Pangasius Fillets

Panga, a fresh water fish species in found in Vietnam, has gained a place in the market successfully in America in recent years. In natural environment it lives in Vietnam, Mekong River and Pangasius fries are placed in pools and farmed. They are harvested when they reach to 1-1.5 kg. Many of them are small-scaled family farms.

Panga has a low fat rate and white meat. They are presented as fresh or frozen and consumed as value added in high amounts. It is especially preferred in European Union and Australia.

Product Description

Product name	Denizer Deep Frozen Pangasius Fillets 10 kg
Latin name	Pangasius hypophthalmus
External barcode	8680539200502
Internal barcode	8680539200519
Size	170-220 g    /    Size before glazing    /   Size after glazing  √
Product description	After harvesting, panga is cleared of head, innards, bones and skin, filleted without all fat tissues, treated acc to EU standards, freezed immediately. After freezing, the product is packed in 1 kg polybag.
Freezing type	IQF (Individual Quick Freezer)
Packing type	10x1 kg polybag
Ingredients	Pangasius fillets (80%), water (20%)
Production type	Farmed √   /    Catch (FAO :    )    /    Value added
Origin	Vietnam
Units per package	50-60 pcs/10 kg
Glazing rate	%20
Product type	Boneless, PBI, fat off, well trimmed skinless fillet
Broken pieces	Max 1-2 pcs/10 kg
Appearence	White meat, specific appearence
Smell	Specific smell
Taste	Specific, not bitter or sour, natural taste
Texture	Strict, not dry
Average weight	180 g / kg
Shelf life	After production date, first 24 months
Additives	EU standard treatments (Maks ‰5)
Outer package	Min 4 colored printing microwave corrugated cardboard box (PAP) (26x49x18 cm)
Inner package	PE polybag with rider
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	Should transport and storage at min -18°C. Transportation should be without contamination and complete with no break of cold chain.

Nutrition facts

Energy (kcal/100 g)	70
Fat (g/100 g)	1,5
Protein (g/100 g)	16
Cholesterol (mg/100g)	25
Na (mg/100g)	26
Carbonhydrate (mg/100g)	0
Vit A (%/100 g)	0
Vit C (%/100 g)	2
Ca (%/100 g)	0
Fe (%/100 g)	2
Omega 3 (g/100 g)	10

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

Histamin (mg/kg)	200-400
Salmonella spp(g-ml)	0/25
Listeria monocytogenes (g-ml)	0/25

Legal Criteria

GKGM Regulation on water intended for human consumption

GKGM Regulation on microbiological criteria

GKGM Regulation on contaminants

GKGM Regulation on labelling

GKGM Regulation on packaging waste control

GKGM Statement of plastic materials in contact with foodstuffs

Turkish Food Codex Regulation

Determination of Net Weight

Remove package from low temperature storage, open immediately and place contents under gentle spray of cold water.

Agitate carefully so product is not broken.

Spray until all ice glaze that can be seen or felt is removed.

Transfer product to circular No. 8 sieve, 20 cm (8”) diameter for packages #0.9 kg (2 lb) and 30 cm (12”) for packages >0.9 kg (2 lb).

Without shifting product, incline sieve at angle of 17-20E to facilitate drainage and drain exactly 2 min. (stopwatch)

Immediately transfer product to tared pan (B) and weigh (A). Weight of product=A-B

*Acc to AOAC official method 963.18 net contents of frozen seafoods glazed foods

Spawning

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