WR Blacksea European Anchovy

This is the most consumed seafood product in Turkey. Originated from Eastern Atlantic and also entered in Mediterranean from Suez Canal.

It can reach max 20 cm length and forms large schools. Catch by purse seines, beach seines and midwater trawl, can not catch with hook based on it is a small fish. It can tolerance to low salinity waters. It is considerable fatty and delicious fish.

Anchovy that we are used to consume as fresh in Turkey, is consumed as frozen, fresh and processed and also value added all around the world, so it takes the place of convienence food industry. At the same time it is foremost canned and marinated products.

Product Description

Product name	Denizer Deep Frozen WR Blacksea European Anchovy 10 kg
Latin name	Engraulis encrasicolus
External barcode	8680539205606
Internal barcode	-
Size	100 pcs / kg
Product description	After catching, anchovy is bulk packed on the sea without any treatment and freezed immediately.
Freezing type	Semi BQF (Semi Block Quick Freezer)
Packing type	10 kg hand laid pack
Ingredients	WR european anchovy (100%)
Production type	Farmed    /   Catch √ (FAO : 37 )    /    Value added
Origin	Turkey
Units per package	100 pcs/kg
Glazing rate	0%
Product type	Whole round European anchovy
Broken pieces	5 pcs / 10 kg
Appearence	Specific skin color and appearence
Smell	Specific smell
Taste	Specific, not bitter or sour, natural taste
Texture	Strict, not dry
Average weight	10 g / 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	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)	130
Fat (g/100 g)	5
Protein (g/100 g)	20
Cholesterol (mg/100g)	60
Na (mg/100g)	105
Carbonhydrate (mg/100g)	0
Vit A (%/100 g)	0
Vit C (%/100 g)	0
Ca (%/100 g)	15
Fe (%/100 g)	20
Omega 3 (g/100 g)	0,362

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)	100-200
Salmonella spp(g-ml)	-
Listeria monocytogenes (g-ml)	-

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

Apparatus

For packages up to 5 pounds (2.27 kg), use scale of adequate capacity with sensitivity of 0.01 oz. (0.28 g).

For packages over 5 pounds (2.27 kg), use scale of adequate capacity with sensitivity of 0.025 oz. (0-71 g).

Procedure

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.

*Acc to AOAC offical method 963.26 net contents of frozen food containers-unglazed foods

Spawning

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