WR Atlantic Bonito
A member of Scombridae, looks like phisically tuna fish. It is originated from Eastern and Southern Atlantic, entered in Mediterranean from Suez Canal. Bonito swims fast and forms schools and can reach max 90 cm length. It can tolerance to water at different temperatures.
It is a very commercial species, in Turkey much more preferred and consumed as fresh. All around the world, it is consumed as fresh, frozen, dried, salted, smoked and canned.
Product Description
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Product name |
Denizer Deep Frozen WR Atlantic Bonito 10 kg |
|
Latin name |
Sarda sarda |
External barcode
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500 g: 8680539206009
900 g: 8680539206016 |
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Internal barcode |
- |
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Size |
500 g 900 g |
Product description
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After catching, bonito is bulk packed on the sea without any treatment and freezed immediately. |
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Freezing type |
Semi BQF (Semi Block Quick Freezer) |
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Packing type |
10 kg hand laid pack |
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Ingredients |
WR A. bonito (100%) |
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Production type |
Farmed / Catch √ (FAO : 37 ) / Value added |
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Origin |
Turkey |
Units per package
|
500 g: 24-25 pcs/10 kg
900 g: 8-12 pcs/10 kg |
|
Glazing rate |
0% |
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Product type |
Whole round A. Bonito |
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Broken pieces |
1-2 pcs /1 0 kg |
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Appearence |
Bright skin, reddish meat, specific appearence |
|
Smell |
Specific smell |
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Taste |
Specific, not bitter or sour, natural taste |
|
Texture |
Strict, not dry |
Average weight
|
500 g/10 kg
900 g/10 kg |
|
Shelf life |
After production date, first 18 months |
|
Additives |
No chemical |
|
Outer package |
Min 4 colored printing microwave corrugated cardboard box (PAP)(38x53x8 cm) |
|
Inner package |
PE inner bag |
Packing criteria
|
The total migration value of components of plastic substances and materials to foodstuff, per square decimeter surface area of substance or material can not be more than 10 mgs. This value is defined as the limit of total migration of plastic substance and materials (mg/dm2). |
Storage conditions
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Should transport and storage at min -18°C. Transportation should be without contamination and complete with no break of cold chain. |
Nutrition facts
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Energy (kcal/100 g) |
103 |
|
Fat (g/100 g) |
1 |
|
Protein (g/100 g) |
22 |
|
Cholesterol (mg/100g) |
47 |
|
Na (mg/100g) |
37 |
|
Carbonhydrate (mg/100g) |
0 |
|
Vit A (%/100 g) |
1 |
|
Vit C (%/100 g) |
2 |
|
Ca (%/100 g) |
3 |
|
Fe (%/100 g) |
7 |
|
Omega 3 (g/100 g) |
0,016 |
Chemical Parameters
|
Hg (mg/kg) |
0,5 |
|
Cd (mg/kg) |
0,05 |
|
Pb (mg/kg wet weight) |
0,3 |
|
Total max dioxins (pg/g wet weight) |
3,5
|
|
Total max dioxins and dioxin like PCBs (pg/g wet weight) |
6,5
|
|
Total PCB28, PCB52, PCB101, PCB138, PCB153 and PCB180 (ng/g wet weight) |
75
|
Microbiological Parameters
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Histamin (mg/kg) |
100-200 |
|
Salmonella spp(g-ml) |
- |
|
Listeria monocytogenes (g-ml) |
- |
Legal Criteria
|
GKGM Regulation on water intended for human consumption |
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GKGM Regulation on microbiological criteria |
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GKGM Regulation on contaminants |
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GKGM Regulation on labelling |
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GKGM Regulation on packaging waste control |
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GKGM Statement of plastic materials in contact with foodstuffs |
|
Turkish Food Codex Regulation |
Determination of Net Weight
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Apparatus |
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For packages up to 5 pounds (2.27 kg), use scale of adequate capacity with sensitivity of 0.01 oz. (0.28 g). |
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For packages over 5 pounds (2.27 kg), use scale of adequate capacity with sensitivity of 0.025 oz. (0-71 g). |
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Procedure |
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Set scale on firm support and level. Adjust 0 load indicator or rest point and check sensitivity. Remove package from low temperature storage, remove frost and ice from outside of package, and weigh immediately (W). Open package; remove contents, including any product particles and frost crystals. Air-dry empty package at room temperature and weigh (E). Weight of contents=W-E. |
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*Acc to AOAC offical method 963.26 net contents of frozen food containers-unglazed foods |
Spawning
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Jan |
Feb |
Mar |
Apr |
May |
Jun |
Jul |
Aug |
Sep |
Oct |
Nov |
Dec |
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X |
X |
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