Basa Fillets

Basa is a member of Pangasius family and it is farmed in the fresh waters of Vietnam. It contains more fat compared to panga and has a cheaper market than panga. In recent years, its import has increased highly and it is especially preferred by America.

It has a pinky white meat. As it is not a too much fatty fish type, it is farmed as fresh fillet or covered like other Pangasius species.

Product Description

Product name	Denizer Deep Frozen Basa Fillets 10 kg
Latin name	Pangasius hypophthalmus
External barcode	8680539200601
Internal barcode	8680539200618
Size	170-220 g    /    Size before glazing  √   /   Size after glazing
Product description	After harvesting, basa is cleared of head, innards, bones and skin, filleted fat on, 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	10 x 1 kg polybag
Ingredients	Basa fillets (80%), water (20%)
Production type	Farmed √   /    Catch (FAO :    )    /    Value added
Origin	Vietnam
Units per package	45-50 pcs / 10 kg
Glazing rate	20%
Product type	Boneless, PBI, , fat on, untrimmed skinless fillet
Broken pieces	Max 1-2 pcs / 10 kg
Appearence	Pink-white meat, specific appearence
Smell	Specific smell
Taste	Specific, not bitter or sour, natural taste
Texture	Strict, not dry
Average weight	200 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)	100
Fat (g/100 g)	9
Protein (g/100 g)	20
Cholesterol (mg/100g)	35
Na (mg/100g)	29
Carbonhydrate (mg/100g)	0
Vit A (%/100 g)	0
Vit C (%/100 g)	0
Ca (%/100 g)	2
Fe (%/100 g)	2
Omega 3 (g/100 g)	15

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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