene bag caliber 4 inside a master carton pail. |
| Net
weight |
| 30
kgs per box (16.53" x 13.00" x 11.81") |
| Storage |
| Room
at 70oF (21oC). |
| Product
Duration |
| Up
to nine months at 70 oF. |
